Average Reviews:
(More customer reviews)I like cooking saucy, meaty foods, and curries fit the bill. This is one of the easier curry books I've come across. Three main reasons:
1. It caters to the accessible-to-non-city-dweller ingredients without sacrificing spices I've found in other curry books. I honestly believe the Lamb Korma is really Lamb Korma. Besides, it included Filipino Adobo Chicken and Filipino Adobo Pork recipes, and it was very accurate - I grew up making those in Ohio.
2. Easy instructions for the slightly clueless cook. For example: "Use your food processor to blend the ingredients. If you don't have one, use your blender, but add a little more of the tomato liquid."
3. Full of useful easy-to-understand tips on what I could and shouldn't substitute, and how to prepare the ingredients. For example: "We recommend using full-fat yogurts, but if you use reduced-fat yogurts, make sure it does not contain gelatin, as it will create a curdled texture to the curry." And, "Make sure the yogurt is at room temperature before you add it, or it will also curdle. If you forgot to leave it out to warm up, give it..." Well, I forgot, I'm too lazy to wait any longer for the yogurt to warm up, and I don't mind curdled! Yum anyway, and not too curdled. Also - the recommendation to peel the gingerroot was inspirational. I grew up in a household where we gave 1-2 rough chops to large chunks of hastily washed ginger and called it good. This. Is. Much. Better.
Plus the tips are neatly organized in the beginning, the appendix in the back, and on the sides of the pages. The font is pretty without being pretentious, and its size is perfect. There's something to be said for a beautifully laid out page - and each page is beautifully laid out!
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Complete Curry CookbookAuthentic curries made easy.
Curry is enjoyed throughout the world. This wonderful selection of curry recipes draws its inspiration from India, Thailand, China, England, Indonesia and the Caribbean.
These quick, easy and tantalizing recipes feature ingredients found in supermarkets, yet the dishes maintain authentic tastes and flavors.
Some of the creative curry recipes include:
Vegetables masala (mixed vegetables, tomato, gravy, curry leaf); chicken and wild mushroom curry with saffron; Indian-style butter chicken; Kashmiri-style lamb with root vegetables
Thai beef-tamarind curry with potato; braised beef with chililime and lemongrass; Caribbean coconut lime braised pork; grilled fish tikka
Shrimp curry, Calcutta style; Caribbean-spiced tilapia; calamari curry
Dansak (lentils with vegetables); eggs sambal goreng; chili coconut dal.
Among the accompaniments and side dishes:
Tomato onion rice pilau; spicy Singapore noodles; zucchini pancake
Caramelized mango relish; spicy pickled green beans; fresh mint raita.
These and other authentic recipes will allow home cooks to experience international curry cuisine at its most tantalizing.
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