Category Archives: Bombay Boys Recipes

All the recipes from the book plus a few more

Garlic Fried Rice (with peas)

This recipe is not in the book but is unquestionably my favourite rice and other than the faff of frying the onions, is very simple to make. Don’t get me wrong, I do enjoy a plain basmati rice but the garlic and the peas in this makes it simply delicious. I’ve done the measuring in cups because it makes it so easy, if you haven’t got a set of US cups it doesn’t matter what size your cups are as long as you use the same one for everything.

Ingredients:

  • 1 tablespoon of vegetable oil
  • 1 cup of basmati rice
  • 1 small onion – diced, or pulsed in a food processor
  • 2 or 3 cloves of garlic (depends how garlicky you like it – go crazy!)
  • 2 cups of boiling water
  • 2 teaspoons of salt (sounds like a lot but it needs it)
  • Optional – 1 cup of cooked peas

Method:

  • Set the oven to Gas Mark 4, Fan 160 or non-Fan 180
  • Using a heavy based casserole dish, add the oil and place over a medium heat on the hob
  • Add the onions and fry for at least 10 minutes (more if you’ve got the patience) until lovely and caramelised.
  • Add the garlic and fry for a further 2 tio 3 minutes
  • Add the rice and fry for a further 2 minutes
  • Add the boiling water, it will initially bubble up

Stir in the salt and bring it back to the boil

Place the lid on the casserole and put in the oven.

After 15 minutes, remove and check the rice is tender and the water has been absorbed, fluff up with a fork. Add hot cooked peas at this point and fork through evenly or scatter on top before serving.

This rice can be eaten straight away or stored in the fridge for up to two days, but cool completely before doing so. Alternatively, it can be frozen and then microwaved.

Auntie Joy’s Mince Curry

I cooked this recently and thought it may be useful if you’re trying the recipe to be able to see a few photos. I did promise videos and will get round to it soon..I would have done one on this recipe but my roots need doing….

Ingredients: You are going to need the following

2 tablespoons of vegetable oil

1 large brown onion chopped up finely. (My Aunt used to use 3!)

1lb or 500g minced beef or lamb

3 tablespoons of curry powder or curry paste (your choice of hot, medium or mild).

1 teaspoon of cumin powder

2 tablespoons garlic and ginger paste (you could use the real thing, but the combined paste is available in all supermarkets now)

4 whole cloves (remember to fish them out later)

2 tablespoons tomato puree

1/4 pint of lamb or beef stock

Salt to taste

How to make it:

The ingredients are very simple

I know it’s easy to chop onions, but frankly I like to throw them in the food processor, call me lazy! Remember though to pulse rather than put it on full speed otherwise you may end up with onion puree

Fry your onions in the oil over a medium heat. They will need to be really brown, so be patient.

Getting there…but not quite

Now we’re ready, you need to take care that you don’t burn the onions but you want a really good level of caramelisation for the maximum flavour. It can take from 10 to 20 minutes.

Brown the mince, this is halfway done. You need to brown it enough so that there is no raw meat showing.

Add the rest of the ingredients – curry powder, cumin powder, garlic and ginger paste, cloves and tomato puree

Simmer for 30 minutes on a low heat, stir well and add a little water as you go if it appears too dry. It will need salt, so add to taste. You can sprinkle coriander leaf or chopped hard boiled eggs before serving if you wish.

It’s lovely served with my garlic and pea fried rice, plain rice or simply with some naan bread and bulfart (that’s a tomato and onion salad to you! See the recipe, honestly, that’s what it’s called)

Beautiful served with plain rice and raita.