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Spice it up - Curry Dishes for Everyone

Spice it up - Curry Dishes for Everyone

Image Credit: Good Food

From the faint of heart to the curry masters, we have composed a list of 'Curries for Everyone', ranked from mild to hottest, so no matter where you sit on the spicy-spectrum, you can find a dish that best suits you!

Mild

Vietnamese chicken curry

Also known as Cari Ga, has a full body lemongrass flavour with notes of seafood from the fish sauce, and smoothed over with coconut milk. Its primary ingredients are chicken, lemongrass, stock, coconut milk and curry powder. The creamy, coconut finish to Vietnamese chicken curry mutes the spicier elements of the dish and herbs like bay leaves, parsley and coriander leave you with a subtle flavour. For the most authentic experience, serve with fresh baguette pieces, torn and placed on top of the curry.

With such fantastically simple flavours, this one is perfect for the family or to indulge with on your own. To make it at home, simply add chicken to our Vietnamese Chicken Curry Spice Paste. If you want to take the dish further, try combining our Coconut Cream Powder Mix - simply add water for a mouthwatering coconut cream that will elevate any Asian dish.

Korma

Originating from India, Korma is a complex and delightful dish. Yogurt or cream is combined with stock and spices like cumin and coriander to act as a broth to braise the meat - typically chicken. By braising the meat in this way, the meat used in the Korma takes on a range of flavours as the sauce boils. The star of the dish is the broth that turns into a thick sauce as it reduces. The dish is topped with almonds or cashews for another layer of flavour and combined with coconut milk.


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Image Credit: thewanderlustkitchen

With a little more preparation time, a Korma is certainly worth the effort. To cut down some of the cooking time and get it faster from the stove to your plate, try using our Indian Korma Curry Spice Paste which adds an authentic flavour to every dish. Serve with Naan or Roti for the best experience!

Medium

Rogan Josh

Like Korma, Rogan Josh is prepared by braising meat, often beef or lamb, in a sauce of garlic and ginger, shallots and yoghurt among a range of spices. What separates this dish from others is its multifaceted spice contents, including bay leaves, cardamom, cinnamon, star aniseed, cloves and alkanet root, which contains a reddish oil that give Rogan Josh its vibrant colouring. The heat comes from cayenne peppers and the combination of the large range of spices in the dish. Although it does pack a punch, the complexity of flavours in this one makes it worth the try!

Balti

Named after the pot it is served in, Balti is a very fragrant curry with strong flavours. Prepared with garlic, onions, turmeric and garam masala, it usually features chicken and any number of chillies. It is traditionally an all-day, one pot, slow cook dish, however in recent times it has become an almost stir-fried dish, taking 30 minutes to an hour to cook.

If you have the chance, the best place to try Balti is in a Balti house. Featured throughout western India and Pakistan, Balti houses are not dissimilar to coffee houses in that they serve a small, very specialised selection of the very best Balti in the region. Due to the dishes popularity overseas, Balti houses have begun popping up in the United Kingdom, Ireland, Scotland, Australia and New Zealand.

Biryani

A great side dish for any curry, Biryani is a mixed rice dish often served with meat and corn, and contains cinnamon, nutmeg, cardamom, ginger, coriander, onion, garlic, tomatoes, ghee (clarified butter), bay leaves, cloves and pepper. For a traditional biryani, serve with a boiled egg and some salad on the side.


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Image Credit: Food NDTV

If you're looking for a versatile accompaniment, try our Indian Biryani Rice. Fantastic to support your full heat curry or great to add a slight spice to a milder dish.

Hot

Phall

A British-Indian fusion curry, Phall is the world's most powerful curry to date. It often uses long-burning chilli peppers like scotch bonnet or habaneros for a more full-body intensity. Hailed as the hottest curry you can get in a restaurant, Phall has a distinct tomato base with ginger and fennel seeds and is best served with lamb or chicken.

This dish has a distinct nutty flavour and is very fragrant. The way Phall builds to accompany so many different layers of flavour is truly amazing and, if you can take the heat, it really is worth the try. Best served with plain jasmine or basmati rice.

Vindaloo

Not for the faint hearted, Vindaloo originated from the region of Goa in India and is often a staple of Indian cuisine. Usually beef, lamb or pork, Vindaloo contains palm vinegar, ginger, a whole raft of spices and chilli peppers. The primary flavour comes from the peppers themselves and the marinated meat - often left overnight to absorb as much flavour as possible.


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Image Credit: Taste

With so many ingredients, Vindaloo can often be off-putting to cook at home, but with the Asian Home Gourmet Indian Vindaloo Spice Paste, you can worry less about the cooking and more about the spiciness!

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