468 india recipes

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

Golden turmeric-spiced shrimp tossed with ripe mango, fresh basil, and scallions. A vibrant, tropical dinner that's on the table in under 30 minutes with bold Indian-inspired flavors.

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Easy garam masala: a streamlined four-spice blend of black cumin, peppercorns, cloves, and nutmeg ground fresh. Essential warming Indian spice mix.

Microwave fish fillets with curry powder, cayenne, lemon juice, and butter in under 5 minutes. A fast, no-fuss way to cook flaky, seasoned fish on a busy weeknight.

Crispy phyllo bundles filled with curried shrimp, coconut, chopped peanuts, yogurt, and chutney. Makes 24 golden bite-sized appetizers. Freezer-friendly, so you can bake them straight from frozen for easy entertaining.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.