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Authentic Indian food

Business Details - Mr Huda's

Like Indian food but finding it difficult to get the flavours right?
 
If you want to create Authentic Indian dishes you will need to know the relevant spices to use and how to blend them or if you want to do it the easy way use Mr Huda's Surma Secret Pastes.

Mr Huda's Sum Secrets Complete Fresh Herb & Spice Mix:
Restaurant Style Universal Curry Paste for successfully creating  restaurant quality dishes every time.

Developed to provide the right blend of spices and herbs to ensure that you can create food that looks and tastes like that produced by you favourite Indian restaurant.

 Each jar comes with a full colour recipe leaflet with easy to follow step by step instructions in preparing a traditional dish using the relevant jar of paste. More can be found on www.mrhudas.co.uk/recipes.html


 Don't just take our word for it:
 Mr Huda’s Surma Secrets range of fresh herb and spice mixes has received national recognition in a prestigious awards scheme.

The company’s Mint & Tamarind Paste won the best Ethnic Foods category in this year’s ‘Ideas to Dine For’ awards, announced at The Food & Drink Expo held at the NEC Birmingham earlier this year.
 
See the full range below.

Telephone Number: 01724 335492

Website Address: http://www.mr-hudas.co.uk

Close Details



Mr Huda's Tika Masala paste

 

 

 

 

CHICKEN MADRAS SERVES FOUR
INGREDIENTS: 500g boneless chicken (cut into small cubes), 11⁄2 medium onions (225g), 8/10g of ginger (fresh), 3 medium garlic cloves (fresh), 2 finger green chillies, 5 cherry tomatoes, 1⁄2 small green pepper, 11 tbsp veg/olive oil, 1⁄4 tsp turmeric, 6 tsp (40g) of Mr Huda’s Universal Curry Paste, 5/6 tsp chilli powder (optional), 3 or 4 cardamom and 2 bay leaves (if available), fresh coriander (if available)
1st stage (puree)
1. Cut 1 onion into 1⁄4’s, cut 3 tomatoes into 1⁄2’s, chop the green pepper, ginger (pealed), 1 garlic clove, green chillies and a little coriander.
2. Put the above in a small pan together with 4 tbsp oil, 1⁄4 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins) stirring occasionally
4. When cooked place in a blender to make into puree.
Final stage
1. Heat 7 tbsp of oil (moderate heat) in a medium sized pan.
2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly
4. Add the curry paste, chilli powder and the rest of the chopped tomatoes cook for 2/3 mins (stirring continuously).
5. Add the ready blended puree and cook for further 3/4 mins (stirring occasionally, covered).
6. Add the chickens with a little warm water (around 100/125 ml) and on full heat bring to boil and cook for around 3/4 mins (covered and stirring occasionally).
7. Back to low heat, leave to simmer (covered) for 45 mins to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
8. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10/15 mins before serving.
For More Madras Recipes visit Mr Hudras

 

Mr Huda's Universal Kebab Paste

SHAMI / SHEEK KEBABS - SERVES SIX
India’s answer to burgers and sausages. Serve in a bun with chilli sauce and salad or unaccompanied as an appetizer.

Shami/Sheek kebab are often the same ingredients, it’s the way of cooking that makes the two different.

Shami : shallow fried (burger shaped).
Sheek : cooked on the skewer over the fire (sausage shaped).

INGREDIENTS: 500g mince meat, 7 tsp (65g) of Mr Huda’s Shami/Sheek Kebab Paste, 2 eggs, fresh coriander (if available)
1. Place the mince meat in a bowl.

2. Add the eggs, paste and fresh coriander and mix it thoroughly.

3. Once mixed leave to stand in the fridge for at least 6-8 hours or overnight.

4. When ready cook as you prefer.
Once cooked garnish with fresh salad, lemon wedges and coriander. Serve with mint tamarind yogurt sauce.

TIPS: To make the kebab’s more exciting add a little finely chopped onions and green chillies with a little more paste and mix with the meat before cooking.
For More Kebab Recipes visit Mr Hudras

Mr Huda's Balti paste

 

CHICKEN BALTI - SERVES FOUR
INGREDIENTS: 500g boneless chicken (cut into small cubes), 2 medium onions (300g), 8/10g of ginger (fresh), 3 medium garlic cloves (fresh), 1-2 fi nger green chilli, 5 cherry tomatoes, 1/2 small green pepper, 11 tbsp veg/olive oil, 1/2 tsp turmeric, 7 tsp (55g) of Mr Huda’s Balti Paste, 2 tbsp natural yogurt, 1/2 tsp chilli powder (optional), 3 or 4 cardamoms and 2 bay leaves (if available), Fresh coriander (if available).

1st stage (puree)
1. Cut 11/2 onion into 1/4’s, cut 3 tomatoes into 1/2’s, chop the green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.

3. Gently boil the vegetables until soft (approximately 15/20 mins) stirring occasionally.

4. When cooked place in a blender to make into puree.
Final stage
1. Heat 7 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 2 crushed garlic cloves, cardomons and the bay leaves and slowly fry until the garlic is golden.

3. Add rest of the onions (fi nely sliced) and the rest of the chopped tomatoes with salt and cook to soften (stirring regularly).

4. Add the Balti paste, chilli powder and cook for 1-2 mins (stirring continuously).
5. Add the yogurt and cook for 1-2 mins (stirring continuously).

6. Add the ready blended puree and cook for further 3/4 mins (stirring occasionally, covered).

7. Add the chickens with a little warm water (around 125/150ml) and on full heat bring to boil and cook for around 3/4 mins (covered, stirring occasionally).

8. Back to moderate / low heat, leave to simmer (covered) for 45 mins to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

9. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10/15 mins before serving.
 
For More Balti Recipes visit Mr Hudras

 

TANDOORI KING PRAWN - SERVES FOUR
Tandoori: chunks of meat, fish or vegetables marinated in spices and yogurt, then skewered and cooked in a tandoori, under a grill or on a barbecue.

Tandoori dishes are often served as a starter or as part of a mixed grill.

This particular dish has to be left to marinate for at least 3/4 hours in the fridge (covered) before cooking.

INGREDIENTS: 370g raw tiger prawns (peeled), 6 tsp (40g) of Mr Huda’s Tandoori Paste, 3 tbsp natural yogurt, fresh coriander (if available).

1st stage
1. Put the prawns in a bowl.

2. Add the required amount of paste and yogurt.

3. Mix well in to the prawns(use disposable glove when mixing, as to prevent staining your hand).
4. Leave to marinate in the fridge.
 
2nd stage
1. Place on a grill pan (as to allow the moisture from the prawns to be kept separate)

2. Spread the prawns with any excess marinade (reserve a little for basting throughout the cooking time).

3. Preheat the grill to medium. Grill the prawns for 5-10 minutes until cooked, turning and basting few times.

Once cooked garnish with fresh salad, lemon wedges, coriander and serve with mint and tamarind yogurt sauce.

TIPS: Raw prawns, which are grey instead of pink, are available at some fishmongers or fish counters.

For More Tandori Recipes visit Mr Hudras

 

SALMON TIKKA - SERVES TWO

Tikka: chunks of meat, fish or vegetables marinated in spices and yogurt, then skewered and cooked in a tandoori, under a grill or on a barbecue.

Tikka dishes are often served as a starter or as part of a mixed grill.

This particular dish has to be left to marinate for at least 2 hours in the fridge (covered) before cooking.


INGREDIENTS: 2 boneless and skinless salmon fillets (360g), 4 tsp (25g) of Mr Huda's Tikka paste, 2 tbsp natural yogurt, fresh coriander (if available)
 
1st stage
1. Sprinkle some salt over the fish and leave aside.
2. Put the required amount of paste and yogurt in a bowl and mix.
3. Place the fish in the bowl.
4. Mix well in to the fish (use disposable glove when mixing, as to prevent staining your hand).

5. Leave to marinate in the fridge.
 
2nd stage
1. Place on a grill pan (as to allow the moisture from the fish to be kept separate)
2. Spread the fish with any excess marinade (reserve a little for basting halfway through cooking time).

3. Preheat the grill to medium. Grill the fish for 15-20 minutes until cooked, turning once and basting few times.
 
Once cooked garnish with fresh salad, lemon wedges, coriander and serve immediately with mint and tamarind yogurt sauce.
 Once cooked garnish with fresh salad, lemon wedges, coriander and serve immediately with mint and tamarind yogurt sauce.
For More Tikka Recipes visit Mr Hudras

 

Mr Huda's Onion Bargee Paste

  

MIXED VEGETABLE PAKORAS
2. Put the sliced onion and green chillis in a bowl

3. Add the vegetables, eggs and the paste.
4. Add the flour with some salt and sprinkle some fresh coriander and mix thoroughly (with hand).

5. Once mixed drop spoonfuls of the mixture in to your preheated oil.

6. Fry the pakoras (turning and stirring) until golden brown (check if the inside is cooked by pressing the centre of the pakora, if moist, put back in to the oil for further few minutes).
Once cooked serve hot accompanied with mint & tamarind yogurt sauce (for recipe visit Mr Huda’s Mint and Tamarind Paste).

TIPS: Do not add water to the mix. To make it more exciting add 20/30g of pre soaked and drained red split lentils to the mix or if you want to give it that little crunchiness add a little chopped red peppers
For More Pakora Recipes visit Mr Hudras
  

MINT SAUCE

Mr Huda's Mint And Tamarind
This sauce compliments all kinds of
 savory dishes, it is used as a dip with tandoori dishes, onion bajees, samosas.

INGREDIENTS: 350 ml of Natural Yogurt, 8 teaspoons of White Sugar, 2 teaspoons (16g) Mr Huda’s Surma Secrets Mint Sauce Paste.

Mix the yogurt, sugar and Mr Huda’s
Surma Secrets Mint Sauce Paste
together in a bowl with a whisk.
Once thoroughly mixed place in the
fridge until required.
 
 
 
Where to buy Mr Huda's Surma Secrets

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