Once Upon My Pan, Harrogate (2026)

07/07/2026

✨SARDINE MASALA✨

Sardines aren’t the usual choice for a curry, but they work beautifully here — tinned, ready in minutes, and a real satisfying way to get your omega-3s in if eating them straight from the tin isn’t your thing. The spices turn something humble into a dish that tastes far richer than the effort involved. Best served over hot white rice
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Spice level: Medium 🌶️🌶️ Serves: 2

Ingredients
• 2 tins boneless sardines in oil, drained
• ½ red onion, thinly sliced
• 2 fresh green chillies, slit lengthways
• 10 fresh curry leaves (about 1 sprig)
• 1 tsp ginger and garlic paste
• 1 tbsp tomato puree (double concentrate)
• ½ tsp red chilli powder
• 3 tbsp dark soy sauce
• ½ tsp salt (go easy — the soy sauce is already salty)
• ½ handful fresh coriander, chopped
• 3 tbsp vegetable oil

Method
1. Heat the vegetable oil in a pan over medium heat.

2. Add the sliced red onion and fry until translucent.

3. Add the curry leaves and fry briefly until fragrant, about 30 seconds.

4. Add the ginger and garlic paste and the tomato puree together. Cook for 30–60 seconds until the raw smell disappears.

5. Stir in the red chilli powder and cook gently on low heat for 30–40 seconds.

6. Add the sardines along with the dark soy sauce, salt and slit green chillies. Gently break the sardines with the back of a spoon — keep some larger pieces rather than mashing them completely.

7. Toss everything continuously over medium heat for 4–5 minutes, until the mixture just starts to catch slightly at the base of the pan.

8. Stir through the chopped coriander and serve immediately while hot.

Tips
✓ Use sardines in oil, not brine
✓ Add the curry leaves once the onions are translucent, not before, so they fry briefly and release their aroma without burning
✓ Go easy on the salt — the dark soy sauce already carries plenty
✓ Break the sardines gently — you want texture, not a paste

Serving Suggestions
🍚 Steamed basmati or plain rice

🔗 For more recipes, our recipe page on the website has plenty to keep you inspired. www.monalisaskitchen.com

01/06/2026

Looking for Monalisa’s Kitchen masalas locally? 👀

You’ll find them at all four Appleton's Butchers stores:

📍 Ripon
📍 Knaresborough
📍 Wetherby
📍 Boroughbridge

There are still a few jars left on the shelves, so if you’ve been meaning to stock up or try a new flavour, pop into your nearest store before they’re gone.

Thank you for supporting local businesses and local producers ❤️

This is Ripon UK Your Harrogate Radio

21/05/2026

✨CAULIFLOWER WING PAKORAS ✨
Golden, crispy and full of bold flavour.
�Serves 4

Ingredients

* 400g cauliflower florets
* 25g plain flour
* 1 dessertspoon Court Bouillon
* 60g Pakora Blend (see recipe below)
* Approx. 100ml cold water
* Vegetable or sunflower oil, for deep frying

Method

1. Mix the flour and Court Bouillon together. Toss the cauliflower florets in this seasoned flour.

2. In a separate bowl, whisk the Pakora Blend with cold water to form a thick batter (start with 100ml and adjust as needed).

3. Fold the cauliflower into the batter until evenly coated.

4. Rest for 20 minutes.

5. Heat oil in a deep fat fryer or pan to 170°C (use a thermometer if needed).

6. Using an oiled dessertspoon, drop the coated florets into the oil and fry for 4 minutes. Don’t overcrowd the pan.

7. Drain on kitchen paper.

8. Serve hot!

🍛 Serving Suggestion
Top with a salsa of chopped tomato, onion and fresh coriander, and finish with lemon zest and sliced chilli.

💁🏻‍♀️Top Tip�Oil your spoon before dropping the batter in – helps it slide right in!

🧯Safety Note�Never leave hot oil unattended. Fry in small batches for best results.

✨ PAKORA BLEND – Makes approx. 500g ✨
Perfect for vegetables, chicken, seafood, or whatever’s hanging around in your fridge!☺️

Ingredients

* 400g gram flour
* 3 tbsp Kashmiri chilli powder
* 2 tbsp paprika
* 1 tbsp cornflour
* 1 tbsp ground coriander
* 1 tbsp ground cumin
* 1 tbsp garlic powder or granules
* 2 tbsp ground ginger
* 2 tbsp dried curry leaves (crushed)
* 2 tbsp dried fenugreek leaves
* 1½ tbsp salt

Method

1. Combine all ingredients in a large bowl.

2. Whisk well to mix. Store in an airtight container.

👉 For more recipe inspiration visit the RECIPES page on the website www.monalisaskitchen.com

30/04/2026

Diced lamb + yogurt + ground almonds + spices =

✨REALLY EASY LAMB ROGAN JOSH✨ 📸 Allen Markey

�Ingredients
�500g lean, boneless diced lamb�4 tbsp oil�3 dry bay leaves�3 green cardamom pods�600ml thick yogurt, lightly beaten�2 tsp ginger paste�2 tsp ground garam masala�1 tsp red Kashmiri chilli powder�1 tsp fennel seeds (ground)�4 tbsp finely ground almonds�Salt to taste (about 3/4 tsp)

Method

1. Heat the oil in a heavy bottomed pan. Add the bay leaves, cardamom, and lamb.
Fry on medium-high heat until brown.

2. Make a mixture of the yogurt, ginger purée, ground garam masala, red chilli powder, ground fennel seeds and salt.

3. Add this mixture to the lamb and continue to sauté on low heat.

4. Bring to a boil. Cover and cook the lamb in its own steam for 30mins until tender.

5. Stir in the ground almonds. Mix well and simmer for another 10 mins

👉 Visit the recipe page on the website for more recipes✨

Address

Harrogate

Website

https://www.monalisaskitchen.com/

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