Jaffna goat curry | Jaffna, in Sri Lanka, is known for its own style of spicy cuisine. This recipe for goat curry is as simple as popping all the ingredients in a pot and allowing it to simmer until the meat is tender and the gravy is thick and rich. This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also use lamb instead of goat.

Jaffna goat curry

Peter Kuruvita makes a fragrant curry recipe native to Jaffna in Sri Lanka using chunks of goat cooked slowly in a richly spiced sauce

Food Safari's prawn curry | Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's impressive serving suggestion of nestling pairs of prawns into each other to create a seafood version of the yin–yang symbol, all stacked up and served in a moat of sauce…

Food Safari's prawn curry

Food Safari's prawn curry | Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's impressive serving suggestion of nestling pairs of prawns into each other to create a seafood version of the yin–yang symbol, all stacked up and served in a moat of sauce…

Sindhi biryani | This recipe for biryani is a marvellous creation of layers of perfectly cooked goat curry, beautiful rice and a fresh mix of tomato, herbs and chilli, all decorated with nuts and onion rings. This is a feast in its own right, but Sonya likes to serve it with a chopped salad, called a cachumbar, containing tomato, red onion, lettuce and vinegar, and with a yoghurt raita containing mint and cumin.

Sindhi biryani

SINDHI BRIYANI - It is loaded with finely slit chillies, coriander, fresh mint and roasted spices. Goat meat with appetizing-thick curry is added to the rice. The dish is beautifully complemented with dry fruits, nuts and onion rings.

Goan pork vindaloo with potatoes | A classic from my Ultimate Curry Bible, this dish is such as favourite with the British that I have to include it here. You could think of this recipe as "vindaloo light". It has the garlic, vinegar, black pepper and chillies - in this case chilli powder - that a vindaloo requires, but in gentle quantities. Serve with plain rice. You could also choose to make this in a pressure cooker. To do so, follow the general recipe, but add just 120 ml of water, bring…

Goan pork vindaloo with potatoes

Madhur Jaffrey's Goan pork vindaloo with potatoes recipe : SBS Food-pressure cooker instructions included.

Prawn and coconut curry | Gilbert recommends serving this Anglo-Indian style curry with an aromatic fruit and nut pilau. The addition of tomato and coconut to this recipe balances the more pungent Indian spices, and creates a deliciously smooth and surprisingly simple Goa-inspired seafood curry. To really top it off, serve with mango chutney.

Prawn and coconut curry

This recipe for Swahili prawns with coconut rice comes from Original Travels Millie, after her travels along the Kenya coast in Africa…

Goan prawn curry | Aileen is a Goan who came to London via Zimbabwe. When she wrote to her mother for recipes, this is the prawn curry she was sent. Serve it with plain rice and the mango salsa she has created while living in London.

Goan prawn curry

Aileen is a Goan who came to London via Zimbabwe. When she wrote to her mother for recipes, this is the prawn curry she was sent. Serve it with plain rice and the mango salsa she has created while living in London.

Layered saffron rice and goat curry (bakra biryani) | This recipe for biryani is a marvellous creation of perfectly cooked goat, layered with rice, scattered with tomato, coriander, mint leaves, chilli and almond.

Layered saffron rice and goat curry (bakra biryani)

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