ademchaoua/GeneralTextCorpus huggingface dataset:
Seychelles fish curry recipe
 The special blend of spices need a little preparation, but once done this fragrant fish curry is quick to make. 2 tbsp coriander seeds2 tsp cumin seeds2 tsp black peppercorns1 tsp cardamom pods1 tsp clovessmall piece of cinnamon1 tsp ground chilli1 tsp grated nutmeg 2 tbsp coriander seeds 2 tsp cumin seeds 2 tsp black peppercorns 1 tsp cardamom pods 1 tsp cloves small piece of cinnamon 1 tsp ground chilli 1 tsp grated nutmeg 900g/2lb red snapper or monkfishsalt and freshly ground black pepper2 tbsp sunflower oil2 onions, chopped2 tbsp massalé (see above)½ tsp ground turmeric2 cloves garlic, choppedsmall piece ginger, chopped3 tbsp tamarind waterleaves from 2 sprigs thyme½ tsp anise450ml/¾ pint fish stock or water 900g/2lb red snapper or monkfish salt and freshly ground black pepper 2 tbsp sunflower oil 2 onions, chopped 2 tbsp massalé (see above) ½ tsp ground turmeric 2 cloves garlic, chopped small piece ginger, chopped 3 tbsp tamarind water leaves from 2 sprigs thyme ½ tsp anise 450ml/¾ pint fish stock or water Method Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Serve with rice. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Serve with rice. Serve with rice.
Bhindi bhaji recipe
 Bhindi bhaji is an easy okra sabzi (vegetable curry). This one is rich with coconut milk and very quick to make, so perfect for weeknight meals or as a vegetable side dish that's part of a wider spread. 2 tbsp sunflower oil 1 tsp cumin seeds 8 large garlic cloves, thinly sliced15g/½oz fresh root ginger, peeled and thinly sliced 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices 2–3 green chillies (bird’s eye or similar), sliced in half lengthways 2 tsp tomato purée 1 tsp turmeric 1 tsp salt 1 tsp amchoor (mango powder)2 tsp ground coriander 175ml/6fl oz coconut milk 2 tbsp sunflower oil 1 tsp cumin seeds 8 large garlic cloves, thinly sliced 15g/½oz fresh root ginger, peeled and thinly sliced 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices 2–3 green chillies (bird’s eye or similar), sliced in half lengthways 2 tsp tomato purée 1 tsp turmeric 1 tsp salt 1 tsp amchoor (mango powder) 2 tsp ground coriander 175ml/6fl oz coconut milk Method Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately.
Chilli chicken recipe
 Adjust the chilli content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly-steamed rice to soak up all the juices. 4 tbsp vegetable oil8–10 whole bird’s-eye chillies2 tbsp finely grated fresh root ginger2 garlic cloves, finely chopped 2 onions, finely chopped 8 chicken thighs, boneless and skin removed, cut into chunks2–3 tbsp dark soy sauce 2–3 tbsp white vinegarpinch salt 1 spring onion, finely sliced, to garnishfreshly steamed rice, to serve 4 tbsp vegetable oil 8–10 whole bird’s-eye chillies 2 tbsp finely grated fresh root ginger 2 garlic cloves, finely chopped 2 onions, finely chopped 8 chicken thighs, boneless and skin removed, cut into chunks 2–3 tbsp dark soy sauce 2–3 tbsp white vinegar pinch salt 1 spring onion, finely sliced, to garnish freshly steamed rice, to serve Method Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic. Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic. Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute. Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice.
Kheer recipe
 This Indian rice pudding is made with almonds and sultanas and scented with cardamom. It's absolute comfort in a bowl. 75g/2½oz basmati rice, washed1 litre/1¾ pints whole milk8 cardamom pods (or 1 tsp ground cardamom), lightly crushed50g/1¾oz slivered almonds75g/2½oz sultanas 2 tbsp caster sugar handful pistachios, chopped, to decorate gold leaf, to decorate (optional) 75g/2½oz basmati rice, washed 1 litre/1¾ pints whole milk 8 cardamom pods (or 1 tsp ground cardamom), lightly crushed 50g/1¾oz slivered almonds 75g/2½oz sultanas 2 tbsp caster sugar handful pistachios, chopped, to decorate gold leaf, to decorate (optional) Method Tip the rice into a large saucepan and toast over a low heat for a few minutes.Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes.Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sugar, to taste, remove from the heat and allow to cool. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Serve in four bowls decorated with crushed pistachios and gold leaf (if using). Tip the rice into a large saucepan and toast over a low heat for a few minutes. Tip the rice into a large saucepan and toast over a low heat for a few minutes. Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes. Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes. Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sugar, to taste, remove from the heat and allow to cool. Stir in the sugar, to taste, remove from the heat and allow to cool. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Serve in four bowls decorated with crushed pistachios and gold leaf (if using). Serve in four bowls decorated with crushed pistachios and gold leaf (if using).
Mustard and lemon sausages with carrot mash recipe
 Nigel Slater’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste the difference. 8 plump pork sausages2 tbsp grain mustarda tbsp smooth Dijon mustard3 heaped tbsp runny honey2 tbsp lemon juice 8 plump pork sausages 2 tbsp grain mustard a tbsp smooth Dijon mustard 3 heaped tbsp runny honey 2 tbsp lemon juice 750g/1lb 10oz carrotsa large knob of butter 750g/1lb 10oz carrots a large knob of butter Method Set the oven at 200C/400F/Gas 6. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. Set the oven at 200C/400F/Gas 6. Set the oven at 200C/400F/Gas 6. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top.
Simple chicken chow mein recipe
 This speedy stir fry makes for the perfect weekday dinner. Ready in under 15 minutes, that's what we call fast food. 2 tbsp vegetable oil50g/1¾oz beansprouts200g/7oz cooked chicken, sliced½ white onion, sliced200g/7oz soft egg noodles, blanched1 tsp dark soy sauce1 tsp light soy sauce1 tsp oyster saucepinch white pepper1 tsp sesame oil1 spring onion, chopped 2 tbsp vegetable oil 50g/1¾oz beansprouts 200g/7oz cooked chicken, sliced ½ white onion, sliced 200g/7oz soft egg noodles, blanched 1 tsp dark soy sauce 1 tsp light soy sauce 1 tsp oyster sauce pinch white pepper 1 tsp sesame oil 1 spring onion, chopped Method Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minuteAdd the blanched noodles and stir-fry for a further 30 seconds.Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Stir-fry for a further 2 minutes, until the noodles become slightly crisp.Take the pan off the heat and stir in the sesame oil and spring onions, then serve. Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minute Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minute Add the blanched noodles and stir-fry for a further 30 seconds. Add the blanched noodles and stir-fry for a further 30 seconds. Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Stir-fry for a further 2 minutes, until the noodles become slightly crisp. Stir-fry for a further 2 minutes, until the noodles become slightly crisp. Take the pan off the heat and stir in the sesame oil and spring onions, then serve. Take the pan off the heat and stir in the sesame oil and spring onions, then serve.
Singapore-style noodles recipe
 Make this takeaway favourite at home with our quick and easy Singapore noodle recipe. 2 tbsp groundnut oil1 tbsp grated fresh root ginger1 red chilli, de-seeded, finely chopped5 fresh shiitake mushrooms, sliced2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped1 red pepper, de-seeded and sliced1 handful julienned carrot strips1 handful beansprouts100g/3½oz leftover chicken, shredded250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained1 tsp crushed dried chillies2 tbsp light soy sauce2 tbsp oyster sauce1 tbsp clear rice vinegar or cider vinegar1 free-range egg, beatendash toasted sesame oil2 spring onions, sliced lengthways 2 tbsp groundnut oil 1 tbsp grated fresh root ginger 1 red chilli, de-seeded, finely chopped 5 fresh shiitake mushrooms, sliced 2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped 1 red pepper, de-seeded and sliced 1 handful julienned carrot strips 1 handful beansprouts 100g/3½oz leftover chicken, shredded 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 1 tsp crushed dried chillies 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp clear rice vinegar or cider vinegar 1 free-range egg, beaten dash toasted sesame oil 2 spring onions, sliced lengthways Method Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
Lemon rice recipe
 This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed. 2½ tbsp vegetable oil½ tsp mustard seedspinch fenugreek seeds1 tsp split chana dal1 tsp urid dal2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger¼ tsp ground turmeric4 tbsp roasted peanuts10 curry leaves, torn in halfsalt, to taste3 tbsp lemon juice, or to taste350g/12oz freshly cooked basmati rice 2½ tbsp vegetable oil ½ tsp mustard seeds pinch fenugreek seeds 1 tsp split chana dal 1 tsp urid dal 2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger ¼ tsp ground turmeric 4 tbsp roasted peanuts 10 curry leaves, torn in half salt, to taste 3 tbsp lemon juice, or to taste 350g/12oz freshly cooked basmati rice Method Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.To serve, place the rice onto serving plates. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. To serve, place the rice onto serving plates. To serve, place the rice onto serving plates.
British beef Raj curry recipe
 This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut. Serve with chutney, salted fish and poppadoms. 25g/1oz butter750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes2 medium onions, sliced3 garlic cloves, crushed1 tsp Kashmiri chilli powder1 tsp ground turmeric1½ tbsp garam masala1½ tsp salt600ml/20fl oz beef stock50g/1¾oz desiccated coconut100g/3½oz sultanas 25g/1oz butter 750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes 2 medium onions, sliced 3 garlic cloves, crushed 1 tsp Kashmiri chilli powder 1 tsp ground turmeric 1½ tbsp garam masala 1½ tsp salt 600ml/20fl oz beef stock 50g/1¾oz desiccated coconut 100g/3½oz sultanas choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms Method Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.