Curry

Sri Lankan curry is a strong mix spiced with cardamom, cinnamon, cloves, cumin and fenugreek amongst others, boosted here with tamarind paste to make a fragrant curry.

In Indian cooking terms, masala simply means ground or blended spices (incidentally, the word has become slang for "mix" or "mixture"), so a masala can be whole spices, or a paste or a powder.

This gorgeous recipe is best made just before serving.

Grilled Indian-style chicken with spicy lentils from Australian Women's Weekly.

A rich braised beef curry that will melt in your mouth; served with dhal.

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.

A fragrant red curry with slow-cooked pork that will melt in your mouth.

This recipe will satisfy your curry cravings, minus the fat so you don't have to feel guilty about indulging!

Yellow dhal with spinach is a fragrant and delicious north Indian comfort curry.

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

A rich and fragrant spinach korma curry with tender lamb shanks.

Creamy, spicy and nutty, this Thai-style sauce is a fabulous way to dress up firm, white fish.

A slow-cooked, meltingly-tender, divinely rich Thai beef curry topped with crunchy peanuts.

Beef coconut curry

Serve with steamed jasmine rice Note

Aromatic and delicious red Thai curry from Australian Women's Weekly.

Sweet and fragrant Thai red chicken curry from Australian Women's Weekly.

Jungle curry got its name from its place of origin, the central-north region of Thailand, where cooks didn't have access to the coconut trees of the southern coast.

Recipe is not suitable to freeze. Lentils that float to the surface when covered with water are usually old; it’s best to discard them. Note

Like many curries from northern Thailand, this jungle curry contains no coconut milk, as there are no coconuts in the highlands.

Sick of bacon and eggs? Try this delicious and light breakfast curry instead.

We used blue-eye (trevalla) fillets in this recipe, but you can use any white fish fillets you like. You can substitute a curry paste of your choice for the vindaloo.

Paneer, most often used in curried dishes, originates from northern India; it is a fresh unripened cow's-milk cheese that is similar to pressed ricotta. Don't try to substitute any other cheese, the results just won't be the same.

Aloo means potato and gobi, cauliflower, to an Indian cook, but this easy-to-make dry curry means delicious in anyone's vocabulary.

Serve with steamed basmati rice. Note

Delicious tender lamb shanks in a rich and mild Massaman curry.

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

Also known as nigella, kalonji are angular purple- black seeds which are a creamy colour inside and possess a sharp, nutty taste. They are the seeds sprinkled over the top of freshly made pide, Turkish bread, that give it a special sharp, peppery flavour. Kalonji are found in spice shops and Middle-Eastern and Asian food […]

This recipe is from the well-known Four Seas Restaurant in Elizabeth Street, Redfern. Billy kee chicken is one of the most popular items on the menu. Note

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

Use canned or packaged consommé for a good flavour, but if you prefer, use chicken stock instead. Note

The rich flavour of fresh prawns stand up well to the robustness of a red curry. Serve with a steaming bowl of rice and an icy-cold beer and pretend you're on the beaches of Thailand.

Rich and aromatic, this lamb and cashew curry is a refreshing change from the classic curry dishes.

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

Plump, juicy prawns are always delicious spiced with fresh green curry paste.

This Indian curry is a rich and delicious blend of local spices from the region of Goa.

You can substitute equivalent weights of peas, capsicum, mushrooms or zucchini if you prefer them to the vegetables suggested. Note

Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.

There is something deeply satisfying about making you own curry from scratch. The spice blend we've used for this hot and spicy chicken curry results in a depth of flavour and piquancy that you just don't get from a jar.

A light and refreshing vegetable curry with yoghurt from Australian Women's Weekly.

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.

Keep uncooked fish balls, covered, in single layer on tray, in the refrigerator until required. The fish balls will firm up and the flavours of the mixture will blend together. You can also freeze uncooked fish balls in snap-lock plastic bags. Pickled green peppercorns are less pungent than black peppercorns and are frequently used in […]

Potatoes, cauliflower and peas are classics when it comes to curry and this Vegetarian version is a staple in many homes

A quick, easy and spicy coconut and chicken curry that makes the perfect mid-week dinner, especially when you need something with a bit of kick.

Green curry paste is one of the hottest of the traditional Thai pastes, coconut cream soothes the fire a little in this green chicken curry.

Taking the name from Baltistan, a mountainous region in northern Pakistan, balti curries often include paneer.

You can thinly slice rump or scotch fillet steaks instead of using beef strips. Ground bean sauce is available from the Asian section of supermarkets or Asian grocery stores. Note

Recipe not suitable to freeze. Note

Sweet and creamy Thai chicken, pumpkin and coconut curry from Australian Women's Weekly.

Quick, easy and fun chicken curry pot pies to impress the kids.

Not suitable to freeze. Not suitable to microwave. Note

Spicy and rich duck vindaloo from Australian Women's Weekly.

Cauliflower, chickpea and potato curry

Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like. Note

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

This is a traditional Thai curry popular in Muslim communities located in the south of Thailand.

A sweet, sour and spicy Thai noodle soup from Australian Women's Weekly.

Rich and flavoursome duck red curry from Australian Women's Weekly.

Slow cooking the pork in this way will result in a meat so tender that you could cut it with a spoon. Serve with a steaming bowl of rice to ensure you soak up every last drop of that delicious sauce.

Create this authentic Thai sour chicken curry quickly and deliciously in a pressure cooker.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

Speedy and spicy, this tasty dish is great served with steamed basmati rice.

Buy fresh local produce at farmers' markets. Not only are the fruit and vegetables fresher, they will last longer. Markets can also be cheaper than the supermarket.

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3. Note

These delicious Indian lamb stuffed savoury pastry parcels are brilliant enjoyed as a starter to a dinner party, a light lunch or an afternoon snack.

A gorgeous Indian curry consisting of brown lentils.

A fast, easy and fragrant green curry chicken with snow peas.

This creamy laksa is great to have when you want a warm meal that still has fragrant, fresh flavours.