National Curry Week

elebrate National Curry Week with our delicious three course menu:

Goan Prawn Skewer

  • 12 tiger prawns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds1 star anise
  • 1 red chilli½ tsp turmeric1 tsp palm sugar
  • 5 garlic cloves, peeled and crushed
  • 3cm root ginger, peeled and finely diced
  • 1 shallot, peeled and finely chopped4 tsp coconut cream


  1. Lightly toast the coriander, cumin, and star anise until fragrant. Grind in the mortar and pestle until fine.
  2. Place all ingredients except the coconut cream in the food processor and pulse to a fine paste. Remove from the processor and mix in the coconut cream. Remove the shells from the prawns, the heads can stay on if you prefer. Mix in the marinade and chill for up to 1 hour.
  3. Skewer the prawns so they are flat and even. Turn on your grill or BBQ and cook for two minutes on each side.

Lamb Rogan Josh


  • 1 small bunch coriander
  • 1 red chilli, seeded and roughly chopped
  • 2 tsp coriander seeds, toasted and ground
  • 2 tsp cumin seeds, toasted and ground
  • 1 tsp black peppercorns, roughly ground
  • 2 tsp paprika1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp tomato purée


  • 1 tsp sesame oil
  • 1 cinnamon stick
  • 5 cardamom pods, lightly crushed
  • 3 dried bay leaves
  • 4 cloves
  • 1 white onion, roughly chopped
  • 600g diced lamb fillet
  • 2 garlic cloves, peeled and crushed
  • 1 small piece ginger, peeled and finely diced
  • 100g natural yoghurt


  1. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.
  2. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes.
  3. Add the spice paste and fry for another 2 minutes, stirring. Add 400ml water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes.
  4. Serve garnished with the fresh coriander leaves.

Coconut Panna Cotta with Caramelised Pineapple

  • 250ml coconut milk
  • 250ml double cream
  • 1 vanilla pod
  • 70g castor sugar
  • 3 sheets gelatine, soaked in cold water until soft


  1. Pour the coconut milk and cream into a saucepan, and then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, and then remove from the heat and leave to infuse for 5 mins.
  2. Pour the hot mixture into a bowl. Squeeze the soaked gelatine of any excess water and put into hot mixture. Stir until the gelatine is all dissolved, pour through a fine strainer into a suitably sized jug and leave to cool.
  3. Once mixture has cooled down pour it in to your desired moulds and set in fridge for a minimum of 2 hours.

For the Caramelised Pineapple

  • ½ pineapple, peeled and cored
  • 200g caster sugar
  • 100ml water
  • Juice of 1 lime


  1. Put the sugar and water and bring to the boil, cook the syrup on a high heat until in turns to a dark caramel colour remove from the heat add the lime juice.
  2. Slice the pineapple and lay in a serving dish pour over the caramel and allow to marinate until cool.
  3. Arrange caramelised pineapple to the aise of coconut panna cotta and serve.