Egg Dom Curry

Recipe Name	Egg Dom curry
Description	A lovely spicy recipe suitable for vegetarians made with our Sauces.
Cook with
Ingredients	4oz Hot Madras, Rogan Josh or Balti curry sauce per person from The Curry Sauce Co. One fresh egg. One large potato. Fresh Coriander leaf to garnish if desired
Garnish
Method	Hard boil one egg and leave to cool. Peel and cube one large potato and boil till just tender, drain and allow to cool. Peel the egg and cut in half-length ways Heat a little oil in a Wok or Pan Add the cubed potato and fry till the potato begins to brown. Add the curry sauce and sliced egg to the potato and heat thoroughly. Turn into a balti dish, garnish with Coriander leaf if desired.
Notes
Serve
Alternatives
Serves	1 person(s)

Madras Curry

Recipe Name	Madras curry
Description	The colonials favourite hot curry, rich in texture, flavoured with fenugreek
Cook with	Chicken Lamb or Prawn
Ingredients	150gr Curry Sauce Co. Madras Sauce 160gr cubed chicken breast or 160gr pre-cooked cubed lamb or 160gr cooked peeled North Atlantic prawns
Garnish	Dessertspoon fresh chopped coriander
Method	Stir-fry cubed chicken in a little oil for 2-3 minutes, add madras sauce. Simmer until chicken is tender.
Notes
Serve	Turn into a balti dish and garnish with fresh chopped coriander.
Alternatives	For lamb madras stir fry pre-cooked lamb in a little oil for 2-3 minutes, then add sauce. Simmer until hot. Turn into balti dish and garnish as above. For prawn madras add prawns to hot balti sauce and simmer for 5 minutes approximately. Bulk out with additional prawns or tomato if deemed necessary. Do not overcook the prawns as they become rubbery. Turn into balti dish and garnish as above.
Serves	1 person(s)

Sizzling Steak (Madras or Jalfrezi)

Recipe Name	Sizzling Steak (Madras or Jalfrezi)
Description	Our favourite - got to taste to believe
Cook with	Rib Eye Steak
Ingredients	120gr Curry Sauce Co. Madras Curry Sauce 180 - 200gr rib eye steak cut into strips ¼ tomato
Garnish	coriander Leaf ¼ spanish onion sliced
Method	Heat oil in wok until very hot. Add strips of steak and sizzle for 2 minutes or until sealed. Add sauce and tomato and bring to simmer for approximately 5 minutes.
Notes
Serve	Turn into pre-heated cast iron korai dish and serve immediately garnished with sliced onion and chopped fresh coriander.
Alternatives	Prepare and serve as above substituting madras sauce with Jalfrezi.
Serves	1 person(s)