Masala Fish Curry: a North Indian Recipe by Sumitra Bulsara


Wooden spoon

Hand blender

Metal saucepan, medium width, with lid and heavy base


4 chunks of coley fish steak

1 white onion

2 garlic cloves

1 tomato

Crushed garlic and ginger paste

Crushed green chilli paste

Turmeric powder


1 lemon

Coriander and cumin powder

Red chilli powder

Ghee or olive oil

½ cup of cold water


Finely chop onion, garlic, tomato

Fish Marinade:

Mix together:

½ teaspoon green chilli paste

½ teaspoon salt

½ teaspoon turmeric powder

Freshly squeezed juice of ¼ lemon

Coat the fish with the marinade (Hands may be better for this, so as not to break the fish),

and leave overnight


Put 1 teaspoon of ghee or olive oil in the pan

Fry finely chopped onion until golden brown

Add chopped tomato and cook while mashing with the wooden spoon until the tomatoes are soft and form a paste

Add half a cup of water and whisk with hand blender to make a smooth curry paste. You can add more water if the paste is too thick. It should be slightly watery, a little thicker than a pancake batter.

Add: green chilli paste, chilli and garlic paste, salt, turmeric, coriander and cumin powder, red chilli powder.

Stir well while cooking for 5 minutes till the paste becomes a rich red colour.

Carefully lower the marinated fish pieces into the sauce.

Cook for about 10 minutes (cod or salmon may require less cooking time; sea bream or trout may take longer).

Garnish with fresh coriander leaves, serve with rice, chapattis or pitta bread


Fujiko’s Teriyaki Chicken/ Recipe & image by Fujiko Muraoka

My very first newsletter in January 2013, had a write up about firing in an Anagama kiln. One of the lidded bowls from that firing, made its way to England and I am happy to be to share Fujiko’s photo (using this bowl as well as a blue Michael Minkoff bowl ) and recipe. Chicken Teriyaki is a favourite with both old and young due to its slightly sweet taste and lovely aroma, it is the perfect dish for autumn and takes no time to prepare!

4 chicken thighs or breasts, cut in half, season with a bit of salt and pepper then put into marinade.


4 generous tbsp soy sauce,

4 generous tbsp Mirin (sweet Japanese rice wine) or if Mirin is not available white wine and 1 teaspoon of sugar or honey

*You can add a bit of chilli if you prefer spicy food, this is not traditional but it’s up to you

Marinade the chicken for around 20mins  then grill  or pan fry ( make sure you add some of the marinade to the pan when frying) that’s all!

Fujiko has served hers with steamed broccoli and carrots and a side of rice & peas – cook rice as usual, and add peas 5 minutes before the end.

Liz’s lemon & butter chicken/ Yael Minkoff

Many years ago my friend Liz and I had painting mornings – one morning a week we packed food, drink, and our painting gear into my Citroen Dyane, and went off into the orchards surrounding Rehovot. Having found a spot to paint in, we would download all the equipment and food from the car.  We’d also take out the back car seat (that was an amazing car – they don’t make them like that any more). We would then sit down, have some food and a drink, and paint. That was our time, no one could take it from us. The paintings were always a success, and our picnic lunch was always the highlight of these adventures. This wonderful friendship included many recipe exchanges and many memorable meals. My favorite was Lemon Chicken: Liz produced a huge roast chicken, and proceeded to cut it up – presenting a “bellyful” of lemons, roasted inside the chicken. After cutting the chicken up Liz cut open the lemons and squeezed the remaining juice over the chicken – one mouthful and I was in heaven.
Liz and David returned to the USA twenty years ago. I still miss them. We keep in touch, but we have not actually met since they left. Liz’s lemon chicken has been with me all these years, and I have discovered and tried out many variations. One of my favorites is lemon chicken with butter. Wicked – but delicious and so easy.


• 6 chicken pieces ( thighs or legs)
• 1/2 cup butter
• 1 large lemon
• 2 cloves garlic
• salt & pepper to taste
• mixed herbs ( Thyme, Marjoram,Tarragon,Chives)
(fresh chopped chives to garnish)

(Pour yourself a cup of sherry to drink while you cook – it always makes cooking more fun.)
Melt 1/4 cup butter and put in a flat  oven-proof dish (One of Mike’s casserole dishes of course). Lay the chicken pieces in the casserole, turn over  a few times till they are coated in butter.  Slice the lemon and garlic and scatter over the chicken. Sprinkle salt, pepper and herbs, cut the remaining butter into small chunks and and scatter over the top. Place into a medium hot oven with lid on , cook for 20 minutes, Remove lid, baste, and return to oven without the lid. Continue basting every 20 minutes, until brown and fully roasted ( make sure the juices of the chicken run clear to ensure it is fully cooked).
Remove from oven, sprinkle the chopped fresh chives and serve with plain cooked rice and a green salad.
Now just sit down, relax, and enjoy!
Variations: Why not try oranges instead of lemons? Yummy. The flavour of the burnt orange peel adds a wonderful flavour to this dish.
For more of a Mediterranean  flavour, use olive oil instead of butter.