Curry Club Favourite Restaurant Curries
by Pat Chapman
(ISBN: 0 86188 868 5 - Paperback)
PRICE AND POSTAL RATES
- * £33.00 - including UK Postage & Packaging.
- Call Pat Chapman on 01428 658327 to order your copy.
- To Pay by Debit or Credit Card - please telephone us on 01428 658327
- To Pay by Cheque (Payable to The Curry Club) - send to The Curry Club, 50, West Street, Haslemere, Surrey. GU27 2AP
NOTES
- Publisher - Piatkus Books 1988
- 192 pages - size: 232mm x 155mm
- 8 Colour Photographs
- If you would like Pat Chapman to autograph/dedicate your book, please let us know.
- * We have a limited stock of paperback and hardback copies, new and used. Please telephone us on 01428 658327 for details.
BACK COVER SAYS:
In the Curry Club's second book of curry recipes, Pat Chapman has distilled a lifetime of enthusiam to cater for the ever-growing passions of curry fanatics like himself. He has selected his favourite recipes from top curry restaurants all over the world. Discover for yourself how easy it is to re-create the unique 'Indian restaurant' flavour in your own home.
The Curry Club Favourite Restaurant Curries is a companion volume to The Curry Club's bestselling Indian Restaurant Cookbook.
BOOK CONTENTS
- Introduction
- The Restaurants
- Useful Information
- Curry Bases and Basics
- Starters
- Meat
- Chicken
- Fish
- Vegetables
- Rice and Bread
- Accompaniments
- Desserts
- Appendix 1: The Curry Club
- Appendix 2: The Glossary Cupboard
- Glossary
- Index
RECIPES
- Kudhi - Gujerati Soup
- Mohinga - Spicy Noodle Fish Soup
- Ashak - Pastry Filled with Leek, Spicy Mince and Yoghurt
- Aloo-Achar - Cold Potato Pickle
- Aloo Tama - Potato Cooked with Bamboo Shoots
- Chana Chat - Chickpea Curry
- Sheek Kebab - Minced Beef Cooked on Skewers
- Rashmi Kebab - Kebab in an Egg Net
- Nargissi Kofta Ke Bahar - Indian 'Scotch Egg'
- Shashli Kebab
- Bengali Fish Kebabs
- Maachli Qutabshai - Dry Spicy Fried Fish
- Prawn Pathia and Puri
- Prawn Butterflies
- Tandoori Sardines
- Sultani Pasanda - Beaten Sliced Meat Curry
- Achar Gosht - Meat Cooked in Pickle
- Rhogan Josh Gosht - Aromatic Lamb
- Podina Gosht - Lamb Cooked with Mint
- Lamb Korma - Lamb in Mild Creamy Sauce
- Jardaloo Sali Boti - Lamb Cooked with Apricot
- Methi Gosht - Meat with Fenugreek Leaf
- Sali
- Mutton Tikka Masala - Meat in Tandoori Gravy
- Mutton Palak - Lamb Cooked with Spinach
- Zafrani Kofta - Spiced Meatballs with Saffron
- Raan - Spicy-Coated Roast Leg of Lamb
- Balti Gosht - Pot-Cooked Meat
- Kurzi or Kashi - Festive Whole Lamb
- Rempah - Malay Curry
- Keema Punjabi Masala - Punjabi Minced Curry
- Magaz - Brain Curry
- Puttan - Kidney Curry
- West Indian Goat Curry
- Venison Curry
- Sag Venison
- Bangladesh Kurma or Korma - Mild Chicken Curry
- Murgh Badam Pasanda - Chicken Pasanda with Nuts
- Murgh Masalam or Kurzi - Whole Baked Chicken
- Chicken Dhansak - Chicken Cooked with Lentils and Vegetables
- Bhoona Chicken - Dry Stir-Fried Chicken
- Chicken Jalfrezi
- Murog De Gama - Chicken de Gama
- Murgh Nawabi - Chicken Cooked with Cream and Almonds
- Pili-Pili Chicken
- Chicken Tikka Masala or Rezala - Chicken Pieces in Tandoori Sauce
- Anarkali Bahar - Sizzling Tandoori Chicken
- Kaeng Keo Wan Gai - Thai Green Chicken Curry
- Stuffed Baked Glazed Quail
- Batar Masala - Curried Quail
- Gaon Roast Duckling
- Sri Lankan Duck
- Grilled Spiced Trout
- Tandoori Trout or Mackerel
- Patrani Machli - Leaf (of Foil) Baked Fish
- Machher Jhol or Maachli Jhal - Bengali Fish
- Jongha Hara Masala - Prawns in Green Herbs
- Chingree In Coconut - Coconut Shrimps
- King Prawn Masala
- Jeera Prawn - Prawns Stir-fried in Cummin Seeds
- Lobster Korma
- Vegetable Bhajee
- Vigan Bhajee
- Bindi Bhajee - Okra Curry
- Mushroom Bhajee
- Sag Wala - Spinach Curry
- Navrattan Korma - Nine Mildly Curried Vegetables
- Niramish - Stir-Fry Mixed Vegetables
- Sabzi Dilruba - Vegetables in a Creamy Sauce
- Kayla Foogath - Banana Curry
- Avial - Malabar Mixed Vegetables
- Bundghobi Poriyal - South Indian Shredded Cabbage
- Stuffed Pepper Curry - Bhare Mirchi
- Stuffed Baby Aubergine
- Paneer Korma
- Malai Kofta - Vegetable Balls in Cream Sauce
- Bombay Potato
- Aloo Podimas - South Indian Potato
- Aloo Makhanwalla - Potato in Tandoori Sauce
- Bhara Aloo - Spicy Jacket Potatoes
- Kamal Kakri - Lotus Stem Curry
- Tarka Chana Dhal - Chickpeas in Spicy Lentil Purée
CREDITS
- Illustrations - Hanife Hassan
CUSTOMER REVIEWS
On 6th January, 2000 - Peter Eaton wrote:
A pretty cool collection of hot recipes... Like quite a few of Pat Chapman's other books, this one concentrates mostly on recipes, with a fairly sparse section on ingredients and methods. However, this is A Good Thing, if you already own own of the definitive works such as the author's The Curry Bible. The work, therefore, stands on the strength of its recipes. And it stands pretty tall on those. From the standards (Chicken Madras) to the down right yucky (lamb brain curry), the recipes are easy to follow and as expected from this source, extremely tasty. Each recipe comes from a well-known curry house, mostly in the UK, but a few from the sub-continent and the USA. Each is also accompanied with Pat's anecdote about the restaurant, which are frankly pretty tedious. Overall, an excellent pretty inexpensive collection of damn good recipes!'
