A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.
Recipe by: EmpressChristine
One of the spicer curries! Serve on a bed of rice and sprinkle over the freshly chopped coriander.
Recipe by: ENGLISHMARCUS
This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version. Don't worry, you can easily get the ingredients at any Asian supermarket. Serve with white rice and a big smile.
Recipe by: FAIQAH
This is a chicken curry from the north of India.
Recipe by: RANDHIRKALHA
Try this to enjoy the drier variety of an Indian curry. Great with naan or paratha, or with rice and dal.
Recipe by: Mrs Paul
I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.
Recipe by: EC3KFNW
I have been making variations of this sauce for years. It is nice and spicy and very simple to make using these ingredients - you can use more authentic ones if you have time. This can be used for almost any meat or vegetable.
Recipe by: Flava Flav
This chicken curry is based on a traditional Indian curry recipe. People have told me it is the best chicken curry they've ever had.
Recipe by: Ian Hardwick
This Indian dal (sometimes spelt dhal) is made with red lentils and red onion. It's flavoured with fresh ginger, coriander, turmeric and cumin. It has the consistency of a thick soup which makes bread the perfect accompaniment.
Recipe by: Melanie Booth
A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Serve as a starter, or as a main with stir-fried broccoli and jasmine rice.
Recipe by: MEAGHAN87