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Rick Stein's India: In Search of the Perfect Curry: Recipes from My Indian Odyssey by Rick Stein

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Notes about this book

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Notes about Recipes in this book

  • Chettinad chicken

    • kari500 on March 05, 2016

      This was delicious. Subbed paprika and cayenne for the kashmiri chile.

  • My breakfast bhaji

    • milgwimper on November 17, 2015

      This was delicious, even though I accidentally added a little too much water. The flavors were really good, and I had no garam masala and had to quickly make a batch so dinner was a little late, but not by much. It is pretty quick to make. We had it for dinner, with scrambled eggs, and homemade flat breads. My potatoes broke down as I put a little too much water into the bhaji. I would make this again.

  • Madras fish curry of snapper, tomato and tamarind

    • jck99nz on January 13, 2016

      Very nice - made it with monkfish. Used diced fresh tomatoes instead of canned, and reduced them down a bit longer. Lovely depth of flavour, and also colour from the Kashmiri chilli.

  • Chicken and rosewater biryani

    • Melanie on July 03, 2016

      We really enjoyed this dish! Warming and not too spicy. Perfect texture. I skipped the saffron infused milk and skipped the pistachios, increasing the cashews. Cut the chicken thighs into quarters.

  • Vegetable makhanawala

    • NikkiPixie on November 06, 2014

      This is the fifth recipe I've tried in this book, and the first I would definitely repeat, it was amazing! I did use a tin of tomatoes rather than the passata. A great recipe for using up vege getting a bit old in your fridge.

  • Dry curry of cabbage, carrot and coconut (Thoran)

    • tofudogg on January 15, 2015

      We liked this recipe. I used Napa cabbage because that's what I had. I used 1/2 teaspoon fewer mustard seeds because I thought it might be too spicy. The full 2 teaspoons would likely be fine. This was a great side dish that we will definitely make again.

  • Naan

    • KIGirl on September 02, 2014

      I have tried many recipes for home made naan - trying to replicate that of an Indian restaurant - this is the closest I have come so far !

    • KIGirl on September 02, 2014

      Also once dough has been divided - you can place in freezer and when required defrost at room temp - does not suffer from being frozen

    • Charlotte_vandenberg on April 17, 2017

      Beautifully risen, tastes as naan should. Nothing special, but very good to sop!

  • Cashew and jaggery kulfi scented with cardamom

    • Charlotte_vandenberg on April 27, 2017

      Very heavy dessert. Taste is very sweet and very cardemom. Portions could be much smaller next time.

  • Potato and cauliflower curry (Aloo gobi)

    • SuperSal on July 12, 2015

      Not that great. Very wet.

  • White radish paratha (Mooli ka paratha)

    • tekobo on August 10, 2018

      Simple to make and surprisingly tasty! Good way to use mooli.

  • Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

    • tekobo on February 26, 2017

      The mustard mix gives this an unusual taste. Interesting and went well with boiled jasmine rice.

  • Chettinad crab curry

    • jezairey on June 25, 2016

      Very nice recipe, would be good with firm fish or king prawns too. Easy, once I had managed to get into the coconut...

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  • ISBN 10 1849905789
  • ISBN 13 9781849905787
  • Linked ISBNs
  • Published Jun 06 2013
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

"There is something about a curry that is all pervading - just the mere mention of the word ignites a longing deep inside us, especially after a couple of beers in good company..." Rick Stein is undertaking a new gastronomic odyssey - a journey through the vibrant colours, spices and tastes of authentic Indian cuisine. Whether sampling Bhapa maach paturi (spicy steamed fish) in Calcutta, exploring the impact of spicy Konkan cuisine on European settlers or trying his hand at a hot Tandoori grill, Rick is searching for the soul of Indian food - the real flavours, ingredients and techniques that make up this fiery and fragrant cuisine. But he doesn't stop there. Rick also brings the six finest dishes that he's discovered on his journey back to the UK and puts them to the test. These six discoveries are Rick's personal favourites, and the ones that he believes the British public will enjoy the most.

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