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I Love Curry by Anjum Anand

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Notes about this book

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Notes about Recipes in this book

  • Mild prawn curry with cashew nuts

    • Astrid5555 on December 08, 2015

      As promised a lovely, mild curry, which is done in no time. Served with the book's "Instant naan bread" instead of rice. Will make again!

  • Instant naan

    • Astrid5555 on September 27, 2015

      Quickest and best naan recipe ever!

  • Light cumin-flavoured chicken curry

    • sharifah on December 06, 2013

      Delicious light curry. Chicken needs marinating for a minimum of 20 minutes, which was what I did. I used soya yogurt as my OH is lactose intolerant and I used 4 chicken thighs. The flavours were complex and really tasty, even with the soya yogurt. The number of ingredients wasn't too long and this was relatively quick for a week night, even with the marinating time. Would make this again.

  • Lamb do piaza

    • NikkiPixie on June 07, 2016

      This was delicious, one of the best lamb curries I've ever made. The only change I made was to use lamb neck fillet rather than leg. I think the key here is to cook the onions for a looooong time first, I think mine were cooking (on low heat) for almost an hour before I proceeded with the rest of the recipe.

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Reviews about this book

  • Bibliocook

    Anand includes an invaluable two-page guide to the secrets of making great curries which explains when and why you add different ingredients...and how to balance the final flavours.

    Full review
  • ISBN 10 1844008894
  • ISBN 13 9781844008896
  • Linked ISBNs
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

In India, a curry is any dish whose sauce is flavoured with a harmonious blend of spices. In this deliciously spicy book, Anjum Anand, recently voted Personality of the Year at the British Curry Awards, presents an eclectic choice of her favourite curries. These include regional dishes, favourite restaurant classics and many original creations - in all, 50 great curries and 25 accompanying dishes. As with all Anjum's recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Some are hot, some are mild, although all can be adjusted to taste. Some are simple one-pot curries while others recreate the multilayered flavours of restaurant classics. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: vegetable side dishes, breads, rice, chutneys and raitas. This will be the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

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