Curries
Hot and Spicy to Mild and Gentle
For many years I have tried to make curries taste as if they have been made in some exotic restaurant, and they never did taste quite like that. Nice but something was always missing.
But now having been shown how to make the most delicious Malaysian curry – I now know where I was going wrong.
They really are very simple to make – it is just the case of using the right ingredients, and fresh ingredients where possible.
The curries in this section are very simple to make and once all the ingredients are in the pan, you simply keep an eye on it for an hour to ensure it does not boil dry.
I think my most favourite curry in this section is Indra’s Chicken Curry – try it and you will never look back.
Here are a few recipes from my book
- Indra's Chicken Curry
- If you want a real taste of a Malaysian dairy free curry this recipe is a must
- Fried Curried Fish
- Fed up with boring fish? Try something different with wheat free curry powder
- French Beans with Tarragon and Eggs
- Try this spicy vegetable with coconut milk - a must with curries