Curry

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Lamb korma with cucumber salad from Recipes+.

Malai kofta is a classic North Indian dish originated from the Mughlai cuisine.

Try this easy baked chicken korma for a fast, tasty family meal.

If you don’t like coriander, use shredded basil. Note

Make your own Thai chicken curry puffs, from Recipes+.

This easy, filling curry is delicious with steamed basmati rice and crisp papadums.

The stunning flavour combination of peanut, coconut and lime make this crunchy chicken dish a stand-out meal.

Serve this delicious vegetarian curry with rice and warmed chapatis.

Served on a bed of rice and sprinkled with fried curry leaves, this spicy curry is a fantastic way to enjoy fish.

Basmati rice, vegetable and tuna bake

A delicious Indian-style curry for spice lovers.

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Do-piaza, literally meaning 'onions twice', is a delicious winter warmer.

There's not too much spice in this flavorsome and colourful vegetarian curry. Photography by Rob Shaw/bauersyndication.com.au

A creamy Thai chicken curry that will become a family favourite in not time.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

Pork is often ignored when it comes to choosing a meat base for curries, but cooked well you get a tender bite with a delicate taste that carries the strong flavours of curry sauce beautifully.

Hot, creamy and packed full of spice, this hearty Kenyan chicken curry makes the ultimate comfort food for a cooler evening.

This spiced vegetarian curry is the perfect after work pick me up.

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!

Eat this delicious Indian spinach and potato curry with roti, naan or rice.

Rich and fragrant Indian curry with tomato and lentils.

This recipe can be made a day ahead.

Rich and delicious Indian curry with a fresh mango salsa.

It can be easy to dismiss making a curry as just too much trouble when you're tired, but this quick fish curry does exactly what it says on the tin! A great, quick and easy mid-week dinner that'll fire you up.

Fragrant and delicious Indian curry with soft pumpkin and spicy coconut.

Garam masala added at the last moment is a great way to make sure your curry is fragrant and beautifully spiced. This red lentil, mushroom and spinach curry makes a fabulous vegetarian dinner served with steamed rice and naan bread.

This curry is a good introduction to the taste of Thailand; not too hot and full of flavour.

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.

Spicy, fragrant and wonderfully creamy, this beautiful red duck and lychee curry is perfect for a warming family dinner on a cooler evening.

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can't source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

Panang curry has a distinct peanut flavour, the addition of peanut butter helps to bring out the flavour when using a bought paste. To reduce the fat content of this recipe, use coconut milk or light coconut milk. Note

If you can’t buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel. Note

This curried beef and lentil dish is simple, spicy and so easy to make.

This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note

If red curry paste is a little too fiery for your taste buds, use a milder curry paste, or less of the red curry paste­.

Potato and onion bhaji is a spicy and delicious fast food dish from Maharashtra, India.

Cute little green Thai chicken curry bowls that pack an aromatic and flavourful punch.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Substitute red curry paste for green curry paste if you prefer. Note

If you cannot find banana chillies, use capsicums instead. Note

Kalonji seeds are also known as nigella or black onion seeds. Tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by frying briefly in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Make your own Malaysian laksa from scratch with this fragrant and delicious recipe.

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

This deliciously tender slowcooked spiced chicken in coconut sauce from Australian Women's Weekly.

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

To save time, omit step 1 and use bottled massaman curry paste, available from supermarkets. Note

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

A rich and creamy red Thai-style curry from Australian Women's Weekly.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Note

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

Seafood curry