Tag Archives: Gordon ramsay

Dry Crab Curry

Crabs ..I don’t do justice to it.. everyone loves eating it at home but I don’t cook it cos I DON’T LIKE cleaning it! Anyway, this round to cold storage and here were these really ‘good looking crabs’ and the guy offered to clean it for me ! How cool. So here goes..I have 2 recipes for crabs, one is my Dad’s which is simply superb and this one I found on Gordon Ramsay Great Escapes cookbook. can Gordon make crab better than my dad??? Hmmmm…. It really was good!


  • 1 kg crabs, chopped in half . separate the claws if you want to.
  • 4 tbsp. veg oil
  • 1/2 tsp fenugreek seeds, crushed with a pinch of salt
  • 1 tsp fennel seeds
  • 2 sprigs of curry leaves
  • 2.5cm ginger, peeled and finely grated
  • 7-8  garlic cloves
  • 4 medium sized onions, peeled and finely chopped
  • 1 tsp chilli powder
  • 2 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp salt, or to taste
  • 4 tomatoes, peeled and roughly chopped
  • 100g grated coconut

Wash crabs and set aside

Heat oil in a wok, and low heat, fry fenugreek seeds ( careful not to burn then) , fennel seeds and curry leaves for 1-2 minutes until they become aromatic.

Add ginger, garlic and onions and fry for 6-8 minutes, until onions are slightly browned. If mixture sticks to bottom of pan, just add a splash of water.

Add chilly, coriander and turmeric powder and salt to the pan and stir well. After 1-2 minutes, add chopped tomatoes and continue to fry till slightly dry. Stir in the crabs and leave to simmer for about  10 minutes.

Meanwhile ,dry roast the grated coconut in a hot pan for 3-4 minutes till golden brown. Sprinkle the toasted coconut on top of the curry and stir well.

Serve immediately. Enjoy!

I served it with Jeera rice and some Okra fry. Good combination!

Cauliflower Tandoori

I find it funny or is it unbelievable that I learn to make cauliflower tandoori from a British chef and not an Indian one! I made this for our New Year lunch and I just couldn’t get enough of it. The cauliflower must not be overcooked cos the crunch gives the whole dish the texture required.

Recipe:( adapted from Gordon Ramsay Great Escapes)

  • 1/2 a big cauliflower,washed and cut into big florets( about 450 g)
  •  300 ml Greek yoghurt
  • 3cm ginger, peeled and finely grated
  • 4 garlic cloves, peeled and finely grated
  • 1/2 tsp salt or to taste
  • 1/2 tsp ground turmeric
  • 1 heaped tsp chilli powder
  • 1 1/2 tsp garam masala
  • 1/2 tsp ground coriander
  • 1 tsp chat masala ( I didn’t have any)

Fried onion rings ( now this is the highlight of the whole recipe)

  • 2-3 tbsp. vegetable oil
  • 2 onions, peeled and cut into rings
  • 4 tbsp. tomato puree or tomato paste
  • salt and freshly ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp chat masala
  • handful of coriander leaves to garnish

Blanch the cauliflower florets in a pot of salted water for 2-3 minutes, until barely tender. Drain and refresh in a bowl of iced water then drain it.

Get a large mixing bowl, combine all the ingredients to make a marinade and add the blanched cauliflower florets. Toss to coat evenly.

Place them in a lightly oiled baking tray and loosely cover with cling film and chill for a few hours in the fridge ( I chilled for just an hour)

When ready to cook, pre heat the oven to 200 deg C. Uncover the baking tray and place it in the oven for about 10minutes until the cauliflower is golden brown and tender .

While cauliflower is in the oven, fry the onion rings in a pan with some oil and add the tomato puree and a pinch of salt and pepper. When onions are soft and golden brown after about 6-8 minutes, add the garam masala.

Stir well and fry for another minute. Take the pan of the heat and and keep warm.

Serve the cauliflower with the onion rings spread on top and garnish with coriander leaves.


Thai Rice with Curry Paste and Green Herbs

Want to wow your family and friends? Well this is one of those recipes full of flavour..and who would have thought of making fried rice out of green curry paste! Gordon Ramsay of course! 🙂

Serve with Sticky Spiced Chicken Wings and Stir Fried Green Beans with Soy and Peanut Dressing ( absolute winners!)


  • 300g cooked basmati rice, preferably a day old or chilled for at least 4 hours
  • vegetable oil
  • Sea salt and freshly ground black pepper
  • Lime wedges to serve

For the Curry paste

  • 2 large green chillies
  • 1 garlic clove, peeled and roughly chopped
  • 1 lemongrass stalk, roughly chopped
  • 2 kaffir lime leaves
  • 3 cm piece of fresh ginger, peeled and chopped
  • small bunch of coriander
  • 1 shallot, peeled and chopped
  • juice of 1 lime

First make the curry paste. Put all the ingredients into a food processor or blender with 1-2 tbsp. vegetable oil plus a pinch of salt and pepper and blitz until smooth.

Place a large frying pan or wok over a medium-high flame and add a tbsp. of vegetable oil. When hot add the curry paste and stir over the heat until aromatic( about 2-3 minutes).

Add rice to pan, stir well and cook for about 4-5 minutes, until rice is heated through. if necessary, add another dash of oil to prevent the rice from sticking to the pan. Taste and adjust the seasoning as you wish. Transfer to bowl and serve with lime wedges. Enjoy!

Sticky Spiced Chicken Wings

Perfect…actually more than perfect…yummilicious!


  • 5tbsp tamarind paste
  • 2 tbsp. vegetable oil
  • 2 tbsp. palm sugar/brown sugar
  • 1 tbsp fish sauce
  • 2 garlic cloves, peeled and finally chopped
  • 1 tsp chilli flakes or chilli powder
  • 16-20 chicken wings,depending on size
  • 4 spring onions, sliced diagnoally to garnish

If using block tamarind, place it in a bowl with 2 tbsp. hot water to dissolve it. remove any seeds.

Put tamarind paste in a large bowl with with the oil, sugar, fish sauce, garlic and chilli and mix well, Add the wings and use your hand to toss them thoroughly in the mixture. Cover with cling film and marinate in the fridge overnight or for at least 1 hour ( I do 2 hours and it’s perfect)

Preheat oven to 180 deg C/ Gas 4

Line a roasting tin with foil( to make it easier cleaning up later) and place the marinated wings in it. Roast for about 25-35 minutes, until cooked through and sticky!

Serve wings plain as finger food or with Thai rice as described earlier.


Stir Fried Green Beans with Soy and Peanut Dressing

This requires some last minute stir frying but you can part cook the beans in boiling water in advance and finish it in the wok. Literally takes minutes to put it together…and nobody would believe you took 4 minutes to create this delicious dish!


  • 300g French beans, trimmed
  • 2 tbsp. crunchy peanut butter
  • 1 tbsp. soy sauce
  • 1/2 tbsp. rice vinegar
  • 1/2 tbsp. brown sugar
  • vegetable  oil for frying
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsp. toasted sesame seeds

Blanch the beans in boiling water for 2 minutes, then drain and refresh in ice cold water ( to stop it from cooking further)

Put the peanut butter, soy sauce, vinegar and brown sugar in a bowl and mix together. Add 1-2 tbsp. of hot water to loosen the mixture if very thick. Stir until cooled and sugar is dissolved.

Place a heavy frying pan or wok over medium heat and add a dash of oil. Add the garlic and cook for a minute until golden. Toss in the beans and cook for 2-3 minutes until beginning to blister slightly on the outside..

Lower the heat and add the peanut dressing . Stir well.

Transfer the beans to a serving bowl and sprinkle with toasted sesame seeds

You are gonna love this! Enjoy