Another Everyday Quick Curry: Safaid Keema Mattar

Keema is ground meat–most often it refers to lamb, but it can also mean chicken or beef. I like to make this particular North Indian recipe with lamb, although I am certain it would taste good with ground beef or chicken. Unlike keema sookh, which is ground meat cooked in spices with vegetables without a […]

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 […]

Panch Phoron Makes Green Beans Sparkle

Indian food doesn’t have to be complicated or difficult, nor does it require a lot of ingredients. Sure, there are lots of curry recipes out there with mile-long ingredient lists; I should know, because I have presented plenty of them. But, the truth is this: once you learn the methods, techniques and the ways in […]

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 […]

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