Atul's Curries of the World by Kochhar, Atul -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents INTRODUCTION FISH

CAMBODIA: AMOK PAKISTAN (SINDH): BAKED FISH CURRY CAMBODIA: BANG KRASSOP PRAWN AND VEGETABLE STEW SINGAPORE: CHILLI CRAB SRI LANKA: CRAB CURRY BANGLADESH: FISH BALLS CURRY BANGLADESH: CURRIED PRAWN BALLS AFRICA: EAST AFRICAN PRAWN CURRY GULF & MIDDLE EAST: FISH CURRY INDONESIA: FISH CURRY BURMA: FISH CURRY WITH TOMATO SINGAPORE: FISH HEAD CURRY BANGLADESH: FISH HEAD CURRY INDONESIA: SUMATRAN (PADANG) FISH CURRY WEST INDIA: GOAN FISH CURRY SRI LANKA: FISH LEMON STEW WEST INDIA: HOT AND SWEET SQUID CURRY SOUTH INDIA: MALABAR LOBSTER CURRY MALAYSIA: MALAYSIAN BUTTER PRAWNS CANADA: SPICY SNOW CRAB STIR FRY LAOS: PINEAPPLE, PRAWN AND SCALLOP CURRY INDONESIA: PADANG FISH CURRY WITH ASPARAGUS FRIED FISH: FRIED FISH MALAYSIA: PRAWN AND PINEAPPLE CURRY CAMBODIA: SWEET AND SOUR PRAWNS AND MANGOES VIETNAM: RED SNAPPER CURRY CARIBBEAN: PRAWN SKEWER CURRY THAILAND: PRAWN CURRY SOUTH INDIA: PRAWN AND TAMARIND CURRY BANGLADESH: PRAWNS IN TOMATO SAUCE AFRICA: SEYCHELLES FISH CURRY CANADA: MY UNCLE AND AUNT’S LOBSTER CURRY BANGLADESH: PRAWNS IN COCONUT MILK INDONESIA: SALMON AND PRAWN PARCELS SRI LANKA: SHRIMP COCONUT CURRY BRITAIN: SEAFOOD KORMA BURMA: SIMPLE PRAWN CURRY SRI LANKA: SQUID CURRY CAMBODIA: FISH CURRY SOUTH INDIA: MANGO AND FISH CURRY

CHICKEN

MALAYSIA: AROMATIC GRILLED CHICKEN CAMBODIA: CAMBODIAN CHICKEN CURRY SOUTH INDIA: CHICKEN CHETTINAD BANGLADESH: BENGALI CHICKEN STEW BURMA: BURMESE CHICKEN CURRY AFRICA (MALAWI): CHICKEN COCONUT CURRY MALAYSIA: CHICKEN CURRY NOODLE SOUP KUALA LUMPUR-STYLE CAMBODIA: CHICKEN AND VEGETABLE STEW VIETNAM: CHICKEN CURRY BURMA: CHICKEN CURRY WITH COURGETTES INDONESIA: CHICKEN IN RED SAUCE GULF & MIDDLE EAST: CHICKEN CURRY INDONESIA: CHICKEN CURRY KALIMANTAN STYLE MALAYSIA/INDONESIA: CHICKEN RENDANG PAKISTAN: CHICKEN CURRY WITH FENUGREEK SRI LANKA: CHICKEN LIVER CURRY MALAYSIA: MALAY CHICKEN KURMA PAKISTAN: CHICKEN LAHORI BRITAIN: CHICKEN TIKKA MASALA GULF & MIDDLE EAST: CHICKEN WITH RICE AFRICA (KENYA): JEERA CHICKEN THAILAND: GREEN CHICKEN CURRY INDONESIA: CHICKEN IN WHITE SAUCE SRI LANKA: WHITE CHICKEN CURRY NORTH INDIA: STIR-FRIED CHICKEN CARIBBEAN: TRINIDADIAN CHICKEN CURRY SRI LANKA: SRI LANKAN CHICKEN CURRY SOUTH INDIA: MANGALOREAN CHICKEN CURRY MALAYSIA: PERANAKAN SPICED FRIED CHICKEN

DUCK & GOOSE

BURMA: DUCK AND POTATO CURRY BANGLADESH: DUCK CURRY SRI LANKA: DUCK CURRY INDONESIA: DUCK BREAST WITH GREEN SAUCE SOUTH INDIA: DUCK CURRY WITH COCONUT BRITAIN: DUCK JALFREZI BRITAIN: GOOSE DOPIAZA GULF & MIDDLE EAST (IRAN): DUCK IN WALNUT AND POMEGRANATE SAUCE INDONESIA: SUMATRAN-STYLE GREEN CHILLI AND DUCK CURRY CAMBODIA: KHMER DUCK CURRY MALAYSIA: NONYA DUCK CURRY

GAME

NORTH INDIA: VENISON WITH GREEN CHILLIES SRI LANKA: BLACK FOWL CURRY THAILAND: GUINEA FOWL CURRY THAILAND: HARE RED CURRY CANADA: MOUNTIE CHILLI MALAYSIA: RABBIT IN CHILLI TOMATO SAUCE INDONESIA: VENISON STEW CAMBODIA: PARTRIDGE CURRY NORTH/WEST INDIA: SINDHI HARE CURRY SINGAPORE: PARTRIDGE COCONUT CURRY INDONESIA: PIGEON STIR-FRIED WITH CHILLIES AND GINGER NORTH INDIA: SLOW-COOKED PARTRIDGE SOUTH INDIA: SPICY VENISON CURRY BANGLADESH: SWAMP PARTRIDGE AND BAMBOO SHOOT CURRY EAST AFRICA: TANZANIAN WILDEBEEST CURRY BANGLADESH: VENISON CURRY BRITAIN: VENISON BHUNA SRI LANKA: VENISON CURRY PAKISTAN: VENISON HUNTER CURRY INDONESIA: WILD BOAR SATAY AFRICA (CONGO): WILD BOAR WITH PEANUTS EAST AFRICA: ZAMBIAN GAZELLE CURRY

LAMB & GOAT

SOUTH AFRICA (CAPE MALAY): BOBOTIE GULF & MIDDLE EAST: BRAISED MEAT WITH ROOT VEGETABLES BANGLADESH: GOAT GREEN CHILLI CURRY CARIBBEAN: GOAT CURRY AFRICA (DURBAN, SOUTH AFRICA): BUNNY CHOW INDONESIA: FAMILY-STYLE GOAT CURRY GULF & MIDDLE EAST (ARMENIA): ARMENIAN HARISSA SRI LANKA: GOAT CURRY GULF & MIDDLE EAST (IRAQ): IRAQI LAMBS’ TROTTERS STEW SRI LANKA: KIDNEY AND LIVER CURRY SOUTH INDIA: KONKANI MUTTON CURRY NORTH INDIA: LAMB CHOPS WITH SPINACH AFRICA (MOROCCO): LAMB TAGINE WITH APRICOTS AND SALTED ALMONDS WEST INDIA: LAMB CHOPS WITH APRICOTS PAKISTAN (LAHORE): LAMBS’ KIDNEYS AND TESTICLES MASALA PAKISTAN: MEATBALL CURRY BURMA: LAMB CURRY PAKISTAN: SINDHI MUTTON STEW NORTH INDIA: PUNJABI LAMB SHANK INDONESIA: SUMATRAN LAMB KURMA MALAYSIA: MALAY LAMB CHOPS BURMA: RANGOON MUTTON CURRY SOUTH INDIA: MEAT COCONUT CURRY

PORK

INDONESIA: HOT AND SOUR PORK CARIBBEAN: JAMAICAN GRILLED PORK CHOPS SOUTH INDIA: KERALA PORK CURRY CAMBODIA: PIG’S TROTTERS CURRY BURMA: PORK AND GREEN MANGO CURRY CAMBODIA: PORK AND BUTTERNUT SQUASH CURRY THAILAND: PORK BASIL STIR FRY INDONESIA: SPICY PORK MINCE SATAY VIETNAM: YELLOW PORK CURRY SRI LANKA: PORK CURRY BURMA: TAMARIND PORK RIBS BANGLADESH: SPICY PORK MALAYSIA: PORK KAPITAN

BEEF

CAMBODIA: BEEF AND AUBERGINE CURRY AFRICA: BEEF AND PLANTAIN STEW BRITAIN: BEEF BALTI INDONESIA: CHILLI-FRIED BEEF SRI LANKA: BEEF CURRY CAMBODIA: BEEF CURRY WITH PEANUTS AFRICA: BEEF MITORI MALAYSIA: BEEF IN PEPPER SAUCE BURMA: TRIPE CURRY VIETNAM: BEEF SKEWERS SRI LANKA: LIVER CURRY PAKISTAN: BEEF MINCE MASALA MALAYSIA: BEEF RENDANG MALAYSIA: MALAY BEEF CURRY THAILAND: MUSSAMAN BEEF CURRY BANGLADESH: BEEF WITH WHOLE GARLIC CARIBBEAN: PARADISE BEEF CURRY BURMA: STIR-FRIED BEEF CURRY INDONESIA: SUMATRAN BUFFALO RENDANG GULF/MIDDLE EAST (YEMENI): YEMENI BEEF SHANKS USA: BISON MEATBALL CURRY

VEGETABLES

SRI LANKA: AUBERGINE CURRY CAMBODIA: AUBERGINE AND BEAN CURRY AFRICA (EAST AFRICA): SWAHILI AUBERGINE CURRY MALAYSIA: AUBERGINES FRIED IN SOY-LIME SAUCE BURMA: BAMBOO SHOOT CURRY SRI LANKA: GREEN LEAVES WITH COCONUT PAKISTAN: SPICED BEETROOT BURMA: BUTTER BEAN CURRY SRI LANKA: BUTTERNUT SQUASH CURRY BANGLADESH: BROAD BEANS AND AUBERGINE SOUTH INDIA: CABBAGE PORIYAL SRI LANKA: CAULIFLOWER CASHEW CURRY BANGLADESH: COURGETTES WITH POPPY SEEDS SRI LANKA: CHICKPEA CURRY BANGLADESH: EGG CURRY INDONESIA: FIDDLEHEAD CURRY CANADA & USA: FIDDLEHEADS PORIYAL LAOS: LAOTIAN TOFU CURRY CARIBBEAN: MANGO CURRY INDONESIA: INDONESIAN VEGETABLE CURRY BURMA: MIXED VEGETABLE CURRY BANGLADESH: MOOLI CURRY INDONESIA: POTATO RENDANG BANGLADESH: NEW POTATOES NORTH INDIA: PANEER LABABDAR PAKISTAN: PUMPKIN CURRY BANGLADESH: PUMPKIN WITH CHICKPEAS INDONESIA: SAVOY CABBAGE WITH COCONUT WEST INDIA: SPINACH AND LENTIL CURRY WEST INDIA: SINDHI CURRY VIETNAM: VEGETABLE AND TOFU CURRY MALAYSIA: SPICY WATER SPINACH

FOUNDATIONS

BAHARAT (MIDDLE EASTERN SPICE POWDER) BETEL LEAVES CAPE CURRY POWDER CARDAMOM CARIBBEAN CURRY POWDER CEYLON CURRY POWDER (SRI LANKAN CURRY POWDER) CHAAT MASALA CHILLI PASTE CHINESE FIVE SPICE POWDER CHIRONJI COCONUT COCONUT MILK CRISPY ONIONS DRIED FENUGREEK LEAVES (KASOORI METHI) DRIED SHRIMP PASTE EAST AFRICAN CURRY POWDER (OR PASTE) GALANGAL GARAM MASALA GARLIC PASTE GINGER PASTE GINGER-GARLIC PASTE HAWAAYIJ (YEMENI SPICE POWDER) JAFFNA CURRY POWDER JAPANESE CURRY POWDER KERISIK KORE LAOTIAN (LAOTIAN CURRY PASTE) KROEUNG (CAMBODIAN SPICE PASTE) MALAWI CURRY POWDER MALAYSIAN KURMA POWDER MALAYSIAN MEAT CURRY POWDER MEUSI MASALA ONION MASALA GRAVY PALM SUGAR AND JAGGERY PANCH PHORAN (BENGAL SPICE MIX) PANDAN LEAVES PRAHOC AND TUK PRAHOC RAS EL HANOUT ROASTED CHANA DAL SAMBAL OLEK (CONCENTRATED CHILLI PASTE) SEYCHELLES CURRY PASTE SOUTH AFRICAN CURRY POWDER TAMARIND PASTE AND TAMARIND WATER TOASTING AND GRINDING SPICES TURMERIC RICE VIETNAMESE CURRY POWDER

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