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Jeyel's South Indian Salmon Curry

This a simple fish curry that I repeatedly cook when I haven't got much time to make a curry. The whole curry can be ready in 10-12 minutes. Here is how to do easy and quick salmon fish curry. You can replace Salmon with any fish that is a bit firmer. ​Ingredients  ​340g Jeyel's South Indian Fish curry cooking sauce 3 Tbsp sunflower oil 1 sprig  fresh or dried curry leaves 1 tsp Mustard seed 1/2 Diced onion 400gms of Salmon Chopped coriander for garnishing Method Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds Add the curry leaves Once the mustard seed pops add diced onion and saute until soft and golden...

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Jeyel's Pork Curry Recipe

The pork had plenty of flavours and when cooked with the right spices it tastes absolutely brilliant. What's more, pork is easy and versatile to cook with and the whole curry can be ready in under 30 minutes. Pork shoulder is the best cut for this curry. ​Ingredients  ​​340g Jeyel's South Indian Pork curry cooking sauce 3 Tbsp sunflower oil 1 sprig  fresh or dried curry leaves 1 tsp Mustard seed 1/2 Diced onion 2 Red Chilli (dried) Chopped coriander for garnishing 400gms Pork shoulder Method Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds Add the curry leaves (fresh ones much better, can be purchased from Asian shops) Once the mustard...

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Jeyel's Mixed Vegetable Korma Recipe

This easy to cook korma is an exotic curry completely different from the creamy kormas from supermarkets. It's rich, nutty, mildly spiced and perfect for meatless Monday.   ​Ingredients  ​340g Jeyel's South Indian Vegetable Korma cooking sauce  3 Tbsp sunflower oil 1 sprig  fresh or dried curry leaves 1 tsp Mustard seed 1/2 Diced onion 400gms of  mixed vegetable ( usually cooked with potatoes, carrots, beans and peas in South India) Chopped coriander for garnishing Method Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds Add the curry leaves Once the mustard seed pops add diced onion and saute until soft and golden brown (2-3 minutes in high flame) Add Jeyel's South...

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Jeyel's Lamb Curry Recipe

A simple recipe but perfect for weekday dinner. Adding a few more ingredients can make this lamb curry to look like a freshly made authentic curry. Ingredients  ​340g Jeyel's South Indian Lamb curry cooking sauce 3 Tbsp sunflower oil 1 sprig  fresh or dried curry leaves 1 tsp Mustard seed 1/2 Diced onion 2 Red Chilli (dried) Chopped coriander for garnishing Method Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds Add the curry leaves Once the mustard seed pops add diced onion and saute until soft and golden brown Add Jeyel's South Indian Lamb curry sauce and mix it Add the raw meat and mix it until the meat is covered...

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Jeyel's Butter Chicken Recipe

A simple mild and creamy sauce which is full of flavours perfect for Friday night dinner. The chicken is usually marinated and grilled before it is added to the sauce. However, in this recipe, we are going to precook the chicken and add it to the sauce.  Ingredients for Marinade ​1 Tbsp ginger garlic paste 1tsp turmeric powder 1tsp Kashmiri red chilli powder ​Mix the marinade with the chicken and leave it overnight in the fridge.  Remove it from the fridge and allow it to come to room temperature before cooking. ​Ingredients to add to the Sauce 340g Jeyel's South Indian Butter Chicken Curry Cooking Sauce 3 Tbsp sunflower oil 1 tsp Fenugreek leaves 30ml single cream Chopped coriander for garnishing

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