Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson

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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cumin seeds; green cardamom pods; cinnamon sticks; whole cloves; blade mace; black cardamom pods; nutmeg; black peppercorns; cinnamon leaves; fennel seeds; dried rose petals
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    • Categories: Curry; Main course; Indian
    • Ingredients: dried red chiles; whole cloves; ghee; yogurt; cumin seeds; ground coriander; cinnamon leaves; green cardamom pods; black cardamom pods; onions; garlic; lamb stock; leg of lamb; cilantro; chile powder
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    • Categories: Curry; Main course; Indian
    • Ingredients: lamb shoulder; ghee; whole cloves; yogurt; cumin seeds; ground coriander; cinnamon leaves; green cardamom pods; black cardamom pods; onions; garlic; lamb stock; cilantro; corn; turmeric; green chiles
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    • Categories: Curry; Main course; Indian
    • Ingredients: rabbit legs; turmeric; mustard oil; ghee; dried red chiles; fennel seeds; carom seeds; black onion seeds; fenugreek seeds; mustard seeds; cumin seeds; garlic; onions; ginger root; palm sugar; yogurt; chickpea flour; lemons; cilantro
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    • Categories: Curry; Fried doughs; Main course; Indian; Vegetarian
    • Ingredients: Greek yogurt; chickpea flour; turmeric; garam masala; ginger root; ghee; fennel seeds; asafetida powder; vegetable oil; cumin seeds; whole cloves; onions; ground coriander; green chiles; cilantro; lemons; chile powder
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    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: split moong dal; toor dal; chana dal; urad dal; masoor dal; turmeric; ghee; onions; garam masala; tomatoes; cilantro; dried red chiles; cumin seeds; whole cloves; chile powder
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    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: vegetable oil; cumin seeds; garlic; dried red chiles; malt vinegar; chile powder; kachri
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    • Categories: Bread & rolls, savory; Indian
    • Ingredients: chickpea flour; all-purpose flour; ginger root; green chiles; cilantro; carom seeds; red onions; green onions; ghee; chile powder; turmeric
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    • Categories: Curry; Main course; Indian
    • Ingredients: ginger paste; garlic paste; chile powder; lemons; chicken thighs; Greek yogurt; garam masala; tomatoes; ginger root; green chiles; heavy cream; dried fenugreek leaves
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    • Categories: Curry; Stir-fries; Main course; Indian; Vegetarian
    • Ingredients: ghee; dried chiles; red bell peppers; red onions; cilantro; dried fenugreek leaves; lemons; ginger root; garlic; coriander seeds; red chiles; onions; green chiles; tomatoes; garam masala; paneer cheese
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    • Categories: Curry; Main course; Indian
    • Ingredients: ghee; cumin seeds; ginger root; garlic; onions; green chiles; tomatoes; turmeric; turnips; carrots; lamb stock; spinach; ground cloves; mace; nutmeg; ground cardamom; dill; chile powder; whole cloves; lamb leg meat
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    • Categories: Curry; Main course; Indian
    • Ingredients: lemons; turmeric; chickpea flour; vegetable oil; ground cumin; ginger root; green chiles; yogurt; fish stock; dried fenugreek leaves; garam masala; chile powder; catfish fillets; onions
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    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: urad dal; ginger paste; garlic paste; tomato purée; garam masala; dried fenugreek leaves; heavy cream; chili powder
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    • Categories: Bread & rolls, savory; Indian
    • Ingredients: caster sugar; milk; all-purpose flour; store-cupboard ingredients
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    • Categories: Curry; Main course; Indian
    • Ingredients: lamb shanks; black cardamom pods; cinnamon sticks; onions; ginger paste; garlic paste; chile powder; ground fennel; ground coriander; ground ginger; yogurt; tomatoes; lamb stock; garam masala; saffron; heavy cream
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    • Categories: Curry; Main course; Indian
    • Ingredients: lamb shoulder; yogurt; black peppercorns; coriander seeds; cumin seeds; ghee; blade mace; black cardamom pods; onions; ginger root; green chiles; lamb stock; cashew nut paste; heavy cream; red onions; mint; lemons; ground fennel
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    • Categories: Curry; Main course; Indian
    • Ingredients: goat; corn oil; green chiles; pineapple; Greek yogurt; ginger root; garlic paste; chickpea flour; allspice berries; ground cumin; garam masala; chapatti flour; ghee; heavy cream; cashew nuts; cilantro; mint; chile powder; royal cumin seeds; crisp-fried onions
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    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: carrots; cauliflower; green beans; spinach; ghee; cumin seeds; garlic; onions; ginger root; green chiles; ground coriander; button mushrooms; broccoli; frozen peas; chickpea flour; heavy cream; dried fenugreek leaves; garam masala
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    • Categories: Curry; Main course; Indian
    • Ingredients: quail; ginger paste; garlic paste; turmeric; cinnamon sticks; blade mace; black cardamom pods; black peppercorns; whole cloves; green cardamom pods; onions; ground coriander; yogurt; chickpea flour; garam masala; cilantro; chile powder
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    • Categories: Curry; Main course; Indian
    • Ingredients: dried morel mushrooms; onions; vegetable oil; allspice berries; nutmeg; blade mace; green cardamom pods; black peppercorns; chicken thighs; ginger paste; garlic paste; Kashmiri chile powder; chicken stock; heavy cream; garam masala; royal cumin seeds; yogurt; saffron threads
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    • Categories: Rice dishes; Side dish; Indian; Vegetarian
    • Ingredients: basmati rice; ghee; cumin seeds; whole cloves; cinnamon leaves; green cardamom pods; cinnamon sticks; red onions; peas; mint; cilantro
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    • Categories: Bread & rolls, savory; Indian
    • Ingredients: chapatti flour; ghee
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    • Categories: Curry; Main course; Indian
    • Ingredients: ginger root; garlic; onions; vegetable oil; shrimp; turmeric; cinnamon leaves; ground cumin; green chiles; coconut milk; green cardamom pods; ghee
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    • Categories: Curry; Main course; Indian
    • Ingredients: yellow mustard seeds; whole lobsters; Greek yoghurt; green chiles; ginger root; garlic; caster sugar; mustard oil; black mustard seeds; cilantro; garam masala; coconut milk
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Notes about this book

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Notes about Recipes in this book

  • Beef rendang (Rendang daging)

    • wester on April 20, 2017

      This was delicious but I have issues with the recipe. To start with, you have to make a spice paste, but the recipe does not tell you when and how to add it. I added it to all the other ingredients in the beginning, without frying it, as the head notes said you get to a point where the meat is no longer boiling but frying. But I never got to that point. I already started out with less coconut milk than the recipe asked for as it seemed a bit much. After boiling for about an hour more than the recipe says, and at a higher flame, the sauce was thick and good to eat, but to get to the point where the meat is frying would take another half hour, and the point where most of the sauce is absorbed still another half hour. There is also this ingredient called kerisik, that the book describes but does not tell you how to make it. I left it out. And the recipe feeds 6 rather than 8-10. I used only one chile for half a recipe as I was cooking for children, and I used canned coconut milk.

  • Okra and eggplant spicy masala (Vendakka vazhuthananga masala)

    • okcook on November 11, 2019

      An excellent side. This is going in the regular rotation.

  • Spinach and lamb curry (Palak gosht)

    • southerncooker on June 29, 2019

      This was very good. We had it over brown rice with store bought Naan bread and pickled onions.

  • Special chicken curry (Desi murgh curry)

    • JoD on May 04, 2014

      Delicious curry - quite easy to make though I wasn't so sure I did the browned onion paste correctly.

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  • ISBN 10 0756620783
  • ISBN 13 9780756620783
  • Linked ISBNs
  • Published Oct 16 2006
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher DK Publishing
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world's most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.

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