Indian food at home - live chat with Meera Sodha (Mon 7 July 1-2pm)

I would love some ideas for indian dishes where I can use salmon. I would like to cook something a bit different for a dinner party at the end of July. One of the guests doesn't eat any meat. One will eat fish as long as it is salmon. And one doesn't like anything too creamy. Can you help? Thanks in advance

Please tell where we can get curry leaves in UK fresh of course

nannanet I'd change your guests if I were you!

Our local huge Sainsbury's has curry leaves but the smaller one doesn't.

I love making and eating curries! Years ago an Indian friend ran cookery courses from which I learnt loads but I imagine that things will have changed a lot in the intervening 35 years. I also have an exceedingly greasy and bespattered Madhur Jaffrey book from around the same time. How do you cook differently from the older generation?

If I can ask another question, can you tell me if it is possible to make naan etc from a flour which is gluten free?

I have plenty of Indian Cook books and love playing around with spices but my DH has been bringing home Pataks jars of sauce and even then adds mango chutney to it. I'm feeling he's trying to tell me something. What do you think of Pataks sauces or would you not touch them with a barge pole? And a second question if I may. I used to make a very good Brinjal chutney but lost the recipe. Is there a recipe for brinjal chutney in your book?

Indian food is my absolute favourite and I've had many Indian friends over the past 35 years that have given me recipes and helped me cook some fabulous dishes. But one thing I cannot master is a perfect naan bread so please help. Regarding the curry leaves, I always got them fresh when I lived in the Middle East, since living in Cyprus I have manage to grow a curry leaf tree ( bought on the net ) I think it might be possible to grow one in a green house or conservatory in the UK. Worth a try.

I adore Indian food. My problem is it's fiddly and time consuming just for one person.
Do you have any ideas please for simple dishes for one?

I'm growing a curry leaf tree in my lounge at the moment. It's about 2' tall at the moment.

I also grow my own Kashmir lime tree.

I have put a recipe for a chicken and tomato curry in the recipes Galen which might be fiddly but freezes really well so I always do a vat of it !

I cook loads of curries for my OH. Always use the same ingredients though!

Any tips on variations of curries would appreciated thanks.

I'm new BTW. Like to say a big hello to everyone here!!!

Hi crazy cat welcome.

Why don't you freeze portions for later? Most indian food freezes well especially curries. I always make a large amount and freeze the rest. Great news about your curry plant!

My freezers are full of 'portions I've frozen for later' then never get round to using.

Hi Kiligran! Thank you for the lovely welcome!

It was me crazy cat . I hope you post on other threads!

Hi Meera, I absolutely love Indian food and, as a vegetarian, particularly paneer dishes (saag paneer is my favourite).
I find the paneer changes from restaurant to restaurant though - in one (my favourite) it melts well and is stringy, whereas in others it is hard lumps without much flavour.
Could you tell me what true paneer texture is supposed to be like? I love the former, melty version but I have a feeling it may not be real paneer Is there a recipe for it in your book?

Oops sorry Kittylester!

Thank you for the lovely welcome!

Hello Meera I too love indian food and would love to try making a meal for the family. Can you suggest a menu (vegetarian and fish please but not seafood) that would be exciting and interesting but not so complicated I would have to spend the entire day cooking it.

My two favourite starters are bhel puri and sev puri and I would love to know how to make them thank you

Like a couple of the previous posters I am interested in gluten free recipes and would love to know if I can make a masala dosa this way? Also on masterchef the other week they were making them and had lots of trouble with the pancake bit - are they very tricky?

I love the dark brown dip they serve with samosas and things in restaurants. It tastes a bit like HP sauce but nicer! What is it and how can I make it?