Balti is my favourite curry. It has a rich tomato taste with great zesty flavour coming from the coriander, lemon and sweet spices. The spice mix is delicious and it goes well with any fish, meat, poultry or vegetable selection. Use this paste to fry the meat/poultry etc in to seal the meat before adding the curry sauce for a deeper flavour

Best served with basmati rice, naan bread and lime wedges!

This a light, tasty low cal fish curry made from scratch and is quick and easy to prepare

Making a good Prawn curry is something I learnt from my Mom. Sharing her easy recipe here. #favourite

Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results.-Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry.-Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar

This is one of my favorite curries. A person can consume about 250 g of spinach with it, and the paneer that goes inside is yummy as well. A curry substituted with chicken is called "saag chicken," and the version with potatoes is called "saag aloo."Back in India, sometimes we substitute paneer with chicken or potatoes when making this spinach curry. If using chicken or potatoes, please add them to the curry after making sure they are cooked through. Recipe by Plabar

The Indian Potato Curry has lots of levels of flavours from simple ingredients.How would you know it?Well for that you need to prepare it!Made from simple ingredients that can be found in any country, this is the most humble dish that is cooked in almost all Indian Household.Follow me for more such amazing Recipes!

Japan has so much fine seafood. I thought prawns as the best way to bring seafood flavour to curry. Adding scallops is also nice. If you use a little coconut milk, it turns this dish into a south Indian style curry.Add only 1 teaspoon of salt in Step 12, once boil prawns, taste it first, then add more salt to taste.If you prefer a mild taste, please do not add cayenne pepper.I wrote about how to adjust the spiciness in my diary: June 2010. For 2 generous servings. Recipe by Plabar

Yummy and creamy lipsmacking kofta curry in just 30 minutes to pamper your special guests without notice

Goa's mainstay is seafood. The Goan prawn curry is one of the most common Indian dishes around the world. The lightly spiced coconut gravy's velvety and creamy texture could easily appeal to non-Indian palates.

My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.

This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)- Prep the chickpeas to the state where they can be cooked. Using canned peas in water is convenient too. Soy beans would be tasty too.- In regards to how to adjust the spiciness and how to find out the spiciness you prefer, please refer to my diary from June 2010. Then, add the spices accordingly with the Steps described. For 2 large servings. Recipe by Plabar