Nisha Katona focusses on transforming cheap often meagre, seasonal, conscientiously grown ingredients into divine curries, simply and quickly. From couch to curry in just three spices should be possible for everyone. She wrote “Curry in a Hurry” with the aim of imparting the secret formulas of the Indian kitchen, freeing curry cooks from slavishly following recipes.
700 g Brussels sprouts, washed and halved
2 tsp mustard seeds
½ lemon, juiced
1 tsp turmeric
½ tsp chilli powder, just a touch is needed
1 tsp sugar
Salt, to taste
1 tsp English mustard, diluted (optional)
Heat some oil and add the mustard seeds until they pop to a lively grey colour. Now add the slightest touch of chilli powder- this is giving flavour not heat!
Add the brussel sprouts in and turn down your heat, partially covering them. Add the turmeric and the salt and sugar and stir occasionally until the sprouts turn soft.
Now add the juice of half a lemon and turn up the heat a little to almost caramelise the dish with a final blast.
An additional magical twist is to add the English mustard paste at the end for a final bubble through. This works terrifically well with all these strong leafy green vegetables.