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Curry

'Curry' - 267 Recipe Result(s)

'Curry' - 20 Article Result(s)

  • How to eat: curry

    How to eat: curry

    This month, How to Eat fancies a curry. Eat-in or takeaway? Dishes to share or your own main course? Washed down with beer or wine? And does anyone ever have room for dessert?Loosen your belt, Britain! How to Eat - the blog seeking to establish an informal code of conduct for Britain's favourite di...

    Read More: curry, curry dishes, desserts
  • Unravelling the Indian curry

    Unravelling the Indian curry

    Since childhood, being born in a North Indian Punjabi family, I have been fond of curries - spicy chicken curry or tangy vegetable tangy curry accompanied with rice or a crisp tandoori roti oozing with white butter. Then, there are a plethora of exotic curries such as Kerala's raw mango curry, green...

  • Neil Perry's recipes: green curry of prawns

    Neil Perry's recipes: green curry of prawns

    Green bird's eye chillies give this curry its colour and heat. Combine with Neil's other recipes to make an Asian banquetThe curry paste in this recipe can be used as a base for a stir-fry. Just add the paste, palm sugar and fish sauce after stir-frying your meat or fish and you have an amazingly f...

  • Nigel Slater's aubergine curry recipe

    Nigel Slater's aubergine curry recipe

    A light but filling, succulent and spicy dish that will serve 4 to 6...The recipePeel 2 medium onions and roughly chop them. Halve and thickly slice 2 medium aubergines. Soften the onions and aubergines in 6 tbsp of olive oil in a large, deep pan. As the vegetables soften, add 2 peeled and thinly sl...

  • British pizza: from bone marrow to Thai curry

    British pizza: from bone marrow to Thai curry

    Boundary-pushing pizzerias are serving toppings that would make a Neapolitan swoon - and not in a good way. But some of them are delicious. Would you order a doner kebab pizza?In Naples, there are militants who insist that there are only three truly authentic varieties of pizza: marinara, margherit...

  • 20 great summer recipes: 11-15

    20 great summer recipes: 11-15

    Salads, stuffed veg, fish curry and some soupy mussels: seasonal favourites from Observer Food Monthly, with matching wines.Bruno Loubet's petits farcis de ProvenceStuffed vegetables are a great Provençal dish to cook for a big party because you can pre-cook them and simply re-heat them just befo...

    Read More: cod curry, recipes
  • You think you can make rasam?

    You think you can make rasam?

    Every once in a while, we come across a cook book that makes us want to take it home and scour through its pages. Chandra Padmanabhan's Southern Flavours, however, posed an unstated challenge, which we were more than happy to take up. A first-time cook recounts her experienceThe earliest memory I ha...

  • Nature At Your Service: Discover the Best Indian Herbs

    Nature At Your Service: Discover the Best Indian Herbs

    It's common knowledge that everything green falls under the umbrella of healthy. Our parents and grandparents have harped on it for many years and we ourselves have slowly but gradually discovered the numerous benefits of eating green and organic food.Enter herbs. They're green, delicious and brimmi...

  •  Forget fillets - try fish heads and sperm instead

    Forget fillets - try fish heads and sperm instead

    Many Brits have embraced nose-to-tail meat-eating, yet still stick to fillets when it comes to fish. But what about liver, tongue and roe - or even sperm?I have a friend who regularly asks his fish to be returned to the kitchen if it's still "looking at him". And he's far from alone - for an island...

    Read More: fillets, fish, fish curry
  • Gymkhana's Suckling Pig Vindaloo - Recipe

    Gymkhana's Suckling Pig Vindaloo - Recipe

    A spicy Anglo-Indian fusion from the restaurant recently voted the best in Britain(Serves 4)600g pig's cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours)120ml vegetable oil250g onions, finely chopped240ml pork stock (or water)1 tbsp coriander st...

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