for Australia’s Biggest Curry Night!

Looking for delicious dishes for your Himalaya Day dinner? Here’s some Nepalese, Bhutanese and Indian inspiration from our AHF friends and family.

Don’t forget, if you haven’t already registered for the dinner, here’s the link.

Donations will fund the work we continue to do with communities in the Himalaya in our education, health and environmental programs during this difficult time.

Getting what is most needed to those who need it most.


Country: India

Provided by: Andrew Lock, AHF Ambassador and Mountaineer



Preparation time: 25 minutes

Marinating: 4-6 hours

Cooking time: 1 hour 10 minutes

Serves 4


700g boned leg of lamb cut into half inch cubes

75ml natural yogurt

15ml (1tbsp) light malt vinegar

15ml (1tbsp) Ginger paste

15ml (1tbsp) Garlic paste

40g (1.5oz) ghee

6 green Cardamom pods split to release flavour

5g (1tsp) Shahi jeera (royal cumin)

2x 5cm pieces of cassia bark or

cinnamon sticks, broken up

1 med onion finely chopped

5g (1tsp) ground fennel

15g (1tbsp) ground cumin

2.5 g (1/2 tsp) chilli powder, or to taste

350 ml warm water

5g (1tsp) salt

22.5ml (1.5 tbsp) tomato puree

2.5g (1/2 tsp) balti garam masala

2.5g (1/2 tsp) dried mint

30g (2tbsp) chopped fresh

coriander leaves


  1. Combine meat, vinegar, yoghurt, half the ginger and half the garlic.  Mix thoroughly & marinate 4 – 6 hours

  2. Preheat pan add ghee.

  3. When hot but not smoking, add cardamom, royal cumin & cinnamon sticks.

  4. Stir fry 15 seconds, then add marinated meat.

  5. Increase heat to high & stir fry 5 minutes or until meat begins to release its juices.  Reduce heat to low, cover pan and simmer 20-25 minutes or until liquid dries up and fat is visible.

  6. Add onion, ground fennel, cumin, chilli powder & remaining ginger & garlic. Reduce the heat to medium and stir fry for 5 minutes or until fat separates from spices

  7. Stir in warm water, salt, tomato puree, mix well, then cover pan & reduce heat to low.

  8. Simmer 25 – 30 minutes or until meat is tender.

  9. Add garam masala, mint & fresh coriander, stir fry 1-2 minutes. Serve at once.


(Kerala Fish Curry)

Country: India

Provided by: Ajoy Joshi, Nilgiri’s



300g white fish e.g. Barramundi

Coconut oil – 2 tbsp

Mustard seeds

Red dried chillis – 4 to 6

Chopped white onion – 1 large


Curry leaves

Ginger grated – 1 tsp

Garlic grated – 1 tsp


Cracked pepper

Fresh green chillies in oil

Tomato puree – ½ cup

Coconut cream – 1 cup

Vegetable stock


  1. To a heated pan, add organic coconut oil. Let it heat and then add the mustard seeds. Add the curry leaves.

  2. Cook the onions till they are soft. Add the grated ginger and garlic. Let it caramelize.

  3. Add turmeric, pepper, green chillies and the tomato puree. Then slowly keep stirring till the oil comes on to the surface.

  4. Add coconut cream and cook till the cream turns to coconut oil.

  5. Add vegetable stock and simmer till a slow boil.

  6. Add fish and cover and cook for 5 to 7 minutes.

  7. Serve with rice.


Country: India

Provided by: Upala Sunthanker, AHF Volunteer



olive oil

1 tsp mustard seeds

8 curry leaves

1 large red onion, diced

1 tsp garlic paste

1 tsp ginger paste

1 tsp turmeric powder

1 tsp chilli powder

1 tomato, chopped

1/4 cup tamarind pulp (tamarind soaked in water)

salt to taste

300g white fish, cut into bite-size pieces (e.g. ling)

1 cup light coconut milk

handful coriander, chopped for garnish


  1. Heat olive oil in a pan then add mustard seeds and curry leaves.
  2. Add chopped onions and saute until soft and lightly browned.
  3. Add ginger and garlic paste.
  4. Add turmeric and chilli powder, and a bit more oil so that they don’t stick to the pan. Stir until the mixture becomes a paste.
  5. Add the chopped tomato and keep stirring until soft. You can add a little water as needed so that the ingredients don’t stick to the pan.
  6. Stir in the tamarind pulp then add salt to taste.
  7. Add the fish and let it rest on top of the curry.
  8. Add the coconut milk, cover the pan and let it simmer for about 5 minutes.
  9. When you see the fish is almost done, add a little water to thin the curry.
  10. Sprinkle chopped coriander and it’s ready to eat!
  11. Serve with steamed rice.


Country: Nepal

Provided by: Pasang Sherpa, REED Nepal



Rildok is a traditional Sherpa soup with pounded potato dumplings. It is a very special traditional Sherpa dish made of mashed potato until sticky, made into balls, and then dipped into a soup made of a specific type of cheese called Gyangmar in Sherpa.


Sherpas then add Timur and chilli to the soup according to their taste. It is also very difficult and very laborious to make, thus not found commonly in restaurants. Only in a few Sherpa homes these days.


Boiled potatoes as per the requirement ( 4 medium-sized potatoes for a person)

A large wooden mortar with a heavy wooden pestle to smash the potato and make soft and silky

1 tbsp simple garlic, onion, tomato paste, and chopped green chilies

1 tbsp chopped onion leaves

½ tbsp finely chopped coriander leaves

1 tbsp oil

Salt to taste

½ tsp turmeric powder

Few cumin seeds

Timur powder to taste


  1. Boil the potatoes

  2. Remove the skin of potatoes and let them make cool.

  3. Smash them and make soft and silky with the help of wooden mortar and pestle

  4. Prepare small dumplings of potato and cook in simple onion, garlic, tomato soup.

  5. After a few minutes, it will be ready to serve: the food of Himalayan people.


Country: Nepal

Provided by: Bhim Bogati, CEO, REED Nepal



red chillies to make the sauce


  • 120g refined flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt water (for kneading)


Chicken Filling:

(momos can be made with meat or vegetarian fillings)

  • 1 cup chicken, minced
  • 1/2 cup onions, finely chopped
  • 1/4 tsp black pepper powder
  • 1 tbsp oil
  • 1/2 tsp garlic paste
  • 1/2 tsp soya sauce
  • salt
  • 1/4 tsp vinegar


Prepare the chilli sauce

Cut the red chillies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put all the ingredients in a mixie and grind to a smooth paste.

Prepare the momos

  1. In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Keep aside.
  2. Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes.
  3. Roll the dough into very thin 4-5 inch rounds.
  4. Take each round piece and place some filling in the centre.
  5. Bring the edges together and twist to seal it.
  6. Steam in a steamer for about 10 minutes and serve hot with chilli sauce.


Country: Nepal

Provided by: Bhim Bogati, CEO, REED Nepal



18-20 cashews

2 inches ginger (1 inch for cashew paste, 1 inch for masala)

3-4 medium cloves garlic

2 cups chopped tomatoes

2 tbsp butter OR 1 tbsp oil + 1 tbsp butter

1 medium tej patta (Indian bayleaf)

1 tsp Kashmiri red chilli powder or deghi mirch

1-2 green chillies

salt to taste

1/2 – 1 tsp sugar (optional)

200-250g paneer cubes

1 tsp kasuri methi leaves (dry fenugreek leaves) – optional

1 tsp garam masala

2-3 tbsp low-fat cream or 1-2 tbsp whipping cream

1-2 tbsp fresh coriander leave for garnish


  1. Soak 18 to 20 cashews in ⅓ cup hot water for 20 to 30 minutes.
  2. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, chopping and preparing the ginger-garlic paste, slicing paneer etc.
  3. Crush 1-inch ginger + 3 to 4 medium-sized garlic to a paste in a mortar pestle to a semi-fine or fine paste. Keep aside. Don’t add any water while crushing ginger & garlic.
  4. After 20 to 30 minutes, drain the water and add the soaked cashews in a blender or grinder. Also, add 2 to 3 tablespoons fresh water or as required.
  5. Grind to a smooth paste without any tiny bits or pieces of cashews. Remove the cashew paste in a bowl and keep aside.
  6. In the same blender add 2 cups of diced or roughly chopped tomatoes. No need to blanch the tomatoes before blending.
  7. Blend to a smooth tomato puree. Keep aside. Don’t add any water while blending the tomatoes.

Making Makhani Gravy


  1. Heat a thick bottomed pan or a heavy pan. Keep the flame to a low or medium-low. Add 2 tablespoons butter OR 1 tablespoon oil + 1 or 2 tbsp butter in a pan. Adding oil prevents the butter from browning too quickly.
  2. If using only butter, then keep the pan on a low flame so that the butter does not melt. You can even add 3 to 4 tablespoons butter for a rich buttery version. Both salted or unsalted butter can be added.
  3. Keep the flame to a low. Add 1 medium-sized tej patta (Indian bay leaf). Fry for 2 to 3 seconds or till the oil becomes fragrant from the aroma of the tej patta.
  4. Add the prepared crushed ginger-garlic or 1 teaspoon ready ginger-garlic paste. Fry for some seconds till the raw aroma of the ginger-garlic disappears.
  5. Pour the prepared tomato puree. Be careful while adding the puree as it may splutter.
  6. Mix it very well with the butter.
  7. Begin to cook the tomato puree on a low to medium-low flame. Stir at intervals. The tomato puree mixture will start simmering.
  8. In case the tomato puree splutters too much while cooking then cover the pan partly with a lid or cover fully with a splatter lid (channi lid). the tomato puree might splutter if there is more water content in the tomatoes. Do stir at intervals. Simmer the puree for 5 to 6 minutes.
  9. Then add 1 teaspoon Kashmiri red chilli powder or deghi mirch. You can even add ½ teaspoon Kashmiri red chilli powder or ¼ to ½ teaspoon of cayenne pepper or paprika or any other variety of red chilli powder.
  10. Mix well and continue to stir and saute the tomato puree.
  11. Saute till the butter starts leaving the sides of the pan and the entire tomato puree mixture comes together as a whole. This entire cooking and sauteing of the tomato puree take about 14 to 17 minutes on a low flame to medium-low flame. Time will vary depending on the thickness of the pan, size, the intensity of flame etc.
  12. Now add the prepare cashew paste. Mix the cashew paste very well with the cooked tomato puree and continue to stir and saute on a low to medium-low flame. Stir non-stop after adding cashew paste.
  13. Saute till the cashew paste is cooked and again the oil will start to leave the sides of the masala. The cashew will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep on stirring non-stop.
  14. Next add 1.5 cups water.

Making Paneer Butter Masala


  1. Mix the water very well with the tomato-cashew makhani masala. If there are lumps of the tomato-cashew masala, then break with a spoon. You can even use a wired whisk for mixing.
  2. Let the curry simmer and come to a boil. Stir occasionally.
  3. After 2 to 3 mins, add ginger julienne (about 1-inch ginger – cut in julienne (thin matchstick-like strips). Reserve a few for garnishing. The curry will also begin to thicken.
  4. After 3 to 4 minutes, add 1 or 2 slit green chillies.
  5. Also add salt as per taste and ½ to 1 teaspoon sugar (optional). You can add sugar from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.
  6. Mix very well and simmer for a minute.
  7. After the gravy thickens to your desired consistency, then add the paneer cubes (200 or 250 grams). Keep in mind the consistency you want before you add paneer as you will be cooking the paneer for some seconds. You can also fry the paneer and then add the paneer once the gravy has become creamy. I keep the gravy to a medium consistency gravy.
  8. Stir and mix the paneer cubes gently in the paneer makhani gravy.
  9. Now add 1 teaspoon crushed kasuri methi leaves (dry fenugreek leaves) and 1 teaspoon garam masala in the gravy. Addition of crushed kasuri methi gives a restaurant flavor. Kasuri methi is optional and can be skipped.
  10. Next add 2 to 3 tablespoons of low-fat cream or 1 to 2 tablespoons of whipping cream. Stir gently but well and switch off the flame.
  11. Serve paneer butter masala hot garnished with 1 to 2 tablespoons of chopped coriander leaves, the remaining ginger julienne. You can also drizzle some cream or dot with butter while serving. Good combo for this dish is naan or butter naan or tandoori rotis or plain paratha or roomali roti or Kerala Malabar paratha.


Country: Nepal

Provided by: Gita Subedi, Teacher-Trainer, REED Nepal



Makes 1 medium-size paratha



1 cup wheat flour
1 tbsp ghee

Salt to taste


1 boiled potato

1 tbsp melted ghee or oil

a few cumin seeds

1/3 chopped onion

salt to taste

1/3 tbsp chilli powder and turmeric powder or chopped green chillies

1/2 tbsp finely chopped coriander


  1. Make a dough from the flour and water
  2. Combine the onions, green chilli, coriander leaves, turmeric and ginger garlic paste
  3. Boil and skin the potatoes, then mash
  4. Add potatoes and salt to the onion, chilli, coriander, turmeric and ginger paste mixture. Combine well.
  5. Roll out the dough and measure out circles slightly bigger than the palm of your hand
  6. Form the mashed potato mixture into balls about 4cm diameter
  7. With the dough circle in one hand add the mashed potato mixture onto the dough and wrap the dough around the potato ball
  8. Then flatten the dough slightly onto your palm so it no longer resembles a ball shape
  9. Flour both sides of the flattened dough
  10. Use a rolling pin to further flatten the dough so it is about 20cm in diameter
  11. Grease a pan with oil on medium high heat
  12. Place the paratha on the pan and cook until both sides are golden in colour and cooked through
  13. Serve with your favourite curry!


Country: India

Provided by: Upala Sunthanker, AHF Volunteer



Cumin Seeds – 1 tsp

Onion – 1 large chopped

Ginger – grated 1 tsp

Garlic – grated 1 tsp

Tomatoes – I large, chopped fine

Turmeric – 1 tsp

Red chili powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Black pepper – 1 tsp

Chickpeas – 1 can

Dried Mango powder – 1tsp

Garam masala – ½ tsp


Coriander leaves


  1. In a heated pan, add oil and then the cumin seeds.

  2. Add the chopped onion and fry till it turns golden.

  3. Add the ginger and garlic and continue stirring being careful that it does not stick to the pan and the raw smell disappears.

  4. Add the tomatoes.

  5. Cook the mix till it is a homogenous mix and the oil starts to surface.

  6. Add the spices and salt for seasoning.

  7. Add the washed chickpeas, a bit of water and cover and cook till the peas are softened.

  8. Then add a tsp of dried mango powder and the garam masala.

  9. Mix well and then to finish, add a dollop of butter and sprinkle fresh coriander leaves.


Country: India

Provided by: Chef Arun, Kashi Indian Restaurant



2 cups water


2 heaped tsp masala mix

(you can make your own at home with cloves, cinnamon, cardomom seeds; a small amount of black pepper, star anise and fennel seeds; lots of dried ginger)




sugar (optional – to taste)


  1. Heat the water in a saucepan.
  2. Add masala chai mix to the water and bring to the boil.

  3. Add fresh milk to the saucepan and bring back to the boil.

  4. You can also add little bit of sugar to sweeten (optional).

  5. Simmer to get the flavour from the spices and until the liquid has turned a brown colour.

  6. Strain the liquid into a teapot.


Country: Bhutan

Provided by: Kinzang and Carolyn, AHF Supporters


Kinzang and Carolyn live near Paro in Bhutan. Carolyn is formerly CEO of the Australian Himalayan Foundation, and both Carolyn and Kinzang remain great supporters of AHF.


It’s lovely to see more of them in their mountain home, with their interesting music and Kinzang’s Michelin style julienne skills. Thanks to them both for taking the time to say hello and share this cooking segment with us!