Curry Cuisine : Fragrant Dishes from India, Thailand, Vietnam, and Indonesia

by Owen, Sri; Thompson, David; Trang, Corinne; Singh, Vivek; Akbar, Mahmood; Bastyra, Judy; Gulati, Roopa; Fukuoka, Yasuko; Sreedharam, Das

• ISBN13: 9780756620783
• ISBN10: 0756620783
• Format: Hardcover
• Copyright: 2006-10-16
• Publisher: DK Publishing, Inc.

Summary

Top chefs and experts share their secrets for the best curries ever - authentic, taste-tingling dishes that are easy to create at home: Learn how to make exotic dishes like Thai Jungle Curry, Chicken Makhani from old Delhi, and Perfumed Passanda from Pakistan, Discover which ingredients make each dish special, and follow key techniques, step-by-step, Make the best accompaniments and side dishes to complete the perfect meal. Book jacket.

Table of Contents

Foreword	p. 8
Contributors	p. 10
North India	p. 14
Ingredients
Ghee
Garam masala
Rajasthan	p. 30
Fiery lamb curry
Lamb and sweet corn curry
Rabbit leg cooked in pickling spices
Chickpea flour dumplings in yogurt sauce
Five lentils mix
Garlic chutney
Chickpea bread
Delhi & Punjab	p. 42
Old Delhi-style chicken curry
Stir-fry of paneer cheese with peppers
Lamb cooked with winter vegetables and spinach
Catfish in yogurt sauce
Black lentils
Naan bread
Lucknow & Awadh	p. 52
Slow-braised lamb shank in saffron sauce
Lamb shoulder with green chilies, mint, and yogurt
Bhopal-style goat curry
Seasonal vegetables in spinach and garlic sauce
Quail in spicy curry
Chicken and morel curry
Green peas pilau
Layered paratha
Bengal	p. 64
Jumbo shrimp in coconut curry sauce
Steamed lobster with coconut, ginger, and chili
Perch in Bengali mustard and onion sauce
Lamb cooked in rich onion sauce
Masala pork chops
Home-style chicken curry
Ghee rice
Deep-fried puffed breads
South India	p. 76
Ingredients
Tamarind fish curry
Coconut fish curry
Kingfish curry
Shallow-fried masala sardines
Sri Lankan fish stew
Boatman's shrimp masala
Jumbo shrimp and pumpkin curry
Crab in coconut milk
Squid curry
Kerala lamb
Hyderabadi mutton
Lamb and plantain curry
Pork vindaloo
South Indian chicken korma
Sri Lankan chicken curry
Chicken pepper fry
Mixed vegetable curry
Spinach and yogurt curry
Black-eye beans with spinach and tomato
Okra and eggplant spicy masala
Potato and green bean stew
Vegetables with lentils
Mixed vegetable rice
Tamarind rice
Savory rice breads
Pakistan	p. 120
Ingredients
Spinach and lamb curry
Lamb and tomato curry
Ground lamb and kidney curry
Sliced beef curry
Special chicken curry
Quail in yogurt curry
Shrimp curry
Vegetable biryani
Chickpea pilau
Black-eye bean curry
Mixed vegetable curry
Potato curry
Leavened roti
Fried roti
Plum chutney
Pickled garlic
Apple chutney
Mango pickle
Cilantro chutney
Mint raita
Onion raita
Cucumber raita
Cumin raita
Myanmar & Maritime Se Asia	p. 154
Ingredients
Compressed rice
Spiced tamarind relish
Dried shrimp relish
Peanut sauce
Myanmar	p. 172
Burmese chicken noodle-soup
Pork curry with mango
Chicken curry with lime and tomatoes
Malaysia	p. 177
Beef rendang
Red curry of beef
Laksa with shrimp and tofu
Singapore	p. 182
Chili crab
Fish-head curry
Sour fish curry
Indonesia	p. 187
Rich curry of duck
Duck breasts in Balinese spices
West Sumatran mutton curry
Hot and sour shrimp curry
Javanese lamb curry
Philippines	p. 195
Chicken adobo
Squid adobo
Braised oxtail with peanut sauce
Thailand	p. 200
Ingredients
Coconut milk and cream
Cooking Thai curries
Green curry paste
Steamed jasmine rice
Coconut and turmeric curry of red snapper
Sour orange curry of brill and Asian greens
Southern curry of chopped beef
Crab stir-fried with curry powder
Northeastern curry of pork ribs and mustard greens
Fermented fish sauce
Jungle curry of chicken with vegetables and peppercorns
Red curry of oyster mushrooms and tofu
Red curry of beef with peanuts
Pineapple curry of mussels
Grilled halibut curry
Steamed scallop curry
Green curry of heart of coconut
Green curry of shrimp with eggplant and basil
Aromatic curry of pumpkin
Cucumber relish
Aromatic curry of chicken and potatoes
Chiang Mai pork curry
Muslim curry of duck with potatoes and onions
Mainland Se Asia	p. 250
Ingredients
Preparing dried chilies
Ground roasted chilies
Cambodia	p. 264
Cambodian herbal paste
Cambodian red curry paste
Curried fermented fish and pork dip
Steamed snails in curry custard
Catfish curry with rice noodles
Chicken curry with young jackfruit
Cardamom and ginger beef curry with peanuts
Laos	p. 274
Laotian all-purpose curry paste
Stir-fried yellow curried crabs
Green shrimp curry with fresh dill
Noodles with pork in red curry broth
Bamboo shoot salad
Vietnam	p. 282
Vietnamese all-purpose curry powder
Pickled vegetables
Salted lemonade
Chicken curry with sweet potatoes and carrots
Vegetable and tofu curry
Stir-fried water spinach
Saigon baguette
Outposts	p. 292
Africa	p. 296
Butter bean curry
Kenyan fish curry
Crab and mango curry
Plantain curry
Curried beans in a loaf
Spiced ground lamb with savory custard
Caribbean	p. 308
Ingredients
Ground split pea flatbread
Curried shrimp in split pea flatbread
Jamaican goat curry
Bara and curried chickpeas
"River lime" curried duck
Leila's Guyanese chicken curry
Britain	p. 320
Roasting and grinding spices
Tamarind water
Lamb with lentils and tamarind
Fiery lamb curry
Lamb curry with aromatic spices
Creamy chicken curry with nuts
Chicken tikka masala
Shrimp balti
Japan	p. 334
Ingredients
Radishes pickled with mustard
Soup stock
Curry noodle with chicken
Curry rice
Curry rice with pork steaks
Glossary	p. 342
Suppliers	p. 344
Index	p. 346
Acknowledgments	p. 352
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