Try spicing up your life with a cool curry

MANY people in Scotland have a preconception that Indian food is traditionally spicy, hot and, on the whole, pretty unhealthy, resulting in that bloated feeling that relegates you to the sofa all night long. But it's not the case.

A good curry doesn't have to set your mouth on fire and many dishes, when freshly created, offer a range of diverse flavours with different intensities of spices.

In my restaurant I have developed new flavours that are a fusion of both Indian styles and great Scottish ingredients. Following Indian recipes doesn't mean you have to use imported or exotic ingredients either.

There is a whole range of great recipes that make the most of fresh Scottish ingredients.

Dishes such as chicken tikka masala and chicken korma are by no means authentic dishes and are not what authentic Indian cooking is all about. Laden with saturated fats and often nothing more than a pre-made sauce poured over meat, don't ever expect to see them in my restaurant.

The price of using ready-made pastes and sauces, as many people do, can mean that authenticity takes a knock in favour of what they might think is a quick or cheap solution.

For a taste of the real thing, it's much better to stick to home-style dishes. Most are made with a minimum of fuss and use little oil.

Making an Indian meal is often thought of as a culinary challenge. Playing with spices can be daunting for some beginners in the kitchen and knowing what to include and how much to add can seem almost mysterious after tasting a restaurant curry that can be a fusion of a whole range of delectable flavours. The truth is, it's actually a much simpler affair than it first seems.

I prefer to use traditional recipes as a starting point and merge them with modern techniques, resulting in a new wave of Indian cooking.

Preparing food is all about being creative and adding your own twist to a recipe.

It's important that people experience a different variant of Indian taste and get something they might not expect. Combining these techniques with tasty Scottish ingredients and the sophisticated and subtle use of many spices and herbs both enhance the taste of a dish and create unique flavours and aromas.

Varied uses of spices are an integral part of food preparation, and help to enhance the flavour. We source most of our spices from Scotland and growing your own or buying fresh from a local supplier makes a real difference.

Some spices can be powerful, so garnish with care. If you're unsure, add a small amount at one time and keep tasting until you feel the intensity is just right.

If you're looking for a lighter meal, try substituting rice and breads for lentils, pulses or potatoes.

Cooked in the right way, a curry can be healthy and nutritious but still flavoursome and delicious. The best ingredients cooked very simply often give you the most delicious results. If you're tempted to try something Scottish with a little Indian magic and a kick of spice, try these recipes as a starting point.

• Tony Singh is owner and head chef at Oloroso (0131-226 7614), Castle Street, and Roti (0131-221 9998), Morrison Street

RECIPES

Lamb shanks rogan josh (serves six)
Ingredients
3kg lamb shanks
2g fennel seeds
5g black pepper
5g coriander seeds
2g black cardamon
2g cloves
2g green cardamon
Pinch salt
2g chilli
3g cumin seeds
4lt lamb stock
2 Spanish onions

Method:
Place all the spices in a tray deep enough to hold shanks and stock. Cover shanks in hot oil. Place in the tray with spices.

Add stock, bring to boil. Cover with tin foil and place in a moderate oven and cook until tender.

Take out the lamb shanks and strain the cooking liquor and reduce by half. Add the reduced cooking liquor.

Cook till reduced by a quarter, then blend and season. Heat up the shanks in the sauce and serve with your choice of rice or bread.

Mango Kulfi (Serves 4)
Ingredients:
250ml milk
250ml whipping cream
2tbspn cornflour
250gcaster sugar
125ml cup of water
2 pinches of fresh saffron
1 can condensed milk
300g mango puree

Method:
Bring milk, cream and saffron to simmer in a heavy-bottomed pan.

Gradually whisk 1/2 of sugar. Mix the water and the cornflour, then stir into the hot milk mixture.

Stir over medium-low heat until custard thickens. Strain custard into a bowl and refrigerate until cold.

Combine the mango, condensed milk, and the rest of the sugar in a food processor and mix until smooth. Add to custard and pour into moulds, serve that evening. For best results use within two days.