100 Essential Curries by Jaffrey, Madhur -- Read -- Imperial Library of Trantor

Index

Cover Also in the Series Title Page Author's Note Contents List of Recipes Starters, soups and snacks

Pappadums or Papars Onion Fritters Sour Potatoes (Khatte Aloo) Spicy Vegetable Fritters (Pakoris) Prawns with Garlic and Chillies Delicious Chicken Bits Chicken Livers with Fennel and Black Pepper (Murgh Ki Masedar Kaleji) Gingery Cauliflower Soup Madras Curry Soup Glorious Seafood Soup

Fish and seafood

Prawns in a Tomato–Cream Sauce Spicy Prawn and Cucumber Curry Prawns with Crushed Mustard Seeds Prawn Pullao Prawns, Crab or Lobster, Kerala Style Scallops in a Spinach–Tomato Curry Sauce Fish Fillets in a ‘Curry’ Sauce Fried Fish Steaks Afsha Mumtaz’s Dry Masala Fish (Sookhi Macchi) Fish in a Green Sauce Spicy Grilled Fish Curried Tuna (Tuna Ki Kari) Sea Bass in Green Chutney

Eggs and poultry

Scrambled Eggs, Indian Style Eggs with Fresh Green Herbs (Hare Masale Ka Omlate) Hard-boiled Eggs ‘Masala’ Spicy Grilled Chicken Quick Chicken Korma (Murgh Korma) Minced Chicken with Peas Easy Chicken Kebabs Chicken in a Spinach and Mustard Sauce Cardamom and Black Pepper Chicken Royal Chicken Cooked in Yoghurt Silken Chicken ‘Tikka’ Kebabs (Reshmi Tikka Kebab) Sweet and Sour Chicken ‘Rizala’ Duck Cooked in the Delhi Hunter’s Style From Sameena at Yousaf Salahuddin’s Home Braised Quail (Bater)

Lamb, pork and beef

Lamb with Whole Spices and Onions Minced Lamb with Tomatoes and Peas Lamb Stewed in Coconut Milk Lamb with Cardamom Lamb or Beef with Spinach Hyderabadi Lamb with Tomatoes Rehana Saigol’s Lamb Shanks Braised in a Yoghurt Sauce (Kunna) Pork or Lamb ‘Vindaloo’ Pork Chops à la Jaffrey Pork in a Mustard Spice Mix Goan Pork with Potatoes Sri Lankan Curry with Coriander Smothered Lamb (or Pork or Beef) ‘Hamburger’ Kebabs Beef or Lamb with Onion and Green Pepper Kheema with Fried Onions Ravi’s Kerala-style ‘Bhuna’ Lamb, Pork, Beef or Veal (Kerala Ka Bhuna Gosht) Red Beef Curry Beef ‘Kaati’ Kebab (Kaati Kabab)

Vegetarian and vegetable dishes

Aubergine Cooked with Crushed Mustard Seeds and Yoghurt Green Beans with Fresh Coconut and Sesame Seeds Gently Stewed Beetroots Cabbage Stir-fried with Red Pepper Paste Village-style Carrots with Potatoes and Peas Cauliflower and Carrots with a Coconut Dressing Cauliflower and Aubergine Cooked in a Bengali Style Green Peas in a Creamy Sauce Green Beans with Mushrooms Mushroom Curry New Potatoes with Cumin Diced Potatoes with Spinach Pumpkin Cooked in the Delhi Style Spinach with Paneer (Saag Paneer) Spinach with Ginger and Green Chillies Vegetable Pullao

Dal

Easy Chickpea Curry Chickpeas Cooked in Tea Chickpea Flour Pancakes with Tomato and Onion (Tameta Kandana Poora) Cold Chana Dal with Potatoes North Indian Moong Dal Moong Dal with Browned Onion Yasmeen Murshed’s Red Lentils with Five Spices Whole Green Lentils with Green Coriander and Mint Red Lentils ‘Tarka’ Red Lentils with Courgette (Vegetarian Dalcha) Spicy Punjabi Red Kidney Bean Stew

Rice, breads and other grains

Plain Basmati Rice Basmati Rice with Spices and Saffron Turmeric Rice Lemon Rice Rice with Peas and Dill Rice with Mushrooms and Mustard Seeds Rice with Black-eyed Peas Naan Wholemeal Griddle Bread (Paratha) Deep-fried Puffy Breads (Poori) Indian Rice Flour Pancakes

Relishes, chutneys and accompaniments

Fresh Green Mango Chutney Fresh Red Chutney with Almonds Plain Tamarind Chutney (Saadl Imli Ki Chutney) Cucumber Raita Yoghurt with Carrot and Sultanas Tomato and Onion Relish (Timatar Aur Pyaz Ka Cachumbar India)