There are numerous styles of curry: Indian dishes include Madras, dhansak and korma, and there are also dishes from China and South-east Asia that use ingredients such as coconut milk, lemon grass and galangal. This book offers all kinds of hot and spicy recipes, including stews and stir-fries, as well as chutneys, salads, raita, naan and other tandoori breads.With appetizers, vegetarian main courses, fish and meat dishes, and all the accompaniments, there is something for every event, from family snacks or meals to more elaborate dishes for impressive entertaining. Whatever the occasion, these recipes will satisfy everyone s appetite for curry. CURRIES 160 authentic recipes shown in 240 photographs Mridula Baljekar CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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Biblio NotesMore than 160 vibrant recipes from all over India but also from Asia and further afield, with wide-ranging spicy delights to try such as Crab in Roasted Coconut Sauce, Lemon Grass Pork, Green Fish Curry and Creamy Chicken Korma Includes recipes for appetizers and snacks, fish and shellfish curries, chicken and poultry curries, meat curries, vegetable curries, rice and noodles, breads and accompaniments A comprehensive reference section provides tips, hints and advice on using key curry ingredients, such as aromatics, spices, herbs, curry powders and pastes About the Editor: Mridula Baljekar is the author of many best-selling Indian cookbooks, including The Complete Indian Regional Cookbook, which won the Gourmand World Cookbook Award. She contributes to magazines and newspapers, and teaches Indian cooking in the USA.
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