Kudhi – yoghurty curry

So this is an accompaniment that is somewhat addictive! At first sight you’d think it bland and uninspiring but pair it with the right curries and you will be surprised! Its great with my Potato Fry


500g pot of Natural Yoghurt
1 tsp sugar
1 tsp salt
2 tsp of whole cumin
8 curry leaves (not mandatory)


  1. Pour the majority of the tub of yoghurt into a small saucepan. Reserve about 2 tablespoons or so in the pot
  2. Add the salt and sugar and stir will
  3. In a separate frying pan, heat the cumin until fragrant
  4. Pound in a pestle and mortar or grind up in your spice mill if you have one
  5. Add this to the yoghurt pan and stir it really, really well
  6. Put it on a low to medium heat and keep stirring it until its nice and warm – about 5-7 minutes
  7. You’ll find it will go much looser
  8. Keep it warm whilst you get the rest of your meal ready
  9. When you are ready to serve, add in the reserved leftover yoghurt, this will thicken it up again
  10. Add the curry leaves and serve

The idea is to pour this over vegetable curries, potato fry or plain basmati rice, you can eat it with chapatis/rotis/naan breads too if you like  – i’ll post some veggie curries up soon for you to start pairing and testing!

Potato Fry

We usually serve this as part of a medley of Indian bites on a Monday night which is usually vegetarian night in our house. Its lovely with Kudhi – a yoghurty curry sauce – and basmati rice. I like to bake mine in the oven on the premise that its less work and healthier but my husband prefers to fry it on the hob to get lots of yummy little crispy bits!! Here’s the oven based “healthy” version in the interests of keeping you all alive longer to read my blog 😉


1kg white potatoes
1 tbsp oil
1 tsp salt
1 tsp ground pepper
1 tsp madras curry powder
Half tsps of: ground cumin, ground coriander, chilli powder and tumeric
1tsp mustard seeds
Sprinkle of chopped Coriander


  1. Heat your oven to 200 degrees.
  2. Line a large flat pan with foil and add the oil. Put it in the oven to warm up for 5-10 minutes
  3. Peel and dice your potatoes into 1cm cubes
  4. Add all your spices together, take your pan out of the oven and pour the spices on top of the oil and stir it around.
  5. Tumble in your potatoes and toss them to cover in the spice mix
  6. Put them in the oven for 30-40 minutes tossing/turning them over every 10 minutes or so
  7. For the last 5-10 minutes, add your mustard seeds to the pan
  8. Sprinkle over your coriander and serve



Indian fishcakes



3 Spring onions
2/3 cloves of garlic
Thumb of ginger
3 chillis
Handful of Parsley
Handful of coriander
Lime zest and juice
Salt and Pepper
2 tsp Madras Curry Powder
1 tsp Paprika
250g smoked mackerel
3/4 mini chicken fillets


In a food processor put spring onions, garlic, ginger, chillies (or less if you’re a wuss), parsley and coriander, lime zest and juice, salt and pepper.

Give it a whizz and then add the smoked mackerel, paprika, curry powder and chicken fillets.

Form into little patties and put in the fridge for 20 mins.

Fry in a non-stick pan without oil for 4 mins or so on each side and serve with a salad of onions macerated in lime/lemon juice, add tomatoes, coriander. Serve with sweet chilli sauce

This is a lovely summery light supper or great if you made them smaller for nibbles at a dinner party or bigger for a fish burger