Curry

354 Pages·2006·15.089 MB·English

Vivek Singh David Thompson Mahmood Akbar Corinne Trang Sri Owen Das Sreedharan Vivek Singh David Thompson Mahmood Akbar Corinne Trang Sri Owen Das
curry
Fragrant dishes from India,
Thailand, Malaysia and Indonesia

curry

curry
Fragrant dishes from India,
Thailand, Malaysia and Indonesia
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First published in Great Britain in 2006 by Dorling Kindersley Limited
80 Strand, London WC2R 0RL
Penguin Group (UK)
Copyright © 2006 Dorling Kindersley
Text copyright © 2006 Dorling Kindersley except:
Foreword and North India chapter, text copyright © 2006 Vivek Singh;
Myanmar and Maritime SE Asia chapter, text copyright 2006 © Sri Owen
2 4 6 8 10 9 7 5 3 1
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,
or transmitted in any form or by any means, electronic, mechanical, photocopying,
recording, or otherwise without the prior written permission of the copyright owners.
A CIP catalogue record for this book is available from the British Library
ISBN 13: 978 1 4053 1572 2
ISBN 10: 1 4053 1572 5
Colour reproduction by GRB, Italy
Printed and bound in Singapore by Star Standard
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FOREWORD 8 • CONTRIBUTORS 10
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NORTH INDIA VIVEK SINGH 14
T
Ingredients • Ghee • Garam masala
E
RAJASTHAN 30
N Fiery lamb curry • Lamb and sweetcorn curry • Rabbit leg
cooked in pickling spices • Chickpea flour dumplings in yogurt
T
sauce • Five lentils mix • Garlic chutney • Chickpea bread
S
DELHI & PUNJAB 42
Old Delhi-style chicken curry • Stir-fry of paneer cheese with
peppers • Lamb cooked with winter vegetables and spinach •
Catfish in yogurt sauce • Black lentils • Naan bread
LUCKNOW & AWADH 52
Slow-braised lamb shank in saffron sauce • Lamb shoulder
with green chillies, mint and yogurt • Bhopal-style goat curry
• Seasonal vegetables in spinach and garlic sauce • Quails in
spicy curry • Chicken and morel curry • Green peas pilau •
Layered paratha
BENGAL 64
King prawns in coconut curry sauce • Steamed lobster with
coconut, ginger and chilli • Perch in Bengali mustard and
onion sauce • Lamb cooked in rich onion sauce • Masala pork
chops • Home-style chicken curry • Ghee rice • Deep-fried
puffed breads
SOUTH INDIA DAS SREEDHARAN 76
Ingredients • Tamarind fish curry • Coconut fish curry •
Kingfish curry • Shallow-fried masala sardines • Sri Lankan
fish stew • Boatman’s prawn masala • King prawn and
pumpkin curry • Crab in coconut milk • Squid curry • Kerala
lamb • Hyderabadi mutton • Lamb and plantain curry • Pork
vindaloo • South Indian chicken korma • Sri Lankan chicken
curry • Chicken pepper fry • Mixed vegetable curry •
Spinach and yogurt curry • Black-eye beans with spinach and
tomato • Okra and aubergine spicy masala • Potato and
green bean stew • Vegetables with lentils • Mixed vegetable
rice • Tamarind rice • Savoury rice breads
PAKISTAN MAHMOOD AKBAR 120
Ingredients • Spinach and lamb curry • Lamb and tomato curry •
Minced lamb and kidney curry • Sliced beef curry • Special chicken curry
• Quails in yogurt curry • Prawn curry • Vegetable biryani • Chickpea
pilau • Black-eye bean curry • Mixed vegetable curry • Potato curry •
Leavened roti • Fried roti • Plum chutney • Pickled garlic • Apple
chutney • Mango pickle • Coriander chutney • Mint raita • Onion raita •
Cucumber raita • Cumin raita
MYANMAR & MARITIME
SE ASIA SRI OWEN 154
Ingredients • Compressed rice • Spiced tamarind relish • Dried shrimp
relish • Peanut sauce
MYANMAR 172
Burmese chicken noodle soup • Pork curry with mango • Chicken curry with
lime and tomatoes
MALAYSIA 177
Beef rendang • Red curry of beef • Laksa with prawns and tofu
SINGAPORE 182
Chilli crab • Fish head curry • Sour fish curry
INDONESIA 187
Rich curry of duck • Duck breasts in Balinese spices • West Sumatran
mutton curry • Hot and sour prawn curry • Javanese lamb curry
PHILIPPINES 195
Chicken adobo • Squid adobo • Braised oxtail with peanut sauce
THAILAND DAVID THOMPSON 200
Ingredients • Coconut milk and cream • Cooking Thai curries • Green
curry paste • Steamed jasmine rice • Coconut and turmeric curry of red
snapper • Sour orange curry of brill and Asian greens • Southern curry of
chopped beef • Crab stir-fried with curry powder • Northeastern curry of
pork ribs and mustard greens • Fermented fish sauce • Jungle curry of
chicken with vegetables and peppercorns • Red curry of oyster
mushrooms and bean curd • Red curry of beef with peanuts • Pineapple
curry of mussels • Grilled halibut curry • Steamed scallop curry • Green
curry of heart of coconut • Green curry of prawns with aubergines and
basil • Aromatic curry of pumpkin • Cucumber relish • Aromatic curry of
chicken and potatoes • Chiang Mai pork curry • Muslim curry of duck
with potatoes and onions
MAINLAND SE ASIA CORINNE TRANG 250
Ingredients • Preparing dried chillies • Ground roasted chillies
CAMBODIA 264
Cambodian herbal paste • Cambodian red curry paste • Curried
fermented fish and pork dip • Steamed snails in curry custard • Catfish
curry with rice noodles • Chicken curry with young jackfruit • Cardamom
and ginger beef curry with peanuts
LAOS 274
Laotian all-purpose curry paste • Stir-fried yellow curried crabs • Green
prawn curry with fresh dill • Noodles with pork in red curry broth •
Bamboo shoot salad
VIETNAM 282
Vietnamese all-purpose curry powder • Pickled vegetables • Salted
lemonade • Chicken curry with sweet potatoes and carrots • Vegetable
and tofu curry • Stir-fried water spinach • Saigon baguette
OUTPOSTS 292
AFRICA ROOPA GULATI 296
Butter bean curry • Kenyan fish curry • Crab and mango curry • Plantain
curry • Curried beans in a loaf • Spiced mince baked with savoury custard
CARIBBEAN JUDY BASTYRA 308
Ingredients • Ground split pea flatbread • Curried prawns in split pea
flatbread • Jamaican goat curry • Bara and curried chickpeas • ‘River
lime’ curried duck • Leila’s Guyanese chicken curry
BRITAIN ROOPA GULATI 320
Roasting and grinding spices • Tamarind water • Lamb with lentils and
tamarind • Fiery lamb curry • Lamb curry with aromatic spices • Creamy
chicken curry with nuts • Chicken tikka masala • Prawn balti
JAPAN YASUKO FUKUOKA 334
Ingredients • Radishes pickled with mustard • Soup stock • Curry noodle
with chicken • Curry rice • Curry rice with pork steaks
GLOSSARY 342
SUPPLIERS 344
INDEX 346
ACKNOWLEDGMENTS 352
F
After writing the recipes for the North Indian chapter, I visited India and decided to ask
o
people in different parts of the country to define ‘curry’ for me. Most people I asked
r
struggled! It is not that no one in India knows curry, rather it seems that they know it too
e
well to call it something as generic as that. It means different things to different people.
w
essentially, any fish, meat or vegetables, cooked in and with spices and liquid is a curry.
o
The spices and liquid form a sauce that becomes a part of the dish. It is the spices or
r spice combinations that make each curry different. The cooking method itself varies from
d simple to sublime – in some cases it could be as simple as simmering in a spiced broth,
while in others it may be a complex combination of frying, pot-roasting and braising.
what is amazing is that, with time, this cooking style has travelled the world and exists
in varied shapes and forms in so many different parts of the world. This is thanks to a
migrant population that carried its traditional way of food and life with it. In fact, the
journey of curry is an integral part of its success story. This book takes you on that journey.
Curry is a compilation of curry recipes like no other. what you will find in the pages to
follow are some of the best recipes from different parts of the world, contributed by
some of the best experts from those regions.
Curry in North India (Chapter one) as it exists today is a combination of techniques,
equipments and ingredients that travelled from Persia and the Middle east through
Afghanistan and Pakistan to find their way to North India. North Indian curries today are
a unique combination of Middle eastern techniques brought by Mughal rulers (Muslim
invaders who ruled most of India from the 1500s to the 1700s), with local produce.
Similarities can be seen in North Indian and Pakistani (Chapter three) dishes – partly
because of the proximity of these regions and partly due to similar climates and produce.
The cooking of South India (Chapter two) used to be the cooking of the native dravidian
race. The dravidians were the original inhabitants of the Indian sub-continent and were
pushed southwards and eastwards with the Aryans and Mughals who migrated from the
west. This dravidian influence may explain some of the similarities between South Indian
cooking and the cuisine of Maritime Southeast Asia (Chapter four).