A Royal Curry: Shrimp Empress

Shrimp Empress is a delicately flavored coconut milk curry of my own invention which I devised as a light yet rich dinner special while I worked as a chef. It is effervescent in flavor, seasoned with mostly sweet spices, but it is rich with the unctuous texture of coconut milk paired with sweet, slippery mango […]

For Cilantro Lovers Only: Gosht Dahnia

This is a lamb curry that should only be made and eaten by lovers of cilantro, because the main flavoring is–I bet you can’t guess this–cilantro. Oh, to be sure, there is plenty of well-browned onions, garlic and ginger in there, as well as green chilies and dried spices like coriander, cumin, cardamom and a […]

When Your Chili Doesn’t Have To Be Red: Pork and White Bean Chili

Zak and I agree on almost everything. We both love music, we both like bright colors, we both adore movies–the good, the bad and the ugly, we are both science fiction and fantasy geeks, we love dressing up in Renaissance Faire gear, we both like absinthe and we both love cats. There are some notable […]

Meat and Potatoes Goan Style: Beef Vindaloo

I have posted a couple of different vindaloo recipes here in the past, like my chicken version with mango chunks, and one made with pork, coconut milk and mangoes. As much as I love this fiery curry, I haven’t posted a more classic version, flavored strongly with vinegar and made hearty with potatoes, mostly because […]

Easy Everyday After-Work Chicken Curry That Anyone Can Make

This is a super-simple version of chicken curry that anyone, and I mean anyone, can make. Not only can anyone make it, anyone can make it quickly. And you can make it even more quickly if you want to brown your onions and grind your curry paste ingredients ahead of time and freeze them in […]

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