More like a simple biryani, curried mince is layered with rice and fried onions for a delicious family dish.
Adam Liaw takes the fear out of frying with these Indian-inspired fritters and spiced yoghurt.
A good whack of fresh garlic and ginger dial up the flavour on this rib-sticking (and budget-friendly) vegan meal.
Combine fresh ingredients with a few savvy shortcuts to create this satisfying lamb-topped flatbread with flavour to burn.
Raitas are often thought of as cooling but are more for balance in a meal – strongly spiced dishes should have a mildly spiced raita.
“Dopiaza” means “double onions”, referring to onion being added twice. Lamb, chicken and okra often feature in this dish but I’ve made it with eggplant.
Turmeric and chicken are a classic combination on the Indian subcontinent, but here they work their way into a chicken bake that’s a mix of Mediterranean and Middle Eastern.
With its warm spicy flavours and sunset hues, this is a soulful curry that comes together quickly.
Make extra sauce, freeze it, and you can have this family favourite on the table in no time flat.
This is the kind of “yes, I have those ingredients” curry that has an engrossing, soothing power.