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

Search this book for Recipes »

  • Clarified butter (Ghee) (page 26)

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

    • Categories: Vegetarian
    • Ingredients: butter
    show

  • Hot spice mix (Garam masala) (page 28)

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

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cumin seeds; green cardamom pods; cinnamon sticks; whole cloves; blade mace; black cardamom pods; nutmeg; black peppercorns; cinnamon leaves; fennel seeds; dried rose petals
    show

  • Fiery lamb curry (Laal maas) (page 30)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: dried red chiles; whole cloves; ghee; yogurt; cumin seeds; ground coriander; cinnamon leaves; green cardamom pods; black cardamom pods; onions; garlic; lamb stock; leg of lamb; cilantro; chile powder
    show

  • Lamb and sweet corn curry (Makai ka soweta) (page 32)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: lamb shoulder; ghee; whole cloves; yogurt; cumin seeds; ground coriander; cinnamon leaves; green cardamom pods; black cardamom pods; onions; garlic; lamb stock; cilantro; corn; turmeric; green chiles
    show

  • Rabbit leg cooked in pickling spices (Achari khargosh) (page 34)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: rabbit legs; turmeric; mustard oil; ghee; dried red chiles; fennel seeds; carom seeds; black onion seeds; fenugreek seeds; mustard seeds; cumin seeds; garlic; onions; ginger root; palm sugar; yogurt; chickpea flour; lemons; cilantro
    show

  • Chickpea flour dumplings in yogurt sauce (Pitod ka saag) (page 37)

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

    • Categories: Curry; Fried doughs; Main course; Indian; Vegetarian
    • Ingredients: Greek yogurt; chickpea flour; turmeric; garam masala; ginger root; ghee; fennel seeds; asafetida powder; vegetable oil; cumin seeds; whole cloves; onions; ground coriander; green chiles; cilantro; lemons; chile powder
    show

  • Five lentils mix (Panchmael daal) (page 38)

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

    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: split moong dal; toor dal; chana dal; urad dal; masoor dal; turmeric; ghee; onions; garam masala; tomatoes; cilantro; dried red chiles; cumin seeds; whole cloves; chile powder
    show

  • Garlic chutney (Lahsun ki chutney) (page 39)

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

    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: vegetable oil; cumin seeds; garlic; dried red chiles; malt vinegar; chile powder; kachri
    show

  • Chickpea bread (Missi roti) (page 40)

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

    • Categories: Bread & rolls, savory; Indian
    • Ingredients: chickpea flour; all-purpose flour; ginger root; green chiles; cilantro; carom seeds; red onions; green onions; ghee; chile powder; turmeric
    show

  • Old Delhi-style chicken curry (Murgh makhani) (page 42)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: ginger paste; garlic paste; chile powder; lemons; chicken thighs; Greek yogurt; garam masala; tomatoes; ginger root; green chiles; heavy cream; dried fenugreek leaves
    show

  • Stir-fry of paneer cheese with peppers (Kadhai paneer) (page 44)

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

    • Categories: Curry; Stir-fries; Main course; Indian; Vegetarian
    • Ingredients: ghee; dried chiles; red bell peppers; red onions; cilantro; dried fenugreek leaves; lemons; ginger root; garlic; coriander seeds; red chiles; onions; green chiles; tomatoes; garam masala; paneer cheese
    show

  • Lamb cooked with winter vegetables and spinach (Subz saag gosht) (page 47)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: ghee; cumin seeds; ginger root; garlic; onions; green chiles; tomatoes; turmeric; turnips; carrots; lamb stock; spinach; ground cloves; mace; nutmeg; ground cardamom; dill; chile powder; whole cloves; lamb leg meat
    show

  • Catfish in yogurt sauce (Dahi wali machli) (page 48)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: lemons; turmeric; chickpea flour; vegetable oil; ground cumin; ginger root; green chiles; yogurt; fish stock; dried fenugreek leaves; garam masala; chile powder; catfish fillets; onions
    show

  • Black lentils (Daal makhani) (page 49)

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

    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: urad dal; ginger paste; garlic paste; tomato purée; garam masala; dried fenugreek leaves; heavy cream; chili powder
    show

  • Naan bread (Naan) (page 50)

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

    • Categories: Bread & rolls, savory; Indian
    • Ingredients: caster sugar; milk; all-purpose flour; store-cupboard ingredients
    show

  • Slow-braised lamb shank in saffron sauce (Nalli gosht) (page 52)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: lamb shanks; black cardamom pods; cinnamon sticks; onions; ginger paste; garlic paste; chile powder; ground fennel; ground coriander; ground ginger; yogurt; tomatoes; lamb stock; garam masala; saffron; heavy cream
    show

  • Lamb shoulder with green chilies, mint, and yogurt (Kachhi mirch ka gosht) (page 53)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: lamb shoulder; yogurt; black peppercorns; coriander seeds; cumin seeds; ghee; blade mace; black cardamom pods; onions; ginger root; green chiles; lamb stock; cashew nut paste; heavy cream; red onions; mint; lemons; ground fennel
    show

  • Bhopal-style goat curry (Rezala) (page 54)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: goat; corn oil; green chiles; pineapple; Greek yogurt; ginger root; garlic paste; chickpea flour; allspice berries; ground cumin; garam masala; chapatti flour; ghee; heavy cream; cashew nuts; cilantro; mint; chile powder; royal cumin seeds; crisp-fried onions
    show

  • Seasonal vegetables in spinach and garlic sauce (Subz miloni) (page 55)

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

    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: carrots; cauliflower; green beans; spinach; ghee; cumin seeds; garlic; onions; ginger root; green chiles; ground coriander; button mushrooms; broccoli; frozen peas; chickpea flour; heavy cream; dried fenugreek leaves; garam masala
    show

  • Quail in spicy curry (Bateyr masala) (page 57)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: quail; ginger paste; garlic paste; turmeric; cinnamon sticks; blade mace; black cardamom pods; black peppercorns; whole cloves; green cardamom pods; onions; ground coriander; yogurt; chickpea flour; garam masala; cilantro; chile powder
    show

  • Chicken and morel curry (Gucchi aur murgh kalia) (page 58)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: dried morel mushrooms; onions; vegetable oil; allspice berries; nutmeg; blade mace; green cardamom pods; black peppercorns; chicken thighs; ginger paste; garlic paste; Kashmiri chile powder; chicken stock; heavy cream; garam masala; royal cumin seeds; yogurt; saffron threads
    show

  • Green pea pilau (Mutter pulao) (page 60)

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

    • Categories: Rice dishes; Side dish; Indian; Vegetarian
    • Ingredients: basmati rice; ghee; cumin seeds; whole cloves; cinnamon leaves; green cardamom pods; cinnamon sticks; red onions; peas; mint; cilantro
    show

  • Layered paratha (Tawa paratha) (page 62)

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

    • Categories: Bread & rolls, savory; Indian
    • Ingredients: chapatti flour; ghee
    show

  • Jumbo shrimp in coconut curry sauce (Chingri malai curry) (page 65)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: ginger root; garlic; onions; vegetable oil; shrimp; turmeric; cinnamon leaves; ground cumin; green chiles; coconut milk; green cardamom pods; ghee
    show

  • Steamed lobster with coconut, ginger, and chili (Bhapa lobster) (page 66)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: yellow mustard seeds; whole lobsters; Greek yoghurt; green chiles; ginger root; garlic; caster sugar; mustard oil; black mustard seeds; cilantro; garam masala; coconut milk
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1435113934
  • ISBN 13 9781435113930
  • Published Jan 01 2009
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Fall River Press

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.

Other cookbooks by this author