50 Great Curries of India: Tenth Anniversary Edition by Camellia Panjabi

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Notes about this book

  • Foodycat on June 18, 2015

    I swear by this book but she uses an odd cup measurement and often adds a lot more water than I like. So add a little bit of water and see how much you need to get the gravy the consistency you prefer.

Notes about Recipes in this book

  • Chicken pistachio korma

    • wester on April 07, 2017

      A good curry but not worth the time needed to skin the pistachios. I took 15 minutes for that and I only made half a recipe! I halved the amount of chillies, and I was happy I did - this way there was a subtle bit of heat, more would definitely have distracted from the mild and delicate flavor of the curry.

  • Cabbage with spices and tomato

    • wester on February 01, 2018

      Nice but nothing special.

  • Masoor dal

    • wester on April 12, 2010

      A bit too liquid for me - even with less water it was very soupy. The taste was good but not spectacular.

  • Cauliflower with shredded ginger

    • okcook on December 07, 2014

      Did not care for this. It was very gray looking and too gingery. If I were to make again I would add some turmeric, less ginger and add some chopped cilantro for garnish.

  • Stuffed baby eggplants

    • okcook on November 13, 2014

      Very easy to make if you can find the baby eggplant. All our guests liked the soft, creamy and spicy eggplant. Doesn't require a lot of oil when cooking the eggplants.

  • Rogan josh Kashmir

    • okcook on November 11, 2019

      A very easy curry with delicious results. The flavour of the lamb meat comes through the delicate spices.

    • Foodycat on August 17, 2015

      The edition I have just calls this Rogan Josh - all of the recipes have the part of India it is from on brackets on the next line, it's not part of the name of the dish. ETA 21/1/18 very nice. As always with the curries in this book, I start with about a quarter of the amount of water she says and then add extra until it's the consistency I want. And I used raw lamb, I didn't par-boil. The young lamb we get doesn't have a particularly pungent aroma.

  • Meat with lentils

    • okcook on October 22, 2015

      There are a lot of ingredients but they all seems to meld together to create a complex curry.

  • Omelette curry

    • okcook on February 28, 2016

      I only made the curry sauce and not the omelette as I do not care for eggs cooked this way. I made scrambled eggs and spooned the sauce on top. This makes a very good sauce. I did reduce the liquid down to quite a thick sauce and I used the boat motor to partially purée the onions. I have frozen the sauce in 4 oz portions which I will poor over hard cooked eggs for breakfast or do the scrambled eggs again.

  • Chicken dopiaza

    • JKDLady on January 25, 2016

      Good, but this took a lot of work, especially extracting the juice from the onions. I'm not sure it was worth the effort.

  • Fish cooked in yogurt

    • peachy on July 19, 2020

      Add pinch of turmeric to the lemon juice and salt marinade. Use good quality whole milk yogurt with no stabilizers or thickeners

  • Eggplant curry

    • Foodycat on March 03, 2015

      I confess I didn't actually follow the method very closely - modern eggplants don't usually need to be soaked as they aren't bitter, so I just cut them into pieces and fried them along with the spices. The end result was good though.

  • Lemon rice

    • Foodycat on March 01, 2015

      Very good and a nice change from pilau rice. I usually leave out the chilli and cashews.

  • Shrimps in sweet and hot curry

    • Foodycat on December 09, 2017

      Very quick and delicious prawn curry (also indexed in the edition I have as Prawn Patia). I used 2 green chillies not 5, because I know my own tolerance. The sauce is tangy with just a hint of sweetness.

  • Green fish curry

    • Foodycat on December 20, 2019

      Really nice - quite unusual making a curry with no ginger or garlic, but the flavour is lovely. It doesn't need as much water as the recipe specifies.

    • andyroberts1234 on January 11, 2017

      Tasty. Served with spinach raita from same book and yellow rice with peas

  • Madras fish curry

    • Foodycat on March 03, 2015

      Really delicious with a lovely texture, although I find with all of the curries in this book you need to add water little by little until it is your preferred consistency. If you add all the water she says, they tend to be very liquid and lack flavour.

  • Goa lamb vindaloo

    • Foodycat on February 23, 2015

      In the edition I have, it is Goan pork vindaloo, with a note that it is equally good with lamb or beef.

  • Lamb with apricots

    • Foodycat on November 07, 2015

      I didn't use Hunza apricots, I just used regular dried apricots. And I didn't soak them, I just added them at the same time as the meat. But this was very good, warmly fragrant with only a slight chilli heat.

  • Mutton curry

    • Foodycat on March 16, 2019

      This is an Andhra-style curry, subtitled Nellore in Andhra. I didn't use the caraway because I don't like it but otherwise followed the recipe. Very simple and delicious. I think this will be our go-to lamb curry recipe in future.

  • Chicken and cashew nuts in black spices

    • Foodycat on March 07, 2021

      As usual for this book, I added about half the water suggested and a splash more as needed. It was very tasty but I needed to roast the spices, coconut and nuts more in the initial phase - after the instructed cooking time the spice paste was a nice toasty brown but the colour didn't deepen any more in the cooking, so it was a bit pallid. I think roasting longer would have given more depth of flavour. I will make it again.

  • Chicken in thick coconut gravy

    • Foodycat on November 11, 2015

      I take a lot of liberties with this recipe. I use canned coconut cream and add water to the right texture instead of doing the first and second extraction of coconut water. I dry fry the spices before grinding. And I usually add some vegetables - chunks of butternut squash or green beans or something. It's really good, although probably not as it should be.

  • Cabbage with mustard seeds

    • Foodycat on November 12, 2015

      This is one of my go-to dishes as an easy veg to serve with curries. We keep curry leaves in the freezer so they are on hand.

  • Green chicken korma

    • andyroberts1234 on January 22, 2017

      Tasty and mild. Used 1 green pepper instead of 2 of the chillis - could have done with the extra spice

    • hiyaheather on June 21, 2020

      The name of this doesn't do it justice. It was very flavoursome with a medium heat due to those green chillies. We used chicken breasts cut in half. We don't eat korma but wanted to try making something different. Very glad we did and we'll be making this again.

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Publishers Text

This is the ultimate celebration of the authentic Indian curry, encompassing both the classic and the unusual dishes from across India. With insightful information on spices, herbs, and chilies, and what exactly a curry is, as well as 100 mouth-watering recipes, Camellia shares the secrets she has learnt from curry lovers and cooks-from top chefs to housewives-to inspire and excite your tastebuds.

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