Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia by Corinne Trang and Sri Owen and Judy Bastyra and Roopa Gulati and Yasuko Fukuoka and Vivek Singh and Mahmood Akbar and Das Sreedharan

  • Clarified butter (Ghee) (page 26)

    from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson

    • Categories: Vegetarian
    • Ingredients: butter
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Notes about Recipes in this book

  • Beef rendang (Rendang daging)

    • wester on April 20, 2017

      This was delicious but I have issues with the recipe. To start with, you have to make a spice paste, but the recipe does not tell you when and how to add it. I added it to all the other ingredients in the beginning, without frying it, as the head notes said you get to a point where the meat is no longer boiling but frying. But I never got to that point. I already started out with less coconut milk than the recipe asked for as it seemed a bit much. After boiling for about an hour more than the recipe says, and at a higher flame, the sauce was thick and good to eat, but to get to the point where the meat is frying would take another half hour, and the point where most of the sauce is absorbed still another half hour. There is also this ingredient called kerisik, that the book describes but does not tell you how to make it. I left it out. And the recipe feeds 6 rather than 8-10. I used only one chile for half a recipe as I was cooking for children, and I used canned coconut milk.

  • Okra and eggplant spicy masala (Vendakka vazhuthananga masala)

    • okcook on November 11, 2019

      An excellent side. This is going in the regular rotation.

  • Spinach and lamb curry (Palak gosht)

    • southerncooker on June 29, 2019

      This was very good. We had it over brown rice with store bought Naan bread and pickled onions.

  • Special chicken curry (Desi murgh curry)

    • JoD on May 04, 2014

      Delicious curry - quite easy to make though I wasn't so sure I did the browned onion paste correctly.

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  • ISBN 10 6611144064
  • ISBN 13 9786611144067
  • Published Oct 05 2006
  • Language English
  • Countries United States
  • Publisher DK Publishing (Dorling Kindersley)
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

This work talks about fragrant dishes from 18 regions including India, Thailand, Vietnam and Indonesia. Take your taste buds on a global adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani from old Delhi, perfumed pasanda from Pakistan and South African bunny chow. Discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. Cook up the best accompaniments and side dishes to complete the perfect meal. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.

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