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From its origins in India, the curry has become one of the most popular foods around the world. From Asia, Africa and the South Pacific to Europe, the Middle East and the Americas, curries draw on a seemingly limitless inventory of spices, ranging from subtly mild to tantalizingly explosive. Many people assume that they`re too complicated to attempt at home but, as the recipes in this book show, cooking your own favourites, such as Chicken and Mango Curry, Coconut Dal and Tamarind Fish Curry, is surprisingly easy - and much more satisfying than ordering a takeaway.
Divided into seven chapters, The Big Book of Curries features a stunning selection of recipes for meat, poultry, fish and shellfish, as well as vegetable curries. It also includes sections on starters, rices and breads, and accompaniments, along with insight on how to mix and match these elements to create spectacular meals. Begin, for example, with Spiced Aubergine Fritters, followed by a succulent Lamb Korma served with warm Naan bread, fiery Spiced Carrot Pickle and refreshing Papaya and Chilli Raita. A comprehensive introduction explains all the basics, including spices, special ingredients, techniques and equipment, so you`ll have the confidence to get started straightaway.
Whatever the occasion, and whatever your craving, you`ll find the perfect recipe right here. From simple dishes such as Creamy Chicken Korma to more elaborate, festive recipes such as Turkish Apricot and Lamb Curry, this superb collection will inspire cooks of every level - and make mastering curries incredibly easy for all.
ISBN-9781844839285
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Pages : 216
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