Category: Curry Recipes

Curry (plural curries) is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree.

There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream, coconut milk, dairy cream, legume purée, sautéed crushed onion, tomato purée or yoghurt.
Chicken Curry with Cardamom

Chicken Curry with Cardamom

Although called a curry, the interesting mix of spices perfume and enhance the flavour of the chicken, rather than being the main feature of the dish & overpowering it.

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Chicken Dopiaza - Chicken Curry with Onions

Chicken Dopiaza – Chicken Curry with Onions

Dopiaza is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish.

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Currywurst and Fries

Currywurst

Currywurst is a street food or fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The …

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Haw Mok Muu - Steamed Pork and Vegetable Curry

Haw Mok Muu – Steamed Pork and Vegetable Curry

This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can’t find any, line a baking dish aluminium foil.

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Coconut-and-Lime-Grilled-Chicken

Coconut and Lime Grilled Chicken

This fusion of Thai and Asian flavours marinates the chicken to perfection, and then goes on to make a fully flavoured sauce. Serve with coconut rice.

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Opor Ayam

Opor Ayam – Braised Chicken in Coconut Milk

Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java.

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Pumpkin curry with chickpeas

Pumpkin Curry with Chickpeas

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish

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Curried chickpeas

Curried Chickpeas

Serve this side of curried chickpeas as part of an Indian meal for a healthy bit of spice.

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Chicken Katsu

Chicken Katsu

Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs

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Babute Congolese Curried Beef Meatloaf

Babute – Congolese Curried Beef Meatloaf

Babute is an African dish, effectively a form of meatloaf, originating in the Babute region of the Congo containing beef mince, curry powder and dried apricots.

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Khao Soi – Chiang Mai Curry Noodle Soup

Whatever the origin, this dish is delicious and easy to make (once you’ve made your red curry paste). The recipe is traditional made with beef, though we’ve used chicken here.

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About Japanese Curry

Japanese Curries

Curry (カレー karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu), karē udon (thick noodles) and karē-pan. Curry rice is most commonly referred to simply as ‘curry’ (カレー karē).

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Laksa Lemak

Laksa Lemak

Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and is heavily influenced by Thai laksa (Malay Laksa Thai), perhaps to the point that one could say they are one and the same.

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Kanchkolar Kofta Curry - Green Banana Kofta Curry

Kanchkolar Kofta Curry – Green Banana Kofta Curry

Banana kofta is a specialty of the Eastern states of India. This kofta recipe includes raw bananas and potatoes – mashed potatoes give some binding strength to the mushy banana koftas.

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Tom Kha Kai - Chicken Coconut Soup

Tom Kha Kai – Chicken Coconut Soup

This simple Thai chicken coconut soup or Tom Kha Kai has that distinctive Thai flavour a balance of spicy, salty, sweet and sour. Tom Kha Kai is a great first course for any Thai curry or served as a main course – The aroma is wonderful.

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