Curry and fenugreek (methi) leaves add savoury tones to this tangy, tomato-based curry. Cook it slowly with the lid off for a thick, concentrated sauce. The perfect curry to scoop up with naan bread. Origin of the name: Balti means a bucket in India, but in Baltistan, the northern-most region of Pakistan, it is a wok-shaped utensil which this sauce is cooked in.

This dish is adapted from a favourite family recipe. It's a savoury, tomato-based dish with creamed coconut and an intoxicating mixture of aromatic spices such as star anise and black cardamom. Origins: The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. Our Korma has a more South Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices create a much less sweet dish. The addition of nuts and cream as a garnish are purely optional.

This is a Spicebox exclusive, based on a recipe from Rafi’s Mother-in-law. Rafi's in-laws were originally from Kerala, India, but they emigrated to Malaysia in the 1930s. Hence the invention of this dish! A Malay and South Indian fusion, flavoured with coconut, curry leaves and fennel. A great celebration dish, cooked for Christmas day in the Fernandez family (with 20kg of mutton!).