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Green Curry With Lake Trout and Green Beans

Serious Eats Nick Kindelsperger 3 comments

The same dynamic flavor I crave from Thai green curry but with the added bonus of fresh seasonal produce from nearby. More

Mangalorean Mutton Gravy

Serious Eats Denise D'silva Sankhe 3 comments

This spicy, aromatic mutton curry is packed with flavor. The toasted spices add a wonderful depth and the coconut cuts the harshness of the red chillies to give a delicately balanced gravy that's wonderful to scoop up with bread or rice. More

Suvir Saran's Black-Eyed Pea Curry

Serious Eats Caroline Russock 9 comments

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

Goan Fish Curry

Serious Eats Denise D'silva Sankhe 10 comments

Goan fish curry blends together spices and coconut to bring out the mild sweetness of the tender fresh fish that is so abundant in Goa and around the coast of India. More

Dinner Tonight: Corn, Tomato, and Potato Curry

Serious Eats Blake Royer 3 comments

I've always associated curries with smooth sauces, rich and pungent, a luxurious, complex blending of flavors surrounding long-simmered vegetables or meat. I think that's a pretty common conception. Which was why this recipe from famed Indian cookbook author (and actress) Madhur Jaffrey's Indian Cooking caught me off guard. Using produce from the height of summer, this curry turns corn and tomato into a dish entirely unfamiliar. More

Dinner Tonight: Potato and Pea Curry with Yogurt, Cumin, and Ginger

Serious Eats Nick Kindelsperger 1 comment

I nearly lost it when I saw fresh peas at the farmers' market. I handed over my money as quickly as possible for the neon green specimens. Though properly enthused, I didn't exactly have a recipe. There are loads of options for peas and pasta, but few of them actually give the peas top billing. I didn't want them to be a minor component of some bigger dish; I wanted to showcase the fresh peas in the most dramatic way possible. More

Dinner Tonight: Goan Shrimp Curry

Serious Eats Blake Royer 2 comments

Though I've definitely seen curries made with coconut milk, this is the first time I've seen one calling for dried coconut flakes. Toasted in the pan along with cumin and coriander until golden brown, it blends up into paste with garlic, ginger, and tamarind to become the sauce. It's surprisingly light and delicate for a curry, and lends itself particularly well to shrimp. More

Scooped: Massaman and Coconut Curry Sorbet

Serious Eats Ethan Frisch 2 comments

Massaman curry has always been my favorite of the Thai curries. I particularly appreciate its complex sweetness, and have long wanted to work it into a dessert. The Southern Thai curry, thought to be influenced by Indonesian cuisine, is characterized by warm spices like star anise, mace or nutmeg, and cinnamon. In this sorbet, the rich coconut is spiked with tangy, spicy curry and sharp lime. It's a perfect March dessert: the deep flavors of winter get pierced by spring's brightness. More

Dinner Tonight: Chicken Korma

Serious Eats Nick Kindelsperger 12 comments

It's a mild curry but still redolent with spices, rounded on the tongue, and completely satisfying. Though there's enough sauce to coat each piece of chicken, it was so good I'll probably make extra next time. More

Kare Laksa and Simmered Tofu and Vegetables

Serious Eats Chichi Wang 2 comments

Learn more about cooking with sambals here.... More

Dinner Tonight: Chana Masala

Serious Eats Blake Royer 11 comments

[Photograph: Blake Royer] Chana masala, more than anything else, speaks to the wondrous things Indian cuisine can do with vegetables. I don't think any other cuisine can make dishes as hearty, rich, filling, and, well, meaty with nary an animal... More

Dinner Tonight: Shrimp Tikka Masala

Serious Eats Blake Royer 21 comments

[Photograph: Blake Royer] I certainly don't remember umami on my elementary school charts next to sweet, salty, bitter, and sour. It seems like it's only been within the past decade that this fifth flavor has been widely discussed. Maybe that's... More

Dinner Tonight: Sweet and Spicy Chicken Curry

Serious Eats Nick Kindelsperger 2 comments

"The final color will depend on what kind of chiles you use." [Photograph: Nick Kindelsperger] I love big holiday meals as much as the next guy—pass the mashed potatoes and macoroni and cheese please!—but that's just not the way I... More

Dinner Tonight: Punjabi Rajma (Kidney Bean and Tomato Curry)

Serious Eats Nick Kindelsperger 2 comments

[Photographs: Nick Kindelsperger] When I think of kidney beans, my mind usually wanders down the Mississippi River to New Orleans. That's when I start dreaming of perfect red beans and rice. It's one of my favorite meals—I'd make it much... More

Seriously Asian: Thai Curries, Part Three

Serious Eats Chichi Wang 6 comments

[Photographs: Chichi Wang] Previously Thai Curries, Part Two: Red and Green » All Seriously Asian recipes » This week concludes our three-part installment of Thai curry pastes. Red, green, and yellow curries are common offerings in restaurants, yet these colors... More

Curried Vegetable Tempura

Serious Eats Chichi Wang Post a comment

Tempura with a dashi-based dipping sauce is a peerless combination, but having freshly made dashi on hand is not always realistic. Adding a dollop of curry paste to a tempura batter, on the other hand, is easily accomplished. Just as... More

Shrimp in Mussaman Curry Sauce

Serious Eats Chichi Wang Post a comment

Pork in Penang Curry Sauce

Serious Eats Chichi Wang Post a comment

Adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey.... More

Mussaman Curry Paste

Serious Eats Chichi Wang Post a comment

Musalman--the Indian word for Muslim--gives this curry paste its name and distinctive taste. Instead of using ground spices, the recipe begins with toasting whole spices in a cast-iron pan. Whole peppercorns, cumin seeds, coriander seeds, and a stick of cinnamon... More

Penang Curry Paste

Serious Eats Chichi Wang Post a comment

Roasted peanuts impart a subtly sweet flavor to Penang curry paste. Sauces made with the paste have a noticeably peanut-y depth. In lieu of roasted peanuts, I often use freshly made peanut butter of the sort that oozes from those... More

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