Cook - Good Food: Best-Ever Curries

Contents

Flavourful and simple, these curries are perfect for friends and family

FOOLPROOF RECIPES Triple-tested by the trusted team at Good Food

COOK WITH CONFIDENCE Step-by-step recipes and simple ingredients

EAT WELL Full nutritional breakdown of each dish

After graduating from Leiths School of Food and Wine in July 2006, Sarah joined the Good Food team as their cookery assistant. Spending much of her time in the kitchen, her tweaking and re-testing of new ideas helped ensure that every recipe had the perfect outcome for the readers. Now as cookery writer she regularly contributes her own features to the magazine, as well as working closely with many of Good Foods celebrity chefs.

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

Version 1.0

Epub ISBN 9781448142767

www.randomhouse.co.uk

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Fiirst published in 2009 by BBC Books, an imprint of Ebury Publishing
A Random House Group company. This revised edition published 2014.

Recipes BBC Worldwide 2009
Photographs BBC Worldwide 2009
Book design Woodlands Books Ltd 2014
All recipes contained within this book first appeared in BBC Good Food magazine.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.

The Random House Group Limited. Reg. No. 954009

Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk

A CIP catalogue record for this book is available from the British Library.

Edited by Cassie Best
Commissioning Editor: Lizzy Gray
Project Editor: Lizzy Gaisford
Designers: Interstate Creative Partners Ltd
Design Manager: Kathryn Gammon
Production: Alex Goddard
Picture Researcher: Gabby Harrington

ISBN: 9781849908672

BBC Good Food magazine and BBC Books would like to thank the following people for providing photos. While every effort has been made to trace and acknowledge all photographers, we should like to apologize should there be any errors or omissions.

All the recipes in this book were created by the editorial team at Good Food and by regular contributors to BBC magazines.

Versatile and flavoursome, the popularity of curries has grown and grown, and theyre now a favourite among our readers, who are always asking the Good Food team for more. So, whats our solution? Pick our favourites and put them all into one useful little book, and this revised and updated edition has all the best recipes for every occasion.

From quick supper ideas using a few store-cupboard ingredients to elaborate dishes cooked from scratch that are perfect for impressing friends, weve included Thai, Indian and Caribbean varieties, plus some low-fat and healthy recipes for those watching their waistline. But this book isnt just about the main event; weve also included some delicious side dishes and desserts, so youll have everything you need. Plus each one has been triple-tested, so you know they will work for you.

Most of these recipes feed a family of four, but curries are easily doubled if youre feeding a crowd and taste even better second time around if there are only two of you, as the flavours develop beautifully. Work your way through the chapters, cooking up classics and experimenting with some of the more unusual ideas. So bin the takeaway menu, grab those spices and get cooking!

Sarah Cook
BBC Good Food Magazine

Eggs are large in the UK and Australia and extra large in America unless stated.

Wash fresh produce before preparation.

Recipes contain nutritional analyses for sugar, which means the total sugar content including all natural sugars in the ingredients, unless otherwise stated.

All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

Cup measurements, which are used in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

Good Food is concerned about sustainable sourcing and animal welfare. Where possible, humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.

Spoon measurements are level unless otherwise specified.

1 teaspoon (tsp) = 5ml

1 tablespoon (tbsp) = 15ml

1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)

Thai curry paste can vary in temperature from fairly mild to very hot. If youre using an authentic Thai label, add 1 teaspoon at first, then more to taste.

15 minutes