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

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Notes about this book

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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!

  • Chilli chicken balti

    • Astrid5555 on September 24, 2022

      Delicious curry with a low effort to outcome ratio, will repeat!

    • 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.

  • 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.

  • 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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