Goan Beef Curry
I purchased this wonderful cookbook over the holidays–The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.
Thai Curry Mussels
This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it’s still good.
Lemon Curry Rice
You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.
Phall (The Hottest Curry of All!)
This is an awesome curry for those who like their curries very hot indeed. It’s from Pat Chapman’s excellent “Curry Club” recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried – I usually use dried as they store really well. Re the salt comment – I’m not sure why you’d think lack of salt in a recipe means it’s an oversight? You don’t need added salt in most Indian recipes as it’s salty enough with the salt that’s in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty – and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour – it’s not just about the hotness – if you prefer using commercilly bought vindaloo paste, don’t bother with this recipe, just follow the instructions on your jar of paste! 🙂
Spicy Indian Beef Curry
Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You’ll come to realise how easy it is to make such a flavourful curry dish. Enjoy
