Category: Curries

Brushing melted garlic butter on a freshly cooked naan

diet-eat.net – Naan – chewy & fluffy!

So many naan recipes are nothing more than a basic flatbread recipe. But this one? Fluffy, bubbly and CHEWY, just like you get at Indian restaurants. It’s so incredible, you’d swear it’s just been pulled from a tandoor! Bonus: It’s mind bogglingly easy. Yes, really! Welcome back to Indian Week! This week there will be

Palak Paneer - Indian Spinach Curry with Cheese in a black skillet, fresh off the stove

diet-eat.net – Palak Paneer – Indian Spinach Curry with Cheese

Palak Paneer is the ultimate and best-known Indian spinach curry, made with golden pan-fried pieces of cheese (paneer). For a recipe this special, I can’t endorse shortcuts. This version is made entirely from scratch – including the paneer cheese! And … while we’re at it, welcome to Indian Week here at RecipeTin Eats!! 🌶 Welcome

Goan Fish Curry in a bowl with basmati rice

diet-eat.net – Goan Fish Curry (Indian) | RecipeTin Eats

This fish curry comes to you from Goa, a little pocket of Indian paradise that’s all about the sun, surf, sand and excellent seafood! With a deeply aromatic tomato and coconut based sauce, Goan Fish Curry calls for good handful of spices but once you start cooking, it’s done in 20 minutes. Goan Fish Curry The

Bowl of Chicken Satay Curry (Malaysian) served over Jasmine Rice

diet-eat.net – Chicken Satay Curry (Malaysian) | RecipeTin Eats

Satay lovers rejoice! This is the stuff food dreams are made of – chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind! Satay Chicken Curry (Malaysian) “I rarely leave comments on blogs…but I

Bowl of Indian eggplant curry on rice

diet-eat.net – Eggplant Curry – South Indian

This Eggplant curry is not for the faint hearted! Eggplant is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.

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