Welcome to the Celtnet Curry Recipes Home Page

Welcome to Celtnet's Curry Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the curry and curry-based recipes added to this site. The word 'curry' itself comes from the Tamil: (கறி), literally meaning 'gravy'. Though most curries are though of as originating from the Indian sub-continent a curry in general cooking parlance is and dish served as a sauce or stew that contains aromatic leaves, spices and, most typically, chillies. Most curry recipes do come from he Indian sub-continent but there are also curries from South-East Asia and Africa. All are represented here...

Alphabetical list of curry recipes follow (limited to 100 recipes per page). There are 257 recipes in total:


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Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Beninese Beef Stew
     Origin: Benin
Coconut Curry
     Origin: Seychelles
African Curried Peanut Soup
     Origin: South Africa
Beninese Jollof Rice
     Origin: Benin
Coconut Fish Curry
     Origin: Fusion
African Fish Curry Powder
     Origin: West Africa
Bhuna Ghost
     Origin: India
Colombo Curry Paste
     Origin: Martinique
African Stew Curry Powder
     Origin: West Africa
Bhuna Khichuri
     Origin: India
Coriander Paste
     Origin: India
Afrikaanse Stoofschotel
     Origin: Lesotho
Biriani
     Origin: East Africa
Country Captain Chicken Breasts
     Origin: American
Afriki Yakhni
     Origin: Southern Africa
Blackberry Cheese Spread
     Origin: British
Crockpot Artichoke, Chicken and Olives
     Origin: American
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Blackcurrant Cheese Spread
     Origin: British
Cumin Paste
     Origin: India
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Boatman's Curry
     Origin: Fusion
Curried Beef Gratin
     Origin: African Fusion
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Bund Gobi aur Narial
(Coconut Cabbage)
     Origin: India
Curried Beef Stew
     Origin: South Africa
Aruban Iced Coconut Soup
     Origin: Aruba
Bunyoro Stew
     Origin: Uganda
Curried Cabbage
     Origin: West Africa
Asian Duck Curry
     Origin: Fusion
Burmese Curry Paste
     Origin: Myanmar
Curried Chestnut Soup
     Origin: British
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Cameroonian Suya
     Origin: Cameroonian
Curried Chicken
     Origin: Aruba
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Cape Kedgeree
     Origin: South Africa
Curried Corn
     Origin: Somalia
Babotee
     Origin: South Africa
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Curried Gazelle
     Origin: Zambia
Bahamanian Lobster Curry
     Origin: Bahamas
Chicken and Broccoli in a Curried Yoghurt Sauce
     Origin: India
Curried Goat
     Origin: Aruba
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Chicken and Vegetable Curry
     Origin: Senegal
Curried Mushrooms and Rice
     Origin: Fusion
Balti Chicken Pasanda
     Origin: India
Chicken Balti
     Origin: India
Curried Mutton
     Origin: Aruba
Bangladeshi Fish Korma
     Origin: Bangladesh
Chicken Bhuna Masala
     Origin: India
Curried Rice with Beef
     Origin: Ghana
Bangladeshi Vindaloo
     Origin: Bangladesh
Chicken Cafréal
     Origin: Angola
Curried Squash
     Origin: Tanzania
Beef and Coconut Cream Curry
     Origin: Fusion
Chicken Chana Dhal
(Chicken with Lentils)
     Origin: India
Curried Wild Mustard Greens with Beans
     Origin: Fusion
Beef and Mushroom Tshoem
     Origin: Bhutan
Chicken Curry
     Origin: India
Daging Bumbu Bali
     Origin: Indonesia
Beef and Potato Soup
     Origin: South Africa
Chicken Curry with Coconut Milk
     Origin: Seychelles
Dholl
     Origin: Mauritius
Beef Cameroon
     Origin: Cameroonian
Chicken Curry with Yams
     Origin: Fusion
Dorowat
     Origin: Ethiopia
Beef Curry
     Origin: Reunion
Chicken in a Hole
     Origin: Botswana
Doubles
     Origin: Trinidad
Beef in the Burmese Style
     Origin: Fusion
Chicken Makhani
     Origin: Bangladesh
Duckling Dar es Salaam
     Origin: Tanzania
Beef Madras
     Origin: India
Chicken Seychelles
     Origin: Seychelles
East African Curry Powder
     Origin: East Africa
Beef Rendang
     Origin: Indonesia
Chicken Shashlick
     Origin: Pakistan
East African Shrimp Curry
     Origin: East Africa
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Chicken Tikka
     Origin: India
Elaichi Gosht
(Lamb With Cardamom)
     Origin: India
Bengali Chicken Curry
     Origin: India
Chicken Tikka Masala
     Origin: India
Elderberry Cheese Spread
     Origin: British
Bengali Crab Curry
     Origin: India
Chicken with Sea-buckthorn Marinade
     Origin: British
Ethiopian Beef and Peppers
     Origin: Ethiopia
Bengali Fish Curry
     Origin: India
Citrus Goat Meat Stew
     Origin: Zanzibar
Fiery Chicken Jalfrezi
     Origin: African Fusion
Bengali Spinach
     Origin: Bangladesh
Classic Vindaloo Curry
     Origin: India
Fijian Chicken Curry
     Origin: Fijian
Bengali Tilapia Curry
     Origin: India
Cocoa Bean Curried King Prawns
     Origin: Hawaii
Bengali Turkey Curry
     Origin: British
Coconut Bean Soup
     Origin: Nigeria

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Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.


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