Atul's Curries of the World by Atul Kochhar

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  • 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.

  • 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.

  • Egg curry (Dimer kari)

    • tekobo on March 11, 2017

      Yum!

  • Hare red curry

    • Sallyjh on December 27, 2015

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

  • 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.

  • 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.

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  • ISBN 10 1906650799
  • ISBN 13 9781906650797
  • Published Mar 14 2013
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press
  • Imprint Absolute Press

Publishers Text

This is a book for spice lovers of all cuisines. Atul explores curries of the world, looking to his native India, of course, but also to Asia and Africa, to the Americas, Europe and even the UK. Curry remains one of the world's most popular dishes and Atul's collection of mouth-watering dishes does more than enough to convince us why. Over 100 recipes show curry in all its fantastic forms, from mild to hot, continent hopping to reveal how one country shares with and differs from the next. A collection of inspiring, intoxicating spiced dishes that cover meat, fish and vegetable curries from all corners of the globe: this promises to be a book you will cook from again and again. A major publication.

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