originated in the British Raj as an adaptation of sub-continent cuisine
to meet the needs of the British.
an onion in butter until soft.
poach 2 skinned smoked haddock fillets (or cod etc) lightly.
a cup full or more of basmati rice to the onion along with the spices
and fry a little then add water gradually to be absorbed by rice.
the fish and add to rice.
hard boil about 3 hens eggs, peel and cut in halves, mix into the finished
ground cumin, garam masala and turmeric
recipes add prawns and smoked salmon, but I feel its best kept simple.
are for 2)
have not specified spice quantities. The amount to use depends upon the
freshness of the spice and personal preference. In general I believe cumin
and coriander can be added liberally without danger but cinnamon and cloves
need a little more reticence. Chillies of course also vary in strength
and note that removing the seeds reduces heat considerably. After preparing
chillies take care not to touch sensitive parts of the body.