Bell peppers (Capsicum annuum) are one of the most widely grown and versatile members of the chilli pepper family. Unlike their fiery relatives, bell peppers contain virtually no capsaicin—the compound responsible for the burning sensation in hot chillies—giving them a Scoville Heat Unit (SHU) rating of 0. Their crisp texture, vibrant colours, and naturally sweet flavour make them a favourite ingredient in cuisines around the world.

Welcome to the wonderful world of chillies! Whether you're adding a gentle warmth to a family curry or pushing your taste buds to the limit with one of the world's hottest peppers, chillies have an incredible ability to transform food.

The jalapeño is one of the most beloved chillies worldwide, renowned for its vibrant flavour and versatile heat. Originating from Mexico, this fiery pepper has become a staple in kitchens around the globe, offering just enough spice to elevate any dish without overwhelming the senses. Whether fresh, roasted, or pickled, the jalapeño’s distinctive flavour and moderate heat make it a favourite among chefs and home cooks alike.

Chilli powder is a staple that brings warmth and excitement to kitchens around the globe. Bursting with vibrant colour and bold flavour, this fiery spice transforms ordinary dishes into unforgettable culinary experiences. In this post, we'll explore the fascinating origins of chilli powder, discover its unique varieties, and share tips on how to harness its heat to elevate your favourite recipes—all while celebrating the rich tapestry of cultures that have made this spice a b

So what is tamarind Tamarind is the fruit of the tamarind tree (Tamarindus indica), a leguminous tree native to tropical Africa but widely grown in South Asia, the Middle East, and Latin America. Encased in a brown, pod-like shell, the tamarind fruit contains a sticky, dark, and tangy-sweet pulp that surrounds hard seeds. This pulp is the part used in cooking, either fresh or processed into paste, concentrate, or blocks. Tamarind is known for its distinctive tart flavour, wh

Tomatoes are the glossy, red (sometimes yellow or green) fruits of the Solanum lycopersicum plant, commonly used as a vegetable in cooking despite being botanically classified as a fruit. Native to western South America, tomatoes are now a staple in cuisines worldwide, prized for their juicy texture, rich umami notes, and balance of sweetness and acidity. Packed with vitamins, antioxidants like lycopene, and a natural savoury flavour, tomatoes add body and complexity to count

When I first started cooking curries, I believed seasoning simply meant adding salt and pepper, and that every curry should be finished with a generous sprinkle of garam masala. Like many people, I had also been diagnosed with high blood pressure and was advised to avoid salt or switch to low-sodium alternatives. As a result, the salt cellar rarely came out of the cupboard. I'm sure many readers can relate to that.

Chicken Tikka Masala is one of the most popular dishes served in British Indian Restaurants (BIR), loved for its smoky pieces of chicken tikka coated in a rich, creamy tomato sauce. This restaurant-style recipe uses the Stevie's Curry Magic (SCM) Method™, combining silky base gravy, tender pre-cooked chicken tikka and a carefully balanced blend of spices to recreate authentic curry house flavour at home.

I’ll admit it — pineapple in a curry might divide opinion, but this Chicken Pineapple & Mushroom Balti recipe might just change a few minds. This one started as a bit of an experiment in the Stevie’s Curry Magic kitchen and ended with one of my favourite verdicts: “bloody lovely”.

Almonds may not be the first ingredient that comes to mind when you think of curry, yet their subtle nuttiness and creamy texture can elevate a dish to new heights. In this guide, we'll explore how almonds transform the flavour profile of curries, from thickening sauces to adding a delicate richness that balances spices. Whether used whole, ground, or as almond milk, discover why this versatile nut deserves a spot in your curry repertoire.

Back in my Alresford days, we were lucky enough to have a wonderful local Indian restaurant called the Shapla, and like many curry lovers I always had my favourite dishes. For me, the big decision was usually between a Chicken Madras and a Chicken Peshwari. The Madras was always tempting with its rich spicy sauce, but I have to admit the Peshwari won more often than not — and occasionally I would just order both! and take leftovers home.

After writing 150 posts, testing countless curries, exploring traditional techniques and recreating the British Indian Restaurant style at home, I realised something important: Great curry isn’t about blindly following recipes — it’s about understanding the method behind them. That’s why I created The SCM Method™.

Welcome back to Stevie’s Ingredient Deep Dive, where we unravel the secrets behind your favourite curry dishes. This week, we're shining the spotlight on coconut—a creamy, versatile ingredient that weaves its way through countless curries across the globe. From silky coconut milk to rich coconut cream and even toasted coconut flakes, this tropical treasure is the backbone of many unforgettable flavours and textures. Join me as we explore coconut’s essential role in curry, dis

One of the first questions most people ask when learning to pressure cook curry is how pressure cooking times for curry actually work? It sounds straightforward, but pressure cooking times can feel confusing when you’re starting out. Search online and you’ll often find wildly different answers, with one recipe suggesting 15 minutes while another recommends nearly an hour for what appears to be the same cut of meat.

Get yourself a coffee or something this might be a long one Stevie xx Introduction — Why I Started Pressure Cooking Curry For years, I believed great curry had to simmer away for hours. Some of the best curries I’d ever made were slow-cooked all afternoon, filling the kitchen with the smell of onions, spices, and rich meat stock as the sauce gradually thickened and deepened in flavour. The problem was that real life doesn’t always leave room for a six-hour lamb curry. Like ma

Sometimes the best curry recipes come from mistakes. This particular curry rescue started when I made a huge batch of traditional Methi Gosht using around 2 kilos of deboned lamb leg, with the bone added back into the pot for extra flavour. My original plan was to cook a large batch, enjoy some traditionally, and keep some cooked lamb back ready for a future BIR-style Methi Gosht.

When I recently made this traditional Methi Gosht recipe at home, I decided to speed things up by using a pressure cooker. While the lamb turned out beautifully tender, I quickly discovered one of the most common pressure cooker curry mistakes

This BIR Chicken Methi is a true curry house favourite, known for its rich, aromatic sauce and the distinctive flavour of fenugreek. In true BIR (British Indian Restaurant) style, this dish is all about speed, consistency, and flavour control.

Chicken Madras is one of the most popular curries on UK menus, known for its bold heat, rich tomato base, and deep, warming spices. But depending on how it’s cooked, the flavour, texture, and overall experience can be quite different.

This BIR Chicken Korma is one of the most popular curry house dishes, known for its smooth, creamy texture, gentle sweetness, and rich, comforting flavour.