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A little taster of what's cooking...

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  • Never-Failing, No-Fuss Naan!

    If you’re inclined to scratch cook a curry, and if you’re shopping with us we’ll assume you are, you’ll probably find a shop-bought-naan a little underwhelming, and anti-climatic. This recipe is easy, loads easier than it looks, and ends up with plump fluffy naans which soak sauce superbly.

    It looks like quite a few steps, but essentially you’re about to mix two bowls of stuff, then mix those, waiting a bit, then applying some heat to your naans…

    What You Need…

    • 300g plain flour
    • 50g wholemeal flour
    • 1/2 tsp bicarbonate of soda
    • 3/4 tsp salt
    • 1 tsp sugar
    • 1-2 tsp black onion (nigella) seeds
    • 125g plain yoghurt
    • 100ml cold milk
    • 50ml boiling water
    • 1 tsp fast-action yeast
    • 1 tblsp of any oil
    • Large knob of butter/4tblsp oil
    • 1 clove of garlic
    • A handful of chopped coriander (optional)

     

    What You Do…

    In a bowl mix:

    • Put 300g plain flour
    • 50g wholemeal flour
    • 1/2 tsp bicarbonate of soda, 3/4 tsp salt
    • 1 tsp sugar and 1-2 tsp black onion (nigella) seeds (these give you the stereotypical taste of naan bread, but leave them out if you don’t have any, or substitute with cumin/fennel seeds).

    In a large bowl add

    • 125g plain yoghurt (whatever you normally use)
    • 100ml cold milk
    • 50ml boiling water and 1tsp fast action yeast (the sachet yeast is fine, but don’t use a whole sachet).
    • Stir everything together and make sure there are no lumps.

    Add the flour mixture to the yoghurt mixture and stir well, this will produce a very soft, sticky dough.

    Make sure that you’ve gathered together all of the flour at the bottom of the bowl and then cover the dough with a sheet of cling film and rest for 30 minutes.

    After half an hour, pour 1 tblsp of any oil on to your work surface and rub it out to the size of a dinner plate.

    Tip the sticky dough on to the oil and roughly knead the dough into a ball. This should take around 10 seconds and then put back in the bowl, cover with cling film and leave for an hour.

    After an hour, lightly flour the worktop and place the dough on it. Pat it into a circle and cut it into 6 pieces.

    You already roughly have your classic naan teardrop shape. Put the oven on to 200C/180C fan/390F.

    Melt a large knob of butter/4tblsp oil (or a mixture of the two) in a small pan and grate 1 clove of garlic into it, along with a handful of chopped coriander (if you like it)

    When the butter has melted, turn the heat off and leave the flavours to infuse while you cook the naan.

    Put a large frying pan on medium heat, don’t add any oil to the pan.

    When the pan is hot, roll out the first of your triangles to around 1cm thick using extra flour to stop them from sticking.

    Stretch the triangle as you place it on the hot frying pan. Brush some of the garlic butter onto the top of the naan as it’s cooking. Soon you will see little bubbles appearing on the surface.

    Keep an eye on the underside of the naan so that you can take it out when it’s starting to brown.

    Using a spatula/fish slice take the naan from the pan and place it on to the racks in the oven. This will finish off cooking the top while you get on with the next naan.

    Repeat the process until the dough has been used up. Keep a close eye on the naan in the oven and take them out if they start to get brown.

    They soak up the sauce perfectly and taste wonderful. Give them a go with your favourite curry and let us know how you find them!

     

  • Goan, Goan, Going On to Your Plate… Flavour Inspiration for Our Fish/Prawn Curry!

    24.03.21 - Goan Blue (4 of 26)

    On the beautiful west coast of India, Goan food makes the most of what is freely available there—coconut and fish!

    But what if fish curry isn’t for you? As ever, our flexible kits have you covered!

    Chicken & Paneer

    Not a fan of fish? No need to miss out on this fresh-tasting curry! As with all our kits, the protein you add is entirely down to you. There’s an old wives tale that chicken goes with everything, we’re not one to argue! For an extra treat cube some paneer into this indulgent fakeaway at the final stages.

    Monkfish Cheeks

    A customer favourite that really compliments the blend of spices in our fish curry! The mild sweet nature of monkfish fits our Goan Fish/Prawn Curry incredibly well, we recommend pan-frying the cheeks until lightly browned before adding to your curry. These will really benefit from sitting overnight to maximise the flavours they absorb if you have time.

    Salmon & Prawn

    The classic fish curry combo! Either of these alone makes for a wonderful curry, but we like to mix the textures of the firm, juicy prawns with the soft flakes of the salmon. For best results follow the step by step instructions included on the kit to achieve that authentic taste of Goan beach life!

    Cauliflower

    Vegan, vegetarian, beautiful with veggies! Low in calories and super tasty, cauliflower is a great base for any curry, but we find it works especially well with our Goan. Either pre-cook your veg and add to pan when your tomatoes go in or pop your cauli’ pieces in after you’ve browned your onions and simmer until they are fork-tender.

  • Sensational sides to accompany charming curries…

    It’s perfectly acceptable to eat curry on its own, but who does? These essential sides perfectly complement our range of curries. They enrich their flavours and textures to fully deliver that ‘takeaway’ experience from your own kitchen…

    As with all our kits, these are suitable for vegans and vegetarians alike!

    Fragrant Pilau Rice

    A perfect complement to your favourite curry! Aged Basmati rice cooked with a selection of whole and ground spices and a handful of nuts. find it in the store, here.

    Dhal

    Our Dhal kit — makes a perfect accompaniment to your Indian meal or a meal in its own right with a chunk of crusty bread! Add chickpeas and/or potatoes to make it more substantial or add it to another curry to make a Dhansak!

    Forever complimented whether enjoyed alone as a lighter bite or served as a side in a larger spread!

    No-Fuss Naan

    A Naan kit has been a very popular request in recent times, and is something we’re working on!! In the meantime, we thoroughly enjoy the results from the ‘No-Fuss Naan’ recipe which is up on the blog…Follow a recent cook through in the images and find the full recipe in the blog post below…

    For the full recipe and method, click here.

  • Voraciously Vital Veganuary Variants…

    With climate change at the forefront of global concerns, scientists are advocating for everyone to “develop a meat consciousness”, not demanding we go completely plant-based, but to make attempts at reducing the level of meat in our diets, they break this down into three easy steps:

    Commit to reducing your meat and dairy consumption by a few meals per week and tell five friends about your choice to find alternative proteins.

    Make fresh fruits and vegetables a bigger part of your diet.

    Buy sustainable or organic fresh produce whenever possible.

    With the recommended added ingredients, a Tastesmiths curry kit can be made with meat, veggies, fish or fully plant-based. And, with the wonderful selection of ‘meat-free’ products available these days, why not try the later?

    You might love your chicken Tikka Masala, but have you tried it with sweet potatoes, leeks and carrots, swapping out that double cream with a splash of coconut cream? How about a meat-free Madras with parsnips, green beans and potatoes? You might be pleasantly surprised.

    Here are some serving suggestions, from our customers and the team here, for some of our best sellers – click the images to visit the product page for each.

    Balti – Baby sweet corn, potato, carrots cherry tomatoes & Meatless Farm mince.

    Makhani – Vegan paneer, sweet potato, peas & cannellini beans.

    Timatar Masala – Carrots, broccoli & sweet potato.

    Tikka Masala – New potato, asparagus & green beans.

    Madras – Sweet potato & aubergine.

    Korma – TofooCo Tofu, asparagus & parsnips.

    If you give them a go, or if you have a favourite veggie combo, let us know @Tastesmiths via our social channels.

  • Taste it, don’t waste it! The perfect Boxing Day curry for using up leftover turkey

    Tastesmiths Leftover Tikka Masala Curry

     

    A simple turkey curry is perfect for Boxing Day and what better way to use up your leftovers than by rustling up a delicious version with one of the nation’s curry-house favourites, Tikka Masala. You could make the same recipe with leftover roast chicken too.

    Whilst we’ve chosen the Tikka Masala kit for this recipe, most kits from our range will work as the perfect base to rustle up an authentic, tasty curry from leftover turkey, chicken, beef, lamb or veggies. What better time to give it a try and save on food waste at the same time?

    Follow these simple steps for an easy Turkey Tikka Masala that will keep everyone happy …

    1. When Christmas lunch is done and dusted, pull any meat from the turkey breast, legs and wings, pop in a bowl, cover and stash in the fridge ready for the next day (as a guide, to feed four people, you’ll need around 500g of cooked meat).
    2. When you’re ready to start preparing your curry, follow the ‘before you get the pans out bit’ from the recipe card included with your Tastesmiths Tikka Masala curry kit.
    3. Follow the ‘Cooking bit’ section of the recipe card until Step 10 (the ‘add the meat’ bit, step number may vary on other kits).
    4. Chop the cooked turkey or chicken into small 2cm pieces and add to the mixture, then continue to follow the rest of the recipe.
    5. As the meat is already cooked you can reduce the simmer time…cook for around 15/20, stirring occasionally, to ensure the meat is completely heated through.
    6. Our top tip… not essential, but if you have time, turn off the heat when the cooking time is up, pop a lid on the pot and allow the meat to sit in the sauce for a while to really absorb the flavours.
    7. Serve with your favourite rice, breads and other accompaniments.