Ingredients:

• 5 cups of red split lentils (soaked for 2 to 3 hours)
• 2 medium onions
• water (for blending)
• 3 green chillies
• 2 tsp of rice flour
• 1/3 of a bunch of coriander
• 1 – 1.5 tsp salt (or to your taste)
• oil for frying
• 2 tsp of my homemade mixed spice

Soak your lentils for 2 to 3 hours, then wash and rinse until the water becomes clear. Blend your lentils using a blender. Add a little splash of water to help it blend if needed. Once blended it should form into a paste. If the paste is running squeeze the water out. Once done transfer the lentils into a bowl and put to one side.

Next, cut your onions finely and chop your green chillies in half. Add salt and mix both ingredients together. Now add 2 tsp of rice flour and 2 tsp of my homemade mixed powder. Chop the coriander and add it too. Then place all the ingredients including the lentils into a large mixing bowl. Mix the ingredients together and add salt if needed.

Now roll the Dali bora into small round balls. You can use a teaspoon to get the right measurements. Once rolled up carefully drop your Dali bora balls into the hot oil. Fry them on medium heat so that the insides are cooked. Once it has turned crispy and brown, take out the boras and place into bowl. You can place a kitchen towel in the bowl beforehand to help drain the oil from boras. Serve it with any of your favourite dipping sauce.

Ingredients:

• 1kg lamb meat washed and drained
• 2 large onions – peeled and chopped
• 2 Tbs minced ginger
• 2 Tbs minced garlic
• Salt to taste
• 4 bay leaf
• 4 cardamoms
• 4 cinnamon sticks
• 1 tsp of cumin seeds
• 2 ½ Tbs of my mixed spice
• 500g of fresh Brussel sprouts
• 2 glasses of water
• 5 green chillies
• Coriander to garnish

Cooking instructions:

In a hot saucepan add in your oil, onions, meat, ginger, garlic, and whole spices. Add 1 teaspoon of salt, and cover and cook for 20 minutes. Stir occasionally, until most of the fluid has evaporated and the onions are soft. Now it’s time to add in the mix spice. Add 2 tablespoon of my mixed spice (you can add more depending on how much meat and vegetables you have).

Remember to stir the curry, stirring prevents it from burning and helps breakdown the onions, ginger, and garlic. Mix the spices well and allow to cook over a low flame for 10 minutes. If your curry dries up, you can add a little splash of water.

once the meat is cooked add your washed Brussel sprouts into the curry. Cover and leave it to simmer on low heat. When the Brussel sprouts are half cooked add 3 cups of water. After adding the water, you should find that the oil from the curry rises to the top. Cover, turn the heat up to full, and allow to boil vigorously for 10 minutes. Add your whole chillies at this point. Check salt and adjust it to your taste. Add coriander to garnish. Serve with white rice or naan bread.

Ingredients

• 80ml oil
• 2 medium size onions (chopped)
• 4 cloves of garlic, crushed
• 5 green chillies
• 1 cup of frozen mix vegetables
• 1 tsp of salt (adjust to your taste)
• 1 tomato chopped
• 1 potato cut in a small cube
• 2 Tbs of my mix spice
• 2 bay leaf
• 1 scotch bonnet
• 1 red bell pepper (cut to small pieces)
• Handful of chopped coriander

Cooking instructions

In a hot frying pan add onions, garlic, and salt. Cook for 5 to 6 minutes until onions are brown. Add the mix vegetables, potatoes, tomatoes, and bell pepper. Cook for 10 minutes on medium heat. Then add the bay leaf and 2 tablespoons of my mixed spice. You can add more depending on the quantity of your mixed vegetables. Cook for 5 minutes.

If the bazi dries up, you can add a few splashes of water. Now add green chillies and scotch bonnet. Cover and cook on low heat until the vegetables are fully cooked. Keep checking and stirring your bazi. Once the vegetables are cooked, add fresh coriander, and serve with rice or naan bread.

Ingredients

• 5 pieces of Boal fish cut in half
• 125ml Oil (use a generous amount)
• 1 ½ medium size onions cut finely
• 5 fresh cloves of garlic (crushed)
• 1 tsp of salt (adjust to your taste)
• 1 and ½ tbs of my fish spice
• 1 cup of water
• Handful of chopped coriander
• 4 green chillies cut in half
• 1 scotch bonnet cut in half

Cooking instructions

In a hot saucepan, add oil and garlic. Cook until the garlic has turned light brown. Now add in your onions and salt. Cover and cook for 10 minutes on medium heat. Stir occasionally and continue cooking until the onions are soft and broken down. Add in 1 cup of water. Cook on low flame for 5 minutes.

Now add in 1 and ½ tablespoon of my fish spice. You can add more of the fish spice depending on the quantity of your fish and vegetables. Stir on low heat for 10 minutes. If the curry dries up add few splashes of water and keep stirring.

Add the washed fish into your curry, mix carefully so the fish does not break. Cook on medium heat for 5 minutes. Let the water from the fish to release. You can now put the flame a little higher, making sure the fish does not burn.

Now it is time to add in your desired amount of water you. This will depend on how watery you want your fish curry. I would add 1 and ½ cup of water. Add in your green chillies and scotch bonnet. Cover and cook on medium heat for 10 minutes then add in a handful of coriander. Serve with plain white rice.

Ingredients:

• 4 chicken breasts, cut into cubes
• 150ml of oil (you would need a generous amount)
• 4 finely chopped onions
• 4 bay leaf
• 3 cinnamon sticks
• 4 cardamoms
• 2 tbs of mince ginger
• 2 tbs of garlic
• 1 tsp of salt (adjust to your taste)
• 2 big tbs of my mix spice
• 1 tsp of crushed dry chillies
• 1 tsp dry methi leaves
• 5 green chillies
• Handful of chopped coriander
• 1 tsp of lemon juice
• Water

Cooking instructions

In a hot saucepan, add in your oil and whole spices. Cook the whole spices for 5 minutes and then add in your onions, ginger, garlic, and salt. Cover and cook on medium heat for 10 minutes. Wait until the onions are soft. Now add in your chicken and cook for another 10 minutes.

Once the chicken has turned white, add in 2 tablespoon of mix spice. Cook for 5 minutes on medium heat. If the curry dries up, you can add few splashes of water and stir occasionally to prevent it from burning. Add your dry chillies and keep stirring. Cook for another 5 minutes.

Now add in half a cup of water, green chillies, and 1 teaspoon of lemon juice. Cover and cook it on low heat for 10 minutes. Then add in 1 teaspoon of methi leaves. Then add your coriander and adjust the salt to your taste. Serve with rice or naan bread.

Ingredients:

• 1kg lamb meat washed and drained
• 2 large onions – peeled and chopped
• 1 tbs minced ginger
• 1 tbs minced garlic
• Salt to taste
• 4 bay leaf
• 4 cardamoms
• 4 cinnamon sticks
• 1 tsp of cumin seeds
• 2 tbs of my mix spice
• 4 to 5 medium size potatoes
• 2 glasses of water
• 5 green chillies
• Coriander to garnish

Cooking instructions:

In a hot saucepan add in your oil, onions, meat, ginger, garlic, and whole spices. Add 1 teaspoon of salt, and cover and cook for 20 minutes. Stir occasionally, until most of the fluid has evaporated, and the onions are soft. Now it’s time to add in the mix spice. Add 2 tablespoon of my mixed spice (you can add more depending on how much meat and vegetables you have).

Remember to stir the curry, stirring prevents it from burning and helps breakdown the onions, ginger, and garlic. Mix the spices well and allow cooking over a low flame for 10 minutes. If your curry dries up, you can add a little splash of water.

Meanwhile, peel and half your potatoes. Rinse and add to the curry. Cover and leave it to simmer on low heat. When the potatoes are half cooked, add 3 cups of water. After adding the water, you should find that the oil from the curry rises to the top.

Cover, turn the heat up to full and allow boiling vigorously for 10 minutes. Add your whole chillies at this point. Check salt and adjust it to your taste. Add coriander to garnish. Serve with white rice or naan bread.