Rick Steins India by Rick SteinWhenever I hear the word curry, Im filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.
Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours and Ricks travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish the perfect curry.
Xacuti Recipe - Goan Chicken Xacuti - Konkani Coconut Chicken Curry - Goan Recipes
Goan-style Chicken with Roasted Coconut
Forget the takeaway: these Indian recipes will be healthier, tastier and more flavoursome than anything you can pick up at your local curry house. From a useful curry base to a fresh coconut variation, we've covered all the bases - as well as showing you how to make delicious sides, from coconut naan to the perfect raita. Mains Daag recipe: the ultimate curry base. Chicken daag mein murgh recipe. Meera Sodha's Mum? Coastal green coconut fish curry recipe. Whole roast masala chicken recipe.
Goan chicken curry
N ever one to buck a cliche , I spent a year after school travelling around India, patting every temple elephant I could find and eating samosas by the bucketful. Initially, I admit, my youthful palate was a little disappointed by the mysterious lack of Kashmiri chicken with lychees, or garlic mushrooms, but it didn't take me long to buy wholeheartedly into the idea of a thali perfect for the indecisive diner , a fluffy idli rice cake for breakfast, or even a brain pakora OK, maybe I wimped out of that last one. The biggest revelation came in Goa. Not after a trance party on the beach, but courtesy of the many restaurants, little more than a grill and a tray of unfamiliar sea beasts, which would turn out the most glorious, coconut rich, hot and sour fish curries every single evening. I became quite addicted. As we travelled further south, I realised that Goa doesn't have a monopoly on great fish curries, but they do remain some of my favourites.