Curries of the World – 3hr Class Recipes

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Curries of the World Cookery Class and Meal Recipes

We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.

  • Sri Lankan Fish & Green Bean Curry
  • Potato & Spinach Saag Aloo
  • Japanese Chicken Curry with Sticky Rice
image of curries of the world Sri Lankan made at Food Sorcery cookery school Manchester
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Sri Lankan Green Bean & White Fish Curry

Alternative Proteins: Chicken thighs skinless and boneless or Paneer
Course: Main Course
Cuisine: Sri Lankan

Ingredients

  • 150 g Green beans trimmed
  • 300 g White fish cut into chunks, 300 g Chicken thighs skinless and boneless, cut into chunks or 250 g Paneer, cubed
  • 1 tbsp Vegetable oil
  • 2 clove Garlic minced or grated
  • 2 Banana shallot finely diced
  • 1 Green chilli finely chopped
  • 1 Cinnamon stick
  • ½ Tomato diced
  • 10 Fresh curry leaves
  • ½ tsp Chilli flakes
  • 1 tsp Ground cumin
  • 1 tsp Ground Turmeric
  • 1 tsp Cracked black pepper
  • 200 ml Coconut milk
  • Sea salt to taste

To Garnish

  • 5 Fresh curry leaves
  • 1 Banana shallot finely sliced
  • 1 tsp Vegetable oil

Method

  • Heat the Vegetable oil in a pan over medium heat.
  • Add the Banana shallot, Garlic, Green chilli, Cinnamon stick and Curry leaves.
  • Cook for 4–5 minutes until softened.
  • Add the Tomato and cook for a further 2–3 minutes.
  • Add the Chilli flakes, Ground cumin, Turmeric powder and Cracked black pepper.
  • Cook for 1 minute until fragrant.
  • Pour in the Coconut milk and bring to a gentle simmer.
  • Add the Green beans and cook for 4–5 minutes.
  • Add the White fish fillets and simmer gently for 4–5 minutes until just cooked through.
  • Season with Sea salt to taste.
  • For the garnish, heat 1 tsp Vegetable oil in a small pan and fry the Banana shallot and Curry leaves until crisp.
  • Spoon the curry into serving bowls and garnish with the crispy shallot and Curry leaves.

If using Chicken thighs

  • Simmer for 8–10 minutes until cooked through.

If using Paneer

  • Before starting the curry, heat 1 tbsp Vegetable oil in a pan over medium-high.
  • Cook the Paneer for 2–3 minutes until lightly golden. Add to the curry and simmer for 2 minutes to warm through.
image of saag aloo made at Food Sorcery cookery school Manchester
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Indian Saag Aloo

Course: Side Dish
Cuisine: Indian
Servings: 2 People

Ingredients

  • 500 g Maris Piper potatoes cut into 2 cm cubes
  • 1 White onion finely diced
  • 100 g Baby spinach
  • 200 g Spinach purée
  • 100 g Chopped tomatoes
  • 10 g Fresh ginger 1 tbsp, grated
  • 2 clove Garlic minced or grated
  • 1 tbsp Ground cumin
  • 1 tbsp Ground Turmeric
  • 1 tbsp Garam masala
  • 1 tbsp Olive oil
  • 20 g Butter
  • 3 tbsp Fenugreek leaves
  • Sea salt to taste
  • 1 Green chilli finely diced, optional

Method

  • Place the Potato in a pan of salted water.
  • Bring to the boil and cook for 6–8 minutes until just tender.
  • Drain and set aside.
  • Heat the Olive oil and Butter in a pan over medium heat.
  • Add the White onion and cook for 8–10 minutes until softened and lightly caramelised.
  • Add the Garlic, Fresh ginger, Ground cumin and Turmeric powder.
  • Cook for 1 minute until fragrant.
  • Add the Potato and stir well to coat in the spices.
  • Cook for 3–4 minutes.
  • Add the Baby spinach, Spinach purée and Chopped tomatoes.
  • Add the Green chilli if using.
  • Stir well and simmer gently for 10 minutes.
  • Add the Garam masala and Fenugreek leaves.
  • Cook for a further 2 minutes.
  • Season with Sea salt to taste.
  • Serve immediately.

Chef Notes

  • For a drier Saag Aloo, use only the quantity of tomatoes listed.
  • For a saucier curry, add an extra 100 g Chopped tomatoes.
  • Roasting the Potato instead of boiling will give a firmer texture and deeper flavour.
  • This dish works well as a main course with naan or rice, or as a side dish alongside curries such as Sri Lankan Fish Curry or Butter Chicken.
  • If using Ground fenugreek instead of Fenugreek leaves, use 1 tbsp.
image of saag aloo made at Food Sorcery cookery school Manchester
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Indian Saag Aloo

Course: Side Dish
Cuisine: Indian
Servings: 2 People

Ingredients

  • 500 g Maris Piper potatoes cut into 2 cm cubes
  • 1 White onion finely diced
  • 100 g Baby spinach
  • 200 g Spinach purée
  • 100 g Chopped tomatoes
  • 10 g Fresh ginger 1 tbsp, grated
  • 2 clove Garlic minced or grated
  • 1 tbsp Ground cumin
  • 1 tbsp Ground Turmeric
  • 1 tbsp Garam masala
  • 1 tbsp Olive oil
  • 20 g Butter
  • 3 tbsp Fenugreek leaves
  • Sea salt to taste
  • 1 Green chilli finely diced, optional

Method

  • Place the Potato in a pan of salted water.
  • Bring to the boil and cook for 6–8 minutes until just tender.
  • Drain and set aside.
  • Heat the Olive oil and Butter in a pan over medium heat.
  • Add the White onion and cook for 8–10 minutes until softened and lightly caramelised.
  • Add the Garlic, Fresh ginger, Ground cumin and Turmeric powder.
  • Cook for 1 minute until fragrant.
  • Add the Potato and stir well to coat in the spices.
  • Cook for 3–4 minutes.
  • Add the Baby spinach, Spinach purée and Chopped tomatoes.
  • Add the Green chilli if using.
  • Stir well and simmer gently for 10 minutes.
  • Add the Garam masala and Fenugreek leaves.
  • Cook for a further 2 minutes.
  • Season with Sea salt to taste.
  • Serve immediately.

Chef Notes

  • For a drier Saag Aloo, use only the quantity of tomatoes listed.
  • For a saucier curry, add an extra 100 g Chopped tomatoes.
  • Roasting the Potato instead of boiling will give a firmer texture and deeper flavour.
  • This dish works well as a main course with naan or rice, or as a side dish alongside curries such as Sri Lankan Fish Curry or Butter Chicken.
  • If using Ground fenugreek instead of Fenugreek leaves, use 1 tbsp.
image of saag aloo made at Food Sorcery cookery school Manchester
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Indian Saag Aloo

Double the amount to serve as a main dish
Course: Side Dish
Cuisine: Indian
Servings: 2 People

Ingredients

  • 500 g Maris Piper potatoes
  • 1 Onion large
  • 100 g Baby spinach
  • 200 g Spinach puree you can get frozen or tins
  • 1 tsp Fresh ginger grated
  • 2 clove Garlic mashed or grated
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Turmeric
  • 1 tbsp Garam masala
  • 20 ml Vegetable oil
  • 20 g Butter
  • 10 g Fenugreek leaves 3 tbsp or 1 tbsp ground fenugreek
  • 200 g Chopped tomatoes Optional, makes a saucier curry
  • Sea salt to taste
  • 1 Green chillies or red, diced for a bit of extra spice

Method

  • Cut the potato into 2cm cubes and boil in salted water for 6-8 minutes, or toss in some oil and saute until golden brown and then put into a hot oven at 200 for 8-10 minutes.
  • In another pan, add butter oil, cumin, and finely diced onion. Cook until caramelised.
  • Add the garlic, ginger, turmeric, chopped tomatoes & potatoes. Cook for 5 minutes.
  • Add the spinach and the spinach puree and if you want to add chilli, do so now. Turn the heat to low and cook for 10 minutes.
  • Add fenugreek, cook for a further 2 minutes and season to taste.
  • Serve as a side to the Sri-Lankan Fish Curry or as a main dish

Indian Saag Aloo

Ingredients- serves 2 as a main or 4 as a side

  • 500g potatoes
  • 1 large onion
  • 100g baby spinach 
  • 200g spinach puree (you can get frozen) 
  • 1.2 can of chopped tomatoes
  • 1cm fresh ginger, grated
  • 2 cloves of garlic, grated or crushed into a paste
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 20ml olive oil
  • 20g butter
  • 3 tbsp fenugreek leaves/ 1tbsp ground fenugreek 
  • Salt to taste
  • Optional: Fresh chilli diced for a bit of extra spice

Method:

  1. Cut the potato into 2cm cubes and boil in salted water for 6-8 minutes, or toss in some oil and saute until golden brown and then put into a hot oven at 200 for 8-10 minutes. 
  2. In another pan, add butter oil, cumin, and finely diced onion. Cook until caramelised.
  3. Add the garlic, ginger, turmeric & potatoes. Cook for 5 minutes.
  4. Add the spinach, spinach puree and tomatoes. If you want to add chilli, do now. Turn the heat to low and cook for 10 minutes.
  5. Add fenugreek, cook for a further 2 minutes and season to taste.
  6. Chopped tomatoes can be added to make a saucier curry, or serve as a side to the Sri-Lankan Fish Curry
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Japanese Chicken Curry

Alternative Proteins: Hake fillets or Aubergine
Course: Main Course
Cuisine: Japanese
Servings: 2 People

Ingredients

  • 300 g Chicken thighs skinless and boneless cut into chunks, 300 g Hake fillets, cut into chunks or 1 Aubergine, cut into 2 cm cubes
  • 1 White onion diced
  • 1 clove Garlic minced or grated
  • 5 g Fresh ginger 1 tsp, grated
  • 1 Green apple grated
  • ½ Carrot grated
  • 250 ml Chicken stock
  • 1 tsp Soy sauce
  • ½ tsp Honey
  • 1 tsp Ketchup
  • 25 g Butter
  • 25 g Plain flour
  • ½ tsp Mild curry powder
  • ½ tsp Togarashi spice
  • ¼ tsp Cayenne pepper
  • 200 ml Coconut milk
  • Sea salt to taste

To Garnish

  • 5 g Fresh Coriander 1 tbsp, chopped
  • 2 tbsp Crispy-fried onions

Method

  • Heat a pan over medium heat.
  • Add the Chicken thighs skinless and boneless and cook for 4–5 minutes until lightly browned.
  • Remove from the pan and set aside.
  • Add the White onion and cook for 5 minutes until softened.
  • Add the Garlic and Fresh ginger and cook for 1 minute.
  • Add the Curry powder, Togarashi and Cayenne pepper and cook for 30 seconds.
  • Add the Butter and allow to melt.
  • Stir in the Plain flour and cook for 1 minute to form a roux.
  • Add the Ketchup, Honey and Soy sauce and stir well.
  • Gradually add the Chicken stock, stirring continuously until smooth.
  • Add the Apple and Carrot and mix well.
  • Return the Chicken thighs skinless and boneless to the pan.
  • Simmer gently for 10–12 minutes until the sauce has thickened and the chicken is cooked through.
  • Stir in the Coconut milk.
  • Simmer for a further 3–4 minutes until rich and creamy.
  • Season with Sea salt to taste.
  • Garnish with Fresh Coriander and Crispy shallots.
  • Serve with Sticky Rice.

Alternative Protein Method

    Hake fillets

    • Add the Hake fillets when adding the Coconut milk.
    • Simmer gently for 4–5 minutes until the fish is just cooked through.

    Aubergine

    • Before starting the curry, heat 1 tbsp Vegetable oil in a pan over medium-high heat.
    • Cook the Aubergine for 6–8 minutes until softened and lightly browned.
    • Remove from the pan and reserve.
    • Add the Aubergine back to the curry when adding the Coconut milk.
    • Simmer for 2–3 minutes to warm through.

    Chef Notes

    • Japanese curry should be thick, smooth and slightly sweet.
    • Grated Apple provides sweetness and helps create the characteristic texture of Japanese curry.
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    Japanese Chicken Curry

    For a vegetarian/Vegan version use firm tofu
    Course: Main Course
    Cuisine: Japanese
    Servings: 2 People

    Ingredients

    • 500 g Chicken thighs skinless and boneless or 400g of firm tofu

    For the Sauce:

    • 1 Onion small, diced
    • 1 clove Garlic mashed or grated
    • 1 tsp Fresh ginger grated
    • 1 Green apple coarsely grated
    • 1/2 Carrot coarsely grated
    • 300 ml Chicken stock or vegetable
    • 1 tsp Soy sauce
    • 1/2 tsp Honey
    • 1 tsp Ketchup
    • 40 g Butter
    • 40 g Plain flour
    • 1/2 tsp Mild curry powder or garam masala
    • 1/4 tsp Cayenne pepper
    • 400 ml Coconut milk

    Method

    • Cook the onion in a frying pan, adding a bit more oil if needed. Once soft, add the garlic and ginger. Cook for four minutes, without browning too much.
    • Make a space in the middle of the pan and toast the spices for 30 seconds.
    • Add the butter to the pan. Once melted, stir in the flour to make a roux.
    • Add the ketchup, honey and soy. Stir through the roux and then slowly add the stock, stirring as you pour.
    • Add the grated carrot and apple to the pan and stir through.
    • Add the chicken and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked.
    • Add the coconut milk and continue to reduce for a few minutes until thick and creamy.
    • Serve with sticky rice.

    Japanese Chicken Curry

    Ingredients – Serves 4:

    For the Sauce:

    • 1 small onion, diced
    • 1 garlic clove, minced
    • 1 tsp finely grated ginger
    • 1 green apple, coarsely grated
    • 1/2 carrot, coarsely grated
    • 300ml chicken or veg stock
    • 1 tsp soy sauce
    • 1/2 tsp honey
    • 1 tsp ketchup
    • 40g butter
    • 40g plain flour
    • 1/2 tsp Curry Powder or Garam Masala
    • 1/2tsp Togorashi powder
    • 1/4 tsp cayenne pepper
    • 400ml coconut milk 
    • 600g chicken thighs – you can choose boneless or bone-in/ skin on
    • Garnish – coriander leaves – crispy shallots

    Method:

    1. If you are using skin on thighs, start by frying the chicken thighs in a deep saute pan until golden and crispy. If you are using boneless, then chop and add once the liquid is in the pan (step 7)  Remove from the pan for the time being, don’t worry about cooking the chicken through as we’ll finish cooking it in the sauce. 
    2. Cook the onion in the same pan, adding a bit more oil if needed. Once soft, add the garlic and ginger. Cook for four minutes, without browning too much.
    3. Make a space in the middle of the pan and toast the spices for 30 seconds.
    4. Add the butter to the pan. Once melted, stir in the flour to make a roux. 
    5. Add the ketchup, honey and soy. Stir through the roux and then slowly add the stock, stirring as you pour. 
    6. Add the grated carrot and apple to the pan and stir through. 
    7. Put the chicken back in and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked. 
    8. Add the coconut milk and continue to reduce for a few minutes until thick and creamy. 
    9. Serve with sticky rice.
    image of learning to make nanna bread at Food Sorcery Manchester
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    Chapatis

    Course: Side Dish
    Cuisine: Indian
    Servings: 2 People

    Ingredients

    • 6 tbsp Chapati flour or wholemeal flour
    • 65 ml Water warm

    Method

    • Prepare the dough by mixing together 1/2 the water and flour. Slowly add the rest of the water kneading for 5-10 minutes
    • Put the dough to one side for about 45 minutes, knead again, split into pieces and set aside.
    • Place your tawa or frying pan on a medium heat.
    • Take some dough and make a ball about the size of a small apple.
    • On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
    • Place the chapati onto the hot tawa/frying pan.
    • Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again. Once cooked cover with a cloth to keep warm. Make the rest of the chapatis in the same way.
    image of baking classes at the cookery school manchester
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    Chapatis

    Course: Side Dish
    Cuisine: Indian
    Servings: 2 People

    Ingredients

    • 120 g Chapati flour
    • 65 ml Water warm
    • 10 g Vegetable oil or use ghee
    • 1/2 tsp Sea salt

    Method

    • In a large bowl, whisk together flour and salt. Add oil or melted ghee. Rub the fat into the flour with your fingertips until it feels like fine breadcrumbs; this ensures the fat is evenly distributed for a softer texture.
    • Make a well in the centre and pour in 4 tbsp of the warm water. Mix with your hand or a spoon until a shaggy dough forms. Gradually add water if needed. You want a soft, pliable dough that is slightly tacky but doesn't stick to your hands.
    • Knead the dough on a clean surface for about 5–10minutes until it becomes smooth and elastic. Lightly coat the surface of the dough ball with a drop of oil, cover it with a damp cloth or cling film, and let it rest for at least 30 minutes. This allows the gluten to relax, making it much easier to roll out.
    • Divide the dough into 4 equal-sized balls (roughly the size of a small apple or golf ball). Dust your work surface and rolling pin with a little flour. Roll a ball out into a thin, even circle.
    • Heat your tawa or heavy-bottomed frying pan over medium-high heat. Place the chapati on the hot pan. Cook for about 30 seconds until tiny bubbles appear on the surface. Flip it over and cook the other side for another 30–45 seconds until small brown spots appear.
    • Flip it back to the first side. Use a folded clean kitchen towel to gently press the edges of the chapati; this encourages it to puff up with steam. Once cooked, immediately remove and wrap in a clean tea towel inside a container or foil to trap the steam and keep them soft.
    image of thai Green curry made at the Cookery school Manchester near Cheshire cooking
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    How to Cook Quick Fragrant Jasmine Rice

    Course: Side Dish
    Cuisine: Asian
    Servings: 2 People

    Ingredients

    • 180 g Jasmine rice or Basmati
    • 360 ml Water
    • ½ White onion finely diced
    • 2 Fresh curry leaves
    • 1 tbsp Vegetable oil
    • ½ tsp Sea salt

    Method

    • Heat the Vegetable oil in a pan over medium heat.
    • Add the White onion and Curry leaves.
    • Cook for 5 minutes until softened and lightly caramelised.
    • Add the Jasmine rice and stir for 1 minute.
    • Pour in the Water and add the Sea salt.
    • Bring to the boil.
    • Reduce to a gentle simmer and cover with a lid.
    • Cook for 10 minutes until the rice is tender and the water has been absorbed.
    • Remove from the heat and leave to stand for 5 minutes with the lid on.
    • Fluff the rice with a fork before serving.

    Chef Notes

    • Jasmine rice gives the best fragrance for this recipe.
    • Basmati rice can be used, although the flavour will be slightly different.
    • For a richer flavour, add 1 cardamom pod or a small piece of Cinnamon stick when cooking the onion.
    • This rice works particularly well with Sri Lankan, Indian and South-East Asian curries.
    Dessert Recipes

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