A CALL CENTRE worker from Glasgow has cooked up a storm on a TV show with a hot curry recipe.

Nazneen Frame, from Hillhead, is a contestant on STV cookery show Britain's Best Dish.

The amateur cooking competition calls for people to show off their a signature recipe to try to win £10,000 and the title of the tastiest starter, main or dessert in the country.

Nazneen, 31, made a special south Indian chicken curry in the show, which wowed the judges.

The dish is a family favourite and Nazneen's mum Hajira Azad, 56, cooks it for her family in Mangalore, India.

The judges - chefs John Burton Race and Ed Baines and wine and food expert Jilly Goolden - lapped up the curry and Nazneen got through to the regional finals.

Nazneen admits she was taken by surprise when she auditioned for the show in Glasgow.

She said: "I was at a farmers' market when I was approached about the show. They said do you have a signature dish?' and I said Well, this is what I'm making tonight!' "I e-mailed the recipe to them and they liked it. I didn't even realise what I was doing - I didn't want to be on TV!

"I then had to cook it and take it to the audition, and then they asked me to go to London and cook it in the studio. That was amazing.

"It was at Pinewood Studios and everybody was really helpful. My fellow contestants were all from Scotland and we had a nice time.

"The recipe is a family favourite. My gran cooked it and then my mum."

Nazneen, who works for Hilton Hotels, has lived in Glasgow for almost three years and though she enjoys cooking she has no ambitions to turn professional.

Originally from Mumbai, she met her Scottish husband, 35-year-old clinical psychologist Martin Frame, online.

When he went to India on holiday the couple met up and got together after Nazneen moved to Paris. They were married three years ago.

Nazneen often cooks the green curry at the couple's dinner parties.

And she says that despite Glasgow's curry capital reputation she find the Indian food a bit of a disappointment.

She said: "Some recipes are not authentic."

Martin said: "She's an excellent cook and her traditional Indian dishes are first class."

Nazneen appears on the show today at 3pm on STV. GREEN COCONUT CURRY CHICKEN

Preparation time - 15mins Cooking time - 30mins INGREDIENTS Dessicated coconut powder - 1PacketGarlic-3big clovesGinger-thumb sized pieceFresh corriander leaves-1/2bunchFresh Mint leaves-1/2bunchFresh long green chillies-3-4White big onions 2 Fresh chicken drumsticks and bony thighs-1kg Bay leaves-3 Cloves 3 to 4 Whole black pepper-3 to 4 Turmeric powder- 1/2teaspoon Salt to tasteVegetable oil-1tablespoon METHOD (1) Wash chicken and marinate it with turmeric and salt for an hour.

(2) In a food processor,make the green curry paste as follows Grind the garlic,ginger,green chillies,corriander and mint leaves,diced white onions.

(3) Heat oil in a pan,add bay leaves,whole cloves,whole black pepper,follow by adding green curry paste,saute it till it leaves the sides of the pan for a minute.

(4) Mix warm water with the dessicated coconut powder to desired consistency and pour into the pan,stir 5)add marinated chicken, stir slightly and cook on medium heat for half an hour with occassional stirring 6)Garnish with fresh single cream and corriander leaf 7)serve with hot basmati rice/naan