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

  • 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.

    • Ro_ on August 27, 2021

      I really, really loved this. I couldn't get snapper so made with monkfish. I ended up slightly undercooking it, probably because I had big fillets. The sauce was very flavourful, I loved the sweet and sour notes to it. Unfortunately my partner was less of a fan, not being a fish lover, and wouldn't go beynod "it's OK".

  • 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.

  • 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.

  • Rocky's chicken korma

    • willinzuri on July 28, 2021

      I feel that it has too much coconut and not enough nuts. I would prefer to have a smaller amt of coconut and to make a puree of nuts and add cream instead of yoghurt with the spices and onions.

    • Ro_ on July 13, 2021

      Something unfortunate happened: I made this and it was swimming in sauce to the point wher it was too liquidy, I left it for a couple hours as didn't want to eat right away and then after a few mins of reheating on the hob it had gone the other way and was too dry. I made with bone in chicken thighs. The flavours were unusual, not exactly what Id expect from a (admittedly probably anglicised) korma. This was a "nice not great" dish for me, not sure I'll repeat.

  • 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.

  • 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.

    • etcjm on May 09, 2021

      I agree with the other note on this one. I used a tin of cherry tomatoes rather than passata, cauliflower, sweet potato, carrot, green beans and few cubes of frozen spinach. I didn't precook the vegetables so it therefore took longer to cook - I was happy with that as I didn't make another dish dirty! Rich, tasty, makes plenty. Would be lovely blended to a chunky soup. The finishing touches of the yoghurt and cream do make it better. Served with Chettinad chicken and plain rice. Would be lovely as a lunch with a peshwari naan!

  • 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!

    • Charlotte_vandenberg on September 22, 2019

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

  • 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.

  • 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.

  • White radish paratha (Mooli ka paratha)

    • tekobo on August 10, 2018

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

  • White lamb curry (Safed maas)

    • grindabod on April 05, 2019

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

  • 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...

  • 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

  • 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

  • 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

  • Butter chicken

    • valbe on May 12, 2021

      I used the recipe online and also found that a number of ingredients listed weren't in the recipe. (see review from March 22, 2021). I used bone-in chicken thighs, and used a cast iron base (Le Creuset) tagine to brown the thighs. I made the sauce in a different pot and then added it to the thighs in the tagine and cooked it on top of the stove about 45-50 minutes. Was very pleased with the result and I hope it turns out just as good the next time. I didn't find it too hot; but maybe my Kashmiri mirch is a bit mild. I didn't add the Chat masala nor coriander leaves or shredded ginger.

    • Ro_ on March 22, 2021

      There are several ingredients on the list indexed here on EYB that aren't in the book recipe (at least my version), including mango powder, nutmeg and cinnamon sticks. This made a delicious curry, creamy and indulgent. The chicken breast stayed tender, which was good as I'm always worried about using breast in such curries for fear of it drying out. The curry still packed a punch of heat, what with the chilli in the marinade and in the sauce: I was a little surprised by this as traditionally I don't know Butter Chicken as a spicy curry. I'd maybe cut out the chilli powder in the marinade if I was making for non-spice lovers. Also, I think it could do without the chat masala at the end, this wasn't a flavour I loved.

  • Tandoori fish with naans (Ajwaini fish tikka)

    • Ro_ on July 26, 2021

      I used monkfish cheeks. The fish was tender and delicious went great with naans. Next time I would make a cucumber raita to go with it, and reduce the chillis slightly as it was a bit overwhelming for the delicate fish.

  • Fish in a parcel with green chilli, ginger and coriander (Patra ni machi)

    • Ro_ on July 23, 2021

      This was nice but the flavours were very subtle. I think maybe Id marinade the salmon longer in the second marinade somehow, maybe even before the first marinade (because the citrus juice in the first can't be on the salmon too long). It just didn't pack a huge punch somehow, although the flavours were nice.

  • Beef vindaloo

    • Ro_ on July 19, 2021

      Loved the slow-cook method, which gave meltingly tender beef. But I wasn't a fan of the overall flavour profile: too sour, needed a sweet note to balance it out and a fair whack of salt too.

  • 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.

  • Duck roast (Tharavu rost)

    • Ro_ on June 29, 2021

      Yum. This was unusual and delicious. My partner often says it's a shame to put spices with meat like duck because it hides the delicious natural flavour of a premium piece of meat, but even he loved this and agreed the masala complemented the duck perfectly.

  • Vegetable and coconut stew (Avial)

    • Ro_ on July 29, 2021

      Very nice, great flavours. I made this with runner beans, sweet potato and carrots. Good side dish. My only criticism is that it is not really stew-like in so far as it doesn't have a sauce/gravy.

  • Lamb samosas

    • Ro_ on September 28, 2021

      My samosa folding technique wasn't great (I was in a hurry so was a bit slapdash), these came out on the large side. They held together well though. I thought the flavours were nice but not amazing, I could have done with more of a punch. The herbs came through nicely though.

  • Lamb koftas in yogurt with cinnamon and chilli (Keema dhai vada)

    • Ro_ on September 20, 2021

      These were nice but not wildly exciting. I think they'd be nicer with a cucumber/yoghurt/mint sauce, and a bit of crunchy pickly salad also. The quantity of meat stated does not make very much.

  • Quick-fried beans, carrots and peas with freshly grated coconut (Poriyal)

    • Ro_ on July 14, 2021

      There's only so exciting that French beans, carrots and peas can be IMO, but in terms of an Indian spiced dish based on these ingredients it was very nice.

  • 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.

  • Seasonal vegetable curry (Kair sangri)

    • etcjm on July 13, 2021

      Cooked with only cauliflower. Should have cut the stems smaller because it took too much cooking. Good side dish. Used one chilli, will use both next time. Added coriander because I had it for the other dish.

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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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