How to Contact Sue

You can contact Sue's Indian Fayre by
or Telephone 01502 742138 or Mob.07737485597
Or you can come and see Sue or write to us at Address: Sue's Indian Fayre,
Unit 9,Henstead Arts and Craft Centre,
Toad Row,Henstead,Suffolk, NR34 7LG


Recipes from Sue's Cook book

Sue’s Tarka Dhal (spiced Lentils)

150g red split lentils
750ml water
1 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons Sue’s Medium Curry Paste
Salt to taste
1 teaspoon sugar
25g ghee or unsalted butter
1 medium onion finely chopped
2 cloves garlic peeled and finely chopped
2 dried chillies chopped
1. Put dhal,water,turmeric,cumin sugar and salt into a saucepan and bring to the liquid to the boil,
2. Reduce the heat to medium and cook uncovered for 8-10 mins stirring frequently
3. Cover the pan and simmer for 30 mins.
4. Melt the ghee or butter in a pan and fry the onions,garlic curry paste and red chillies until onions are well browned 8-10 mins.
5. Stir the onion mixture into the dhal,serve with basmati rice and garnish with fresh coriander


Chicken Balti

 Sue’s Chicken Balti
500g skinned chicken breast fillet,cut into cubes
2-3 tablespoons cooking oil
3-6 cloves garlic finely chopped
3-4 teaspoons Sue’s balti curry paste
200ml water or stock
225g spring onions chopped
1 tablespoon chopped red pepper
1-2 fresh green chillies chopped
2-3 tablespoons chopped coriander leaves
1-2 tablespoons chopped mint leaves
Salt to taste
1/ heat oil in a wok or pan stir fry the garlic for 30 seconds.
2/Add balti curry paste and stir fry for a further minute.
3/ add chicken and fry for 8-10 minutes add some water or stock little by little just so it doesn't stick.
4/add the onions,red pepper,chillies and any remaining stock simmer for 5 minutes.
5/make sure chicken is cooked by removing a piece and cut right through,if still pink replace in pan and continue to cook until done,then add remaining ingredients and salt to taste,simmer for a little longer then serve with nan bread and chutney.

The Chicken can be replaced by any meat , fish,seafood (prawns) or vegetables the basic cooking method is the same for each dish.



Balti Paste

Rogan Josh

Rogan Josh The beauty of this paste being that you can add any amount of heat to it to suit your taste by adding fresh chillies or chilli powder, or you could try adding Sue's Chilli, Ginger and Garlic sauce or maybe Sue's Scotch Bonnet Chilli sauce to make your curry firery.By adding various ingredients to this paste you can make a variety of tasty curries. Here is my version of a lamb Rogan Josh.
1 large onion chopped
2 tablespoons of ghee or unsalted butter
2-3 tablespoons of mild curry paste
1 kilo leg of lamb cut into one and a half inch cubes
400g/14 oz tin tomatoes chopped
1 tablespoon of tomato puree
125ml/4oz warm water
90ml/3oz of double cream
salt to taste
2 teaspoons of garam masala
2 tablespoons of chopped corriander leaves
melt the ghee or butter over a medium heat and fry the meat until it changes colour lower the heat and add the paste stir fry until all the meat is coated
adjust the heat to medium add the onions and stir fry for 8 to 10 minutes
now add the tomatoes and puree stir and cook for 2 to 3 minutes add the water and salt and bring to the boil, cover and simmer until the meat is tender (about 60 minutes)
stir in the cream and garam masala remove from the heat and stir in the corriander leaves.
Serve with plain boiled rice, cinnamon cabbage, spiced green beans and naan bread with Sue's Aubergine pickle.



Mixed Vegetable Curry

 Mixed Vegetable Curry

1 large onion [chopped]
A mix of your favourite vegetables [washed, peeled and chopped
2 tablespoons of cooking oil
2-3 tablespoons of Sue’s medium curry paste
300 mls single cream
Salt for seasoning
Small amount of water
Heat the oil over a medium heat and fry the onions until they are soft and transparent
Add the curry paste and stir fry until all the onions are coated with the paste [adding a little water at a time to make a sauce stirring continuosly] add the vegetable mix and stir until they are all covered with the sauce.
Cover the pan and simmer gently for 10 to 15 mins
Add the single cream and salt, mix well
Bring the pan back up to simmer for a further 10 mins
Serve on a bed of Basmati rice.