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

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Notes about Recipes in this book

  • White radish paratha (Mooli ka paratha)

    • tekobo on August 10, 2018

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

  • 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.

  • 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.

  • A creamy potato and asparagus curry with cinnamon, fennel and black cardamom (Mandra)

    • Ro_ on October 05, 2019

      Creamy but nicely spiced. Provides a good contrast to a more fiery dish being served alongside. Just keep an eye on the curry to avoid it appearing to congeal. I used peas instead of asparagus, as my partner doesn't like the latter.

  • 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.

  • Potato and pea curry with tomato and coriander (Aloo dum)

    • luluf on June 10, 2020

      If I made this again, I would make sure I used waxy potatoes and/or small whole potatoes as the potatoes ended up a bit mushier than I would have liked. I found it quite spicy. I used tamarind purée instead of mango powder as I couldn’t get hold of any. It is best served as a side dish but it did take a while, so I don’t know if the end result was worth it, although the family liked it

  • Potato and cauliflower curry (Aloo gobi)

    • SuperSal on July 12, 2015

      Not that great. Very wet.

  • Butternut squash in sweet tamarind masala

    • willinzuri on October 31, 2019

      A really delicious recipe. It is spicy, and has such a wonderful balance of flavors. I used pumpkin instead of butternut squash and doubled the fenugreek because I didn’t find any nigella seeds. A real treat to eat.

  • 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.

  • Prawn molee

    • luluf on June 29, 2020

      Really easy and quick (except for peeling the prawns): frying in coconut oil produces a great flavour in these sorts of dishes. I had to add a little more salt and the sliced tomatoes are essential

  • 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...

  • 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.

  • Cod curry (Meen kulambu)

    • willinzuri on March 29, 2019

      I loved this, but WAY too spicy as written. I only used two chilis and that was already mouth burning! I also ground the whole mustard seeds.

  • 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.

  • Chettinad chicken

    • kari500 on March 05, 2016

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

  • Mr Singh's slow-cooked lamb curry with cloves and cardamom

    • Ro_ on November 22, 2020

      This was a relatively simple curry in terms of ingredients, which cooked with care over a long time gave delicious results. I will definitely repeat this. The lamb shoulder that I bought came with a bone, which I added to the pan in order to give extra depth of flavour, gelatine, and to get off the meat that was still clinging to it. My partner loved this. Definitely serve with a delicious raita or some natural yoghurt, to cut through and lift the deep, earthy flavours of the lamb.

  • Lamb rogan josh

    • Ro_ on November 05, 2019

      I made 2/3rds of the recipe quanitity so adjusted everything accordingly. Didn't have mace so left that out, and didn't have dried kashmiri chillies so used one and a half regular dried red chilli peppers (deseeded) and substituted the kashmiri chilli powder for hot ground paprika to ensure a nice red colour. This was also the first time I ever experimented making such a recipe in the pressure cooker and it turned out great! I added a little more water than recommended (to ensure the cooker could get to pressure), and cooked at pressure for 15-20 minutes to replace the 1 hour simmer. We both loved the results: this was a rich, delicious curry and the yoghurt and cream added right at the end gave it a gorgeous velvety texture and taste. I'll definitely make this again.

  • White lamb curry (Safed maas)

    • grindabod on April 05, 2019

      So ugly but so delicious. The hashtag certainly applies here.

  • Amma's pork curry with green chillies and tamarind

    • luluf on June 30, 2020

      Very satisfying and tasty pork curry, but not amazing. The salad of quick pickled onions and fresh pineapple was a revelation though and will try it with other pork curries I make in the future because it was such a perfect accompaniment

  • 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.

  • 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!

    • Charlotte_vandenberg on September 22, 2019

      Made these again (apparently ??), they were probably much better, because we are definitely making them again!

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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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