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Types of Curry

Balti
Balti

A balti or bāltī gosht (Urdu: بالٹی گوشت ‬ ‎, Hindi: बाल्टी गोश्त) is a type of Lamb meat or goat meat curry served in a thin, pressed-steel wok called a "balti bowl".

Bhuna
Bhuna

What is Bhuna? "Bhuna" is commonly used to refer to a curry dish which has been prepared using fried spices. Technically, bhuna is an Indian cooking technique in which spices are fried in very hot oil, often until they have formed a paste.

source: wisegeek.com
Biryani MILD TO MEDIUM
Biryani MILD TO MEDIUM

In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas (golden raisins) and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild. dhansak: A famous Parsee dish.

image: curryzone.ca
Dhansak
Dhansak

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community.[1] It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables.

Dhansak SWEET AND SOUR
Dhansak SWEET AND SOUR

Sweet and Sour Chicken Curry. 4.6. Recipe by Brian …

Dopiaza MEDIUM
Dopiaza MEDIUM

The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking.

image: currykit.com
Jalfrezi
Jalfrezi

Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many other alternative spellings) is a type of Indian Chinese cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.

Jalfrezi FAIRLY HOT
Jalfrezi FAIRLY HOT

Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a type of Bangladeshi cuisine or Indian cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.

Korai MEDIUM
Korai MEDIUM

Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant. It can be medium or hot and will usually contain green peppers, tomatoes and onions.

image: currykit.com
Korma
Korma

Korma (from Turkish kavurma) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.

Korma VERY MILD
Korma VERY MILD

Korma–a very old style of curry which can be traced back to the Mughal invasions of India and Pakistan in the early 16th century–is meant to be mild (in most cases…there are exceptions) and is flavored with a combination of nuts and coconut milk. In some instances they may also have yogurt (the older recipes especially) and be cooked dum-style for a long time over a low heat.

Massaman Curry
Massaman Curry

Massaman is usually eaten with rice, in a meal together with other dishes. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients. Media coverage. In 2011 CNNGo ranked Massaman curry as number one in an article titled World's 50 most delicious foods.

Red Curry
Red Curry

Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.

Saag
Saag

Punjab Saag paneer or palak paneer is a dish that contains paneer cheese and mustard leaves. Saag gosht is a version of the dish prepared with gosht (meat), often lamb. ... Saag aloo, saag aalu or "palak aloo" is fried aloo (potatoes) dipped in spinach curry. ...

image: youtube.com
Sweet Green Curry
Sweet Green Curry

Green curry (Thai: แกงเขียวหวาน, rtgs: kaeng khiao wan, pronounced, literally sweet green curry) is a Central Thai variety of curry.

Tikka Masala
Tikka Masala

Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.

image: skybros.pl
Vindaloo
Vindaloo

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The cuisine also includes a variation of the dish.

Yellow Curry
Yellow Curry

Read the Curry: red, green, yellow. What's the difference? discussion from the Chowhound General Discussion, Asian food community. Join the discussion today.

source: chowhound.com