COMPETITION hotted up between rival North-East curry chefs this week

Three finalists of east Cleveland's Curry Chef competition created mouth-watering dishes for the judges.

The winner will be announced soon and will compete in the North-East final - a heat of the national finals.

Judges could hardly choose from the array of subtle-tasting, perfectly presented dishes.

The chefs each had 60 minutes to prepare and serve a curry, a complementary side dish and bread or rice. Judges had to take into account aroma, texture, taste, appearance and food safety and hygiene.

"I'm a big curry eater and I can say all the meals were simply beautiful," said judge Derek McGurl, an environmental health officer.

Other judges were Nadia and Rubina Nawaj of the South Bank Asian community, Redcar school cook Debbie Wintersgill and Chris Webber, east Cleveland reporter for The Northern Echo.

Chef Muhibur Rahman of the Light of Asia, in Queen Street, Redcar, created a keema chat starter with a murgi massala.

Louise Forrest, of The Oriental Caf, in Station Road, Redcar, made chicken with Thai red curry sauce and Chinese pickled vegetables, Taiwan spring onion bread and crab.

Jamrat Promsit, of the Baan Thai Restaurant, in Fountain Street, Guisborough, made a Panang Kai, a red Thai curry and stir fry vegetables.

The national final will be held in Birmingham in November with a top prize of £3,000.