If you want to give your rice a serious flavor boost, then you need one uber-briny secret ingredient to help you season any ...

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After the rice is cooked, it can be placed in a deep tray (or cake tin) and put in the fridge to set. Cut into portions and reheat whenever you want. Prepare the curry. Allow the fish to sit at ...

That saucy and aromatic blend of spices, meat, and vegetables, often slow-cooked and served with rice and traditional naan bread or roti. But, surprisingly, the word curry doesn't originate from ...

This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes. Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry ...

Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.

A delicious, rich, vegan curry made with store cupboard spices and ... Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch ...