Curry
2,562 recipes
Dal Curry
Tuvar dal is soaked, ground into a coarse paste with ginger, garlic, green chillies and onions, then steamed, cut into diamond pieces and deep fried until golden.
Urulai Kaarakari Recipe | Spicy South Indian Potato Curry | Potato Podimas
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Spicy Duck Curry
A richly spiced duck curry built on a ground masala paste of dry red chillies, poppy seeds, fennel, cumin and whole spices.
Puli Bongaralu (Masala Bonda)
A fermented rice flour and urad dal batter forms the base of these Andhra-style bondas.
Cabbage Gravy with Cream
Crispy gram flour-coated cabbage pakodas are simmered in a spiced onion, ginger, garlic and tomato gravy, then finished with beaten cream and fresh coriander.
Prawn Kofta Curry
Minced prawns are mixed with ginger garlic, onion, egg and spices, shaped into balls, coated in bread crumbs and fried until golden.
Kadhi
A tangy, spiced yoghurt curry cooked low and slow with a full set of whole spices in mustard oil, then finished with a clarified butter and red chilli tempering.
Murg Methi
Bitter fenugreek leaves and rich coconut milk sitting in the same curry sounds like a contradiction, but it works in a way that is hard to explain until you taste it.
Handi Murgh
Slow cooking chicken in a handi, or any heavy bottomed pot, does something to the meat that a quick stovetop curry just cannot replicate.
Crab Curry
Few curries justify the effort the way this one does -- the marinade alone, ground fresh with coriander, green chilli, and ginger, sets the crabs up with a depth that shortcuts just cannot replicate.
Aattirachi Curry (Kerala Mutton Masala)
What sets this curry apart is the freshly ground whole spice paste -- made right in your kitchen before anything hits the pan.
Gobi matar masala dry |Cauliflower peas curry | How to make gobi matar
Gobi matar masala dry aka cauliflower peas curryis an exotic cauliflower recipewhich is frequently preparedin northern Indian houses during the winter season.
Sri Lankan Soy meat (TVP) Curry
My recipe to make one of my favorite Sri Lankan curries, Soy meat (soya meat) curry.
Dalcha
Dalcha earns its place on a weeknight table because it pulls double duty - a lentil curry with enough body to be filling on its own and enough vegetable in it to keep things light.
Mangalore Fish Curry
A curry that builds its backbone from a home-ground red masala paste -- one that you make once and keep in the refrigerator for weeks.
Steamed Vada Curry
Most vada curries rely on deep frying, which means oil, effort, and timing pressure all at once.
Curried Potatoes
A spice paste ground from scratch, cashew nuts, poppy seeds, dried red chillies, and fresh coconut, is what separates this from every other potato curry you have made.
Banjara Maas (Rajasthani Mutton Curry)
What pulls this curry apart from most mutton dishes is the mustard oil and the hand-ground spice powder you make fresh before cooking.