Paste
644 recipes
Chicken Nasi Goreng
This version uses Thai red curry paste instead of traditional sambal, which gives you quick heat and depth without hunting down specialty ingredients.
Vendakkai Puli Kozhambu
This tamarind based okra curry gets its depth from a roasted spice paste that includes coconut, sesame seeds, and three types of lentils.
Tahini Sourdough Discard Coffee Cake
A good coffee cake should feel both cozy and bakery-worthy, and this Tahini Sourdough Discard Coffee Cake absolutely delivers.
Mutton Baffat
This Mangalorean Catholic curry relies on a toasted spice paste that carries sesame seeds, peanuts, and chickpeas along with coconut and chillies.
Thengai Paal Mor Kozhambu
This is a South Indian coconut milk and yogurt curry that uses freshly ground spices and gets its body from a toasted dal paste instead of flour or cornstarch.
Chicken Salna
This coconut and peanut based gravy sticks to chicken pieces without turning watery, which makes it ideal for serving with parotta or dosa.
Mutton and Vegetable Korma
This korma takes longer than most weeknight curries, but the method gives you something special.
Erachi Urundai (Mutton Balls)
These spiced mutton balls use soaked Bengal gram dal to bind everything together without turning heavy or stodgy.
Stir Fried Mutton Podimas
This recipe pairs minced mutton with cooked chana dal, which soaks up the spiced meat juices without turning mushy.
Barrah Kebab
This is the kind of kebab you grill when the timing is not rushed and the meat deserves more than a quick marinade.
Pulippu (Tamarind) Kootu
This tamarind and dal based kootu uses a double dose of lentils plus a roasted spice paste to create something thick enough to eat with rice but loose enough to act as a sauce.
Capsicum Kairas
This is a peanut and capsicum curry thickened with roasted coconut and sesame, balanced by tamarind and jaggery.
Shorshe Maach (Fish Cooked in Mustard)
This is mustard sauce done the Bengali way, sharp and bright with poppy seeds to soften the heat just enough.
Malaysian Mee Goreng Recipe
Mee goreng is a Malaysian fried noodle dish made with yellow noodles, tofu, egg, bean sprouts and a savory spicy sauce.
Mussel Curry with Coconut
This curry gets its depth from toasted coconut and coriander powder fried until fragrant, then ground into a paste that thickens the gravy naturally.
Homemade Szechuan Sauce
This is one of those condiments that actually justifies the effort of making it from scratch.
Mixed Vegetable Rice
This one pot meal uses a freshly ground mint and coconut paste that gets fried into the tempering before you fold in the vegetables and rice.
Punjabi Chicken Masala
This recipe uses cashew nut paste as both a marinade and a thickener, which gives the gravy a silky body without needing cream.
Konkani Masala Pomfret
This recipe gives you crispy fried fish wrapped in a fresh coconut and kokum masala that stays bright and sharp, not heavy.