The Curry Club
since 1982

Price: £18.00
inc UK p & p

 

Fisher Books, Tucson, Arizona, USA - 1996

122 pages - size: 230mm x 155mm x 10mm

8 Colour Photographs

Paperback ISBN: 1 55561 108 7

£15.00 plus £3.00 postage and packaging

 

In Stock - New

 

For the legions of fans of Indian food - and anyone else who loves spicy flavors. These curry recipes are delicious and easy to prepare. You can reproduce the flavors of the best curries without any fuss.

You'll find 100 recipes for mouth-watering curries and accompaniments that can be ready to eat in 30 minutes or less - without sacrificing taste!

Quick After-Work Curries features quick versions of favorites such as Chicken Tikka Masala Curry, Chicken Jalfrezi, Fried Pullao Rice, Bombay Potatoes and Goan Shrimp Curry. Pat Chapman also includes a number of original recipes that capture the flavors curry lovers crave - Chile-and-Pepper Steak, Tandoori Lamb Chops, and Sheek Kabab - Burger Style. Vegetarian curries are included. The wonderful variety of flavors, colors and aromas will entice you!

No matter how busy you are, you'll have time to make these quick curry recipes that appeal to anyone who loves hot and spicy food, but craves something a little different - and in a hurry. All recipes make two servings. Nutritional analysis included for all recipes.

 

Book Contents

• Introduction
• Essentials
• Salads, Soups and Snacks
• Instant Tandooris and Tikkas
• Instant Baltis
• Meat Curries
• Polutry Curries
• Fish and Seafood Curries
• Vegetable and Lentil Dishes
• Quick, Easy Sauces
• Rice
• Chutneys
• Appendix: The Curry Club
• Glossary
• Index

 

Recipes

• Bean Sprout Masala Medley
• Spicy Spaghetti or Noodles
• Spicy Cottage Cheese
• Spiced Shredded Vegetable Salad
• Kashmiri Salad
• Curried Rice Salad
• Curried Pate
• Chilled Pepper Water
• Pappadums
• Shrimp Patia
• Spicy Potato Fritters
• Spicy Tomato Soup
• Spicy Tomato Juice
• Vegetable Rasam Soup
• Meat Tikka
• Tandoori Lamb Chops
• Chicken Tikka
• Tandoori Trout
• Chicken Tikka Masala Curry
• Beef Tikka Masala Curry
• Chicken Tikka Omelet
• Balti Meat
• Balti Fish
• Balti Shrimp
• Corn and Mushroom Stir-Fry
• Vegetable Medley
• Balti Chicken, Broccoli, Lentils and Peas
• Sheek Kebab Burger-Style
• Stir-Fried Shashlik
• Spinach and Beef (Sag Gosht)
• Spicy Ribs
• Spicy Scallops of Veal or Pork
• Chile-and-Pepper Steak
• Stir-Fried Meat (Jalfrezi)
• Keema with Kidney Beans
• Chicken Kebab - Burger Style
• Stir-Fried Chicken and Pepper (Hasina)
• Chicken Jalfrezi
• Butter Chicken
• Chile Chicken
• Chicken Dopiaza
• Ground Chicken or Turkey Curry
• Cumin Tiger Prawns
• Creamy Shrimp Kofta
• Lobster and Shrimp Jalfrezi
• Kerala Crab Curry
• Goan Shrimp Curry
• Bangladeshi Fish (Mach Ghol)
• Malabar fish curry
• Vegetable Bhuna Bhaji
• Curried Ratatouille (Vegetable Jalfrezi Bhaji)
• Indonesian Vegetable Curry
• Mushroom Bhaji
• Cottage Cheese and Pea Curry
• Potato, Cauliflower and Spinach Curry (Aloo Ghobi Sag)
• Bombay Potatoes
• Lentil Curry (Madrasi Sambar)
• Chickpea Curry (Chole)
• Quick Tasty Dhal
• Ceylonese Sauce
• Dhansak Sauce
• Kashmiri Sauce
• Korma Sauce
• Malaysian Sauce
• Madras Sauce
• Muglai Sauce
• Patia Sauce
• Phal Sauce
• Roghan Josh Sauce
• Thai Green Curry Sauce
• Vindaloo Sauce
• Plain Boiled Rice
• Fried Pullao Rice
• Chicken Tikka Pullao
• Dana Podine Purée
• Coconut Chuntey
• Green Chile Chutney
• Balti Red Raita
• Tandoori Green Raita
• Curry Yellow Raita
• White Coconut Raita
• Garam Masala Raita
• Onion Balti Chuntey
• Cachumber Salad Chutney

 

Credits

North American Editors - Helen V Fisher and Sarah Smith

Cover Design - FifthStreetdesign

Book Design - Josh Young

Illustrations -  Saunders

Book Production - Deanie Wood

Photography - Steve Baxter

Nutrient Analysis - Miriam Fisher

 

Customer Reviews

On 22 March, 2011 - Jeff and Linda Nekola wrote:

You'd asked for more pictures (this time of our sticky rice balls with curry sauce from your Quick Curry book), and I can finally oblige and more! You'll find in the enclosed images a picture of said sticky rice balls with curry on them; but I don't like the image greatly. But in the interim, we've discovered an even better way to use the Madras Sauce -- turn it into a pizza.  We got the idea from your tandoori pizza idea in the tandoori book.  We loved the madras on noodles so much, we immediately then thought, why not use it as a substitute for the tomato sauce on a pizza.  This is where the remaining pictures come in.  We have shots from start to finish in the process. What we're doing is simply to use the madras for the sauce, then put ona good quality meatball from the freezer section of the grocery, top with a sharp cheddar / monterrey jack / parmesan cheese mix, and pop into the oven.  Viola!  10 minutes later a pizza to die for.  We've done this a number of times since my last missive, and we're not growing tired of it. The only change that we're making in your Madras recipe is to use saute finely chopped onion and garlic rather than using the dried flakes and powder, respectively. It adds in another 10 minutes into the process, but we like the fresh ingredients better. We hope you can use these images and ideas in some way. Cheers.

Dominique replied:

Jeff and Linda - you two are amazing! I have downloaded your photograph of the, 'Curry Rice Balls,' below. Pat and I think you are ingenious!

We also love your, 'Madras Meatball Pizza,' - looks absolutely delicious! and for eveyone who wants to make your lovely spicy pizza, Click Here

On 6 February, 2011, Jeff Nekola wrote:

Linda and I thought that we should share with you our most recent curry innovation - maybe others would be interested in it as well. We've been working through the 'curry sauce' chapter of your 'Quick Curry' book, and instead of serving these over rice, we've ben steaming up a batch of sticky/glutinous rice. We then eat this SE-Asian style, rolling up balls of sticky rice and dipping them in a curry sauce or two. Our favourites so far for these are the Madras and Sri Lankan sauces (the tomato-based madras works well with the rice balls, while the Sri Lankan is wonderful with the tart lemon pickle / coconut / curry leaf / mustard seed flavours). Anyhow a bit 'fusion' but we really like it, and are able to make a single batch of sauce last for 2-3 meals, making those quick curries even quicker!