Curry
2,562 recipes
Kori Gasi
Dry-roasted coconut ground with fried red chillies, coriander, fenugreek, cumin and peppercorns gives this chicken curry its deep colour and nutty character.
Stir-Fried Spicy Mushrooms
A quick, no-fuss mushroom dish that comes together in about ten minutes on the stove.
Ellu Rasam
A thin, flavourful South Indian rasam made with dry-roasted sesame seeds ground together with coconut, peppercorns and cumin.
Masaledar Kundru
Kundru cooked with a freshly made onion, garlic, green chilli and curry leaf paste, then finished with dry spice powders, makes a satisfying side dish that comes together quickly.
Carrot Poriyal
A quick South Indian stir fry made with diced carrots tempered in mustard seeds, urad dal, jeera and asafoetida, then cooked with onion, green chillies, curry leaves and finished with grated coconut.
Cheppankizhangu Paruppu Kuzhambu
A thick, tangy Tamil kuzhambu made with colocasia (cheppankizhangu, known in English as taro root), toor dal and a freshly ground spice paste of dry coconut, sesame seeds and red chillies.
Paneer Baby Corn Chaat
A simple, satisfying chaat that brings together soft paneer, tender baby corn and boiled potato in one pan.
Chettinad Muttai Kulambu
A deeply spiced egg curry from the Chettinad kitchen, this dish brings together hard-boiled eggs and a tamarind-laced gravy built on a tempering of whole spices, urad dal and curry leaves.
Chingri Malai Curry
A Bengali prawn curry made with coconut milk, whole spices and a freshly ground masala of onion, ginger garlic, green chilli and grated coconut.
Pachai Sundakkai Gotsu Recipe | Traditional South Indian Turkey Berry Curry
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Chettinad Chicken Soup
A hearty, spiced broth built from tuvar dal water, boneless chicken and a tempering of bay leaf, cinnamon, fennel and cumin seeds.
Chettinad Meen Kuzhambu (Chettinad Fish Curry)
A bold, tamarind-based fish curry built on a freshly ground masala of coriander, cumin, saunf, peppercorns and dry red chillies fried in gingelly oil.
Paneer Peshawari
A rich paneer curry built on two layers of onion and tomato, one finely chopped into the base and one sliced and added later for texture.
Sundakkai Gothsu
A thick, tangy gothsu made with fresh sundakkai, tamarind water and a freshly ground coconut and spice paste.
Baby Potato Mor Kuzhambu
Tender baby potatoes are cooked in a freshly ground coconut, dal and spice paste, then finished with cool buttermilk to give a tangy, lightly spiced gravy.
Bhojpuri Cuisine: Sattu, Smoke and Ghee From the Bhojpur Heartland
The tummy filling Bhojpuri cuisine has subtle flavour of spices and the dishes are usually mild and are greatly influenced by the Mughalai and Awadhi cuisines.
Goan Prawn Curry with Mangoes
A prawn and mango curry built on freshly ground spices, coconut milk and tamarind, this Goan-style dish comes together without any complicated technique.
Chicken, Drumsticks and Potato Curry
A substantial one-pot curry that brings together chicken pieces, drumstick vegetable and potatoes in a spiced coconut gravy.
Methi Kofta Curry
Soft fenugreek and gram flour koftas are deep fried until golden, then served in a thick, spiced tomato and onion gravy.
Rice Noodles with Coconut Fish Curry
A bowl of rice noodles topped with a slow-simmered coconut fish curry, served alongside hard-boiled eggs, crunchy cabbage, cucumber, bean sprouts and lemon basil.