Curry

Curry (plural, Curries) is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.


Aloo Dum – Potato Curry

This is an exotic delicious main dish or it can be used as a side dish. Just the smell of Aloo Dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

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Amok Trei – Coconut Fish Curry Parcels

The mousseline fish curry steamed in a banana leaf container is one of the few Cambodian foods that consistently strikes a chord with foreigners from everywhere.

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Babute – Congolese Curried Beef Meatloaf

Babute is an African dish, effectively a form of meatloaf, originating in the Babute region of the Congo containing beef mince, curry powder and dried apricots.

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Blue-Eye Cod Curry

Fresh and healthy Blue-Eye Cod fish curry makes a great meal choice.

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Chana Masala – Chickpea Curry

A classic Indian curry dish, Chana Masala is packed with flavour and a traditional side dish to many Indian meals. It is a popular vegetarian dish that is intensely spiced with cumin, turmeric, coriander, garam masala, and more.

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Chicken Curry with Cardamom

Although called a curry, the interesting mix of spices perfume and enhance the flavour of the chicken, rather than being the main feature of the dish & overpowering it.

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Chicken Dopiaza – Chicken Curry with Onions

Dopiaza is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish.

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Chicken Katsu

Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs

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Chicken Tenderloin Curry

This is a simple to make chicken curry recipe using tenderloins and cooked in the oven. Season to your own tastes adding as much or as little curry powder as desire.

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Chuchi Pla Kaphong – Fish in Dried Red Curry

If you love seafood and want to experience the diverse flavours and textures of Thai cuisine then you cannot afford to skip Chuchi pla. Fish in dried red curry (chuchi pla) is rich and little bit hot but great with rice and good for dinner. It looks hard to do, but it really is easy with just a few steps.

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Curried Carrot and Mussel Soup

Mussels make a superb soup that looks impressive for entertaining – Try this tasty Curried Carrot and Mussel soup as a winter warmer.

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Curried Chickpeas

Serve this side of curried chickpeas as part of an Indian meal for a healthy bit of spice.

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Curry Powder

Curry powder is more of a generic term for a blend of different spices. As with many things, curry powder can have more spices added to the mixture, whilst cooking, to suit the tastes of a particular individual. This recipe is a fragrant homemade curry powder to use in soups, sauces, rice and anything else you can think of!

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Currywurst

Currywurst is a street food or fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The …

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Gaeng Kiaw Wan – Thai Green Curry Paste

Green Curry is a variety of curry in Thai cuisine. The name green curry derives from the colour of the dish, which comes from fresh Thai basil and green chillies. The sweet in the Thai name (wan means sweet) refers to the particular colour green itself and not to the taste of the curry.

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