A delicious side to many Indian meat dishes from ” Kricket” by Will Bowlby.
A rich, spicy and creamy vegetarian curry from Asma Khan.
A mild and soothing Sri Lankan curry from Meera Sodha.
A creamy chicken curry from Sri Lanka by George and Fran Aligiah
A stir fry from the southern tip of Malaysia with influences from China and India . Prepare all the ingredients before you start cooking as you need to work quickly.The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”
A recipe with Persian influences from the Sindh region of Pakistan to serve with rice and pickles of your choice. The souring ingredient is the dried persian lime which you can get in middle eastern grocers or many supermarkets. To use, crack open and discard the black insides and any seeds, then lightly crush the dried pulp. The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”.
A rich and creamy vegetarian curry from Asma Khan.
A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
A Keralan dish from Madhur Jaffrey’s “A Taste of India” .
A subtle South Indian curry from Das Sreedharan which goes well with Tamarind Rice or Indian breads such as Paratha. He recommends using white pumpkin if this is available, but any variety will work well.
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.
A recipe from Yotam Ottolenghi.
This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.