At least 290 people killed in Air India plane crash
242 people were aboard the Boeing 787 - including 53 British nationals.
It has been confirmed that one British citizen has miraculously survived and appears to be the only survivor.
50 other bystanders have also been killed in the accident - bringing the death toll to more than 290.
The UK's Air Accident Investigation Branch is sending inspectors to India to assist.
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Perth Now
4 hours ago
- Perth Now
Sauma's home-style goat curry recipe
If you've dined at Northbridge's Sauma, you'll know that one dish consistently steals the show: their legendary goat curry. Now, for the first time, you can bring that authentic Sauma flavour into your kitchen. Join Gurps Bagga, the master behind Sauma's success, as he reveals his cherished home-style goat curry recipe. INGREDIENTS 1kg goat on the bone 120ml vegetable oil 300g onions, sliced 8 small royal blue potatoes Whole Spices 1 whole cassia 5 whole cardamom 5 whole cloves 1/2 whole mace 10 whole black peppercorns 20g salt Paste 25g ginger 4 cloves garlic 20g coriander powder 10g turmeric powder 10g chilli powder 20g Kashmiri chilli 4-5 cups of water as needed 250g tomatoes, diced 50g tomato puree Garam Masala 5 whole black peppercorns 5 whole cardamoms 1 tsp cumin 5 whole cloves 1/2 whole cassia 1 tsp coriander seeds Garnish 1 sprig fresh coriander 1 whole red or green chilli METHOD Step 1 Heat oil in a heavy based pan. Step 2 Add whole spices to the oil and sauté for one minute until aromas are released. Step 3 Add sliced onion and sauté. Turn the heat to medium and let the onions caramelise. Step 4 Add tomatoes and sauté further until tomatoes are soft. Step 5 Add ginger and garlic paste and whole ground spices. Sauté on low heat. Step 6 Add 1 cup of water. Bring to a boil and simmer for 5 - 7 minutes. Step 7 Add goat and mix thoroughly in the pot, bring to boil and simmer with the lid on. Step 8 In the meantime, peel potatoes and leave them in a bowl of water. Step 9 For garam masala, heat the spices on low heat in a pan for 4-5 minutes. Step 10 Cool and pound in a mortar and pestle to make a fine powder. Step 11 Once the goat is 75 percent done, approximately 45min, add potatoes and simmer. Step 12 Add another half cup of water or as needed. Step 13 Simmer until goat is cooked and tender. To Serve Step 14 Rest for 45 minutes before serving. Step 15 Serve with basmati rice and naan, garnished with sliced chilli and coriander leaves. Brick Lane Curry Night | SAUMA As part of Plateful Perth, you can catch Chef Gurps Bagga in his element at Sauma's Brick Lane Curry Night — every Thursday in August. Joined by Scott O'Sullivan, he's serving up a fiery new menu inspired by London's legendary curry strip, packed with bold, British-Indian flavour. Bookings essential. Reserve your spot here.
The Age
6 hours ago
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