Tag Archives: - Curry

Famous Indian Curry Recipes Ranked According to “Heat” Factor! (With Infographic)


Guest post by Josh Nicholas, with infographic by Theo Pape.

National Curry Week is upon us yet again! While this favourite fiery dish is loved by Brits all year round, many people see National Curry Week as an excuse to be more adventurous with their curry eating and a great time to try some dishes that are perhaps a little outside their comfort zone.

With this thought in mind, MyDish have decided to rank some well known Indian curries according to their perceived “heat” factor. To make this more interesting, we have produced an infographic to help our readers decide which curries they might be game to try this week! Enjoy! :

Curries Ranked By "Heat" Factor
Infographic by Theo Pape


Don’t worry, all of the the curry recipes featured in our infographic are fit for human consumption! Although the swelteringly-hot Phall has achieved notoriety as the hottest available dish from Indian restaurants, it won’t leave you hospitalised like some of the dishes did to contestants in last week’s chili eating contest.

As you can see from our chart, there is a curry to suit all tastes (and tolerances!), so there is no excuse not to participate in this week’s National Curry Week. Just remember to do your bit for charity too, by donating to one of the many worthy causes that are supported by the event. Also remember, if you are stuck for a great curry recipe, MyDish have so many fantastic recipes that you could easily be eating curry every night of this week and beyond!

Enjoy Curry Week!


This year National Curry Week takes place from the 9th-15th of October and was established to help raise money for charitable causes, with a focus on starvation, malnourishment and poverty. Help support the event by heading to your local curry house to participate in various festivities and challenges or by cooking your favourite curry at home and donating money to this worthy cause. For more information on National Curry Week, please visit: http://www.nationaleatingoutweek.com/curry-week.html

It's bonfire night this weekend – are you in or out?

Before I even start sharing with you food ideas that people share with us for bonfire night – let me tell you a little story of one bonfire night at me.

This was before Jamies was born and Oli and Tom were about 6 and 4 and I decided to invite both their classes over for bonfire night. – Daft? yes!  Especially when it started raining and we had 50 people inside while the dads were outside under umbrellas tring to light the fireworks.   We didnt have any problem with the fireworks – it was the tomato soup.  One of the mums (who shall remain nameless) spilt hot soup over a few kids while passing it over their heads to the dads.  Needless to say my days of big firework parties are over.

We either go to a local organised do, or do something very small at home with 2 or 3 other families. Either way if we are out or in – when we get back we start with Mulled wine.

Mulled wine
Mulled wine

We always serve soup either pumpkin soup or tomato soup and then its either burgers and hot dogs and for the adults warming bowl food.  The most popular amongst our members seem to be chilli, curry or winter stews.

baked apples
baked apples

We have asked people if there are favourite desserts that people serve on bonfire night and again it is ususally warming desserts like baked apples, hot apple crumble or using up the halloween pumpkins with pumpkin pie.

Latest winner of Patak's competition

It was a real delight to phone up our user scarlet_magpie and tell him he had won the Patak’s competition this month.

This member is a bloke from West Yorkshire who saw Dragons Den loved the whole concept of MyDish and joined up.  He said that he loves making his own Indian food and when he saw the competition he entered for fun – like all of us not really thinking he was in with a chance and then just forgot about it.

A couple of months later I called him up to tell he had had been chosen by the team at Patak’s – probably one of the nicest tasks I have had to do since setting up MyDish.

Scott from west Yorkshire
Scott from west Yorkshire

Scott of West Yorkshire (aka scarlet_magpie) said

“I was absolutely astounded (and still am) and over the moon – it’s turned me into a bit of a show-off!”   He was so chuffed that he made up his own recipe using Patak’s paste with pieces of chicken and the reduced veggie of the day from his local supermarket (being sugarsnap peas) and he said it all turned out fabulously.  Watch this space – we have asked Scott to do it again and take a photo!

Entertaining at home – Bollywood style

I went out to my friends Nibby’s 45th birthday party which was a Bollywood party.  Not having been to one of these parties before I asked a very good friend to lend me the appropriate dress.  She came to my home to dress me in this most beautiful sari.

The house was all abalze with incense and candles and looked incredibly festive – but it was the food that really made the party what it was (as well as the booze and music of course!)

Sam enjoying dinner
Sam enjoying dinner

We had Iram’s Chicken Korma which is a recipe from Nibby’s mum and vegetable curry, sag aloo and a chickpea dish and what was so lovely was that we had  plateful of different flavours.  They all thought I was a bit mad going around photographing all the dishes but hey I got some great shots for the library!

A fantastic display of spice and flavour
A fantastic display of spice and flavour
Chicken Korma striaght from the pan
Chicken Korma striaght from the pan

Patak's brand ambassador loves Summer

We asked Anjali Pathak, who is passionate about Indian cooking all year round, what an Indian Summer means to her.

I love the Summer time. I love the feeling of knowing that it’s going to stay light until really late at night and when you are out and about in the evening you can smell that wonderful scent of BBQ’s.


When I was young my family and I would always have these great BBQ’s where we would invite around 20 people and before we knew it the numbers had doubled or even tripled. Luckily coming from a food family there was never any shortage of tasty food. We would liven up even the most boring ingredients with Indian spices. Our marinated chicken drumsticks made using our spice pastes were so easy to create. Just a little yoghurt and some paste mixed together and then rubbed over uncooked chicken. The smell whilst it cooked was heavenly.


Spices can transform the flavour of a dish in an instant and so just imagine the combinations you can make by just having a few spices in your store cupboard. I often warm up my favourite spice paste with a little water for a few minutes and then mix it into mayonnaise or soured cream for a tasty filler for jacket potatoes.


In fact I think i’m going to have to invite my friends over this weekend. There are too many ideas flying around in my head of recipes I want to cook. Here’s hoping the weather lets us eat outdoors.

More things for the Christmas shopping list…

When you’re doing your christmas shopping in the next few days, make sure that you’re ready for that huge, uninspiring pile of turkey leftovers after the big meal. Dry turkey isn’t much fun in a sandwich but marinaded and simmered in a tasty curry sauce, and it’s delicious and flavoursome. So why not plan for a curry after christmas and make sure that you’ve got all the turmeric, cumin, coriander, garam masala, ginger and other herbs and spices that can make a delicious homemade curry.

Here are a few ideas. In this dead easy recipe, just replace the chicken with turkey: Chicken Curry.

If you’re a bit more ambitious, try this Christmas Turkey Curry.

Mydish.co.uk Recipe of the Day: King Prawns Malaii Curry

King Prawns Malaii Curry

Try this delicous award-winning curry from one of Brick Lanes leading Curry Houses.

* Serves: 4
* Prep Time: 0hrs 25 mins
* Cooking Time: 0hrs 15 mins


* 5 cm piece fresh Ginger roughly chopped
* 10 Garlic cloves roughly chopped
* 6 Onions roughly chopped
* 225ml Vegetable oil
* 900g Prawns peeled and deveined
* 1 tsp Ground turmeric
* 3 Bay leaves
* 2 tbsp Ground cumin
* 4 Green chilli
* 200ml Coconut milk
* 1 tbsp Sugar
* 5 Green cardamom pods crushed and husks
* 2 tbsp Clarified butter


Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside, then blend the onions to a fine paste with 100ml of the oil.

Season the prawns with 1/2 teaspoon each of the turmeric and salt. Heat 2 tablespoons of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves.

Fry over a moderate heat for 10 minutes or until light brown, stirring occasionally.

Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml water, then add to the onions.

Reduce the heat and cook for another 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and continue cooking for 2-3 minutes.

Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary.

Correct the seasoning with salt and sugar, sprinkle over the cardamom seeds and stir in the clarified butter.

Serve with steamed rice.

(Check out this recipe on MyDish.co.uk)