Six Hundred and Sixty CurriesCurry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP awardÐwinning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavorsÑthe interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizersÑSpinach Fritters, Lentil Dumplings in a Buttermilk Coconut SauceÑand main coursesÑChicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishesÑPan-Fried Cheese with Cauliflower and Cilantro; bean dishesÑLentil Stew with Cumin and Cayenne. And hundreds of vegetable dishesÑSweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.Ñany dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. |
Contents
the curry quest | 1 |
spice blends and pastes | 11 |
appetizer curries | 43 |
poultry game egg curries | 119 |
beef lamb pork curries | 169 |
fish seafood curries | 235 |
paneer curries | 285 |
legume curries | 311 |
contemporary curnes | 647 |
biryani curries | 687 |
curry cohorts | 705 |
Metric Conversion Charts | 757 |
glossary of ingredients | 758 |
the element of a curry | 772 |
773 | |
775 | |
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Common terms and phrases
1½ teaspoons coarse asafetida blend blender boil cayenne cayenne ground red chicken chiles chopped fresh cilantro coconut milk cook coriander cover the pan cover the skillet cubes cup finely chopped curry leaves deglaze fenugreek finely chopped fresh flavors fresh cilantro leaves fresh curry leaves fresh green Thai garam masala garlic ghee ground red pepper Heat the oil heat to medium heat to medium-low kosher or sea leaves and tender legumes lentils meat medium heat medium-high heat medium-size bowl medium-size saucepan mustard seeds oil I teaspoon paneer pigeon peas potatoes pound red onion reduce the heat rice salt ½ teaspoon sauce sea salt serrano chiles serve simmer skillet skillet over medium-high spices spinach split peas Sprinkle stems removed stir-fry stirring occasionally tablespoons canola oil tablespoons finely chopped tamarind teaspoon black teaspoon cayenne ground teaspoon cumin seeds teaspoon ground turmeric teaspoons coarse kosher tender stems tomato uncovered yellow mustard seeds yogurt