2. Boil water, add mushrooms, ensure they’re fully submerged, and cook for 15 minutes. 3. Heat oil in a pan and add black pepper, cumin seeds, crushed cardamom, mace blades, bay leaf, and cloves ...

This creamy coconut chicken curry hails from Sri Lanka. The roasted curry powder gives a wonderful toasted aroma to the finished curry. For the curry powder, heat a wide heavy-based pan over a ...

The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful flavour. Serve with freshly cooked rice or cauli rice. Each serving ...