Curry For Carers Online Masterclass with Vivek Singh of The Cinnamon Club

In this one-off Curry For Carers Online Masterclass supporting Carers Worldwide, Vivek will teach you how to create two of his own dishes as well one from our Curry For Carers Recipe eBook, straight from the table of one of the family carers we support.

This is a unique opportunity to learn from one of the most well-respected Indian chefs in the UK.

The event will be run on Zoom and there are also limited tickets available to join Vivek in the kitchen of the Cinnamon Kitchen London City restaurant! If you are joining on Zoom, a list of everything you need is below and we ask you to have it all weighed out and prepared before the class begins.

Vivek will be teaching you to cook:

• Spice crusted sea bass wrapped in banana leaf, green mango coconut chutney and yoghurt rice
• Fat chillies with spiced paneer
• Thekua - an Indian sweet, a recipe from one of the family carers we support

Fat Chillies with Spiced Paneer

Serves 4

2 Romano peppers, halved lengthways and deseeded

1 teaspoon vegetable oil

¼ teaspoon dried red chilli flakes

½ teaspoon salt

A pinch of sugar

Dried fenugreek leaves, crushed between your fingertips

For the filling

3 tablespoons of vegetable oil

1 teaspoon cumin seeds

1 large onion, chopped

4 green chillies, finely chopped

1cm piece of fresh ginger, peeled and finely chopped

85g mixed red and green peppers, deseeded and finely chopped

1 teaspoon salt

½ teaspoon of ground turmeric

½ teaspoon red chilli powder

½ teaspoon sugar

250g paneer cheese cut into 5mm dice

1 tablespoon of tamarind paste

2 tablespoons chopped fresh coriander leaves and stalks

Juice of ½ lemon

Spice Crusted Sea Bass Wrapped in Banana Leaf, Green Mango Coconut Chutney and Yoghurt Rice

Serves 4

4 x 180g sea bass fillets, scaled and pin-boned

½ teaspoon red chilli powder

½ teaspoon salt

Juice of ½ a lime

4 banana leaves cut into 10-12 inch squares

1 tablespoon vegetable or corn oil

For the spice crust

4 shallots, peeled

4 garlic cloves

1 teaspoon red chilli powder

10 peppercorns

20 curry leaves, finely shredded

2 tablespoons vegetable or corn oil

1½ teaspoon salt

1 teaspoon sugar

2 tablespoon white vinegar

For the chutney

3 green mangoes, peeled, deseeded and cut into dices

1 cup grated coconut (fresh or frozen)

1 shallot, sliced

1 garlic clove

2 teaspoon red chilli powder

1 tablespoon vegetable or corn oil

1 teaspoon salt

½ teaspoon sugar

3 tablespoon water

For the yoghurt rice

2 cups steamed rice

1inch piece of ginger, finely chopped

2 green chillies, finely chopped

1 carrot, peeled and grated

1 tablespoon chopped fresh coriander

1 cup Greek style yoghurt

1 teaspoon salt

¼ teaspoon sugar

Tempering for yoghurt rice

2 tablespoons vegetable oil

½ teaspoon mustard seeds

2 whole dried red chillies

5 fresh curry leaves

Thekua

Makes 22

250g plain flour

75g jaggery (or 125g sugar)

80g ghee (or unsalted butter)

1 teaspoon cardamom powder

100g coconut (frozen grated or desiccated)

30g dried fruit such as raisins

About Carers Worldwide

Launched in 2012, Carers Worldwide is the only organisation working exclusively and strategically with unpaid family carers in the global South. We promote recognition of unpaid family carers and draw attention to their needs. Our Carers Worldwide Model comprises of five core elements which together transform the holistic wellbeing of carers, empowering them towards better health, wellbeing and economic security. We are currently working to support unpaid carers across India, Nepal and Bangladesh.

About Vivek Singh

Vivek is Executive Chef, Founder and CEO of The Cinnamon Collection, a group of four restaurants in London which includes the Cinnamon Club, Cinnamon Kitchen City & Battersea and Cinnamon Bazaar. With a global reputation as one of the masters of Indian fine dining, Vivek’s signature culinary style marries modern Indian flavours with Western techniques. In addition to The Cinnamon Collection, Vivek is the author of six cookbooks and a regular face on both television and live cookery events across the country.