Main content

3. The Curry Arrives in Britain

Shruti visits Britain's oldest surviving Indian restaurant.

Shruti visits Britain's oldest surviving Indian restaurant. Sitting on London's Regent Street, Shruti is guided around Veeraswamy and discovers more about its history.

As part of this episode, Shruti also meets Sandie Vara, formerly known as 'The Spice Guy'. You'll find one of his recipes to have a go at on the programme website.

Available now

12 minutes

More episodes

Previous

2. Defining the Curry

Next

4. All About Spice

See all episodes from Mission Curry

Sandie Vara's Paneer and Red Pepper Curry

  • Serves: 2 
  • Prep time: 15 min 
  • Cooking time: 15 min 
Ingredients 
  • 250g paneer, cut into 2 cm cubes 
  • 1 medium onion, cubed 
  • ½ red pepper, diced 
  • ½ green pepper, diced 
  • 1 tsp garlic 
  • ¼ tsp turmeric 
  • Chilli powder/green chillies (optional)
  • 5 tbsp yoghurt 
  • Salt to taste 
  • Chopped coriander to garnish 
Method 1. Fry the paneer in a non-stick frying pan over medium heat so the pieces brown all over. Alternatively, toss the paneer in oil and grill in the oven. Remove and set aside on a plate. 2. Heat the oil in a pan, add mustard seeds and wait for them to pop. 3. Add a teaspoon of chopped garlic, warm through but don't let it brown, 4. Add the paneer and sauté. 5. Add a quarter teaspoon of turmeric and chilli powder/fresh green chillies (optional). 6. Add yoghurt and turn down the heat so it doesn't curdle. 7. Add fresh coriander, mix well. 8. Season with salt. 9. Garnish with more coriander.