Oscar & Bentleys' Gurkha Curry, Lemon Rice & Naan Bread
Corn, egg, gluten, lactose, milk, peanut, sesame, wheat free; can be nut and soya free
Oscar & Bentleys were the overall winners of the FreeFrom Eating Out Awards 2015. Two days after the presentation their Head Chef, Mark Kennett demonstrated this dish for us at Food Matters Live. Watch him and hear how he has learned to cook 'freefrom' so superbly!
This recipe is for the paste, sauce, rice and naan for the Gurka Curry to which you can add
whatever main ingredient you choose. The recipe does include several allergens but all of them can be substituted – see Mark's notes at the bottom of the recipe.
Nepalese Masala Paste
Method for Masala Paste:
Method for Curry Sauce:
The sauce is now ready to add the main ingredients. If the meal is to be vegan, we add cooked aubergine and lentil. Chicken, king prawn or a firm white fish are all great options.
Ingredients – Lemon Rice
Method for Rice:
Method for Naan Bread:
Mix the flour, yeast & nigella seeds. Stir the soya milk*, honey, water and salt into the dry mix, combine to form a soft dough. Prove for 45 minutes. Heat a non-stick frying pan until it is very hot. Use an oiled tablespoon to add the mix to the hot pan. Use a circular motion with the back of the spoon to create the naan bread. Don’t worry that it’s not even, naan bread should not be totally flat, it gives it character. Cook both sides until it is lightly brown in places.
Wrap in a clean cloth to keep warm until ready to serve.
Curry Sauce: If the dish doesn’t need to be dairy free then you can substitute the coconut milk/cream with natural yoghurt. This would be a more traditional method of cooking the dish.
Lemon Rice: The mustard seeds and cashew nuts can be removed totally from the dish if required.
Naan Bread: The soya milk can be substituted with coconut milk if required.
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