Recipe by Derry Clarke
From: Take on the Takeaway
Lots of ingredients but so worth it.
Recipe by Paul Rankin
You will need one wok or deep-sided pan and a second pan for the rice.
Recipe by Neven Maguire
Serve with plain Basmati rice and naan bread.
Recipe by Clodagh McKenna
Served with Sour Cream and Couscous and Feta Salad
Recipe by Kevin Dundon
You can get the chip shop taste at home!
Recipe by Stephen McAllister
Serve with cooked basmati rice.
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