30 Minute CurriesThink a delicious curry takes forever to cook at home? Think again. In this mouth-watering collection of recipes, Michelin-starred chef Atul Kochhar shows you how to create simple, delicious curries in just 30 minutes, using ingredients found in your nearest supermarket and spices you probably already have in your cupboards. Transform boring weeknight dinners with recipes including: Goan spinach and lentils Mango pickle-flavoured aubergine Cabbage, Kerala style Kale and spinach with eggs Caldin mushroom curry Spiced potatoes and coconut Goan fish curry Prawns and coconut curry Fenugreek chicken curry Pepper chicken Lamb with cardamom and yoghurt And many more. Whether you love a classic korma or an Indian feast, there is something for you in this book. So get cooking, and have a curry on your table in minutes. |
Contents
| 6 | |
| 10 | |
Eggs and Cheese | 92 |
Seafood | 106 |
Poultry | 146 |
Meat | 182 |
Basics glossary equipment and measures | 216 |
Index | 232 |
| 239 | |
| 240 | |
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Common terms and phrases
½ teaspoon Add the onion Adjust the seasoning asafoetida bay leaf black cardamom black pepper bowl chop enough coriander chopped coriander cinnamon stick cloves coconut oil continue stirring cook the spices coriander sprigs cover the pan curry leaves dried red chilli fillets finely chop fresh coriander leaves frying pan garlic garlic cloves garnish ghee gravy Heat the vegetable ingredients and equipment lamb large sauté lentils long thin green medium-high heat minutes mustard seeds pan and leave panch phoron Paste page 218 potatoes recipe red chilli powder Remove the stalk salt and stir sauté or frying sauté pan sea salt seasoning with salt seconds to cook seeds and stir SERVES shallots spice grinder spice paste spice powder stir for 30 stirring occasionally tablespoons Onion Paste tablespoons vegetable oil teaspoon cumin seeds teaspoon garam masala teaspoon ground turmeric teaspoon red chilli tender thin green chilli thinly slice tomatoes Watch closely yogurt