I've always love crustacean dishes...especially prawns. In my hometown in Davao City, Philippines, there's one famous seafood resto that offers the best garlic prawns. I improved the dish by making it...
Author: gilbz
I was given this recipe by a co-worker of mine who grew up in South Africa. It is from "Everyday Cape Malay Cooking" by Zainab Legardien. I have modified the recipe to either be more in line with our tastes...
Author: cyaos
Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk....
Author: Emjay99
As a student, I can't really afford to visit Thai restaurants daily...otherwise I would. Yellow curry is one of my favorite Thai dishes. This is a recipe I've modified to my own taste and diet. Hope you...
Author: Dustin Brubaker
Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.
Author: JustJanS
This recipe comes from an Indian restaurant called Shamiana. They were gracious enough to give out the recipe! It's such a simple recipe but tastes great - making it at home is a good as having it in the...
Author: SuzyQ in Seattle
This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant...
Author: Wombat47
Influenced by a similar recipe in "The Great Curries of India" by Camellia Panjabi (1995), this is a dish that will astonish your guests. Since it takes less time to make the curry than it does to prepare...
Author: Mosaic Mom
I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin...
Author: Punkech Patel
Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com
Author: Mrs. Grosh
This dish is fun to make. I cook the meat in a wok and use it topped with a lid in the oven afterwards, but you can also use a casserole dish with a tight fitting lid. For a mildly spiced curry, use Patak's...
Author: tigerduck
Make and share this Crock Pot Country Captain Chicken recipe from Food.com.
Author: Emjay99
I watched my mother,Aunt and sisters making this curry when I was 10 years old and then when I was in college I worked part time in a restaurant and Bar in Hyderabad,India and used to watch the Ustaad(Chef)...
Author: kparyani1
The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot....
Author: Halcyon Eve
Couscous is small grains made of semolina, wheat flour, salt and water. Its origin is Northern African. Couscous grains are delicate requires only lightly steaming. I was introduced to couscous when I...
Author: yewoinfamilycooking
Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike.
Author: WannabeChefMV
Dahl is a staple in India, usually eaten with every meal. My family always eats Dahl when we make Indian food. This is a new recipe for Dahl made and demonstrated by Cinda Sanders on a cooking show titled...
Author: Enjolinfam
Make and share this Butternut Squash and Green Beans in Coconut Milk Curry recipe from Food.com.
Author: hannahactually
Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable...
Author: The UnModern Woman
This came from a Chinese friend who was teaching Chinese cooking classes at the time. If you like curry then more curry powder can be used. I prefer it milder as is.
Author: Jen T
This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!
Author: PinkCherryBlossom
Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they...
Author: Tropical Texan
A super easy, super tasty curry without the need for lots of spices. Prepared and cooked in 30 mins. This makes a good party dish. We serve this with pomegranate rice (pomegranate not in season when I...
Author: Brian Holley
This recipe comes from a local Indian restaurant here in my hometown. You can substitute chicken or fish for the tofu.
Author: Member 610488
Make and share this Pasta With Curry Seafood Sauce recipe from Food.com.
Author: Ashley U
This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3...
Author: ImPat
You can use any prepared Indian curry paste for these noodles, hot Madras curry paste is an excellent choice. Serve with pappadams on the side, and fresh lime wedges to squeeze over the noodles. I hope...
Author: daisygrl64
A light vegan curry that's quick to make, travels well, and reheats easily. Add lime juice if desired.
Author: hamzter247
This one is for lovers of curry, more specifically, those who crave south Indian cuisine. I ate this recently in India and thought I was in heaven. Don't be put off by the long list of ingredients. It...
Author: Daydream
I just love a good curry. The secret, in my opinion, is the best curry paste you can find so if you have a local Asian grocer that stocks a homemade paste buy it! This recipe is extremely flexible in terms...
Author: Sackville
Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just...
Author: BBCFan
5-Ingredient Fix Contest Entry. An easy twist on a traditional Indian curry. Quick and only five ingredients -- Simply Potatoes, chickpeas, spicy diced tomatoes, fragrant garam masala and fresh cilantro....
Author: jasminbaron
Make and share this Indian Spiced Chicken & Spinach recipe from Food.com.
Author: K. Van Vleck
I thought this up last night and it turned out pretty well. I'm not sure what the exact measurements are, so I guessed. This can be made into a vegan meal by substituting the chicken broth for veggie and...
Author: BurtonFanatic
A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe...
Author: HeatherFeather
This is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home,...
Author: French Tart
Make and share this East African Curry recipe from Food.com.
Author: PalatablePastime
Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete...
Author: astartrekfreak
My mom made this all the time. My dad and I loved it. It is so simple to make it was one of the first things I made on my own. The basic recipe has only four ingredients.You can customize to your own taste....
Author: Deglazing Dad
My husband loves these. They look like they have eggs in the batter, but they don't. Makes for a great light supper or brunch item.
Author: PalatablePastime
From Recipe+ and their mid week meal feature. They also suggested you could use balti or rogan josh curry paste instead of korma and use pumpkin in place of kumara/sweet potato. Serve with basmati rice...
Author: ImPat
This is an awesome curry for those who like their curries very hot indeed. It's from Pat Chapman's excellent "Curry Club" recipe book and is one of my favourites. Serve it with plain or pullao rice (and...
Author: Baz231
This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as...
Author: Anu_N
I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about...
Author: TigerJo
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding...
Author: Jazmina
A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at Food.com.
Author: Outta Here
This recipe from December 2010 Bon Appetit was just as good as it looked. DH and I really enjoyed it. Thanks to many of the ingredients going into the food processor, prep was not too laborious. Although...
Author: Dr. Jenny
I purchased this wonderful cookbook over the holidays--The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.
Author: PaulaG