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Curry Easy by Madhur Jaffrey

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Notes about this book

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Notes about Recipes in this book

  • Aubergine with fennel and cumin

    • wester on July 28, 2015

      Very tasty, mild but subtly fragrant. I added some pork meatballs to make it a main course, and this worked out great. The family loved it too. I left out both sugar and cayenne.

  • Baked pâté kebabs

    • joneshayley on March 10, 2019

      This is delicious, the texture is soft, and the spicing subtly balanced. Made with the red pepper chutney from the same book as suggested- the perfect accompaniment

  • Salmon in a tomato-cream sauce

    • Astrid5555 on November 17, 2013

      Delicious, quick and easy. Qualifies for a weeknight dinner. Served with rice pilaf with almonds and sultanas.

    • lilham on December 11, 2015

      This tastes exactly like Jaffrey described. A chicken makhani (butter chicken) but with salmon. If you are a fan of chicken makhani from Indian takeaways, then you'll like this. It's very quick to make too.

    • adewar on November 24, 2015

      Really reminiscent of cream of tomato soup - not that nice

  • Kerala-style fish curry

    • JJ2018 on April 22, 2018

      I wasn’t very keen on this sauce

  • Goan prawn curry

    • KIGirl on March 27, 2015

      Very quick and easy to make. Unfortunately the flavours did not quite do it for me :(

  • Baked chicken curry

    • wester on January 06, 2016

      Nice and simple to make. Slightly too spicy for the children, even without the cayenne.

    • adewar on November 24, 2015

      Extremely simple preparation. Good weeknight meal.

  • Chicken with spinach

    • wester on November 23, 2015

      Lovely fragrant dish with "sweet" spices. Hubby loved it. I accompanied it per the suggestion of the book with Aubergines in a North-South sauce, which was a good combination but not brilliant. I did not make the suggested yogurt relish and I think I should have.

  • Chicken with apricots

    • digifish_books on June 05, 2015

      Chicken pieces (on the bone) braised in a slightly spiced sauce of onions, dried apricots, cumin, cinnamon, garam masala and ginger. Easy to make and easy to eat. (Uses 12 skinless chicken thigh cutlets, approx. 1.3 kg).

  • Bangladeshi white chicken korma

    • Basmati on March 01, 2013

      authentic taste - like my mum's! would reduce garlic a bit next time.

  • Kerala-style chicken curry

    • digifish_books on June 05, 2015

      Basically, chicken and onions poached in a creamy, coconut sauce with cumin, cayenne pepper, ginger and sweet red paprika. I used basil instead of curry leaves, and the dish ended up tasting a lot like a Thai Red Curry - very pleasant, nonetheless.

    • wester on August 27, 2015

      Nice but quite unremarkable.

  • Chicken curry with cardamom

    • Melanie on March 29, 2014

      This was pretty good although next time I would remove the whole spices before serving - biting into a cardamom pod isn't much fun.

  • Minced lamb with potatoes

    • rmcgowan on June 25, 2013

      We found this bland despite adding extra spice. Would not make again

  • Green lamb curry

    • joneshayley on March 12, 2019

      Very nice and easy to put together- but I felt lacking in seasoning, and the sauce a bit thin. I’d add less water next time (half the water) to the initial green marinade. Lovely with a peshwari naan.

  • Rajasthani red meat

    • Charlotte_vandenberg on November 04, 2018

      Delicious taste. We made this in the pressure cooker, added less water but still had to reduce for quite some time.

    • wester on December 05, 2015

      My son absolutely loved this. However, the recipe says to add much too much water - I had to reduce it for an hour more and even then it was thinner than I would have liked (or like it looked in the photo). Next time start with half the water or even less.

  • Anglo-Indian sausage patties

    • wester on November 08, 2015

      Nice mildly Indian sausage patties. Good for weeknights. They do need something like a raita - luckily, this cookbook has quite a choice of them. I used the yoghurt with tomatoes and chickpeas. I think next time I'll use the courgette yoghurt as that's lighter and the patty is quite filling already.

  • Baked beef curry

    • wester on November 09, 2015

      A very enjoyable mild curry.

  • Aubergines in a North-South sauce

    • wester on November 23, 2015

      If you have a well stocked spice cupboard, these are well worth making. A good full flavor, but not overly spicy or expressly Indian.

  • Karhai broccoli

    • wester on November 30, 2015

      Very simple, very good.

  • Courgettes and yellow summer squash with cumin

    • wester on August 24, 2015

      Quite good, but I know better zucchini recipes.

    • wester on August 24, 2015

      Opmerking voor Nederlanders: vertaalfout! Yellow summer squash is geen flespompoen.

  • Pan-grilled courgettes

    • Melanie on March 30, 2014

      Tasty way to serve zucchini - I liked the addition of lemon and spices.

    • adewar on November 24, 2015

      Simple and delicious - good accompaniment to grilled meats or any curries

  • South Indian potato curry

    • monicahorridge on October 10, 2013

      Really tasty, really easy and quick, will definitely make this again.

  • Spinach with garlic and cumin

    • Charlotte_vandenberg on November 04, 2018

      Easy, nice flavor. Made with frozen spinach this time because fresh spinach had sold out at the supermarket. Probably a lot better with fresh spinach.

  • Chickpeas in a sauce

    • lilham on August 20, 2013

      It's a light (and rather bland) curry. Not sure I will repeat this again as it takes a little more than 30min to make. It takes better on the second day (leftover lunch), so maybe it needs a bit of time to develop.

  • Roasted moong dal with mustard greens (Bhaja moong dal)

    • VineTomato on March 18, 2019

      Made this with swiss chard which worked well. Simple and nourishing.

  • Green lentils with green beans and fresh coriander

    • wester on August 05, 2017

      This was really good. I will surely make this next time I have vegetarian guests, and it also is a great side dish instead of (or in addition to) rice. I lowered the cooking time for the first round by 5 minutes and for the second round by 10 minutes.

  • Rice pilaf with almonds and sultanas

    • Astrid5555 on November 17, 2013

      Loved the almond and sultana combination together with the onions. Very easy but tastes quite sophisticated. Served with salmon in tomato-cream sauce.

  • Wholemeal flatbread (Chapati)

    • Melanie on March 30, 2014

      I used a blend of wholemeal and plain flour instead of the chapati flour. Mine wasn't as soft as I would have liked but I will probably try this recipe again - the dough was quite hard to work with.

  • Salaad

    • adewar on November 24, 2015

      Classic curry accompaniment but the use of ground roasted cumin seeds elevates it to a new level!

  • Cauliflower cachumbar

    • wester on November 09, 2015

      Refreshing salad. Do not taste before the mustard and oil is added as it will seem very acidic and unbalanced.

  • Peshawari red pepper chutney

    • joneshayley on March 10, 2019

      A lovely chutney, absolutely full of flavour and delicately spiced.

    • adewar on November 24, 2015

      Amazing recipe - bursting with flavour and a beautiful vivid colour - looks great in a black bowl. Something really unusual to serve alongside an Indian meal to add fresh and fragrant flavours to your food.

  • Yoghurt sambol with tomato and shallot

    • wester on August 05, 2017

      A good raita.

  • Courgette yoghurt

    • wester on October 29, 2015

      A tasty simple salad with good use of spices. There are quite a few similarities to Zucchini in a yogurt dressing from Madhur Jaffrey's Spice Kitchen, but enough difference to make it worth trying both.

  • Yoghurt with tomatoes and chickpeas

    • wester on November 08, 2015

      Somewhere between a salad and a relish. Quite filling. Nice, but not spectacular.

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  • ISBN 10 009192314X
  • ISBN 13 9780091923143
  • Linked ISBNs
  • Published Sep 16 2010
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

In this delicious collection of new recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make: succulent chicken and potato curry from Lucknow; delicious prawn stir-fry from Benghal; hearty Sri Lankan beef with coconut milk; creamy cauliflower curry with ginger and chard; tasty potatoes with cumin and mustard seeds; and, a spicy dip with beans (canned of course), cumin, chillies and lime. With over 150 clear, simple and accessible recipes, this mouthwatering cookbook is as beautifully written as her bestselling "Ultimate Curry Bible", and is fully illustrated throughout with gorgeous colour photography. Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy ideas, Madhur brings you all the tastes of India with the minimum of work.

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