Notes about Recipes in this book

• Crab curry (Kakuluwo curry)

  • dyanarose on May 14, 2023

    I had no chance of making this as described. So this is what I did and would do differently. 1) dressed crabs. My fishmonger doesn't sell raw crab, so it's cooked or dressed. Crabs are so messy to pick out next time I'd just go for dressed 2) I don't have a powerful enough blender to make a paste of the coconut mix with the whole spices. Next time I'd toast the coconut and spices separately, blitz the spices in a spice blender, then put the lot into the food processor to make a reasonable paste. I also needed 200 ml of coconut milk to get to a reasonable paste. overall, the failures in process put a damper on the dish (bits of shell and whole spices) but I'd try it again if the fishmonger has a sudden sale on dressed crab!

• Fish curry 2 (Kare ikan)

  • FJT on June 25, 2021

    Quite a short list of ingredients compared with some of the other curries I've made, but it was full of flavour. Very easy and quick to prepare and absolutely delicious. We loved it.

• Aromatic grilled chicken (Ayam percik)

  • FJT on June 04, 2021

    Loved this recipe! Not only is it a recipe just for 2 (my husband keeps complaining about the fridge being packed with leftovers!), but it's made with things that are mostly in my pantry. You could easily make the sauce ahead of time and just add the chicken when you want to eat. I'll admit to cheating and not pounding the large amount of shallots with the garlic and ginger in a pestle and mortar, but using a mini food processor; this made the sauce very easy to prep. All in all this was easy to make and was packed full of flavour. Loved it and will definitely make it again.

• Chicken curry 1 (Cari ga)

  • FJT on July 31, 2021

    Absolutely delicious. Not difficult to make and no strange ingredients! Already have requests to make it again.

• Chicken curry with courgettes

  • FJT on September 06, 2021

    This was fine, but not memorable.

• Jeera chicken

  • FJT on May 28, 2021

    Quite a nice curry which I decided to make because it didn't require any marinading and looked as if it would be quite fast to make (it was). Absolutely nothing wrong with it, but I probably won't make it again as it wasn't memorable.

• Sri Lankan chicken curry (Kukulmas kariya)

  • metacritic on January 23, 2021

    I loved this spectacular dish; It uses a blend of ingredients I know from Indian dishes and Thai dishes, which makes this irresistible to me. The chicken braises in a sauce with pandan leaves and lemongrass and shallots + ground coriander, dried tumeric, tomatoes, cardamom, curry leaves, and cinnamon all drawn together with coconut. The sauce is phenomenal. I made a half recipe of the Sri Lankan curry powder blend so look forward to having this dish several times over the next few months as well as other Sri Lankan recipes in this book.

• Mangalorean chicken curry (Kori gasi)

  • shane.metzke on January 05, 2022

    So I just used 30g of toasted coconut that I blended in the spice grinder as kids didn’t like the coconut texture. Could push it to 50g but it worked really well! One small can of coconut milk was enough. Added beans for veg. Served with rice and Rick Stein’s cumin puris. Fantastic South Indian style curry!

• Sumatran-style green chilli and duck curry (Gulai itik)

  • shane.metzke on February 05, 2022

    Very limey and lemony from the leaves and lemon grass… meat could have been pork and have been fine and a lot cheaper… I added coconut milk to try and meld it all together… it helped but not my favourite Atul recipe.

• Hare red curry

  • Sallyjh on December 27, 2015

    Delicious. The rich hare meat really holds up to the curry sauce.

• Braised meat with root vegetables (Tharid)

  • FJT on April 08, 2021

    Lovely stew with great depth of flavour. I made this with beef stewing steak and a commercial Bharat spice blend. I cooked it for much longer than the 1.5 hours stated in the recipe - mine sat on the stove gently simmering all afternoon (4-5 hours). Next time I might pressure cook it and there will definitely be a next time.

• Goat curry 1

  • etcjm on February 23, 2019

    Halved. Cut the chillies (Atul's are HOT). Onion pilaf with it. Definitely a do again. Mine had 1.5 hours. I think the longer you leave goat the better. If there was any leftovers, it would great tomorrow. Maybe one for large gathering done in advance.

• Meat coconut curry (Erachi mappas)

  • shane.metzke on January 21, 2022

    Fabulous curry the whole family liked. We used pork shoulder which worked really well. I added a few tweaks, just because. I browned the pork (in batches) first to get some caramelisation going, and added a chopped onion at this point too. I also used a tablespoon of roasted and blended desiccated coconut to thicken and boost the coconutiness! Peas, coriander and a squeeze of lemon at the end. Excellent!

• Pork curry (Urumas kari)

  • tekobo on March 11, 2017

    I made this with pork shoulder on the bone - slow pot roast in the oven for two hours. Was very tasty. Mark particularly liked the sour note from the tamarind.

• Beef mince masala (Bade ka kheema masala)

  • metacritic on October 05, 2022

    Absolutely delicious. Some prep work but otherwise quite simple. I'd love to make again with beef broth on hand (I subbed water, which wasn't a problem). A very good kheema. I might add less liquid next time as the kheema's in my memory are a little thicker than this one.

• Egg curry (Dimer kari)

  • tekobo on March 11, 2017

    Yum!

• Indonesian vegetable curry (Vegetarian sayur lodeh)

  • shane.metzke on February 06, 2022

    This was excellent but add the veggies according to how you like them cooked… I started the carrot first, then red cabbage, then beans then zucchini. Spicy from the dried chilli in the paste but excellent. I left out the tofu though.