Fire and spice: Over 150 great curries from India and Asia. This is
the definitive guide to mouthwatering, authentic curries from all
corners of the Indian subcontinent, from Thailand, Burma, Vietnam
and Malaysia, and the islands of Indonesia and the Philippines. It
includes an extensive introduction that focuses on the cultures of
India and South-east Asia, and demystifies curries with a guide to
using and preparing key ingredients, such as herbs, spices and
aromatics, curry powders and pastes. It features over 150
traditional recipes for meat, poultry, fish and vegetarian curries,
rices, noodles and breads, pickles, chutneys, raitas and sambals,
including world classics and unusual regional specialities.
Step-by-step recipe presentation takes you through each stage of
preparation, with sumptuous photographs for every featured dish,
and uncomplicated cooking methods to encourage novice cooks. India
and South-east Asia have long been known as the spice headquarters
of the world, and this book brings together an inspirational
collection of recipes and shows how easy it is to make delicious
and authentic curries at home. There is useful information on using
key ingredients such as root ginger, tamarind, coconut milk and
lemon grass, as well as how to make curry pastes and cook perfect
rice and noodles. Signature dishes from India include Tandoori
Chicken, Lamb Korma and Tarka Dhal, while Asian classics include
Mussaman Curry, Beef Rendang and the Filipino meat soup known as
Puchero. Making sensational hot and spicy curries has never been so
easy.
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