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National Curry Week 2020

National Curry Week 2020

National Curry Week was the brainchild of the late Peter Grove with the very first-week taking place back in October 1998. 

Peter's love for everything curry drove him to build awareness of the Indian restaurant industry whilst at the same time raising funds for charities of all kinds. 

Twenty-Two years later, National Curry Week still has the same three visions at heart.


The 22nd National Curry Week takes place from the 5th to 11th of October 2020. Dining out with friends has been made more difficult due to COVID. However, here are still ways to get involved with this tasty week.   

Head out with your immediate family to the local restaurant for your favorite dish or have it delivered to your door.

Alternatively, you can have a go at cooking your favourite curry in your own home using the official National Curry Week Cook Book.

Here at remgent.co.uk, we love nothing more than a tasty mouth-watering curry (with a beer!). Why not have a go at our favourite curry recipe.


Lamb Madras


Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into
1 1/2 inch cubes
1/2 cup ghee (clarified butter),

1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounces) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste



Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds and dried red peppers. Transfer the coriander, cumin, and peppers to a food processor or spice grinder add the salt, and grind to a fine powder. Remove and mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a casserole dish or large pan over medium heat add the ghee and vegetable oil and cook the onions until golden brown. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 more minute. Add to your pan 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens.
Remove the cinnamon stick and cardamom pods before serving.





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