Happy New Year everyone, we’re pleased to be back in our kitchen this Friday the 17th of January for our regular Friday night curry banquet. This week we’ll be bringing you one of our classic Indian banquets followed by an optional crystallised ginger yoghurt ice-cream.
Two Poppadoms
Raita
Finely chopped mint with sliced cucumber mixed with thick Greek yoghurt.
Kosambri Salad
A fresh salad of grated carrot, a handful of grated coconut, moong dal and fresh coriander, seasoned with a yellow mustard seed, dried red chilli and lemon juice dressing.
Butter Chicken.
Chicken fillet breast sliced in two and marinaded in lime juice and spices before being cooked and charred in a hot oven. It’s then added to a tomato spiced sauce before being thickened with cream and ground almonds. Garnished with fresh coriander.
Dal with Tomatoes and wilted spinach
Red lentils cooked in coconut milk then seasoned with an oil spiced with curry leaves, black mustard seed, cinnamon and gently fried fresh tomatoes.
Goan Beef and Potato Curry
Pieces of Welsh beef and potato simmered until tender in a coconut milk based sauce spiced with fennel seed, fenugreek, cardamon and ginger.
Pilau Rice
Steamed buttered Basmati Rice with whole spices.
£34 for a banquet for two.
Optional homemade dessert: Crystallised Ginger Yoghurt Ice-Cream £4 per pot per serve.
Veggie Options: Swap out the Chicken or Beef dish for Vegetable Makhanawala (roasted mixed vegetables in a butter chicken sauce) or add to the banquet for an additional £8.
Bookings taken by private Facebook message or a text message to 07875 010270. Early bookings advised. We shall reply to all booking confirmations by Tuesday morning. Team Curryx
Raita
Finely chopped mint with sliced cucumber mixed with thick Greek yoghurt.
Kosambri Salad
A fresh salad of grated carrot, a handful of grated coconut, moong dal and fresh coriander, seasoned with a yellow mustard seed, dried red chilli and lemon juice dressing.
Butter Chicken.
Chicken fillet breast sliced in two and marinaded in lime juice and spices before being cooked and charred in a hot oven. It’s then added to a tomato spiced sauce before being thickened with cream and ground almonds. Garnished with fresh coriander.
Dal with Tomatoes and wilted spinach
Red lentils cooked in coconut milk then seasoned with an oil spiced with curry leaves, black mustard seed, cinnamon and gently fried fresh tomatoes.
Goan Beef and Potato Curry
Pieces of Welsh beef and potato simmered until tender in a coconut milk based sauce spiced with fennel seed, fenugreek, cardamon and ginger.
Pilau Rice
Steamed buttered Basmati Rice with whole spices.
£34 for a banquet for two.
Optional homemade dessert: Crystallised Ginger Yoghurt Ice-Cream £4 per pot per serve.
Veggie Options: Swap out the Chicken or Beef dish for Vegetable Makhanawala (roasted mixed vegetables in a butter chicken sauce) or add to the banquet for an additional £8.
Bookings taken by private Facebook message or a text message to 07875 010270. Early bookings advised. We shall reply to all booking confirmations by Tuesday morning. Team Curryx