[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in... More
Perhaps the most unusual curry in S.H. Fernando Jr.'s guide to Sri Lankan cuisine, Rice & Curry, is made of an ingredient more often found in a bowl of mixed nuts than in a steamy pot of coconut milk and chiles. Cashew Nut Curry is a wonderfully rich vegetarian curry, with soft, fatty cashews floating in creamy coconut milk spiced with curry leaves, lemongrass, coriander, and just enough chile heat. More
Chicken Curry or Kukul Mas was the first recipe that S.H. Fernando Jr., author of Rice & Curry added to his Sri Lankan recipe repertoire. It's a wonderfully creamy curry that begins with assembling a Roasted Curry Powder that lends all of rich, deeply spiced flavors to the curry. More
This Black-Eyed Pea Curry from Suvir Saran's Masala Farm is the kind of recipe that'll make you realize that your definitely not eating enough black-eyed peas. This good-luck-in-the-New-Year legume is makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth. More
Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness. More
There's nothing wrong with a classic, but once in a while a few simple changes of ingredients can liven up a tried and true dish. A few tablespoons of curry powder and a package of puff pastry is all it takes to breathe new life into pot pie. More
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More
Gavthi, or village chicken curry, uses lean chicken that's bathed in a delicious mix of spices and chilli. The bony nature of the bird imparts a rich, gamy taste to the gravy. More
