Keith's kitchen
Num Nums
A cookbook of favourites — made up, adapted, and lovingly stolen.
Recently added
Malabar Fish Curry
A vibrant Kerala fish curry from the Malabar coast, built on a smooth fresh-coconut paste brightened with turmeric, chilli and tangy tamarind. Firm white fish simmers gently in the golden gravy before a fragrant coconut-oil tempering of mustard, shallots and curry leaves is poured over. Serve with hot matta rice for the perfect balance of spice, salt and tart.
Kashmiri Chicken
Tender bite-sized chicken simmered in a creamy, saffron-scented sauce enriched with ground almonds and pistachios. Freshly dry-roasted whole spices give this delicate Kashmiri dish its warm, aromatic depth. A rich yet elegant curry perfect for a special dinner.
Malaysian Chicken Curry
A soulful, aromatic chicken curry built on the Malay technique of pecah minyak—"breaking the oil"—where the spice paste is fried until it glistens and splits for maximum flavour. Fragrant with lemongrass, curry leaves, and warm spices, it simmers with chicken and potatoes before being enriched with coconut milk. Serve it hot with steamed rice or roti canai for a bowl of Malaysian comfort.
Perfect Poached Eggs
Tender, tidy whites surrounding perfectly runny yolks—no wispy ragged edges in sight. A clever draining-and-tipping technique plus salted, vinegared water delivers restaurant-quality poached eggs every time. Serve on buttered toast, English muffins, or a sharply dressed salad.
San Choy Bow (Chinese Lettuce Wraps)
One of the ultimate "just happens to be healthy" Chinese starters — savoury pork and hidden crunchy vegetables in a glossy brown sauce, bundled up in fresh, crisp lettuce cups. It all comes down to the sauce, and once you've nailed that you can put almost anything in the filling. Quick, easy and genuinely great even made entirely vegetarian.
Malaysian Kapitan Chicken
Bring the flavours of Malaysia into your home with this rich, flavourful and standout curry. So incredibly unctuous, it's impossible to resist.