Nisha Katona: 'These three recipes reveal my secret to cooking delicious curries'

“I have used meaty monkfish in this dish as it keeps its form and can take well the South Indian spicing of curry leaves and mustard seeds,” explains TV chef Nisha Katona.

“It also absorbs beautifully the fruity tang of the tamarind.”

Prep 10 minutes. Cook 25 minutes. Serves 4.

Ingredients: 1tbsp lemon juice; 1tsp ground turmeric; 600g monkfish tail, cut into 3cm pieces; 4tbsp vegetable oil; ½tsp mustard seeds; 6–8 curry leaves; 1 white onion, finely chopped; ¼tsp chilli powder; ½tsp ground coriander; 300g coconut cream; ½tsp sugar; 1tsp salt; 1tbsp tamarind concentrate; 2tbsp chopped fresh coriander (stalks and leaves); Rice, to serve

In a bowl, mix together the lemon juice and half of the turmeric. Add the fish pieces and gently toss to coat in the mixture, then cover and place in the refrigerator while you prepare the rest of the ingredients.

Heat the oil in a large, heavy-based pan over a medium high heat. Add the mustard seeds and curry leaves and allow to crackle for 15 seconds, then add the onion and cook for 6–7 minutes, or until starting to turn golden.

Add the remaining turmeric, along with the chilli powder and ground coriander and cook for 2 minutes.

Add the coconut cream along with 60ml water (or more if you prefer a saucier curry) and bring to the boil, then reduce to a simmer, add the marinated fish pieces and cook for 10 minutes.

Stir in the sugar, salt and tamarind concentrate, then taste and adjust the seasoning.

Finish with the chopped coriander and serve with rice.

Nisha Katona’s beef Madras

“Named for the city of Madras, now Chennai, this dish was invented at the time of the British Raj as a mild, simple curry for the Western palate. It is not known in the traditional Indian kitchen.

"It often uses curry powder, which – again – is not a spice blend that forms part of the usual Indian pantry,” says TV chef Nisha Katona.

Prep 15 minutes. Cook 1½ hour. Serves: 4.

Ingredients: 4tbsp vegetable oil; 1tsp black mustard seeds; 3 star anise; 2–3 whole dried red chillies; 2 black cardamom pods; 8–10 fresh curry leaves; 2 large white onions, finely chopped; 5cm piece of fresh root ginger (20g), peeled and grated; 6 garlic cloves, peeled and minced; 600g stewing beef, diced into 3–4cm cubes; 1tsp salt; 1½tbsp garam masala (see below, or shop bought); 2tsp ground cumin; 1tsp chilli powder; 1tsp ground turmeric; 200g tinned chopped tomatoes; 1tbsp tamarind concentrate; 250ml coconut milk; 1tsp sugar; 1tsp freshly ground black pepper; 2tbsp chopped fresh coriander (stalks and leaves)

For the garam masala: 1tbsp cumin seeds; 1tbsp green cardamom pods; 2tbsp coriander seeds; 1tsp black peppercorns; 1tsp whole cloves; 7.5cm cinnamon stick; 1 star anise

If making garam masala, toast the spices on a dry, hot pan for 3–5 minutes.

Allow to cool and then grind all the ingredients to a fine powder in a pestle and mortar or spice grinder. Store in a clean airtight jar in a cool, dark place for up to three months.

Heat the oil in a large, heavy-based saucepan over a medium-high heat. Add the mustard seeds and let them crackle, then add the star anise, dried red chillies, cardamom pods and curry leaves, followed by the onions, ginger and garlic.

Cook for 8–10 minutes, or until the onions are soft and golden brown.

Add the diced beef and fry for 5 minutes, stirring well.

Stir in the salt, garam masala, ground cumin, chilli powder and turmeric, and fry for 1 minute.

Add the chopped tomatoes along with 350ml water and bring to the boil, then cover and simmer for 45 minutes over a low heat. Keep stirring intermittently.

Add the tamarind, coconut milk and sugar, and cook for a further 30 minutes.

After this time, check the tenderness of the beef and cook for longer, if needed. Add more water, if required, to bring the sauce to your desired consistency.

Finish with the black pepper and chopped coriander before serving.

Nisha Katona’s spinach dahl

“Lightly cooked red lentils like this are a great vehicle for leafy greens and gentle vegetables,” says TV chef Nisha Katona.

“I have used spinach in this recipe, but you could easily use green beans or even courgettes or marrow.”

Prep 10 minutes. Cook 40 minutes. Serves 4. Ingredients: 3tbsp vegetable oil; 1tsp cumin seeds; 1 large green chilli, skin pierced; 3 garlic cloves, peeled and thinly sliced; 1 white onion, finely chopped; ¼ tsp chilli powder; 200g red lentils; 200g tinned chopped tomatoes; 2tsp salt; ½tsp ground turmeric; 125g spinach, washed and roughly shredded; 1tsp sugar; 1tbsp lemon juice; 1tbsp ghee

Heat the oil in a large sauté pan set over a medium-high heat. When hot, add the cumin seeds, green chilli, garlic, onion and chilli powder and fry for about 2 minutes.

Add the lentils, tomatoes, salt and turmeric, then add 1 litre of cold water and stir together.

Bring to the boil, then reduce the heat to low, cover and simmer gently for 25–30 minutes, stirring occasionally and adding more water, if necessary, until the lentils are tender (they should easily break down when pressed between your fingers).

Add the spinach and stir until everything is well mixed. Bring to a simmer, add the sugar and lemon juice, then remove from the heat.

Add a splash more water, if required. The dahl should have the consistency of thick porridge. Finish by stirring in the ghee.