To celebrate the launch of Curry Nation, Madhur Jaffrey’s brand new TV series and recipe book, she’ll be answering questions live on Twitter straight after the show this Friday!
Madhur will be tweeting live from @GoodFoodChannel this Sunday so please send in your questions using the #askmadhur hashtag.
Hope you enjoy the new series!
Free inside The Telegraph this weekend, over 40 of Madhur’s favourite recipes in two handy recipe booklets – October 20th & 21st 2012.
Madhur Jaffrey with Hardeep Singh Kohli: Britain’s Curry Nation
Appearing at this event
Madhur Jaffrey Hardeep Singh Kohli Date October 17, 2012
Start // End 7.30pm // 9.00pm
Venue Bishopsgate Institute
Ticket price £9.50 | £7 conc.
The two champions of South Asian cuisine, Madhur Jaffrey and Hardeep Singh Kohli, explore why Britain is a curry nation.
Madhur Jaffrey and Hardeep Singh Kohli are set to cook up a storm at the Bishopsgate Institute on Wednesday 17th October, discussing Madhur’s new book Curry Nation (Ebury Press). In this, her only London event, she will share stories about her journey around Britain, undertaken as part of a major new series with the Good Food Channel.
Along with Hardeep, who recently toured the UK as part of a BBC Radio 2 series about India and Britain, Madhur will explore her native cuisine and the impact it has had on the nation. In Curry Nation she has showcased her favourite recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Madhur’s recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn’t need to be complicated. Always innovative and contemporary, Madhur gives a number of these traditional recipes a twist – for example pairing Aloo Gobi with a very British roast lamb.
Together they will examine historical and cuisine-based links between the two countries, a combination which continues to prove an irresistible draw more than 65 years since independence.
For more details on the event, please visit the website
To celebrate the launch of Curry Nation, Hungry House (in association with National Curry Week) has published a fantastic interview with Madhur Jaffrey – a facinating insight in to the nation’s favourite indian cook.
Click Here to read an interview with Madhur on Curry Nation.
You’ll also be able to take a look at one of the recipes from the book – Chicken and Coconut yum!
The two champions of South Asian cuisine, Madhur Jaffrey and Hardeep Singh Kohli, explore why Britain is a curry nation at the Bishopsgate Institute on Wednesday 17th October. In Madhur’s only London event, she will share stories about her journey around Britain, undertaken as part of a major new series with the Good Food Channel.
Along with Hardeep, who recently toured the UK as part of a BBC Radio 2 series about India and Britain, Madhur will explore her native cuisine and the impact it has had on the nation. In Curry Nation she has showcased her favourite recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Madhur’s recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn’t need to be complicated. Always innovative and contemporary, Madhur gives a number of these traditional recipes a twist – for example pairing Aloo Gobi with a very British roast lamb.
Date: October 17, 2012
Start // End 7.30pm // 9.00pm
Venue Bishopsgate Institute
Ticket price £9.50 | £7.50 conc.
You can now order your copy of Madhur’s next curry recipe book, Curry Nation.
Travelling across Britain, visiting local Indian and South Asian communities, Madhur reveals how it’s possible to sample virtually the whole of Indian cuisine, and produce great curries without ever leaving the British Isles.
Always innovative and contemporary, Madhur provides recipes to rival all great curries.
Madhur Jaffrey will release a new cook book comissioned by Britain’s leading food TV channel, Good Food, to tie in with her new series, which will see which will see the legendary cook explore the modern British love affair with Indian cuisine, more than 30 years after she introduced the West to its delights.
Eat this with plain rice and make the sauce as hot as you like. In Bengal the mustard seeds are ground at home, but to make matters simpler I have used shop-bought mustard powder. Halibut may be used instead of salmon. This very traditional dish is best served with Plain Basmati Rice and My Everyday Moong Dal plus a green vegetable
Serves 2–3
* 340 g/12 oz skinless salmon fillet
* salt
* ground turmeric
* cayenne pepper
* 1 tablespoon mustard powder
* 2 tablespoons mustard oil or
* extra virgin olive oil
* ¼ teaspoon whole brown
* mustard seeds
* ¼ teaspoon whole cumin seeds
* ¼ teaspoon whole fennel seeds
* 2 fresh, hot green chillies (bird’s eye are best), partially slit
Cut the fish into pieces about 2.5 x 5 cm/1 x 2 inches and rub them evenly with ¼ teaspoon salt, ¼ teaspoon ground turmeric and ¼ teaspoon cayenne pepper. Cover and set aside in the refrigerator for at least 30 minutes or up to 8 hours.
Put the mustard powder in a small bowl with ¼–½ teaspoon cayenne pepper, ¼ teaspoon turmeric and ¼ teaspoon salt. Add 1 tablespoon water and mix to a paste. Add another 7 tablespoons water and mix. Set aside.
Put the oil in a medium frying pan and set over a medium–high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the chillies, stir and bring to a gentle simmer.
Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, turning the fish over once and spooning the sauce over it all the time.
(Recipe from Curry Easy/At Home with Madhur Jaffrey)
Coming up in the UK…
Thursday 16th September
Cookery demonstration, Waterstone’s Piccadilly, London
This is a ticketed event. For more information see the Waterstone’s website.
Tuesday 21st September
In Conversation with Madhur Jaffrey, Komedia, Brighton
This is a ticketed event. For more information see the Komedia website.
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