IndiaSchool

Cooking from India

two day course from £360.00

Available from 3rd Nov 2016

In his latest adventure, Rick embarked on a spectacular journey through India’s sub-continent in search of recipe inspiration and the perfect curry. In this two day Cooking from India course, you will recreate some of Rick’s favourite dishes from his Indian odyssey including meat, fish, shellfish, vegetable and dessert dishes.

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Course dishes 2016

Day 1

  • Egg roast en route to Thekkady
  • Prawn molee
  • Chicken pickle served with parathas
  • Sea bass pollichathu
  • Bife Assado with spiced roast potatoes
  • Squid curry

Day 2

  • Tandoori fish with naans
  • Mussel masala with coconut, ginger and green chillies
  • Black dal
  • Mr. Singh’s slow-cooked lamb curry
  • Coconut, cardamom and pistachio ladoo served with jalebi

Techniques

  • Making an egg roast curry
  • De-veining, peeling and cooking large prawns
  • Jointing , de-boning and cooking a whole chicken
  • Making Indian flatbreads
  • De-scaling, gutting and cooking a whole sea bass
  • Roasting a joint of beef Indian style
  • Cleaning, preparing and cooking squid in a curry
  • Preparing, skinning and removing the membrane from a monkfish tail
  • Making a Tandoori spice paste
  • Cleaning, preparing and cooking mussels
  • Making a dal
  • Marinating and slow-cooking lamb
  • Making a sugar syrup and deep-frying

Course dishes 2017

Day 1

  • Tibetan steamed dumplings
  • Prawn fritters
  • Paneer jalfrezi
  • Sea bass pollichathu
  • Squid curry

Day 2

  • Tandoori fish with naan
  • Madras fish curry
  • Black dal
  • Mr Singh’s slow-cooked lamb curry
  • Sour berry chicken pulao

Course overview

Arrive – 8:45am
Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

Stay with us

There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.

With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.

Call 01841 532700 or click here to find out more.

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