I Love Curry: The Best Indian Curries You'll Ever Cook by Anjum Anand

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    • Categories: Curry; Main course; Indian
    • Ingredients: fennel seeds; dried red chillies; black peppercorns; cinnamon sticks; whole cloves; green cardamom pods; coriander seeds; onions; fresh ginger; garlic; tomatoes; chicken; tamarind paste; coconut; coriander leaves
    • Accompaniments: Chapati/roti/phulka; Paratha, many ways
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  • Golden chicken korma
    • Categories: Curry; Main course; Indian
    • Ingredients: fresh ginger; garlic; cashew nuts; caraway seeds; cinnamon sticks; whole cloves; blade mace; green cardamom pods; black peppercorns; bay leaves; onions; chicken; yogurt; ground coriander; turmeric; ground almonds; double cream; white poppyseeds; creamed coconut
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    • Categories: Curry; Main course; Indian
    • Ingredients: yogurt; fresh ginger; garlic; ground cumin; ground coriander; chicken; cumin seeds; onions; green chiles; garam masala; coriander leaves
    • Accompaniments: Chapati/roti/phulka
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    • Categories: Curry; Main course; Indian
    • Ingredients: fresh ginger; garlic; dried Kashmiri chiles; cumin seeds; coriander seeds; black peppercorns; whole cloves; green cardamom pods; cinnamon sticks; onions; duck legs; duck thighs; tomatoes; dried apricots; jaggery
    • Accompaniments: For the potato straws (salli)
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    • Categories: Curry; Main course; Indian
    • Ingredients: green cardamom pods; whole cloves; black peppercorns; fresh ginger; garlic; cinnamon sticks; onions; ground coriander; turmeric; chile powder; whole duck; green chiles; coconut milk; tamarind paste; mustard seeds; curry leaves
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    • Categories: Curry; Main course; Indian
    • Ingredients: fresh ginger; tomatoes; garlic; black cardamom pods; whole cloves; cinnamon sticks; bay leaves; onions; ground coriander; turmeric; ground cumin; chile powder; leg of lamb; green chiles; spinach; garam masala
    • Accompaniments: Chapati/roti/phulka
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    • Categories: Curry; Main course; Indian
    • Ingredients: cumin seeds; coriander seeds; black peppercorns; green cardamom pods; whole cloves; dried Kashmiri chiles; fresh ginger; garlic; pork shoulder; pork belly; onions; cinnamon sticks
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    • Categories: Curry; Main course; Indian
    • Ingredients: cinnamon sticks; green cardamom pods; whole cloves; black peppercorns; cumin seeds; coriander seeds; dried Kashmiri chiles; onions; turmeric; garam masala; beef; fresh ginger; garlic; tomatoes; green chiles; single cream; coriander leaves
    • Accompaniments: Instant naan; Aromatic rice pilaf
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    • Categories: Curry; Main course; Entertaining & parties; Indian
    • Ingredients: tomatoes; fresh ginger; garlic; lamb shanks; black peppercorns; whole cloves; cinnamon sticks; green cardamom pods; black cardamom pods; bay leaves; onions; ground cumin; chile powder; ground coriander; green chiles; garam masala; coriander leaves; mint
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    • Categories: Curry; Main course; Indian
    • Ingredients: minced beef; white bread; garam masala; fresh ginger; tomatoes; garlic; green cardamom pods; whole cloves; cinnamon sticks; blade mace; bay leaves; onions; ground coriander; chile powder; ground cumin; peas; coriander leaves
    • Accompaniments: Perfect boiled rice
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    • Categories: Curry; Main course; Cooking ahead; Indian
    • Ingredients: green cardamom pods; cinnamon sticks; whole cloves; black peppercorns; onions; tomatoes; fresh ginger; garlic; turmeric; ground cumin; ground coriander; garam masala; chile powder; Greek yogurt; leg of lamb; coriander leaves
    • Accompaniments: Instant naan; Chapati/roti/phulka; Paratha, many ways
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    • Categories: Curry; Main course; Indian
    • Ingredients: mustard seeds; cinnamon sticks; whole cloves; garlic; fresh ginger; raisins; curry leaves; onions; green chiles; tomatoes; turmeric; ground coriander; ground cumin; pork shoulder; tamarind paste; whole coconuts
    • Accompaniments: Paratha, many ways; Perfect boiled rice
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    • Categories: Curry; Main course; Indian
    • Ingredients: cashew nuts; milk; onions; garlic; fresh ginger; yogurt; leg of lamb; cinnamon sticks; whole cloves; green cardamom pods; blade mace; bay leaves; green chiles; ground coriander; double cream; garam masala; dried figs; pistachio nuts
    • Accompaniments: Instant naan; Perfect boiled rice
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    • Categories: Curry; Main course; Indian
    • Ingredients: black cardamom pods; green cardamom pods; whole cloves; cinnamon sticks; cumin seeds; dried Kashmiri chiles; bay leaves; garlic; fresh ginger; lamb; yogurt; ground coriander; garam masala; fennel seeds; ground almonds; paprika; coriander leaves
    • Accompaniments: Instant naan; Chapati/roti/phulka; Aromatic rice pilaf
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    • Categories: Curry; Main course; Indian
    • Ingredients: fennel seeds; fenugreek seeds; mustard seeds; whole star anise; turmeric; nutmeg; ground cumin; ground coriander; chile powder; onions; fresh ginger; garlic; lamb; toor dal; red lentils; tomatoes; butternut squash; Japanese aubergines; coriander leaves; tamarind paste; garam masala; fenugreek leaves
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    • Categories: Curry; Main course; Indian
    • Ingredients: unsweetened desiccated coconut; cumin seeds; white poppyseeds; onions; coriander leaves; coriander stalks; green chiles; fresh ginger; garlic; tomatoes; turmeric; ground coriander; mutton; tamarind paste; garam masala
    • Accompaniments: Paratha, many ways; Perfect boiled rice
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    • Categories: Curry; Main course; Indian
    • Ingredients: coriander seeds; cumin seeds; black peppercorns; cinnamon sticks; whole cloves; lamb legs; onions; tomatoes; fresh ginger; garlic; green chiles; ghee; coconut milk
    • Accompaniments: Instant naan
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    • Categories: Curry; Side dish; Indian; Vegetarian
    • Ingredients: dried red chiles; panch poran; sweet potatoes; Japanese aubergines; cauliflower; potatoes; green beans; carrots; turmeric
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    • Categories: Side dish; Indian; Vegetarian
    • Ingredients: asafoetida powder; fenugreek seeds; dried red chiles; fresh ginger; ground coriander; turmeric; butternut squash; jaggery; mango powder; ground fennel
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    • Categories: Stir-fries; Side dish; Indian; Vegetarian
    • Ingredients: baby spinach; garlic; tomatoes; ground cumin; ground coriander; turmeric; dill
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    • Categories: Stir-fries; Side dish; Indian; Vegetarian
    • Ingredients: Bengal gram; mustard seeds; nigella seeds; dried red chiles; fresh ginger; curry leaves; white cabbage; turmeric; roasted unsalted peanuts; coconut
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    • Categories: Curry; Main course; Side dish; Indian; Vegetarian
    • Ingredients: cumin seeds; fresh ginger; dried fenugreek leaves; green chiles; cashew nuts; yogurt; spinach; frozen peas; canned sweetcorn; single cream
    • Accompaniments: Instant naan; Perfect boiled rice
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    • Categories: Quick / easy; Side dish; Indian; Vegetarian
    • Ingredients: brown mustard seeds; curry leaves; onions; asparagus; green beans; broccoli; turmeric; unsweetened desiccated coconut; dried red chillies
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mild prawn curry with cashew nuts

    • Astrid5555 on December 08, 2015

      As promised a lovely, mild curry, which is done in no time. Served with the book's "Instant naan bread" instead of rice. Will make again!

  • Instant naan

    • Astrid5555 on September 27, 2015

      Quickest and best naan recipe ever!

  • Light cumin-flavoured chicken curry

    • sharifah on December 06, 2013

      Delicious light curry. Chicken needs marinating for a minimum of 20 minutes, which was what I did. I used soya yogurt as my OH is lactose intolerant and I used 4 chicken thighs. The flavours were complex and really tasty, even with the soya yogurt. The number of ingredients wasn't too long and this was relatively quick for a week night, even with the marinating time. Would make this again.

  • Lamb do piaza

    • NikkiPixie on June 07, 2016

      This was delicious, one of the best lamb curries I've ever made. The only change I made was to use lamb neck fillet rather than leg. I think the key here is to cook the onions for a looooong time first, I think mine were cooking (on low heat) for almost an hour before I proceeded with the rest of the recipe.

  • Chilli chicken balti

    • etcjm on July 29, 2018

      Always good. Can use fillet if preferred. I only used 3 chillies which gave enough heat. Be aware when you cook it down, if you mash the whole chillies (accidentally) you will make it hotter! Careful when adding the water, easier to add a little more if it thickens too much rather than cooking it down. Another curry from anjum with easy prep so a good one to prep ahead and pull together quickly.

  • Prawn patia

    • etcjm on April 10, 2019

      Always really good. I only use 3 chillies as we prefer less heat, the balance is great. A curry not at all comparable to a supermarket takeaway curry. Served with a veg curry and kashmiri rice.

  • North Indian-spiced prawn curry

    • etcjm on July 29, 2018

      Very good. Regular in our house. 1 chilli provides depth of flavour and no heat for children (not using mustard oil). Quite easy for those new to cooking curries as a lot of the prep is easy with a blender. Comes together quite quickly unlike some meat curries!

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Reviews about this book

  • Bibliocook

    Anand includes an invaluable two-page guide to the secrets of making great curries which explains when and why you add different ingredients...and how to balance the final flavours.

    Full review
  • ISBN 10 1849495785
  • ISBN 13 9781849495783
  • Published Oct 09 2014
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

In India, a curry is a dish whose sauce is flavoured with a harmonious blend of spices. In the new edition of this deliciously spicy book Anjum Anand presents an eclectic choice of her favourite curries. As with all Anjum's recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Some are simple one-pot curries while others recreate the multi-layered flavours of restaurant classics. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: vegetable side dishes, breads, rice, chutneys and raitas. This is the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

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