Madhur Jaffrey's Ultimate Curry Bible by Madhur Jaffrey

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Notes about this book

  • rees.linda on January 15, 2015

    Brilliant book.Royal Chicken Korma is delicious. I love this book. Recommended.

  • mziech on December 07, 2011

    Book on curries, with recipes from many countries (incl Thailand, Indonesia, Kenya, South Africa etc) though most recipes are from India. Chapters are organised per ingredient e.g. lamb, chicken and poultry, vegetables etc. Additional recipes such as drinks, breads, rices and chutneys to serve with the curries.

Notes about Recipes in this book

  • Minced chicken curry (Murgh keema)

    • Astrid5555 on August 06, 2021

      A pleasant quick weeknight family hit. Despite the potatoes in the curry this needs some Naan bread or similar for mopping up the juices.

  • Meatballs in a curry sauce (Kofta curry)

    • Astrid5555 on September 27, 2015

      Excellent! Can be made ahead since uncooked meatballs need to rest in the fridge overnight. Sauce was a little soupy, would have preferred a real sauce, still delicious!

  • Natal red kidney bean curry

    • monicahorridge on August 11, 2011

      This is absolutely delicious - really something different, a perfect mix of spices and, as always with Madhur Jaffrey, works perfectly. I added some green beans that needed using and this really freshened things up - others said it made the dish, so I'd really recommend it.

  • Easy chickpea curry

    • monicahorridge on August 11, 2011

      Reliable, simple and relatively quick for an curry - maybe about 30 minutes.

    • etcjm on December 03, 2019

      I subbed the potato for cauliflower because I can't eat potato. Result was a curry which didn't thicken. Was quite but not overly spicy. Served with onion bhajis for a quick meal. Would do again but have other nicer chickpea curries which are a little more labour intensive.

  • Roast chicken (Curried whole chicken Durban style)

    • toms on September 21, 2017

      Made it with skin-on. Could do with an extra 15 minutes if you want the meat to come away properly from the bone.

  • Goan prawn curry (Samar codi)

    • greedyrosie on August 13, 2016

      I thought this curry was great, and very nice with coconut rice

  • Kerala-style 'bhuna' lamb, pork, beef or veal (Kerala ka bhuna gosht)

    • tekobo on March 17, 2017

      Slow cooked and you need to take the time to stand and stir at the end, to "bhuna" the sauce. Added butter at the end to finish like Jasmein taught us.

  • Okra with onions (Sel bhindi)

    • tekobo on August 03, 2016

      Nice, slightly sweet flavour came from slightly caramelising the okra and then the onion.

  • Goat biryani

    • tekobo on June 07, 2021

      This makes a very very good biryani. I substituted beef for the goat because that’s what I had. Froze at the stage the sauce was ready. Made up the dish about two weeks later. Delicious.

    • Keriou on July 07, 2018

      Excellent dish. Unfortunately you will never eat a biryani in a restaurant again!

  • Gujarati mango soup (Fajeto)

    • mjes on September 27, 2021

      Using mango pulp from a can, this soup is quick to make, delicious to eat, and makes a delightful luncheon soup. Recommended.

  • Chicken curry with a cashew-coconut sauce

    • Ro_ on February 08, 2021

      This was a perfectly nice curry, but somehow lacked depth of flavour, which was surprising given the chicken was cooked on the bone. I think maybe the shallots should be cooked longer and slower to really start to caramelise before continuing with the rest of the steps. Maybe more tomatoes, or some tomato puree too, and I'd consider cooking down the tomatoes first in the pan before adding the water.

  • Lamb 'kari' with a sauce of ground nuts

    • Ro_ on April 27, 2021

      This lacked depth of flavour somehow...I think it could have done with some acidity maybe? I added some sugar. It was really nice but not special enough to repeat. It was also REALLY rich and filling, kind of too much with all those nuts.

  • Lamb with cream (Malai gosht)

    • Ro_ on January 27, 2020

      I found this a little dull. Added some ground almonds and sugar to pep it up a bit. My partner, who likes creamy curries, really enjoyed it but for me personally it isn't something I would want to make again, there are much tastier creamy lamb curry recipes out there.

  • My own wholemeal 'roti'

    • Ro_ on November 22, 2020

      A little difficult to judge because I wasn't entirely sure what I was looking for. What I got was a bread that tasted "fine" but not outstanding - a little heavy and mealy. They didn't puff up that much in the microwave stage, but also to be fair I made two big breads instead of four smaller ones. They were fine to mop up delicious curry sauce with, but I have made other Indian breads which I prefer.

  • My basic naan recipe

    • Ro_ on March 22, 2021

      I was pleased with these. My dough ended up much too liquidy, so I added a lot of extra flour to firm it up, and I should have added more salt at this point too. I found them easy to shape and cook in a frying pan. My grill sucks, so I skipped her suggestion to cook the top side under the grill, and just flipped them over and cooked on both sides in the hot pan. Came out great, I was really pleased with the texture, as I said they were just lacking a smidge more salt. I liked the seeds, but I'd use less next time. These would also be great with garlic butter on them, to turn them into garlic naans.

  • Mung and toovar dal cooked in a South-Indian manner

    • Ro_ on December 17, 2020

      This wasn't my favourite dal ever, it was slightly on the bitter side for me - but maybe I slightly burned the mustard seeds, even though I hardly cooked them at all, difficult to say. Be careful with the 50-60 minute simmer, my dal had absorbed all the water after about 30 minutes, so I needed to add more.

  • Silken chicken 'tikka' kebabs (Reshmi tikka kebab)

    • Ro_ on August 16, 2020

      These were nice: quite subtly flavoured, just a hint of pinky-orange tikka colour. I probably won't make them again however as the chicken kebab recipe on the next page of the book (Moghlai Chicken Kebab) gave me much more flavourful and delicious results.

  • Moghlai chicken kebab (Mughlai murgh kabab)

    • Ro_ on July 13, 2020

      We agreed this is one of the best chicken kebab dishes we've made on the barbecue yet. I don't know if it was just this lovely marinade, or also the fact that the chicken was perfectly cooked and not overdone, plus the fact that I bought really good quality chicken breasts...but whichever, I'll be repeating this!

  • Fresh mint chutney

    • Ro_ on December 17, 2020

      This was very very dark green, kind of looked like pureed spinach, not the prettiest chutney ever. Taste-wise it was quite one note: very minty, the tomatoes got totally lost though actually the amchur did come through as a counter note quite well. My main issue with this was the texture: it was kind of sludgy.

  • Cucumber, mint and tomato 'raita'

    • Ro_ on November 22, 2020

      This was quite a chunky raita, it could almost hold its own as a light salad dish in its own right. As it is, I served it with a lamb curry, and its refreshing notes of mint, tomato and cucumber provided a perfect complement to the earthiness of the lamb. Will make this again. I think you could leave out the tomato and add half the amount of cucumber for a thinner sauce if that's what you're after.

  • 'Tangri' or chicken drumstick kebabs (Tangri kabab)

    • etcjm on May 11, 2020

      Didn't marinade for the required time, but the skin was still lovely and spicy. Meat was juicy. Started in the oven and finished on the BBQ. Will do again and marinade overnight.

  • Lamb in a 'karhi' sauce (Karhi gosht)

    • etcjm on November 17, 2019

      Really good. I only used 1 dry chilli at the end and you could use more (I thought 4 was a bit much). It was a bit thin so I added some ground almonds. It needed longer than the 55 mins to cook. It's more likely one of those pop in the oven low for 2 or 3 hours. Really saucy, served with rice and dry Bombay potatoes. Definitely a do again. Could be a slow cooker recipe after adding liquid I think. Winner.

  • Burmese chicken curry (See-pyan)

    • etcjm on January 17, 2021

      Different, easy, a good one if you have people who hate with a passion getting whole spices in their curry. I was surprised at how different the addition of the fish sauce and lemon grass made this dish. Next time, I will add an extra lemon grass as the balance was a little off - still very tasty though. I used skinned bone-in thighs and opted to pop in the oven to cook, yes the sauce wasn't as thick as on the hob but that was just fine by me. Will do again and would be easy to upscale for lots of people.

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  • ISBN 10 0091874157
  • ISBN 13 9780091874155
  • Published Oct 02 2003
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.

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