Cover; Insert; Title Page; Copyright; Dedication; Acknowledgments; Contents; The Curry Quest; Spice Blends and Pastes; Appetizer Curries; Poultry, Game & Egg Curries; Beef, Lamb & Pork Curries; Fish & Seafood Curries; Paneer Curries; Legume Curries; Vegetable Curries; Contemporary Curries; Biryani Curries; Curry Cohorts; Metric Conversion Charts; Glossary or Ingredients; The Elements of a Curry; Mail-Order Sources for Spices and Legumes; Bibliography; Index.;Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award'winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors'the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers'Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce'and main courses'Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes'Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes'Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes'Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.'any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. Cover 1 Insert 2 Title Page 18 Copyright 19 Dedication 19 Acknowledgments 20 Contents 22 The Curry Quest 24 Spice Blends and Pastes 34 Appetizer Curries 66 Poultry, Game & Egg Curries 142 Beef, Lamb & Pork Curries 192 Fish & Seafood Curries 258 Paneer Curries 308 Legume Curries 334 Vegetable Curries 482 Contemporary Curries 670 Biryani Curries 710 Curry Cohorts 728 Metric Conversion Charts 780 Glossary or Ingredients 781 The Elements of a Curry 795 Mail-Order Sources for Spices and Legumes 796 Bibliography 796 Index 798 Presented by an award-winning cooking instructor and author of "Betty Crockers Indian Home Cooking," this collection is the gateway to the world of Indian curries
