Menu Close
Book now Close
  • Choose your booking
  • Stay
  • Zacry's
  • The Beach Hut
  • The Living Space
  • Swim & Dine
  • Treatments
  • Surf | Yoga | HIIT
  • Gift cards

Book a room

Book a table in Zacry's

Book a table in The Beach Hut

Book a table in The Living Space

Includes use of Swim Club before dinner in Zacry's

Book a treatment

Book a surf, yoga or HIIT lesson

Buy a gift card

Gift cards

Chana Masala recipe

Straight from The Beach Hut kitchen comes our Chana Masala recipe, serve with fresh bread, a roti, naan, or a bowl of rice. Follow the recipe below to make your own version at home.


For the sauce:

  • 200ml sunflower oil
  • 4 cloves
  • 4 bay leaves
  • 4 cardamom green
  • 4 cardamom black
  • 2 star anise
  • 6 black peppercorns
  • 1 cinnamon quill
  • 10 cumin seeds
  • 10 coriander seeds

For the Masala:

  • 700g peeled and finely chopped onions
  • 500g ripe chopped tomatoes
  • 30g peeled and finely chopped garlic
  • 60g peeled and grated ginger
  • 15g salt
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp garam masala
  • Chilli powder to taste
  • 200ml water
  • 100g fresh coriander chopped with the stalks
  • 2 tins of chickpeas


  1. Heat a large saucepan and add the oil, followed by the sauce spices.
  2. Fry for a couple of seconds
  3. Add the chopped onions to the spices and cook down for about 30 minutes until golden brown. (This will take a while, but important to develop the flavour.)
  4. Add the tomatoes, garlic, ginger, salt and remaining spices along with the water.
  5. Cook slowly until the spices cook out.
  6. When the oil starts to split out of the sauce, it is ready for the coriander and chickpeas.
  7. Check for seasoning and add paprika to taste.
  8. Serve alongside roti bread, naan, focaccia or rice.

Book a table in The Beach Hut

Be the first to know

We'd love to keep in touch and send you the latest news, events, competitions and offers from the Bay. Sign up to receive our e-newsletter.