Hot curry

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BHUNA GOSHT
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Traditional punjabi dish, Bhuna Gosht is made with lamb, onions, spices, chillies and garlic. spices are gently fried and then meat is added It has a rich flavour and can be quite hot. The curry should cook for a long time and becomes both concentrated and dry with strong flavours.

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DOPIAZA
Name: DOPIAZA
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Dopiaza means two onions in Persian. But it’s not really two onions. It’s onion two ways. Finely diced onion is added at the beginning and pre-fried large pieces of onion are added right at the end. Dopiaza curry is all about spices and onions with some tomato thrown in for good measure. It’s a medium hot. The dish evolved fin Hyderabad, India.

GOAN
Name: GOAN
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Goan

Being a coastal region its not surprising that this is usually with fish, however it still tastes great with vegetables or chicken. Coconut-based curry made with a blend of spices which give it a bit of a kick.
 

JALFREZI
Name: JALFREZI
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Dish Description: Jalfrezi is dry fried curry with green peppers, green chillies onions and tomatoes in a clingy spicy masala sauce.
KERALA
Name: KERALA
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Curries from Kerala are fragrant and full of flavour, they combine local ingredients skilfully and feature creamy coconut.

Look out for raw plantains or sliced yams. A special ingredient is faintly sweet pumpkin boiled in salted water with chillies, pepper, and dried lentils. The flavour comes from grated coconut, turmeric powder, garlic, cumin seeds. It is a dish that benefits from a bowl of rice.

 

MADRAS
Name: MADRAS
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Dish Description: Madras Curry is spicy. From southern India goes with most meats and vegetables, expect chillies!