Indian cuisine is renowned for its rich and diverse use of spices, and no dish exemplifies this better than a delicious curry. With countless variations and regional twists, Indian curries are a staple in many households around the world. Whether you’re a seasoned cook or just starting to explore the flavors of India, we’ve got you covered with our list of 20 flavorful Indian curry recipes that are sure to delight your taste buds.
From classic butter chicken to spicy lamb rogan josh and creamy vegetable korma, these authentic recipes showcase the best of Indian cuisine. Whether you’re in the mood for something comforting and familiar or adventurous and new, we’ve got a curry recipe to satisfy your cravings.
Butter Chicken Curry
A rich and creamy Indian-inspired curry made with marinated chicken cooked in a flavorful tomato-based sauce with a hint of butter and spices, perfect for serving over basmati rice or with naan bread.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 tablespoon butter
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes or up to 2 hours.
2. Heat butter in a large skillet over medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
3. Cook chicken until browned on both sides, about 6-8 minutes. Transfer to a plate.
4. Reduce heat to medium and add diced tomatoes, salt, and cooked chicken back into the skillet. Simmer for 10-15 minutes or until sauce has thickened slightly. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Chana Masala Curry
This classic Indian dish is a flavorful and aromatic curry made with chickpeas, onions, tomatoes, and spices. With its rich flavor profile and creamy texture, Chana Masala is a popular choice for vegetarians and vegans alike.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala powder
– 1/4 tsp cayenne pepper (optional)
– Salt, to taste
– 2 tbsp vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they’re translucent, about 5 minutes.
3. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, salt, and 1 cup water. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the sauce thickens slightly.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25 minutes
Palak Paneer Curry
Palak paneer curry is a creamy and flavorful Indian dish made with spinach puree, paneer (Indian cheese), and a blend of spices. This recipe yields a rich and satisfying curry perfect for serving with naan or basmati rice.
Ingredients:
– 1 cup fresh spinach leaves
– 250g paneer, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– 2 tablespoons heavy cream
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and garlic; sauté until softened.
2. Add cumin, coriander, turmeric, and chili powder (if using); cook for 1 minute.
3. Stir in spinach puree (see note) and paneer cubes; cook for 2-3 minutes or until the cheese is well coated with the sauce.
4. Season with salt to taste.
5. Serve hot with naan or basmati rice.
Cooking Time: 15-20 minutes
Lamb Rogan Josh Curry
Experience the rich flavors of Kashmiri cuisine with this classic Lamb Rogan Josh Curry recipe. Aromatic spices and tender lamb come together to create a hearty, comforting dish perfect for any occasion.
Ingredients:
– 1 lb boneless lamb shoulder or neck, cut into 1-inch pieces
– 2 medium onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add onions, garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne (if using). Cook, stirring occasionally, until onions are softened, about 8 minutes.
4. Stir in diced tomatoes and lamb. Season with salt and black pepper to taste.
5. Simmer curry, covered, for 1 1/2 hours or until lamb is tender.
6. Garnish with cilantro leaves and serve over basmati rice.
Cooking Time: 1 1/2 hours
Vegetable Korma Curry
Experience the rich flavors of India with this creamy Vegetable Korma Curry, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (e.g., carrots, potatoes, cauliflower)
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, bell pepper, cumin, and curry powder; cook for an additional minute.
4. Stir in coconut milk and mixed vegetables; bring to a simmer.
5. Reduce heat to low and let curry cook, covered, for 20-25 minutes or until vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 25 minutes
Fish Curry with Coconut Milk
This recipe combines the tender flaky fish with a rich coconut milk-based curry, perfect for a quick weeknight dinner. With its aromatic spices and creamy texture, this dish is sure to please even the pickiest of eaters.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup water or fish stock
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add curry powder, cumin, and turmeric; cook for 1 minute.
4. Add fish pieces and cook until pink and flaky.
5. Stir in coconut milk and water or stock; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until desired consistency.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Chicken Tikka Masala Curry
This classic Indian-inspired dish is a crowd-pleaser: marinated chicken cooked in a rich, creamy tomato sauce and served with basmati rice. It’s a perfect meal for any occasion!
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1 tablespoon butter
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes or up to 2 hours.
2. Preheat oven to 400°F (200°C).
3. Remove the chicken from marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
4. In a large saucepan, melt butter over medium heat. Add diced tomatoes, chicken broth, and salt. Simmer for 10-12 minutes or until the sauce thickens slightly.
5. Stir in the cooked chicken and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 40-50 minutes
Aloo Gobi Curry
This classic North Indian curry is a staple dish that combines the earthy flavors of potatoes, cauliflower, and spices. With its rich aroma and velvety texture, it’s no wonder this recipe remains a favorite among vegetarians and meat-lovers alike.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 can of coconut milk
– Salt, to taste
– Cooking oil, for sautéing
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent.
3. Add garlic, cumin, coriander, turmeric, and red chili powder (if using). Cook for 1 minute.
4. Add potatoes and cauliflower. Stir to combine.
5. Pour in coconut milk and add salt to taste.
6. Bring the mixture to a simmer and cook for 20-25 minutes or until the vegetables are tender.
7. Serve hot with basmati rice or naan bread.
Cooking Time: 20-25 minutes
Dal Makhani Curry
Dal Makhani, a popular Punjabi dish, is a flavorful and comforting black lentil curry made with arduous black lentils (urad dal), kidney beans, and a blend of spices. This recipe yields a creamy and rich curry that’s perfect for serving with basmati rice or naan.
Ingredients:
– 1 cup black lentils (urd dal)
– 1 cup kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup water
– 1/4 cup heavy cream or half-and-half (optional)
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours.
2. Drain and boil the lentils until they are tender. Set aside.
3. In a pan, sauté the onions, garlic, cumin, coriander, garam masala, and cayenne pepper (if using).
4. Add the cooked lentils, kidney beans, diced tomatoes, water, and salt. Simmer for 10-15 minutes.
5. Stir in heavy cream or half-and-half (if using). Cook for an additional 2-3 minutes.
6. Serve hot, garnished with cilantro.
Cooking Time: 30-40 minutes
Goan Prawn Curry
A popular seafood curry from Goa, India, this dish is a flavorful blend of prawns, coconut milk, and spices that will leave you craving for more. This recipe serves 4-6 people.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they are translucent.
2. Add garlic, ginger, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add the prawns and cook until they are pink and cooked through, about 5-7 minutes.
4. Stir in coconut milk and salt to taste. Simmer for an additional 2-3 minutes.
5. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 15-20 minutes
Rajma Masala Curry
A flavorful and aromatic Punjabi-inspired curry made with kidney beans, onions, garlic, ginger, and a blend of warming spices. This recipe is perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 cup kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, ginger, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
4. Add soaked kidney beans, diced tomatoes, water or broth, and salt. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the beans are tender.
Cooking Time: 25 minutes
Malai Kofta Curry
Malai Kofta Curry: A Rich and Creamy Indian Delight
This classic North Indian dish is a flavorful and aromatic curry made with creamy paneer dumplings, tender potatoes, and a blend of spices. Malai Kofta Curry is a popular choice for special occasions and is sure to impress your family and friends.
Ingredients:
– 250g paneer (Indian cheese), crumbled
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 250ml coconut cream
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add diced potatoes and cook until they are tender.
4. Mix in crumbled paneer and stir well.
5. Pour in coconut cream and bring to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the sauce thickens slightly.
7. Garnish with cilantro leaves and serve hot over basmati rice.
Cooking Time: 25-30 minutes
Punjabi Kadhi Pakora Curry
A popular Punjabi dish that combines the tanginess of yogurt with the crunch of fried fritters, making it a perfect accompaniment to rice or roti.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 cup water
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– Vegetable oil for frying
– For the kadhi:
+ 1 cup yogurt
+ 1 tablespoon lemon juice
+ 1 teaspoon ginger paste
+ 1/2 teaspoon cumin powder
+ 1/2 teaspoon coriander powder
+ Salt, to taste
+ Chopped cilantro, for garnish
Instructions:
1. In a bowl, mix together besan, water, baking soda, and salt. The batter should be smooth.
2. Heat oil in a deep frying pan and fry small portions of the batter until golden brown. Drain on paper towels.
3. For the kadhi, combine yogurt, lemon juice, ginger paste, cumin powder, coriander powder, and salt.
4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Add the fried fritters (pakora) to the kadhi and cook for an additional 2-3 minutes.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Chettinad Chicken Curry
Experience the bold flavors of southern India with this aromatic Chettinad Chicken Curry recipe, inspired by the spices and traditions of Tamil Nadu. This flavorful curry is perfect for serving over rice or with naan bread.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– 1/4 teaspoon cinnamon powder
– 1/4 teaspoon cardamom powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, cumin, coriander powder, turmeric, red chili powder, cinnamon powder, and cardamom powder. Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in coconut milk and stir to combine. Season with salt.
5. Reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
6. Garnish with cilantro leaves and serve over rice.
Cooking Time: 30-35 minutes
Egg Curry with Coconut
This Indian-inspired egg curry recipe combines the richness of coconut milk with the warmth of spices, making it a perfect comfort food for any occasion.
Ingredients:
– 4 large eggs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger, cumin, curry powder, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Crack in the eggs and scramble them with the spice mixture.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the curry thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 15-17 minutes
Baingan Bharta Curry
Baingan Bharta Curry is a popular Indian dish that’s both flavorful and healthy. This smoky eggplant curry is made by roasting eggplants over an open flame, then mashing them into a rich and creamy sauce.
Ingredients:
– 2 large eggplants
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 1 can (14 oz) diced tomatoes
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven or grill to medium-high heat.
2. Roast the eggplants until charred, about 30 minutes.
3. Peel the skin off the eggplants and mash them into a pulp.
4. Heat oil in a pan over medium heat and sauté onion and garlic until softened.
5. Add cumin, smoked paprika, turmeric powder, salt, and pepper. Cook for 1 minute.
6. Stir in the mashed eggplant, diced tomatoes, and a splash of water. Simmer for 10-15 minutes or until thickened.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Kerala Beef Curry
This classic Kerala dish is a flavorful and aromatic curry made with tender beef cooked in a mixture of spices, coconut milk, and tamarind. Serve it over steaming hot rice or with some roti for a satisfying meal.
Ingredients:
– 500g beef (cut into small cubes)
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon cinnamon powder
– 1 can coconut milk (14 oz)
– 2 tablespoons tamarind paste
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat and sauté the onions until golden brown.
2. Add the garlic, ginger, coriander powder, cumin powder, turmeric powder, red chili powder, and cinnamon powder. Cook for 1 minute.
3. Add the beef cubes and cook until browned on all sides.
4. Pour in the coconut milk and tamarind paste. Season with salt to taste.
5. Simmer the curry over low heat for 30 minutes or until the beef is tender.
6. Garnish with fresh cilantro leaves and serve.
Cooking Time: 45 minutes
Paneer Butter Masala Curry
A rich and creamy curry from North India, Paneer Butter Masala is a popular dish made with paneer (Indian cheese), butter, and spices. This recipe is perfect for those who love the combination of creaminess and spice.
Ingredients:
– 250g paneer, cut into small cubes
– 2 large onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 250ml heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Heat butter in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onions and cook until they are lightly browned.
3. Add garlic, coriander powder, garam masala powder, and red chili powder. Cook for 1 minute.
4. Add paneer cubes and cook until they are coated with the spice mixture.
5. Pour in heavy cream and stir well to combine.
6. Bring the curry to a simmer and let it cook for 5-7 minutes or until the sauce thickens slightly.
7. Season with salt to taste.
8. Garnish with fresh cilantro and serve over basmati rice.
Cooking Time: 20-25 minutes
Vegetable Jalfrezi Curry
A vibrant and flavorful Indian-inspired curry that’s perfect for a quick weeknight dinner or a weekend treat. This Vegetable Jalfrezi Curry recipe is packed with colorful vegetables, aromatic spices, and a hint of chili heat.
Ingredients:
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 large bell pepper, diced
– 1 large carrot, peeled and grated
– 1 can (14 oz) diced tomatoes
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions and cook until softened, about 3 minutes.
3. Add the garlic, bell pepper, and carrot; cook until the vegetables are tender, about 5 minutes.
4. Stir in the cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Add the diced tomatoes, salt, and pepper; stir to combine.
6. Simmer the curry for 10-15 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
South Indian Fish Curry
This flavorful and aromatic fish curry is a staple of South Indian cuisine, perfect for pairing with steaming hot rice or roti. With its rich coconut milk base and blend of spices, it’s a dish that will leave you craving for more.
Ingredients:
– 1 pound fish pieces (such as tilapia or cod)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add onions, garlic, ginger, and tomato. Cook until the mixture is soft and fragrant.
3. Add fish pieces and cook until they’re coated with the spice mixture.
4. Pour in coconut milk and add coriander powder, turmeric powder, and red chili powder. Stir well.
5. Bring to a simmer and let it cook for 10-15 minutes or until the fish is cooked through.
6. Season with salt and garnish with cilantro. Serve hot over rice or roti.
Cooking Time: 20-25 minutes
Summary
Discover the rich flavors of India with these 20 authentic curry recipes. From creamy Palak Paneer to spicy Chana Masala, and from chicken tikka masala to fish curry with coconut milk, there’s something for every taste bud. Explore regional specialties like Rajma Masala from Punjab, Baingan Bharta from North India, and Kerala Beef Curry from the southern state of Kerala. Whether you’re a seasoned cook or just starting out, these recipes will guide you through the process of preparing aromatic and delicious Indian curries that are sure to become family favorites.
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