Recipes

Agnes uses the masala as a core ingredient for many of her favourite home cooked curry dishes including chicken, meatball, fish, and vegetable.

If you already have a favourite Indian recipe try using agnes & joe's universal curry masala instead of the curry powder or garam masala stated.

It can also be used to flavour vegetable and meat samosas, as a marinade for pork kebabs and as a flavouring for shallow frying fresh mackerel.

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Agnes' Tasty Chicken Curry Serves 2-3 Time: 90 mins
A favourite which is easy to cook and can be used with either chicken thighs or chicken breast. Agnes’ tip: if you are using chicken breast cut into large chunks. The overall cooking time should be reduced by 15 mins.

Ingredients:
Hot green finger chillies finely chopped 1 for mild, 2 for medium and 3+ for hot – you decide!
3 tbsp vegetable oil
2 medium onions finely chopped
2 rounded tsp agnes and joe’s curry masala
1/4 tsp turmeric
1/2 tin of plum tomatoes plus juice
2 tsp fresh garlic and ginger paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1/2 tsp cooking salt
4 tbsp chopped fresh coriander
6 skinless chicken thighs
8 closed cup mushrooms quartered

Recipe:
Heat oil in a large heavy pot, when hot add onions. Lower heat and fry gently until very brown. This can take up to 20 mins. When brown turn heat to medium and add curry powder and turmeric. Fry and stir for 2 mins. Add tomatoes, ginger and garlic paste, salt and chillies. Continue to fry for 10 mins then add chicken and half the coriander. Cover and simmer for 45 mins, stirring now and then. Add a little water if curry becomes too dry. Add mushrooms and cook for a further 15 mins. Garnish with remaining coriander.
Joe’s serving tip: Serve with plain basmati rice, chapatti and drinks with a smile!

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Agnes' Spicy Fish Curry Serves 2-3 Time: 40 mins
Simple to cook and very tasty. You can use either tinned mackerel or tinned pilchards in tomato sauce or frozen cooked prawns. If using frozen prawns defrost them first.

Ingredients:
Hot green finger chillies finely chopped 1 for mild, 2 for medium and 3+ for hot -
you decide!
3 tbsp vegetable oil
2 medium onions finely chopped
2 rounded tsp agnes and joe's curry masala
1/4 tsp turmeric
1/2 tin plum tomatoes plus juice (approx 3-4 tomatoes)
2 tsp fresh garlic and ginger paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1/2 tsp cooking salt
4 tbsp chopped fresh coriander + extra for the garnish
Juice of 1/2 a lemon
1 x 425g tin of mackerel or pilchards in tomato sauce
(to fillet the fish simply split into 2 and gently remove the bones)
Or 1 x 200g bag frozen king prawns defrosted

Recipe:
Heat oil in a medium sized heavy pot, when hot add the onions. Lower the heat and fry gently until very brown. This can take up to 20 mins. When brown turn the heat up and add the masala and turmeric. Fry and stir for 2 mins. Add the tomatoes, ginger and garlic paste, salt and chillies. Continue to fry on a medium heat for 10 mins. If the sauce becomes too dry add a little water. Add the fresh coriander and fry for 5 mins. If using tinned fish halve and de-bone the fish on a plate keeping as much of the sauce as possible. Now add to the curry. Remember the fish is already cooked so all you need to do now is heat the fish through thoroughly. Try not to stir too much as this will break up the fish. The same applies to the cooked prawns - just add to the curry and heat through. Turn off the heat and cover, you may let the curry sit for a short while as this will enhance the flavours.
Joe's serving tip: Before serving add the lemon juice and garnish with the remaining coriander.

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Agnes' Mixed Vegetable Curry Serves 4 main or 8 side dishes
Time: 60 mins
A great versatile side or main dish. Agnes’ tip: Make this dish in advance and allow to sit so that the flavours have a chance to develop and intensify. Try other vegetables like sliced runner beans, okra, aubergine and peas. Experiment with different combinations.

Ingredients:
Hot green finger chillies finely chopped 1 for mild, 2 for medium
and 3+ for hot - you decide!
3 tbsp corn oil
2 medium onions finely chopped
1 heaped tsp agnes and joe’s curry masala
1/4 tsp ground turmeric
2 fresh tomatoes skinned and chopped
2 tsp fresh garlic and ginger paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1 tsp cooking salt
A combination of mixed vegetables of your choice i.e. 1 small cauliflower cut into florets
115g/4oz french beans cut into 2.5cm/1 inch lengths
1 large carrot cut into small chunks
1 large potato cut into small cubes
10 white mushrooms quartered
water if necessary

Recipe:
Heat oil in a large heavy pot, when hot add the onions. Lower heat and fry gently until very brown - this can take up to 20 mins. When brown turn up the heat and add the curry masala and turmeric. Fry well for 2 mins. Add tomatoes, ginger and garlic paste, salt and chopped chillies. Continue to fry for 10mins. Now add the cauliflower, potato, carrot and french beans, cover with a lid and cook on a medium heat for 15- 20 mins, stirring now and then. Water should come out of the vegetables to make enough gravy but if you feel it is becoming too dry then add a little boiling water. Now add the mushrooms, recover and cook for a further 10 mins until all the vegetables are tender. Check the seasoning and add more salt if necessary.
Joe’s serving tip: Great as a main course with any type of rice dish and will compliment most Indian meals as a side dish.

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Agnes' Famous Meatball Curry Serves 6 Time: 110 mins
One of Agnes’ family’s all time favourites!

Ingredients:
For the meatball marinade-makes approx 30-35 meatballs
500g pork mince i.e. one pack
490g lean steak mince i.e. one pack
1/2 tsp turmeric
3 rounded tsp agnes and joe’s masala
1 egg beaten
2 tsp fresh garlic and ginger paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1 & 1/2 tsp salt
For the curry
Hot green finger chillies finely chopped 1 for mild, 2 for medium and 3+ for hot - you decide!
3 small onions finely chopped
3 tbsp corn oil
1/2 tsp turmeric
2 rounded tsp agnes and joe’s masala
1 tin of plum tomatoes + 1/3 tin of water
1 tsp fresh garlic and ginger paste (3 cloves garlic and 1/2 inch ginger blended together with a little water)
1 tsp salt (add extra if needed)
25g creamed coconut
4 tbsp fresh coriander chopped

Recipe:
Combine all the meatball marinade ingredients in a bowl and mix well using your hands. Cover and refrigerate for at least 6 hours but preferably overnight.
Heat oil in a large, wide heavy pot, when hot add the onions. Lower heat and fry gently until very brown - this can take up to 20 mins. When brown turn heat up a little and add agnes and joe’s curry masala and turmeric. Fry well for 2 mins. Add tomatoes, water, ginger and garlic paste, salt and chopped chillies if using. Continue to fry for 5 mins. Add creamed coconut and continue to fry until oil rises and sits on the surface. This can take 15 - 20 mins. During this time make the meatballs. Dip your hands in water and take a small amount of the mixture and make into a walnut sized meatball and set aside on a plate. Continue using up all the mixture. When the oil has risen drop in the meatballs carefully. Try and keep them in a single layer. Do not to stir them around at this stage as they will fall apart. Keep the heat on medium, add half the coriander and cover and cook for 1 hour. Check now and then to make sure it does not catch. Carefully move the meatballs around every 15 mins. Sufficient water should come out to make a gravy. Lower heat if necessary and if still too dry after half an hour of the cooking time add water. Just before serving add the rest of the fresh coriander.
Joe’s serving tip: Serve simply with a chapatti or naan bread and cucumber raita and/or rice.
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Joe’s Once A Week Pork Vindaloo Serves 4 - 6 Time: 110 mins
A deliciously hot dish - Joe’s favourite! Agnes’ tip: Beware that vindaloo pastes are hot so if using fresh green chillies - be careful!

Ingredients:
Hot green finger chillies finely chopped 1 for mild, 2 for medium and 3+ for hot - you decide!
5 large pork bone-in shoulder chops
3 small onions finely chopped
3 tbsp corn oil
1/2 tsp turmeric
3 rounded tsp agnes and joe’s masala
1 & 1/2 tbsp of a vindaloo curry paste (we recommend Fern’s Vindaloo Paste)
2 tsp ginger and garlic paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1 tsp salt (add extra if needed)
1 tbsp white wine vinegar
4 tbsp fresh coriander chopped

Recipe:
Chop the meat into 1 inch cubes and trim off any excess fat. Keep the bones to add to the curry as they enhance the flavour. Heat oil in a large, heavy pot, when hot add the onions. Lower heat and fry gently until very brown - this can take up to 20 mins. When brown turn heat up to medium and add agnes and joe’s curry masala and turmeric. Fry well for 2 mins. Add meat and bones. Do not stir. Add ginger and garlic paste, salt and chopped chillies if using. Cover and cook for 10 mins. After 10
mins give it a good stir. You will notice that enough water should come out of the meat to make enough gravy. Cover and cook for 1 hour checking and stirring now and then. Now uncover and add the vindaloo paste and fresh coriander and mix well. Add a little water if you think the curry is too dry. Cook uncovered for a further 10 mins. Finally add the white wine vinegar and cook for 5 mins. Check seasoning and serve.
Joes' serving tip: Delicious with Agnes’ special fragrant brown rice and a raita.

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Agnes' Special Fragrant Rice Serves 4 Time: 50 mins
Well worth the extra effort! Agnes’ tip: As a rule I use 1/2 cup of rice per person and then double that for the water i.e. 1 cup rice = 2 cups water, 2 cups rice = 4 cups water, 3 cups rice = 6 cups water etc...

Ingredients:
2 cups basmati rice
2 tbsp butter ghee
2 medium onions thinly sliced
2 bay leaves
3 whole green cardamom pods
3 whole cloves
1 cinammon stick
1 tsp salt

Recipe:
Preheat the oven to gas mark 3 or 140*c. Measure 2 cups of rice (1/2 cup per person) and rinse through several changes of fresh water and then leave to soak in a pan of water whilst you get on with the rest of the dish. Heat the ghee in a large heavy pot and on a medium heat fry the sliced onions until very brown. This can take up to 20 mins. Add the whole spices and fry well until the fragrances are
released. Drain the rice and add. Mix well so all the rice is coated with the buttery onions. Add 4 cups of water and the salt. Bring to the boil then cover with a tight fitting lid and put in the oven for 25 - 30 mins. Take out all the whole spices and fluff with a fork before serving.

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Joe's Cool As A Cucumber Raita Serves 4 Time: 60 mins

Ingredients:
1 whole cucumber skinned
1 & 1/2 tsp salt
300g greek style natural yoghurt (reduced fat)
A sprinkle of paprika (optional)

Recipe:
Grate the cucumber into a wired sieve sat over a bowl and sprinkle with the salt. Leave for up to 1 hour whilst the salt draws out the water from the cucumber. Press the cucumber pulp with the back of a spoon to be rid of any excess water and then mix with the yoghurt. Cover and refridgerate until required. Sprinkle with paprika just before serving.
Joe’s serving tip: This versatile side dish can accompany virtually everything from poppadoms to a fish curry. Always include these ingredients in your shopping trolley!

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Agnes & Joe’s Homebaked Meat Samosas Makes 20-25
Yes, homebaked not deep fried! A tasty starter to any meal. Meat and vegetarian.

Ingredients:
Hot green finger chillies finely chopped 1 for mild, 2 for medium and 3+ for hot - you decide!
2 medium onions finely chopped
3 tbsp corn oil
1/4 tsp turmeric
3 rounded tsp agnes and joe’s masala
2 tsp ginger and garlic paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1 tsp salt (add extra if needed)
500g pack lean steak mince
300g frozen petit pois peas
4 tbsp fresh coriander chopped
Juice of 1 lemon
1 box Cypessa Filo pastry (approx 25 sheets) available to buy at Waitrose
250g unsalted butter

Recipe:
Heat oil in a large, heavy pot, when hot add the onions. Lower heat and fry gently until very brown - this can take up to 20 mins. When brown turn heat up to medium and add agnes and joe’s curry masala and turmeric. Fry well for 2 mins. Add mince and fry for 5 mins, breaking up any lumps until brown. Add ginger and garlic paste, salt, fresh coriander and chopped chillies. Add 6 fl oz water, bring to the boil and cover and cook for 20 mins. After 20 mins add peas and recover for 10 mins. Add
lemon juice and taste for seasoning. Take off the heat and allow to cool. Once cool you are ready to assemble the samosas. Preheat oven to 190*C, Gas mark 5 if baking the samosas immediately. Dampen a clean tea towel and wrap the filo pastry inside it. Melt the butter. Take 1 sheet of pastry and lay on a clean flat work surface. Re wrap the rest of the pastry in the damp tea towel. Brush all edges with melted butter and fold in half lengthways. Follow the guide in the pastry box on how to fold into a triangle. Brush the edges with melted butter and place on a baking sheet. Repeat the process until you have the desired quantity. At this stage freeze any that you do not want to cook. But remember to de-frost prior to baking. Bake for 15 - 20 mins until golden brown.
Joe’s serving tip: Have a choice of dips available to your guests such a cooling yoghurt, a coconut chutney and plain old fashioned tomato ketchup!

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Agnes & Joe’s Homebaked Vegetable Samosas Makes 20-25
Yes, homebaked not deep fried! A tasty starter to any meal. Meat and vegetarian.

Ingredients:
Hot green finger chillies finely chopped 1 for mild, 2 for medium and 3+ for hot - you decide!
2 medium onions finely chopped
3 tbsp corn oil
1/4 tsp turmeric
3 rounded tsp agnes and joe’s masala
2 tsp ginger and garlic paste (6 cloves garlic and 1 inch ginger blended together with a little water)
1 tsp salt (add extra if needed)
2 large baking potatoes peeled and cut into small squares
300g frozen petit pois peas
4 tbsp fresh coriander chopped
Juice of 1 lemon
1 box Cypessa Filo pastry (approx 25 sheets) available to buy at Waitrose
250g unsalted butter

Recipe:
Boil the diced potatoes in a large pan of water until tender. Drain and set aside. Heat oil in a large, heavy pot, when hot add the onions. Lower heat and fry gently until very brown - this can take up to 20 mins. When brown turn heat up to medium and add agnes and joe’s curry masala and turmeric. Fry well for 2 mins. Add peas, ginger and garlic paste, salt, fresh coriander and chopped chillies and 4 tablespoons of water, cover and cook for 10 mins. Add the cooked potatoes, lemon juice and taste for seasoning. Take off the heat and allow to cool. Once cool you are ready to assemble the samosas. Preheat oven to 190*C, Gas mark 5 if baking the samosas immediately. Dampen a clean tea towel and wrap the filo pastry inside it. Melt the butter. Take 1 sheet of pastry and lay on a clean flat work surface. Re wrap the rest of the pastry in the tea towel. Brush all edges with melted butter and fold in half
lengthways. Follow the guide in the pastry box on how to fold into a triangle. Brush the edges with melted butter and place on a baking sheet. Repeat the process until you have the desired quantity. At this stage freeze any that you do not want to cook. But remember to de-frost prior to baking. Bake for 15 - 20 mins until golden brown.
Joe’s serving tip: Have a choice of dips available to your guests such a cooling yoghurt, a coconut chutney and plain old fashioned tomato ketchup!

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More recipes coming soon...

Agnes' Lamb Pillau (another family favourite)
Agnes' Shallow Fried Mackerel (a mouth watering starter)