Big Curry header

Everyone loves a good curry and The Big Curry is where you can cook, eat and enjoy a delicious meal in support of our soldiers, veterans and their families.

Get together with your friends and family and help make a difference to those soldiers who are most in need.

When: Throughout the month of October

Where: In your home, your office, your local pub, takeaway…wherever you like!

How: Simply click on the ‘Register’ tab above

Raising money:  You can raise money anyway you like – sell tickets, ask for donations, hold a raffle or take on the Chilli Cookie Roulette challenge.

There are so many different ways you can get involved with The Big Curry and we want you to enjoy your event, however and whenever you choose to do it!

With hundreds of ideas, register now to get your free fundraising pack and start your fun filled spice adventure today.

Pick your location

At home: Your Big Curry can be as simple as inviting your friends around for a delicious homemade curry (or even ordering in a takeaway).

At work: Round up your colleagues for a break from the norm with spicy treats like samosas, bhajis and Bombay mix

Out and about: Get creative with your venue – maybe a curry themed picnic or barbeque if the sun is shining. Why not ask your local pub to help you host, or hire your village hall…the list is endless!

Raising money from your Big Curry

  • Auctions/raffles – ask friends and local businesses to donate prizes
  • Sell tickets for a curry and quiz night
  • Get fancy with a curry and cocktail evening. Bloody Mary anyone?
  • Ask for donations towards a curry breakfast tray at work, serving cardamom muffins and chai lattes.
  • Sell our Soldiers’ Charity wristbands and pin badges – just order them from Big Curry HQ anytime

Promoting your Big Curry

  • Check out our toolkits tab for posters, invitations and a range of other materials that will help you get the word out
  • We can help you put together a Big Curry media release if you’re after some local press attention
  • Tweet about your event using #BigCurry and let us know @BigCurryTSC so we can keep the conversation going
  • Keep your network up to date through Facebook


Take a look at some of the delicious recipes below, from Gurkha chef Pemba Lama’s fried pork curry to Gregg Wallace’s chips and curry sauce, we’ve got plenty to inspire you to a brilliant culinary creation fit for any Big Curry! Got your own secret family recipe? Send it in and we might feature it on our website!

Recipe header

Chicken Korma | Anjum Anand

A delicious, quick and easy classic provided by TV chef Anjum Anand.

View the recipe


  • 700g bone-in small chicken joints, skinned and cleaned
  • 2 tbsp vegetable oil or ghee
  • 10 black peppercorns
  • 10 green cardamom pods
  • 1 black cardamom pod
  • 10 cloves
  • 1 shard of cinnamon
  • 1 piece of mace
  • 12 green chillies, left whole
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, peeled and chopped
  • 200ml water
  • 70g creamed coconut
  • 3 tbsp ground almonds
  • ¾ tsp garam masala
  • Good pinch of sugar
  • Handful of fresh coriander leaves and stalks, chopped

For the marinade

  • 200ml plain yoghurt
  • 1 heaped tbsp garlic paste
  • 1 heaped tbsp ginger paste
  • 2 tsp ground coriander


Mix the marinade ingredients together in a non-metallic bowl, add the chicken, stir and marinate for at least 30 minutes or for as long as possible. Cover and put in the fridge, if you have the time to leave it longer. Bring back to room temperature before cooking. Heat the oil in a large non-stick pan and add the whole spices, give the pan a good stir and add the onion, green chillies and salt. Fry for about 6 minutes until the onions are golden. Add the chicken along with the marinade and the water. Turn the heat up and bring to the boil, then simmer, covered, over a lowish heat for about 25-35 minutes, depending on the size of the joints, until the chicken is tender, stirring every now and then. Add a splash of water if the pan is getting dry at any stage. Stir in the coconut and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and fresh coriander, taste and adjust seasoning. Serve with rice or roti.

Urban Rajah's Beef Bughela curry

Beef Bughela | Urban Rajah

This special recipe provided by Urban Rajah is perfect for a dinner party with friends or family. Prepare it a day in advance if you can to let the flavours infuse. For more delicious recipes like this, buy Urban Rajah’s Curry Memoirs or visit

View the recipe


  • 1kg stewing beef, chopped
  • 2 medium onions, finely sliced
  • 3 garlic cloves, chopped
  • 3 green chillies, chopped
  • 5cm fresh root ginger, peeled and sliced into matchsticks
  • 1 tsp ground garam masala
  • 2 tbsp medium curry powder
  • 1 tsp ground coriander
  • 2 tbsp whole garam masala (2 tsp cumin seeds, 1 tsp cloves, 2 tsp teaspoon whole coriander, 1 tsp whole pepper)
  • 2 tbsp sunflower oil peanut or olive oil
  • 500g natural yoghurt, fork-whipped, you can use a low fat option I prefer to use one with 10% fat
  • Big scooped handful of fresh chopped coriander


This method of cooking relies on the balance of water and spice. It’s an unusual way of measuring water quantities but as pot sizes vary it’s best to follow this traditional technique. Put the beef in a large pot and mark out 5cm above the height of the beef. Remove the beef and fill the pot with salted water up to the measured point. Bring the water to the boil and add the beef (really important – do not brown it or you’ll screw the dish up). Continue boiling on a medium heat until all the yucky foam reaches the surface, scooping it off with a slotted spoon until the water is clear, then boil for a further 30 minutes. Throughout the process, leave the pot uncovered – you’re looking to produce an intense, reduced sauce. Slide in the onions, garlic, chilli and ginger and cook for 30 minutes on a low heat; the water will reduce a little. Gently stir. Add the ground garam masala, curry powder and ground coriander and cook for a further 30 minutes. It takes a while but stick with it. Drop in the whole garam masala and cook for 20 minutes, then incrementally add the whipped yoghurt tablespoon by tablespoon, stirring gently each time, making sure it’s assimilated and doesn’t curdle and get gritty. Keep stirring, then add a glug of oil until it rises to the top and the curry looks silky. The beef should be tender and almost flaky. Lastly, add the chopped coriander and stir in. It’ll finish off the curry beautifully. Eat with piping hot Chapattis.

Fisherman’s Layered Curry | Rick Stein

Provided by TV chef Rick Stein from his Far Eastern Odyssey, this fragrant dish combines coconut, chillis, cinnamon and various roasted spices.

View the recipe


  • 1kg thick gurnard, grey mullet, sea bass or snapper fillet, cut into large 3cm chunks
  • 3 tbsp coconut vinegar
  • 2 tsp turmeric powder
  • 1 tsp kashmiri chilli powder
  • 3 tbsp coconut oil 25g peeled ginger, finely shredded
  • 25g garlic, thinly sliced
  • 200g red onions or shallots, thinly sliced
  • 4 green cayenne chillies,thinly sliced
  • 1 tsp black mustard seeds 1 tsp freshly ground black pepper
  • 300g plum tomatoes, sliced 20 curry leaves


Put the fish into a large shallow pan with 2 tablespoons of the vinegar, 1 teaspoon of the turmeric, the chilli powder, 1 teaspoon salt and 200ml water. Bring to a simmer, cover and cook for 3 minutes, turning the pieces of fish over halfway through, until just cooked. Remove from the heat and set aside. Heat the coconut oil in a wok or large deep frying pan over a medium heat. Add the ginger and garlic and fry for 1 minute. Add the onions or shallots, chillies, the remaining teaspoon of turmeric, the mustard seeds, black pepper and 1 teaspoon salt, and stir-fry for 4 minutes until the onion is just soft. Add the remaining tablespoon of vinegar, the sliced tomatoes, curry leaves and the liquid from the cooked fish, and continue to stir-fry for 6 minutes or until the tomatoes have broken down and the mixture is moist but not too wet. Place one third of the stir-fried vegetables over the base of a serving plate and arrange half the pieces of cooked fish on top. Cover with another third of the vegetables, the remaining fish and the rest of the vegetables, and set aside for 10 minutes before serving.

Bhuteko Banghur (Fried pork curry) | Pemba Lama

A fried pork curry provided to us by Gurkha chef Pemba Lama. For more delicious Nepalese recipes, why not try Pemba Lama’s cookbook at

View the recipe

Serves 4-6


  • 1kg boneless pork
  • 100g tomatoes
  • 150g onions
  • 2 fresh chillies
  • 50ml vegetable cooking oil
  • 5 cardamom seeds
  • 5 cloves
  • 1 x 2.5cm cinnamon stick
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp ginger/garlic paste
  • 1 tbsp garam masala
  • 1tsp chilli powder
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 1 tbsp dark soy sauce
  • Juice of ½ lemon
  • To garnish Fresh coriander


Cut the meat into roughly 2.5cm dice. Wash and roughly chop the tomatoes, peel and slice the onions, roughly slice the chillies. Heat the pan with a little oil and fry off cardamom seeds, cloves and cinnamon. Add the meat, turmeric and salt and cook for approximately 20-30 minutes. Add the sliced onions and cook for 3-5 minutes, add ginger/garlic paste, cook for a further 1-2 minutes. Add the garam masala, chilli powder and the remaining ingredients, cook for a further 5 – 10 minutes or until the meat is cooked and tender. Taste the seasoning and serve hot sprinkled with chopped coriander. Note Pork can also be prepared with bone and fat if desired. Fat and meat can be left intact and sliced into roughly 5cm pieces. Fat should always be fried longer in a moderate heat and any excess fat must be removed before adding the remaining lean meat.

Masala Nu Roast Gos | Cyrus Todiwala

TV chef Cyrus Todiwala presents this delicious recipe of lamb shank in a rich tomato based gravy.

View the recipe


  • 2-3 tsb oil
  • 2cm Cinnamon stick
  • 3-4 green pods of cardamom
  • 1-2 pods of black cardamom
  • 1-3 Cloves
  • 2-3 dried red chillies
  • 3-4 (medium) chopped onions
  • 2-3 (medium) shanks of lamb (200g-300g each)
  • 1 tsp ground cumin
  • 1 ½ tbsp ground coriander
  • ¾ ground turmeric
  • 1 ½ heaped tbsp Ginger and garlic paste
  • 1-2 large potatoes peeled and cut into large chunks
  • 4-5 chopped tomatoes (with flesh)
  • 1 tbsp chopped fresh coriander
  • Salt (for gravy and a little for sprinkling as desired)


Heat the oil in a hot saucepan until a haze forms on top. Add the cinnamon, cardamom, cloves and red chillies. As soon as the spices swell and change colour add the lamb and brown well turning occasionally, until browned on all sides. Alternatively put the shanks in a hot oven at 200o C for twenty minutes or so until browned and sealed well. When the liquid in the pan has almost dried up, add the chopped onions. Sauté until soft and brown. Add the ground spices and the ginger garlic paste dissolved in 250ml of water and stir well. Cook on a medium flame until the liquid almost dries up and oil begins to surface again. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight fitting lid and simmer for 15-20 mins, stirring from time to time and making sure the sides of the pan are clean. Add the potatoes and mix them in well, then add the tomatoes. Cover again and simmer until the lamb and potatoes are tender and the lamb is fully cooked. Check the seasoning and sprinkle with some fresh chopped coriander. Stir some in as well, if youlike, for an extra kick.

Red Thai Bean Curry | Simon Rimmer

Using a fresh curry paste, this thai dish is bursting with flavour.

View the recipe


  • 10 black peppercorns
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10 red chillies (deseeded if you like)
  • 5 shallots
  • 2 garlic cloves, crushed
  • A piece of fresh ginger
  • 6 stalks of lemon grass
  • 12 kaffir lime leaves
  • A pinch of ground cinnamon
  • 1/2 tsp turmeric
  • A splash of vegetable oil
  • A splash of chilli oil
  • 1 tbsp palm sugar
  • Salt
  • 2 tbsp vegetable oil for frying


To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients except the oil into a blender and blitz until smooth – it takes a good 5-10 minutes. Warm the oil in pan and add four good spoonfuls of paste (one per person). Cook on a low heat until it becomes fragrant. Crank up the heat and add the coconut milk and stock and bring to the boil. Boil for 3 minutes. Add the fine and broad beans, onions and tomatoes and simmer for about 4 minutes. Divide the luscious curry between four bowls and garnish with lime wedges and coriander and serve with rice.

Sabji Pulao (Vegetable pilaf rice) | WO2 Baz Shahi & Sgt Pawan Serchan

Curry is a longstanding Army favourite, and here’s the first recipe provided to us by serving soldiers W02 Baz Shahi and Sgt Pawan Serchan.

View the recipe


  • 500g rice
  • 30g butter
  • 150g mixed vegetable (frozen if you like)
  • ¼tsp turmeric
  • pinch of fennel seeds
  • 500ml water
  • 30g raisins
  • 30g cashew nuts
  • Salt to season


Pick and wash the rice and soak in cold water for 20 minutes and drain. Heat the butter and fry the cashew nuts to light golden colour, remove, drain in kitchen paper and set aside. Add the fennel seeds, turmeric and immediately add the drained rice. Stir very carefully to avoid rice breakage and pour in the boiling water, season with salt and boil continuously until the water starts to bubble at rice level. Reduce the heat, add the vegetables, dry fruits, fried cashew nuts and simmer with lid on for 2 – 3 minutes. Remove from heat and let stand in the pan without stirring for further 5 minutes. Fluff up with fork, turn into a suitable dish and serve hot.

One pot King Prawn curry | James Tanner

Jame’s Tanners one pot King Prawn curry made its first TV appearance on ITV’s Lorraine show to mark the beginning of Big Curry month in 2012. The TV chef said of the campaign: “The idea to make a curry and raise a bit of money is fantastic, and it really helps the troops.”

View the recipe


  • Vegetable oil
  • ½ stick cinnamon
  • 2 x cardamom pods
  • 1 x whole red chilli
  • 4 x cloves
  • 1 x bay leaf

For the curry paste

  • 1 x large onion, finely sliced
  • 3 cloves garlic
  • knob ginger, grated
  • pinch of dark sugar
  • 1 x tbsp cumin
  • 2 x tsp chilli powder
  • 2 x tsp turmeric
  • 1 x 400ml can of coconut milk
  • a splash of water
  • 600g x frozen shelled king prawns, thoroughly defrosted (the safest way to defrost prawns is to submerge them in cold water for around 20 minutes until completely defrosted)


Take a large pan or wok and heat a splash of vegetable oil. Fry off the cinnamon, cardamom, whole chilli, cloves and bay leaf. Next make the paste by mixing together the garlic, onion and ginger in a blender. Add to the pan and cook until slightly golden. Add the sugar and spices and cook for another 2 minutes, then add the coconut milk and water and bring to a simmer. When the sauce has thickened slightly, add the prawns, cover in the sauce and cook for just 2 minutes. If using ready to cook poppadoms, shallow fry the poppadoms in oil for 1 minute each side then drain well. Serve the curry with a squeeze of lime, some chopped coriander, coriander rice, poppadoms and mango chutney. As an optional garnish, take one green chilli, slice lengthways and sprinkle some grated coconut over the dish.

Bhuteko Kukhra Tarkari (Fried chicken curry in sauce) | Pemba Lama

A fried chicken curry in a rich sauce provided to us by Gurkha chef Pemba Lama. For more delicious Nepalese recipes, why not try Pemba Lama’s cookbook at

View the recipe


  • 5 chicken legs
  • 1tsp turmeric
  • 2tsp ginger and garlic paste
  • 1tsp chilli powder
  • 2tbsp soy sauce
  • Salt to season
  • 150ml vegetable oil
  • 200g onions, chopped
  • 1tbsp cumin powder
  • 1tbsp coriander powder
  • 1tsp tomato purée
  • 150g tomatoes
  • 1 red chilli
  • 1tbsp plain yogurt
  • To serve Fresh coriander, rice and naan bread


Wash and cut the chicken legs into suitable pieces and marinate with 1/2tsp turmeric, 1tsp ginger and garlic paste, 1/2tsp chilli powder, soy sauce, salt and a little oil. Cover and leave to stand for about 30 minutes in the fridge. Heat half the oil and shallow fry the chicken until a golden colour, remove and keep warm. Heat the remaining oil and fry the onions until light golden brown and add the remaining ginger and garlic paste, cook for few seconds. Put the remaining ground spices (cumin, coriander, turmeric and chilli powder) into a bowl and dilute with a little water and add to the fried onions. Add the tomato purée and chopped tomatoes, stir and season with salt. Add the fried chicken and sliced chilli, cook for further few minutes or until the chicken is cooked. Add the plain yogurt and mix well. Remove any excess oil and transfer onto a suitable serving dish.

Gurka Lamb Curry | Sgt Sange Tamang

The second of our featured recipes provided by a soldier, this time by Sgt Sange Tamang.

View the recipe


  • diced lamb – 800g (you can use lamb leg or lamb shoulder)
  • ginger paste – 1 teaspoon
  • garlic paste – 1 teaspoon
  • onion – 1 finely diced (150g)
  • tomatoes – 2 roughly chopped (150g)
  • fresh chilli – 2 (depending on how hot you want to make it)
  • coriander leaves – 1 handful
  • 1 lemon
  • turmeric powder – 1 tea spoon
  • cumin powder – 1 tea spoon
  • coriander powder – 1 tea spoon
  • chilli powder – ½ tea spoon
  • tomato paste – 1 tea spoon
  • dark soya sauce – 1 table spoon
  • salt to taste
  • olive oil or vegetable oil – 2 table spoon


Heat the oil in the pan and fry the meat until it becomes brown. Make sure all the water release from the meat is reduced in the pan and caramelised with the meat. Add chopped onion to the meat and give it a stir until it is cooked. Add ginger and garlic paste and give it a stir until chopped onion and ginger garlic paste become brown in colour. Add chopped tomatoes and stir in and put a lid on and cook for a further two to three minutes making sure that it doesn’t burn at the bottom of the pan. Add all the remaining spices, cumin, coriander, turmeric, chilli powder and give it a stir for about 1 minute or until all the spices release their aroma. Add tomato puree and cook for further 2 to 3 minutes. Add soy sauce and cook for further 1 minutes and season with salt. Add chopped fresh chillies, coriander leaves and squeeze in 1 lemon, give it a stir and it is ready to serve. The dish is best served with plain boil rice and mint and tomato chutney.

Fruity chicken curry | Brian Turner

TV chef Brian Turner provides us with his fruity chicken curry, mixing sweet and spicy together.

View the recipe


  • 4 tbsp oil
  • 2 large onions, sliced
  • 2 cloves
  • ¼ tsp peppercorns
  • 4 tbsp malt vinegar
  • 2tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp turmeric
  • 1 clove garlic- crushed
  • ½” piece of ginger- crushed
  • 4 tbsp brown sugar
  • 2 chickens cut into 8 pieces each
  • 6oz semi dried apricots, chopped


Mix vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together Put chicken into mix and rub in well, leave for 20 minutes Heat the oil and add the onions to colour slightly golden Add cloves, peppercorns and colour for 30 seconds Put chicken into onions and simmer until chicken is cooked, approx 30 minutes Add apricots and put the lid onto pot and cook for a further 15 minutes Turn off and allow to rest for 30 minutes Reheat and serve with rice

Chips and Curry sauce | Gregg Wallace

Masterchef presenter Gregg Wallace provides a slightly more unconventional, though delicious recipe for chips and curry sauce.

View the recipe


  • 50g butter
  • 1 small onion finely chopped
  • 1 dessert apple, peeled, cored and finely chopped
  • 2 tbsp medium curry powder
  • 3 tbsp plain flour
  • 600 ml good bouillon stock
  • 1 tsp curry paste
  • 1tbsp mango chutney
  • 1tbsp brown sugar
  • juice lemon
  • 35g sultanas


Melt the butter in a pan over a medium heat. Add the onion and apple and cook gently for 5 minutes. Stir in the curry powder and flour. Gradually add the stock and bring to the boil. Add the remaining ingredients, reduce the heat and simmer, lid on, for 25 minutes. Meanwhile, cook the chips; Peel the spuds and cut them into uniform shapes. Soak in cold water for 30 minutes, then drain and dry with a kitchen towel. Place enough oil in a deep, heavy pan to come up to no more than halfway up the pan’s sides. Heat over a gentle heat to 140 degrees C or until a cube of bread turns brown in less than 1 minute. Gently lower the chips into the oil and cook until soft (not brown); 5 minutes. Lift out the chips. Increase the temperature of the oil to 190 degrees C or until a bread cube turns brown in 30 seconds. Lower the chips again and fry until brown and crisp. Drain on a kitchen towel and season.

Punjabi Chicken Curry | Anjum Anand

Anjum Anand provides us with another delicious Big Curry recipe. Why not try her Punjabi chicken curry, bursting with the flavour and armomas of spices and herbs.

View the recipe


  • 15g fresh ginger, peeled and cut into large pieces
  • 10 large cloves of garlic, peeled
  • 4 small black cardamom pods
  • 4 cloves
  • 5cm piece of cinnamon stick
  • 5 tbsp vegetable oil
  • 1 bay leaf
  • 1 medium onion, peeled and chopped
  • 2 green chillies, whole but pricked with the tip of a knife
  • 750g chicken joints, skinned
  • 5 tsp ground coriander
  • 2 tsp ground cumin
  • ¾ tsp red chilli powder
  • ½ tsp turmeric
  • 1 ½ tsp garam masala
  • salt, to taste
  • 3 medium tomatoes, cut into small wedges large handful of fresh coriander, chopped


Using blender, make a fine paste of the ginger and garlic with a little water. Set aside. Place the black cardamom pods in a mortar, give them a bash with the pestle, then remove the husks to leave only the seeds. Add the cloves and cinnamon and grind to a powder. Heat the oil in a large non-stick frying pan. Add the bay leaf and onion and cook until brown, around 8–10 minutes. Add the green chillies and ginger and garlic paste and cook until just golden, around 2–4 minutes. Add the chicken and brown gently, over a moderate heat. Stir in the spices and salt and give the pan a good stir. Add the tomatoes and enough water to come 2.5cm up the pan. Bring to the boil, then cover and cook over a low heat for 15 minutes. Uncover the pan, increase the heat to high and brown the masala. This will add a lot of depth to the flavour. Toss and turn the chicken in the reducing paste. Once the water has reduced, lower the heat and continue for another few minutes – the masala should release some droplets of oil. Then add enough hot water to the pan to come more than
halfway up the chicken joints, bring to the boil, stir in the fresh coriander and serve. Eat with chapatti or roti or a pilaff.

Leeli Machchi Ni Curry | Cyrus Todiwala

Cyrus Todiwala’s green fish curry, or Leeli Machchi Ni is a simple curry that does not need a great deal of preparation. Perfect for a quick and easy Big Curry night.

View the recipe


  • one can of coconut milk or the extract from one coconut
  • one medium finely sliced onion
  • six cloves of garlic, finely crushed
  • 1 1/2 inch piece finely crushed ginger
  • two green chillies, seeded and finely chopped
  • 1 inch piece of cinnamon
  • four green cardamom pods
  • four cloves
  • ½ tsp turmeric
  • two tbsps chopped coriander
  • two tbsps oil
  • five or six curry leaves

The fish

Use any fish you like or prefer, only avoid very strong scented fish, as the curry is delicate and would get over powered quite easily. You can use fillets or steaks, however steaks are preferred as they do not disintegrate easily in the curry. Five to six fillets are adequate for the above recipe.


Take a casserole & add the oil. Saute the sliced onions until hazy or translucent. Do not allow to brown, therefore keep the flame on a medium setting. Add the garlic, ginger and green chillies, again taking care not to brown. The above process should not take more than five minutes. Add the turmeric and in a few seconds the coconut milk. Do not cover the pan and bring the contents slowly to the boil stirring slowly but effectively. Add salt and then the cardamom, cloves, curry leaves & cinnamon. Simmer for a minute or two , add the coriander leaves, cook for a further minute or two and then add the fish. If you are using a fillet then allow the pan to be on the fire for only two more minutes, cover the pan and put off the flame. The latent heat in the curry will be adequate to cook the fish through ready for serving within five to six minutes. If using thick cut steaks you can cook for two to four minutes and then follow the same procedure. Either way the fish should not be allowed to cook well. Best served with fried papads and plain rice or a light pulao

Gurkha Chutney | Sgt Indrakumar Rai

Sgt Indrakumar Rai lends a recipe for a simple Gurkha chutney to accompany your main curry dish.

View the recipe


  • 400g tomatoes
  • 2 cloves garlic
  • 100g sugar
  • 50g raisins
  • 125ml vinegar
  • 10g fresh chilli or chilli powder
  • 5g ginger powder
  • salt to taste


Skin the tomatoes and cut into quarters. Finely chop the garlic and then cook the tomatoes, ginger, garlic, chilli and salt until the tomatoes are pulpy. Add sugar, vinegar and raisins and cook until the mixture thickens. Allow to cool, then serve or bottle and use as required.

Spicy Goan Fish Curry | Anthony Worrall Thompson

Anthony Worral Thompson provides the Big Curry campaign with a spicy Goan fish curry, a dry curry that packs a punch with a great depth of flavour.

View the recipe


For the spice paste

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 3 garlic cloves
  • 2.5cm piece of fresh ginger, peeled and grated
  • 4 dried red chillies, deseeded and soaked in hot water
  • 2 tablespoons lemon juice

For the fish

  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • 4 cod or haddock fillets, about 175g each

For the vegetable curry

  • 2 tablespoons sunflower oil
  • 12 new potatoes, halved
  • 2 large onions, roughly chopped
  • 1 aubergine, cut into 2cm pieces
  • 3 cloves
  • 1 teaspoon freshly ground black pepper
  • 115g button mushrooms, quartered
  • 6 cardamom pods, lightly crushed
  • 4 medium green chillies, split lengthways and deseeded
  • 1 teaspoon caster sugar
  • brown rice, to serve


In a food processor blend together all the spice paste ingredients to a reasonably smooth paste. Prepare the fish: mix together the salt and turmeric and rub on to the fish, then leave to marinate. Meanwhile, make the vegetable curry. Heat the oil in a large saucepan and fry the potatoes until golden. Remove and set aside. In the same oil, fry the onions and aubergine so that they take on a little colour, about 8 minutes. Add the cloves, pepper, mushrooms and cardamom, and cook for a further 1 minute, stirring. Add the potatoes, chillies and sugar, and cook for a further 2 minutes. Add the spice paste, cover and cook over a gentle heat until the potatoes are half cooked. Place the fish on top of the vegetable curry, cover and continue to cook over a gentle heat for a further 15 minutes. Serve hot, with steaming brown rice. Variation You can use chicken instead of fish if you like, just add it at the beginning with the onions and aubergine.

Khasi Tarkari (Mutton curry with sauce) | Pemba Lama

A mutton curry provided to us by Gurkha chef Pemba Lama. For more delicious Nepalese recipes, why not try Pemba Lama’s cookbook at

View the recipe


  • 1kg mutton or lamb (boneless)
  • 1tsp ginger and garlic paste
  • 1tsp chilli powder
  • 1tbsp curry powder
  • 1tsp turmeric
  • 1tsp salt
  • 100ml vegetable oil
  • 150ml Gurkha curry sauce
  • 1 red chilli, finely shredded
  • Chopped fresh coriander


Wash, trim and cut the mutton into roughly 2.5cm cubes and marinate with the ginger and garlic paste, chilli powder, curry powder, turmeric, salt and a little oil. Cover and stand in the firdge for a few minutes or until required. Make Gurkha curry sauce as per recipe. Heat the oil in the pan to a smokey heat and shallow fry the meat in small batches to quickly seal off. Remove with a slotted spoon and put into the sauce. Bring the sauce to a boil, add water to the sauce if necessary, reduce the heat, add chilli and half the coriander and simmer gently until the meat is cooked. Serve sprinkled with remaining chopped coriander.


Big Curry toolkits

We have plenty of materials for you to download in order to help you make the most out of your Big Curry, from posters to placemats, invites and more.

Big Curry fundraising booklet

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Big Curry materials order form

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Big Curry poster (A4)

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Big Curry Gift Aid form

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Big Curry place mats

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Big Curry invites

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Pay your money in

Paying in the money you raise from your Big Curry is easy, and there are three ways in which you can send it in.


You can donate your Big Curry money straight away on our JustGiving page at

By post

Simply bank the money you’ve raised and send a cheque payable to ABF The Soldiers’ Charity in the envelope enclosed in your Big Curry fundraising pack.

Alternatively, you can send it to:

The Soldiers’ Charity Big Curry
ABF The Soldiers’ Charity
Mountbarrow House
6-20 Elizabeth Street
London SW1W 9RB

By phone

You can pay the money you’ve raised over the phone simply by calling our Big Curry team on 020 7811 3202 (Mon – Fri 09:00 – 17:30)

Register for the Big Curry

ABF The Soldiers’ Charity does not pass information to other organisations, but will hold and use data you have supplied for administrative purposes and to keep you informed of its activities. You can opt out at any time in the future by contacting us at info @
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