Madhur Jaffrey's Curry Nation: Britain's 100 Favourite Curries by Madhur Jaffrey

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    • Categories: Sauces, general; Appetizers / starters; Snacks; British; Indian; Vegan; Vegetarian
    • Ingredients: canned chickpeas; canned kidney beans; potatoes; red onions; tomatoes; lemons; tamarind sauce; chaat masala; coriander leaves
    • Accompaniments: Tamarind chutney
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    • Categories: Salads; Breakfast / brunch; Lunch; Main course; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: green mung beans; mustard seeds; cumin seeds; ginger root; chilli powder; turmeric; tomatoes; coriander leaves; coconut; green chillies
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    • Categories: Cookies, biscuits & crackers; Fried doughs; Afternoon tea; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: plain flour; carom seeds; store-cupboard ingredients
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  • Onion bhajias
    • Categories: Fried doughs; Snacks; Indian; Vegetarian
    • Ingredients: chickpea flour; yogurt; ginger root; cumin seeds; chilli powder; turmeric; curry leaves; coriander leaves; onions; olive oil
    • Accompaniments: Tamarind chutney
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    • Categories: Fried doughs; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: tapioca pearls; peanuts; ginger root; caster sugar; lemons; potatoes; olive oil; green chillies
    • Accompaniments: Green mango, coconut and cashew nut chutney
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    • Categories: Children & baby food; Fried doughs; Afternoon tea; Side dish; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: split mung beans; chana dal; coriander leaves; olive oil
    • Accompaniments: Tomato chutney
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    • Categories: Breakfast / brunch; Indian; Vegan; Vegetarian
    • Ingredients: tapioca pearls; cumin seeds; curry leaves; ginger root; sweet potatoes; raw peanuts; chilli powder; coriander leaves; coconut; green chillies
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    • Categories: Snacks; Indian; Vegan; Vegetarian
    • Ingredients: potatoes; carrots; sunflower oil; mustard seeds; cumin seeds; frozen peas; asafoetida powder; ground cumin; ground coriander; turmeric; chilli powder; ground cinnamon; coriander leaves; caster sugar; plain flour; green chillies
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    • Categories: Main course; Snacks; East African; Indian
    • Ingredients: onions; minced chicken; white breadcrumbs; ginger root; ground coriander; ground cumin; garam masala; olive oil; green chillies
    • Accompaniments: Coconut chutney
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    • Categories: Quick / easy; Main course; Appetizers / starters; Indian
    • Ingredients: mutton chops; chilli flakes; ground coriander; ground ginger; nutmeg; amchoor; garlic; ginger root; lemons
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  • Split pea and tomato sauce with noodles (Dal dhokri)
    • Categories: Pasta, doughs & sauces; Quick / easy; Appetizers / starters; Side dish; East African; Indian; Vegan; Vegetarian
    • Ingredients: toor dal; tomatoes; tomato purée; asafoetida powder; dried chillies; raw peanuts; cassia bark; whole cloves; mustard seeds; fenugreek seeds; curry leaves; coriander leaves; ground coriander; ground cumin; chilli powder; garam masala; caster sugar; chickpea flour; ginger root; turmeric; green chillies
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  • Lamb meatball curry (Kofte)
    • Categories: Curry; Main course; Indian
    • Ingredients: minced lamb; chilli flakes; ginger root; onions; garam masala; coriander leaves; cumin seeds; garlic; turmeric; tomatoes; green chillies; whole cloves; cassia bark; cassia leaves
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    • Categories: Curry; Main course; Indian
    • Ingredients: lamb; ginger root; tomatoes; asafoetida powder; ground coriander; yogurt; okra; cumin seeds; dried fenugreek leaves; coriander leaves; green chillies; basaar spice mix
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    • Categories: Curry; Main course; Entertaining & parties; Indian; Pakistani
    • Ingredients: onions; black cardamom pods; green cardamom pods; cassia bark; whole cloves; ginger root; lamb shoulder; whole nutmeg; chilli powder; garam masala; ground cumin; ground coriander; yogurt; potatoes
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    • Categories: Curry; Main course; Indian
    • Ingredients: onions; ginger root; lamb shoulder; black cardamom pods; cassia bark; chilli powder; garam masala; ground cumin; ground coriander; beetroots
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  • Lamb browned in its sauce (Lamb kosha)
    • Categories: Dressings & marinades; Sauces for meat; Main course; Indian; Bangladeshi
    • Ingredients: lamb neck fillets; turmeric; ground cinnamon; Greek yogurt; caster sugar; onions; ginger root; chilli powder; tomatoes; garam masala
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    • Categories: Curry; Main course; Indian
    • Ingredients: onions; lamb shoulder; ginger root; dried chillies; green cardamom pods; cassia bark; whole cloves; black peppercorns; yogurt
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  • Kashmiri-style rich lamb curry
    • Categories: Curry; Main course; Indian
    • Ingredients: onions; garlic; cassia leaves; black cardamom pods; cassia bark; cumin seeds; ginger root; green chillies; coriander sprigs; lamb; garam masala; basaar spice mix
    • Accompaniments: Potato and spinach curry; Red lentil and chana dal
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    • Categories: Curry; Main course; Pakistani
    • Ingredients: olive oil; onions; cumin seeds; chilli powder; turmeric; green chillies; ginger root; garlic; tomatoes; lamb shoulder; yogurt
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  • Braised lamb shanks (Nihari)
    • Categories: Curry; Breakfast / brunch; Main course; Pakistani
    • Ingredients: lamb shanks; ginger root; whole nutmeg; blade mace; fennel seeds; cassia leaves; cassia bark; ground ginger; black peppercorns; nigella seeds; whole cloves; cumin seeds; onions; paprika; chilli powder; wholemeal flour; green chillies; coriander leaves; lemons
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    • Categories: Curry; Quick / easy; Main course; Pakistani
    • Ingredients: onions; green chillies; cumin seeds; turmeric; ground coriander; chilli flakes; tomato purée; lamb kidneys; tomatoes; ginger root; coriander leaves
    • Accompaniments: Potato and long bean curry
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    • Categories: Curry; Stews & one-pot meals; Main course; Indian; English
    • Ingredients: red chillies; cumin seeds; whole cloves; green cardamom pods; black cardamom pods; garlic; onions; ginger root; leg of lamb; chilli powder; ground coriander; ground cumin; tomato purée; minced lamb; yogurt; garam masala; coriander leaves; floury potatoes; turmeric; cheddar cheese
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  • Gurkha-style pork curry with choi sum
    • Categories: Spice / herb blends & rubs; Curry; Main course; Indian; Nepali
    • Ingredients: cumin seeds; coriander seeds; green cardamom pods; cinnamon sticks; dried chillies; mustard oil; fenugreek seeds; carom seeds; onions; ginger root; turmeric; chilli powder; bay leaves; pork shoulder; tomatoes; tomato purée; green chillies; red chillies; dark soy sauce; lemons; choi sum
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  • Goan pork vindaloo with potatoes
    • Categories: Curry; Main course; Indian
    • Ingredients: mustard seeds; cumin seeds; coriander seeds; whole cloves; onions; garlic; ginger root; apple cider vinegar; chilli powder; paprika; turmeric; pork shoulder; red potatoes
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    • Categories: Sauces for meat; Spice / herb blends & rubs; Main course; Indian
    • Ingredients: chickpea flour; minced beef; ground coriander; cumin seeds; garam masala; chilli powder; ginger root; coriander leaves; mint; green chillies; onions; poppy seeds; turmeric; yogurt; Kashmiri chilli powder
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Madhur's chicken tikka masala

    • Breadcrumbs on September 21, 2013

      p. 76 – Fairly simple to make though we did marinate and grill the chicken the evening prior so all that was left for Monday night Indian feast was to prepare the quick and easy Masala. I should add that the chicken does need to marinate in two stages. I thought some of the suggested cooking durations were underestimated in this recipe (eg. three of four minutes for tomatoes to become pulpy is simply inadequate). The recipe produced a flavourful dish though it isn’t my favourite version of this dish. Photo here: http://chowhound.chow.com/topics/915303#8337651

  • Peas with fresh Indian cheese (Mater paneer)

    • Breadcrumbs on September 21, 2013

      p. 123 – This is one of my personal favourite Indian restaurant dishes and Madhur’s version didn’t disappoint. The only gripe I have with this recipe is the quantity of chilies called for: 4-5 hot green chilies finely chopped. I used 2 and my paneer was super-hot. Obviously heat varies from chili to chili but I honestly can’t imagine using 5 of any chili in this dish. I also think this is the first time I’ve fried paneer and I can’t say I enjoyed the experience. Despite removing some of the moisture from the cheese with a paper towel, those little cubes of paneer splattered like crazy. I quickly grabbed my splatter guard but even when I lifted it to turn the cubes, I managed to get burned (nothing serious thank goodness) as hot oil splattered in my face. That said, the dish was outstanding. mr bc doesn’t especially love Indian food or paneer and he “loved” this dish. Photo here: http://chowhound.chow.com/topics/915303#8337651

  • Aubergine with nigella seeds

    • lilham on October 16, 2020

      Not to our tastes at all.

  • Chicken in a coconut sauce (Kukupaka)

    • Charlotte_vandenberg on November 07, 2018

      Easy recipe. Very tasteful sauce. I find a whole chicken leg a little too much for one person, next time I’ll be making this with drumsticks.

  • Coconut rice

    • etcjm on September 23, 2021

      Made with the leftover coconut milk from making chicken nagore from the same book (which was excellent). My rice did end up a bit like rice pudding, but when with the saucy curry, it didn't really matter. Added to the overall dish and will keep more of an eye on it next time.

  • Nagore chicken curry

    • etcjm on September 23, 2021

      This took a little longer than I thought - it was just the cooking down of the different stages. I also opted to pop it into the oven, which then meant it was a bit watery. Soon solved though and the extra time was worth it. Great depth of flavour, really good. I thought with 4 dried chillies, and then a further 3 green chillies it would have been too hot, so stuck with the 4 dried and then 1 green, but there was no heat. I will do this again as I can't understand how anyone who visits wouldn't enjoy it. The quantity of coconut milk left from the tin makes the coconut rice to go with it.

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Reviews about this book

  • Yum.Fi

    If you like Indian food or are willing to try it and want a great easy-to-follow, balanced book this may be for you. It can, and will, lead on to greater things and maybe a little curry addiction...

    Full review
  • ISBN 10 0091949939
  • ISBN 13 9780091949938
  • Published Oct 11 2012
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press

Publishers Text

Madhur Jaffrey, television's most-loved Indian cook, returns to our screens for a major new series for the Good Food Channel in October 2012. Travelling across Britain, visiting local Indian and South Asian communities, Madhur reveals how it's possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles. In the official tie-in book to the series, Madhur showcases her favourite recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Madhur's recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn't need to be complicated. Always, innovative and contemporary, Madhur will even give some of these traditional recipes a twist - pairing Aloo Gobi with a very British roast lamb, for example. Whether it's the spicy, lentil-based specialities of Rajesthan, kebabs and kormas from Delhi, or coconut-infused curries from Kerala, we will accompany Madhur on her very personal tour of our modern-day Curry Nation.



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