THIS year marks the 20th anniversary of National Curry Week which runs from October 22.

Dorset's very own face of Indian food, Sarah Ali Choudhury is an award-winning Indian Food Expert, TV Chef and Food Columnist and is passionate about sharing the joys of Indian cuisine.

Full of enthusiasm and a true love of cooking, Sarah takes great delight in teaching people simple meals and recipes from all over India.

Sarah loves to dispel the myth that all curries need numerous complex spices – and loves to tackle the intimidation that can so easily lead people to pick a jar of curry sauce off a shelf rather than cook from scratch.

Sarah is recognised as an inspirational and motivational speaker and has spoken at numerous events including at the Chartered Management Institute, the Federation of Small Businesses for London, the Elite Business Women’s Network as well as Universities, Colleges and Schools.

Sarah is the recipient of multiple awards including winner of The Venus Influential Woman of the Year (sponsored by Mercedes-Benz), and finalist for The Venus Inspirational Woman of the Year (sponsored by Bournemouth University). She is currently Lead Ambassador for the Venus Awards for 2018. Sarah was one of eight selected finalists out of 8,000 contestants in Tommy Miah’s International Indian Chef of the Year competition. Sarah has also won New Kid on the Block in the UK Small Awards, launched in 2017 to recognise the achievements of small businesses in the UK. Sarah has appeared in the British Bangladeshi Who’s Who guide for 2017, and was given a standing ovation by the Bangladesh Catering Association for her contribution to The Asian catering industry.

Sarah also made the BB100 Powerlist 2018 and is brand Ambassador for UK Nepal Friendship Society, The Asian Restaurant Owners Network, Mishwar Clothing, Michael Matthews Jewellery Bournemouth, Refraction-All About Eyes London. Sarah is Lead Juror for Dorset Ethnic Minority Awards which recently took place at BIC.

More recently Sarah teamed up with Coastal Comedy to bring the first ever "Curry and Comedy" event to Bournemouth.

Paul Tonkinson from BBC's Live at the Apollo was the headline act where Sarah organised the food which was Garlic Chicken Curry, Coconut Fish Curry and Aubergine, Red pepper with Potato Bhaji and Vegetable samosas.

Curry and Comedy was held on 6th October at Key West on Bournemouth Pier. The event proved to be a huge success and was a sellout.

Here are some recipes to try for National Curry Week but for those busy people who are keen to bring home some real Indian flavours but are finding it difficult to cook from scratch, Sarah has just released her very own curry sauce.

This rich and delicious curry sauce has been lovingly created to make your life easier while bringing traditional, authentic flavours to your cooking. The Curry Sauce ticks all the boxes, its Vegan,Vegetarian and gluten free and delicious. You can add chicken, lamb, vegetables, prawns or whatever tickles your fancy. For more information check out

Sarah's Chana Bhaji (Chick Peas and also known as Garbanzo beans.)

This is a really quick and easy recipe that can be eaten ideally after a workout. Chick peas have been used as part of certain traditional diets for over 7500 years and is one of the oldest consumed crops in the world. It is now one of the most popular legumes across every continent. The great things about chick peas are:They are high in fibre, they provide healthy vitamins and minerals including zinc and folate, they protect against cancer and heart disease, they provide slow releasing carbohydrates, they boost digestion and they help with weightloss.

As a plant based protein, they are low in calories and because they also contain starch they are known as a "good carb".

In this recipe a can of chick peas was used, but if you have dried chick peas these can be soaked overnight prior to cooking because this makes them more digestible. Although dried chick peas hold more texture than recooked varieties they tend to hold the same nutrition value but make sure you purchase the BPA-free varieties. Avoid eating raw chick peas as they are difficult to digest.

Chick peas are so versatile you can roast them, add them to to salads and soups, they can be pureed to make delicious and smooth hummus.

This recipe was used as part of BBC IPlayer Radio's Vegetarian week and this particular dish is also suitable for Vegans.

If you want to hear it being cooked you can search it up on Kitchen Garden on BBC iPlayer Radio.


2 tbsp vegetable oil (or olive oil)

2 x shallots,

2 x garlic gloves, crushed

½ tbsp coriander powder

½ tbsp cumin powder

¼ tsp turmeric powder

1 tin of chickpeas

1 green chilli, cut with a single slit

Approx. half a cup of water

½ tsp salt (or to taste)

A small handful of fresh coriander, washed and chopped


1.Heat the oil in a pan .

2.Add the garlic and onions

3.Stir continuously until the onions are soft. It is really important to take the time at this stage and make sure the onions are cooked, so that the spices will then be able to infuse their flavour. Add approx. ½ tsp salt (to taste).

4.Add the turmeric, coriander and cumin and stir in. Add a splash of water and cover for a few moments.

5.Add in the green chilli. Making a single slit allows the flavours to infuse without making the dish too hot.

6.Drain and rinse the chickpeas and add to the pan. Stir

7.Cook for 5-10 minutes, stirring continuously. When you feel the chickpeas start to stick at the bottom of the pan, add approx.. ¼ cup of water.

8.The dish is cooked when the chickpeas have absorbed most of the water. Garnish with fresh coriander and serve.


Serves 4

10 kashmir red chillies or 2 tbsp chilli seeds

Half inch fresh ginger, peeled and chopped

2 medium onions, coarsely chopped

3 tomatoes

2 bay leaves

Half tsp cumin seeds

1 tsp coriander seeds

1 inch cassia bark or cinnamon

1 tsp turmeric

8 cloves garlic or 2 tbsp garlic paste

2 tbsp sunflower oil

1kg of chicken, cut into small curry pieces



Soak chillies in water for a few minutes then add with all other ingredients (except for chicken, oil and cinnamon and bay leaves) into a blender and blend into a paste.

Put the oil in a pan, add the bay leaves and cinnamon then gently fry for a minute. Next add the paste from the blender and stir for 3-5 minutes.

Add the chicken and stir for 3 minutes. Add a cup water and stir.

Cover and leave to cook on a low heat until the chicken is cooked through.

Cucumber, onion and fresh mint Raita

¼ Cucumber

¼ Spring Onion

1 cup Set Natural Yoghurt

Fresh Mint




Finely chop cucumber, onion, mint and coriander

Place chopped onion, cucumber and mint in bowl or serving dish and mix well.

Layer with yoghurt.

Garnish with mint, coriander and paprika's

Spicy, Crispy Sea Bass

1 Seabass filllet

2 tsp Garlic granules

2 tsp Cayenne Pepper

Fresh Curry Leaves

1 tsp Mustard Seeds

Pinch of Salt

Pinch of Pepper

Squeeze of Fresh Lemon

1 tbsp Olive Oil


1 large Shallot

(finely chopped)

3 small plum tomatoes

fresh coriander

Pinch of salt

1. Make incisions along the sea bass on both sides, sprinkle some of the garlic granules, salt and pepper directly onto the fish on both sides.

2. A squeeze of fresh lemon juice onto fish. Then sprinkle the cayenne pepper.

3. Heat some olive oil on a baking tray. I do this by putting the tray directly on top of the cooker with the flame on a medium heat.

4. When the oil is hot add some mustard seeds and curry leaves and allow them to pop and sizzle.

5. Add some garlic granules and cayenne pepper to the mustard seeds and curry leaves.

6. Add the seasoned fish directly onto the heated tray into the spice mixture for about a minute or two and then turn the fish onto the other side to seal it.

7. Add some more olive oil onto the fish and then place the tray into the grill.

8. While the fish is in the oven, heat a wok with olive olive oil and add the chopped shallot and tomatoes and allow to soften.

9. Add some salt and pepper and cook slowly.

10. After about 5 minutes you can take the tray with the fish from the grill to add the oil from the fish into the tomato and onion mixture in the wok.

11. Put the fish back into the grill for a further 10 minutes or until the fish crispy and golden. (Remember to turn the fish over so that both sides of the fish are cooked thoroughly.)

12. Stir the tomato and shallot mixture occasionally, when cooked design your plate with it.

13. Garnish with fresh coriander