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50 Great Curries of India Paperback – December 30, 2005
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'This book will delight, educate and inspire anyone who longs to make authentic Indian curries at home' Nigel Slater, The Observer 'Arguably India's foremost gourmet and food expert...a culinary milestone.' Pat Chapman, founder of The Curry Club 'The best and most important book yet written about Indian food.' Mail on Sunday YOU Magazine --This text refers to an alternate Paperback edition.
From the Back Cover
This is the ultimate celebration of the authentic Indian curry, encompassing both the classic and the unusual dishes from every region of India. The introduction not only weaves history, geography, and the philosophy of Indian cuisine together, but also includes an illustrated guide to ingredients and curry-making techniques, including how to combine taste, aroma, and heat. Fifty recipes for authentic Indian curries follow, from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry, each accompanied by a detailed head note on the recipe's origin, regional background, and a full-color picture to show color and texture. An additional 50 recipes, from rice, lentils, and potatoes to breads, chutneys, and desserts, round out this thorough book. And with the inclusion of a 30-minute DVD showing you step-by-step cooking techniques of three dishes, this is an invaluable addition to your kitchen library. --This text refers to an alternate Paperback edition.
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Top customer reviews
The red Parsee chicken curry (p. 24) instructs you to soak 10 chiles in a little water, and then the rest of the recipe neglects what to do with them afterward (they ought to be drained and blended with the spices in step 2). Speaking of Step 2, when I put all the spices in the food processor as directed, no matter how many times I scraped down the sides of the bowl and how long I ran the processor, I ended up with whole or half-sized chunks of coriander seeds in the final curry. I suggest grinding all the spices in a coffee grinder without any added water, and then blending them in a food processor with the chopped onions to get maximum flavor out of the spices without having chunks of spices floating around the curry.
The meat curry with cumin-flavored potatoes (p. 80) has an incomplete list of ingredients; step 5 asks you to put cinnamon and cloves in the pot, but the ingredient list doesn't mention any. I guessed based on other recipes and used 1" of cinnamon and 3 cloves. The recipe also suggests cooking the lamb for a total of 45 minutes while also calling for stewing lamb, which is tough and needs at least an hour and a half of braising time, probably two hours. At 45 minutes, my teeth bounced off the lamb rather than sinking into tender, falling-off-the-bone meat. Additionally, using 3 1/2 cups of water as directed gave me a thin soup with lamb and potatoes floating in it rather than the medium-thick sauce pictured in the book. I've been reducing the curry at a brisk simmer for 10 minutes now; I hope I'll get to eat this curry tonight.
If you view recipes more as suggestions to spark your culinary imagination, by all means, get this book. If you want to be able to rely on a recipe to steer you right, get one of Madhur Jaffrey's books, which I've cooked from with great success.