Recipezaar: Curries recipesThe newest Recipezaar recipesin:CurriesCourgette Curry- May 31, 2008 When my DD was a teenager she went through a vegie stage and this was one of her favourites a very nice light curry. If you use tinned tomatoes you might not want to use the water. -- posted by Tea Jennyhttp://www.recipezaar.com/306613 Rainbow Veggie Curry 2- May 30, 2008 colourful! lovely for a winter day ...made it up as I went along -- posted by AnnaHummingBirdhttp://www.recipezaar.com/306213 Aromatic Chickpea Tagine (Tagine Bil Hummus)- May 29, 2008 From North African Cooking by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either. -- posted by Engrossedhttp://www.recipezaar.com/305985 Butter Chicken- May 29, 2008 A recipe that my wife nudges me on more than a few occasions to make. I can't blame her. This recipe was given from a very generous ex-next door neighbor, passed down from a few generations, with some of my tweaks to make it my own. The key to this dish, as most curries, is to stir often while cooking slowly. I guarantee the time involved is well worth it. For anyone who loves authentic Butter Chicken, I am sure you will agree this one is a winner. -- posted by Amby'sChefhttp://www.recipezaar.com/305928 Red Thai Curry Chicken Stir-Fry- May 29, 2008 Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome. -- posted by Tracy Leehttp://www.recipezaar.com/305865 Mixed Vegetable Tagine- May 29, 2008 From North African Cooking by Hilaire Walden. -- posted by Engrossedhttp://www.recipezaar.com/305858 Indian Beef and Mushroom Curry- May 29, 2008 This is great if you make it the day before to let the flavors develop. Make until step 3 then refrigerate. Repeat it gently until hot before finishing dish. Creamed coconut is not the same as coconut cream. Creamed coconut is a very concentrated coconut extract without the water. It is basically coconut cream concentrate, and can be made into coconut cream by mixing it with water, or into coconut milk by mixing it with a larger amount of water -- posted by Samantha in Uthttp://www.recipezaar.com/305722 Chickpea Dahl- May 29, 2008 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 "Indian Cuisine." -- posted by Enjolinfamhttp://www.recipezaar.com/305710 "harak Mas Curry" Sri Lankan Beef Curry- May 28, 2008 Taken from Charmaine Solomon -- posted by Lou vanhttp://www.recipezaar.com/305431 Beef Smoore (Sri Lankan) "mas Ismoru"- May 28, 2008 From Charmaine Solomon. This is a large piece of beef cooked in a spicy coconut gravy. Its cut in slices like roast beef and served with the gravy and rice. -- posted by Lou vanhttp://www.recipezaar.com/305422 |