The secret to a great curry lies in the imaginative use of spices, and different cooking techniques can be used to bring out the unique characters of each spice. This book contains 50 recipes for a wide range of curries, including fiery, mild, moist and dry dishes. All the classics are included, such as Tandoori Chicken, Aloo Gobi,Vegetable Kashmiri and Spinach Dhal, and there are both hot and spicy ideas, as well as mild and creamy recipes. The book includes a guide to the spices you will need, from cardamom and cumin to tamarind and turmeric, and a techniques section explains how to mix your own curry powders and pastes, how to seed chillies and prepare fresh ginger, and how to make delicious dips and relishes. There is nothing more satisfying than a curry that has been freshly cooked at home, and this book will help you to enjoy eating in true Indian style. 50 CLASSIC CURRIES Authentic, deliciously spicy dishes, shown in over 300 photographs Manisha Kanani CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author: Manisha Kanani is a cook and home economist, working regularly at Family Circle magazine, and on photography shoots for various magazines and books. She has also done cooking on demonstrations at the BBC Good Food show.
Biblio NotesIncludes all the traditional curries such as Rogan Josh, Beef Madras and Chicken Tikka Masala, as well as delicious ideas such as Indian Fish Stew, Coconut Salmon, and Mushroom Curry Recipes for meat, poultry, fish and seafood curries, and lots of vegetable, rice, bean and lentil dishes Features an illustrated guide to the fragrant spices that give Indian food its character, as well as essential vegetables, dhals, chickpeas and unleavened breads Covers both fiery and mild dishes, from spicy Beef Vindaloo to creamy Chicken Korma, all with authentic Indian tastes and aromas
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