As well as including stunning recipes like fish seasoned with tamarind and coconut and lamb braised with oranges, Madhur also shares her tips for the best accompanying foods - she gives us recipe ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry..

If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. This is a great combination of Indian spicing with the fresh traditional flavours of Wales. Plenty of flavour, but only mild in heat, so a favourite for the whole family. The spring onion and leeks really work well together and don’t forget, make sure the lamb is Welsh! Ingredients:Heat a dry frying pan over a medium–high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like a until nicely charred on the underside. This should take about five minutes. Rotate the skewers to cook the other side, again for about 5 minutes. Now start pouring in the flour, whisking as you do. Once you’ve added all the flour, it will still look very soupy and far too wet to work into dough balls. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. You probably already have some if not all of these ingredients but if you don’t, they’re readily available at most supermarkets!

Yes! You can freeze it wet or roll it into balls with more flour. Then place in the freezer, covered tightly. This instant naan recipe can be frozen for up to 6 months. This spicy, indulgent curry isn’t found on many menus, in fact we’ve only found this curry in two restaurants during all of our travels. This recipe was given to us by the chef at a wonderful Indian Restaurant in Dumfries, Scotland. It’s definitely worth trying, but be warned, it’s a hot one! Ingredients: Many of these classic recipe from the Indian Subcontinent and the wider world featured in my best-selling cookbook ‘The Curry Guy Bible’ or in one of my other seven best-selling cookbooks. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. I’d love your input…

Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly. No yeast is required to make this instant naan recipe and you can make your naans in about 30 minutes. At busy curry houses, it is nearly impossible to know just how many naans they might need every evening. Add the cardamom pods, star anise and Asian bay leaf, if using and allow these spices to infuse into the oil for about 40 seconds. Then stir in the chopped chillies and fry for another 30 seconds. Add the garlic and ginger paste and fry for a further 30 seconds, then pour in the yoghurt mixture. Slowly bring to a simmer, then stir in the pakoras.