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

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  • 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 0756662079
  • ISBN 13 9780756662073
  • Published Jun 21 2010
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher DK Publishing (Dorling Kindersley)
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world's most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.

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