curry

Just one double lime leaf (known as Makrut lime leaf) is enough to flavour a whole dish. Although they taste a little of lime, they are much more aromatic with an intense yet delicate perfume. Personally, I don’t think they can be substituted. I sometimes tuck one double leaf into a pot of...

I got this recipe from a young Australian lady on another cooking forum years and years and years ago. She left the forum and other than her user name being Kylie, IIRC, I have no idea where she got it or can give her credit otherwise. I have made some tweaks for our tastes. INGREDIENTS 1/2...

This recipe is from Tamil Nadu, in the south-eastern part of India, and is adapted from a recipe by Pushpesh Pant " The India Cookbook" Ingredients: 2 large potatoes, diced small 2 tsps turmeric 1 tsp salt 2 tbsps chana dal or split peas 4-5 green chile peppers 1 tbsp ginger paste (or a 2 inch...

This dish is one of my favourites. Creamy coconut milk, sweet prawns, little crunchy bits of coriander stalk and mustard seeds and a nice bite from the chile powder. You can make this perfectly well with fish, if you haven't go prawns, and you can add more chile (I'd recommend a couple of green...

This is adapted from Rhagavan Iyer's recipe in his book "660 curries". He uses canola oil, which I dislike, and a whole bunch of fresh chiles, which I cut back on. You can make this vegan (I think) by using vegetable oil and firm tofu. Ingredients: 2 tbsps ghee or vegetable oil 1 medium...

I have discovered that this season is the right time to indulge in spicy, warm, and comforting keto pumpkin and chicken curry recipes that are both keto-friendly and delicious. As someone who’s been following the Ketogenic Lifestyle for many years now. Considering this, I prepared Keto Pumpkin...

I found a Vietnamese/Thai grocery an hour away and I'll go there next week for an Asian grocery run. 👏 Until then I'm going to call this an 'almost' for red curry paste. I used: • 35 g gaujillo chili • 17 g de arbol chili • 1 tsp ground whole white peppercorns • 2 tsp sea salt •...

I promised Barriehie some recipes for homemade Thai curry pastes and while I am looking for what I do these days, I remembered an old post of mine on a different forum. Written in 2012 :) -----+ It's a bit of a combination of own experiences with hearsay and the lot. Anyway, I went to Thailand...

I came across this curry powder for the first time yesterday. It's not a hot curry powder, but it is very good. As always recipes vary and 2 of the key ingredients are omitted by a number of sites because they 'don't like them'. Those being onion powder and garlic powder. One thing everyone...

I used to make this for a couple of delicatessens in Caracas; about 4 kilos at a time, which then got transferred to little doy packs and sold for 3 times the price! Ingredients: 250 gms mayonnaise (what ever brand you like, or homemade if you dont) 2 tsps homemade curry powder (or your...

Came across this one online and took the plunge. It’s pretty good and I’ve made some minor adjustments to give it a little extra kick. Flavorful and healthy with that delicious curry consistency. Would probably go great with naan however I had some lavash with it and it really hit the spot...

I decided to dive into another Sri Lankan curry today and I’m really loving the peppery taste of this one with the usual kick of spiciness. The Coconut milk adds a nice thick creamy texture and oh boy, those fresh curry leaves are something special. INGREDIENTS 1 kilo ( 2lbs.) chicken...

Ingredients: 1 small cauliflower, cut into florets 2 medium tomatoes, roughly chopped 1 tbsp tomato paste 100 mls water 1 medium onion, julienned 1 small hot pepper, minced 2 cloves garlic, minced 1" piece of ginger, cut fine and then julienned 1/2 tsp turmeric 2 tsps cumin powder 2 tsps...

I have a big love for curries and stews and I came across this one several months back. I made it once several weeks ago and thought it was amazing. The result is a very thick, SPICY and flavorful curry rich in deep toasted spices. I’ll repeat, this is “spicy” so leave out the Birds Eye chilis...

Oroh (spelling varies) is the Gujurati name for this charred aubergine dish. It is also known as baingan bharta in North Indian. Recipes for this dish vary but all start with whole charred roasted aubergine (bringal). I also used a head of roasted garlic in this dish, which is probably not...

Ingredients: 1 medium pineapple, skinned and cut into bite-sized pieces 1-2 cloves garlic, minced 1-2 tsps vegetable or coconut oil 1/2 tsp cumin seeds (optional) 1 tbsp black mustard seeds A few curry leaves (optional) 1 tsp turmeric powder 100 gms (about a cupful) freshly grated coconut (or...

An update on why the British Curry house is in decline. Can’t say I disagree. ‘They need to evolve’: why Britain’s curry houses are in decline

I'm thinking of adding cous cous to this recipe Creamy Coconut Chickpea Couscous Curry How long after it's ready should I wait before freezing? I usually take things out the pan and put into plastic freezer containers within 5 minutes of cooking them. If I freeze the leftovers, what's the best...

Not for the faint hearted, this curry uses 6 different types of chilli. If you dare to go even hotter, substitute the Scotch bonnet with Carolina reapers, bhut jolokia or scorpian chillies. Serve with naan bread and/or rice and don’t forget the plain yoghurt! Ingredients 2 Scotch bonnet...

This dish can be a main (vegan/vegetarian also), especially if served with poori or naan. It can also be served as part of a many dish Indian meal. The recipe is based on a Madhur Jaffrey recipe that I have tweaked a bit for our taste, as well as ingredient availability. 30 to 32 ounces...