The Bit Spicy Story
Andrew, one of the founders of Bit Spicy, grew up in Singapore as the only 'Anglo' at the Anglo-Chinese School, one of the most prestigious in Singapore. His school friends would take him to eat at the hawker centres where he developed an understanding of the local flavours and cooking techniques. Sailing and rowing for the school also took him to Indonesia, Malaysia and Sri Lanka, where he was able to taste what the locals ate, not what the hotel guests were served! This gave him an insight into regional cultures and cuisines. Within Bit Spicy's range you will find a Singapore curry (a blend of the Malay influence with a true British curry!), and Burmese, Malay and Indonesian curries, as well as Goan, Sri Lankan and many more regional and national cooking styles.
“Growing up in Singapore was an exceptional experience for me. As the only non-Asian in my school, I had unique access to this exciting region.”
When Inspiration Struck
Andrew’s wife, Liz, realised that, whilst everyone they knew enjoyed curries, and in fact all types of spicy food, no one else actually cooked it from scratch by dry-roasting their own spices, and growing, drying and grinding many of their own chillies. Her culinary knowledge brought Andrew’s dishes to life, making small but important adjustments which finally led to the creation of a range of original spice blends and recipes.
Bit Spicy also grew from the realisation that many curry cook books are misleading, overcomplicated and inaccurate. Every single recipe here has been road-tested for their flavour and ease of preparation. No additives, just fresh home-cooked spicy food.
The Secret to Cooking with Spices
If cooking with spice mixes is new for you, check out our easy guide and Secret Sauce recipe, the basis for all our delicious spice mix recipes.
Discover your favourite curry …
(heat 5/10)
Biryani is a wonderful celebration dish that can be served with chicken, lamb or vegetables (see our Cook’s Notes). The fried (burnt!) onion is a very important ingredient of Biryani, so don’t skimp! You must also wash the rice VERY thoroughly – at least 3 changes of water – to remove the starch. The rice will absorb all the cooking water, and washing stops the dish from being sticky. The rose water is a lovely addition introduced to us by a restaurant-owner friend, but it is not essential to the flavours nor to the traditions of the dish.
Serves: 4-6
(heat 2/10)
Here is the recipe for the 1970s curry you didn't know you had missed! The perfect army curry too. Also great for mulligatawny soup, kedgeree, Katsu curry or any of those other dishes where a hint of curry is required!
Serves: 4-6
(heat 4/10)
Making a curry with sesame oil, soy sauce, and the caraway seeds in the spice blend may sound unusual, but the result is delicious. Try the chicken and the beef versions.
Serves: 4-6
(heat 5/10)
Our version of chana masala. A very popular combination which heats up nicely next day should you have any leftovers! Or see our Cook’s Notes for turning it into a soup.
(heat 11/10)
This curry contains a blend of naga, scotch bonnet and habanero chillies, hence the name! This is a VERY hot curry!
(heat 2/10)
An unusual and mild curry using a combination of curry spices, soy sauce and rice wine. Our blend contains star anise, szechwan pepper and fennel seeds. Goes well with chicken, beef or pork.
Serves: 4-6
(heat 5/10)
A tangy but creamy South Asian curry using very traditional regional spices and flavours. The sauce is made from coconut and tomato with a hint of lemon. We suggest adding chicken with vegetables and beans, but it is also perfect as a vegan curry, or with fish.
Serves: 4-6
(heat 2/10)
Everyone loves a Dhansak, and our version is healthy as well as tangy and tasty! This Parsee curry is very mild as it stands, so do add those optional chillies. If you enjoy a curry-house Dhansak we give you the recipe for that, too. Also take a look at our Malabar curry recipe which uses these spices but is a slow-cooked dry lamb curry.
Serves: 4-6
(heat 3/10)
This is a classic Indian curry, the green coming from the fresh coriander in the recipe as well as the mint in our blend. Unusual but creamy and delicious (40g net). Try with chicken or prawns, or a firm fish like monkfish, or make our ‘green tandoori’, Cafreal.
Serves: 4-6
(heat 9/10)
This is a very hot tomato-based curry, inspired by Portuguese explorers many years ago. This is our version of a Vindaloo, which itself is a version of the Portuguese dish Carne Vinho e Alhos. Using vinegar, paprika, potatoes and chillies, it is one of few curries where pork is an option, although chicken is probably the most popular.
Serves: 4-6
(heat 5/10)
The lime and lemongrass in this coconut-based recipe means that it tastes more like a Thai curry than any of our others. Gorgeous as a vegetarian meal, and check out our recipe for an Indonesian lamb curry!
Serves: 4-6
(heat 5/10)
Do not confuse this with a typical North Indian korma! Cooked with lemongrass, lime and coconut milk, and with fennel and star anise in the spice blend, this is a really tangy, medium curry for chicken or fish.
Serves: 4-6
(heat 9/10)
A delicious coconut (and hot!) beef curry from Sumatra, filled with the flavours of star anise and lime leaves. Also lovely with chicken.
Serves: 4-6
(heat 5/10)
An unusual curry with fennel seeds and star anise. Cooked using soy sauce, beef, green beans and potatoes, it is an Indonesian version of the Thai Massaman curry. Also really good as a vegetarian option, or with chicken.
Serves: 4-6
(heat 5/10)
A delicious medium curry, traditionally for lamb, with a bit of a bite from the Kashmiri chillies. The lime and spice marinade works beautifully as a bbq marinade (see BBQ recipe ideas). Also lovely with chicken!
Serves: 4-6
(heat 3/10)
Not often found on a menu, many Indian restaurants will serve it if you ask (probably because it's what the staff ate!). A great spicy alternative way of cooking lamb (or beef) mince.
Serves: 4
(heat 4/10)
A tomato-based curry which works well with beans (legumes), chickpeas, green beans and cauliflower. In fact just about all vegetarian/vegan options! We have even added rhubarb chunks! But also, dare I say, lovely with beef or lamb!
Serves: 4-6
(heat 5/10)
A simple and delicious mixture of rice and pulses. Lovely on its own as a vegan dish or served with other curries. Perfect as the base for kedgeree (see our full recipe for this and other ideas). serves: 4
(heat 2/10)
A very traditional mild curry with almonds (not coconut!), nothing like a restaurant korma. Or use the spices to make a Dopiaza curry.
Serves: 4-6
(heat 1/10)
This is the traditional lentil accompaniment to Indian food. A very simple, non-spicy side-dish, a traditional tarka dahl would have whole spices fried and stirred in at the end, or you can add them at the start as we suggest.
Serves: 6-8
(heat 7/10)
This is the classic restaurant curry, fairly hot but not lethal! Adding tomatoes towards the end of cooking gives a certain freshness to the sauce. Feel free to add your own chillies if you feel it is too benign to be a true madras!
Serves: 4-6
(heat 9/10)
This was one of our first spice blends, and contains szechwan pepper and star anise. The recipe contains pineapple, which may seem unusual but is a fundamental part of Malaysian cooking. It adds a sweet tang to this very spicy dish, and tinned really is better than fresh!
Serves: 4-6
(heat 5/10)
This is a delicious, quite dry meat curry, which benefits from being cooked as long as possible. The perfect way to cook venison if you have a surfeit! This spice blend can also be used to make a Panaeng Curry.
Serves: 4-6
(heat 5/10)
A spicy rub which can be used with any meat, although it’s perfect with a butterflied leg of lamb.
Serves: 4-6
(heat 5/10)
A very traditional beef curry. We suggest the potatoes and beans to reduce the saltiness of the dish, and it is delicious with chicken. It is not particularly hot so feel free to add your own fresh chillies.
Serves: 4-6
(heat 6/10)
This is a blend that you probably think of as a lamb sausage found in Northern Africa, and the southern parts of Europe which have absorbed some of their culture. We have made it quite spicy with lots of cayenne, but it is the large proportion of caraway seeds which gives it a distinctive flavour.
Serves: 4-6
(heat 6/10)
Our North Indian Meatballs spice mix contains dried mint, which adds a lovely flavour when combined with the fresh coriander - another vital ingredient. If you’re not a fan of too much heat (or cooking for the family), hold back some of the spices and use a plain tomato sauce made with our secret sauce, water, tomato puree and coriander. The flavour of the meatballs will filter through the sauce but the heat won't, making it much more child-friendly. Also a delicious vegetarian option (see our Cook’s Notes).
Serves: 4-6
(heat 1/10)
Practising till we were sick of the sight and taste of them, we have finally perfected our onion bhajis. The trick is to mix the onions with the flour and spices a good hour before cooking. This gives the onions sufficient time to 'sweat' and create enough liquid to bind it together (an attractive image, I know!). Also, flattening them against the bottom of the pan or wok when they first go in helps to hold them together.
Serves: 4-6
(heat 6/10)
The classic mix of North Africa and South Med. We have given you a very traditional cooking method, but this is such a versatile blend that we use it in everything: spicy bolognese, spicy lentil casserole, spicy pizza base. Sometimes you’ll just need a spoonful to really lift a dish! Buy 150g in one of our special storage pots, or pick up the same size refill bag if you have your own container. Visit our cookbook section for other recipe ideas.
Glossary of Spices
Most of the ingredients used in our recipes can be found in your local supermarket or over the internet. Discover the secrets in your spice cupboard …
(heat 3/10)
This Bangladesh Curry contains fennel seeds and fenugreek leaves, as well as black cardamom and whole nigella and black mustard seeds to give it a very distinct taste. The tomato-based sauce needs a long slow cook to release the flavours, but the end result is incredibly versatile and works with all meat and vegetables.
Serves: 4-6