• ▢ 4 cm 1½in piece fresh ginger, peeled and coarsely chopped
• ▢ 5 –6 garlic cloves peeled and coarsely chopped
• ▢ 6 tablespoons vegetable oil
• ▢ 3 bay leaves
• ▢ 5 cm 2in cinnamon stick
• ▢ 8 cardamom pods
• ▢ 4 cloves
• ▢ ¼ teaspoon black cumin seeds
• ▢ 120 g 4½oz onions, peeled and finely chopped
• ▢ 1 tablespoon ground coriander
• ▢ 1 tablespoon ground cumin
• ▢ 3 tinned plum tomatoes chopped
• ▢ 1.5 kg 3lb chicken pieces, skinned and cut into serving portions
• ▢ ¼ –1 teaspoon chilli powder
• ▢ ¼ teaspoon salt
• ▢ 3 tablespoons single cream

• ▢ 1 tablespoon coarsely crushed black peppercorns
• ▢ 1 tablespoon paprika bright red, if possible
• ▢ ½ teaspoon chilli powder or to taste
• ▢ 1 tablespoon garam masala
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons oregano
• ▢ 1 garlic clove peeled and crushed
• ▢ 1¼ teaspoons salt
• ▢ 3 tablespoons vegetable oil
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons natural yoghurt
• ▢ 1 kg 2¼lb jointed chicken pieces

• ▢ 5 large eggs
• ▢ Salt and freshly ground black pepper to taste
• ▢ 2 tbsp vegetable oil
• ▢ 3 spring onions cut into fine rounds, including the white and green sections
• ▢ ¼ tsp finely chopped garlic peeled
• ▢ 3 tbsp finely chopped green coriander
• ▢ 1 –2 fresh hot green chilies sliced into fine rounds
• ▢ ½ tsp finely chopped fresh ginger peeled
• ▢ Generous pinch ground turmeric
• ▢ 1½ tsp lemon juice
• ▢ 1 tsp sugar

• ▢ 3 tablespoons butter
• ▢ ½ medium onion finely chopped
• ▢ 1 small tomato chopped
• ▢ 1 tablespoon fresh coriander chopped
• ▢ ½ –1 hot green chilli finely sliced
• ▢ 4 medium or large eggs well beaten
• ▢ Salt and pepper to taste

• ▢ 900 g whole sea bass with head and tail, cleaned
• ▢ 2.5 cm cube fresh root ginger
• ▢ 5 garlic cloves
• ▢ 2 tablespoons vegetable oil
• ▢ ½ teaspoon black mustard seeds
• ▢ 2 whole hot dried red peppers optional
• ▢ ½ teaspoon ground turmeric
• ▢ 1 teacup chopped fresh green coriander leaves
• ▢ 2 tablespoons lemon juice
• ▢ ¼ teaspoon salt

• ▢ 1½ tablespoons vegetable oil
• ▢ 50 g onion peeled and cut into very fine half-rings
• ▢ 1 garlic clove peeled and very finely chopped
• ▢ 1 teaspoon curry powder
• ▢ 1 x 175g tin good-quality tuna packed in oil
• ▢ ½ –1 fresh hot green chilli, cut into very fine rounds
• ▢ 1 cm ½in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips
• ▢ 3 tablespoons chopped green coriander
• ▢ salt to taste
• ▢ freshly ground black pepper

• ▢ 550 g 1¼lb trout, salmon trout or salmon, scaled, cleaned and left whole
• ▢ salt
• ▢ 3 tablespoons lemon juice
• ▢ 50 g 2oz onion, peeled and coarsely chopped
• ▢ 2 garlic cloves peeled and coarsely chopped
• ▢ 2.5 cm 1in piece fresh ginger
• ▢ 1 fresh hot green chilli, sliced
• ▢ ¼ teaspoon ground turmeric
• ▢ 1 teaspoon garam masala
• ▢ ¼ teaspoon chilli powder
• ▢ 175 ml 6fl oz tinned coconut milk, well stirred
• ▢ vegetable oil

for the fish

• ▢ 2 good-sized salmon or king fish steaks about 675g/1½ lb
• ▢ salt and freshly ground black pepper
• ▢ teaspoon ground turmeric
• ▢ teaspoon chilli powder

for the green sauce

• ▢ vegetable oil
• ▢ 85 g 3oz onions, peeled and finely chopped
• ▢ 2 garlic cloves peeled and finely chopped
• ▢ 1 teacup finely chopped coriander
• ▢ 1 medium tomato finely chopped
• ▢ 2 –3 fresh hot green chillies
• ▢ 1 teaspoon peeled finely grated fresh ginger
• ▢ 1 tablespoon lemon juice
• ▢ teaspoon salt
• ▢ teaspoon chilli powder
• ▢ ½ teaspoon garam masala

• ▢ 900 g 2 lb red snapper
• ▢ Salt to taste
• ▢ 6 tbsp natural yogurt
• ▢ 1 tbsp lemon juice
• ▢ 2 tsp garam masala
• ▢ 1 tsp cayenne pepper
• ▢ 1 tbsp peeled and finely grated fresh ginger
• ▢ 5 garlic cloves peeled and crushed to a pulp
• ▢ 2 tbsp corn oil peanut oil, or olive oil

• ▢ 3 medium-sized halibut steaks about 630g/1 lb 6 oz
• ▢ ½ tsp salt
• ▢ ½ tsp freshly ground black pepper
• ▢ ¼ tsp ground turmeric
• ▢ ¼ tsp chili powder or to taste
• ▢ ½ tsp store-bought garam masala
• ▢ 1 tbsp plain flour
• ▢ 4 tbsp vegetable oil
• ▢ 3 lemon wedges