Anas Recipes brings to the table authentic, bold and flavoursome dishes that tantalize the tastes buds and are sure to spice up your dinner table. It is all about the subtle heat and interesting flavour combinations that bring the traditional tastes of India, Bangladesh and Sri Lanka to life. Aromatic flavours blended with fresh ingredients make the recipes truly unique, and the simple step-by-step instructions make them easy to prepare.

Anas Recipes is a wonderful way to introduce a spicy flair to your tables without having to take hours in the kitchen. Whether you’re cooking for a special occasion or an easy weeknight meal, Anas has something for everyone. Here are a few of the deliciously fragrant recipes from Anas’ kitchen that you’re sure to love.

Aubergine and Potato Curry (Baingan Aloo)

Ingredients:

2 aubergines, diced
3 potatoes, diced
3 cloves garlic, finely chopped
1 teaspoon ginger paste
1/2 teaspoon turmeric
1 teaspoon sea salt
1 teaspoon ground cumin
Ground chilli powder, to taste
1/2 teaspoon ground coriander
1 teaspoon garam masala
2 tablespoons groundnut oil
1 onion, finely chopped
1 green pepper, diced
400ml tinned diced tomatoes
A handful of freshly chopped coriander

Instructions:

1. Heat the oil in a large non-stick pan over medium heat.
2. Add the garlic, ginger and onions and fry gently for a few minutes until soft.
3. Add the aubergine and potatoes and fry for a few minutes more.
4. Add the turmeric, cumin, coriander, salt and chilli powder, stirring constantly for a few minutes.
5. Increase the heat slightly and add the tomatoes and the pepper and cook for about 5 minutes until the veg is tender.
6. Add the garam masala, stirring to combine.
7. Simmer for a few minutes then stir in the freshly chopped coriander.
8. Serve with basmati rice and naan bread.

Fish Curry (Machher Jhol)

Ingredients:

1kg white fish fillets, cut into cubes
2 tablespoons groundnut oil
2 red onions, finely chopped
2 cloves of garlic, finely chopped
2cm piece of fresh ginger, grated
3 green chillies, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
400ml tinned diced tomatoes
A handful of freshly chopped coriander

Instructions:

1. Heat the oil in a large non-stick pan over medium heat.
2. Add the onions, garlic, ginger, chillies and fry gently for a few minutes until soft.
3. Add the ground spices and fry for a few minutes more.
4. Increase the heat slightly and add the tomatoes and cook for about 5 minutes until the veg is tender.
5. Add the fish pieces and simmer for about 10 minutes or until the fish is cooked through.
6. Stir in the freshly chopped coriander.
7. Serve with steamed rice or naan bread.

Anas Recipes strikes the perfect balance between traditional flavours and easy preparations, and when you can’t make a trip to the Indian sub-continent, these recipes bring the cuisine right to your door. So, spice up your dinner table with some of Anas’ offerings and be sure to ask around for recipes from family and friends to keep your entrées a little unique and ever-changing. Bon appetite!