Curry Easy

I suspect that Madhur wrote this book for people like me; a white European with taste buds uneducated in the sophistication of Asian cooking.Quite a change from her earlier books as many of these recipes require fewer spices and they are easy to obtain.I have earmarked six so far but will add more as I scan the pages. I am stimulated to try rather than be put off by a complex list of Ingredients.Well done Madhur, you've got me keen on cumin and cardamom again!

great cook book, well laid out and illustrated. I think its her best!unfortunately my book was badly watermarked but not worth the hassle to get replacement.

I'm reviewing this book off the back of one meal. I cooked the green lamb curry with the mushroom and pea curry and the Saalad. It was delicious. The lamb green curry was surely the best curry I have ever had. It was amazing and made me look like a curry genius. The mushroom and pea curry was unlike any curry I have ever eaten and would have been the star but for the lamb. Talk about a delicious way to eat your veges. The salad went beautifully. Thanks Madhur, for dinner.UPDATE: Jan 2015. I have been cooking from this book for 4 years now, on and off. On at the moment. If you have any doubt about whether or not you should buy it, do so. You could structure your family's every meal around this book and never go hungry, or walk away from a meal feeling anything but pleased. Favourites of mine remain the green lamb curry, the kerela chicken curry, spinach chicken curry, the goan dal, the lamb with spices, the lemony lamb mince, the broccoli, the green beans. (Dal freezes wonderfully BTW). However, I have no doubt that these are only my favourites because I have mastered cooking them. Chances are that if isn't wonderful, it's you rather than her, and persist! Because you will prevail. Prior to buying this book I really struggled cooking Indian food. I also never eat Indian out (as she doesn't) - it really makes me sick. This stuff is the real deal though. It's delicious, healthy, modern and economical. Madhur, should you read this, thank you for your work.PS My only suggestion, and this is not a criticism, is to be aware of your cooking, and your preferences. I like my meat a little more cooked than Madhur, so I cook it longer till it it's right. I also like a little more spice, so I ramp things up when I add them. It's not rocket science. It's cooking.

Confession! I picked up this book in my local bookstore because it looked gorgeous! I already have three Madhur Jaffrey cookbooks and did not think that I needed another but the photo of Salmon in a Bengali Mustard Sauce convinced me otherwise. Cooking this later completely justified my purchase!The title of the book says it all. Madhur Jaffrey is aiming to create Indian dishes in as simple a way as possible, using a smaller palette of spices. There are a few moments when this approach goes too far. Most people will not need to know how to microwave a poppadom although it is helpful to know that Madhur's favourite ones are those made of urad dal and flavoured with peppercorns.However, the simple approach means that none of the recipes are intimidating and are perfect for after work suppers. Chicken Karhai with Mint is great, so fragrant and full of flavour. Make enough for leftovers which are equally good! Goan Prawn Curry took me less than fifteen minutes, including preparation and was delicious.I also like the idea of Anglo-Indian sausage curry. Madhur makes her own sausage patties for this but it could easily be adapted to use some quality pork sausage with some extra spices.The book is extremely comprehensive, covering everything from mains to relishes and accompaniments. The Fresh Green Chutney is completely addictive!Beautiful and simple - perfect!

Madhur needs no introduction and this book needs no further praise I have to add my voice to the chorus.If you want authentic, regional dishes you perhaps should look at her Ultimate Curry Bible, an excellent cookbook and a really interesting book to read.This book is about creating fabulous dishes full of fresh and vibrant flavours without too much fuss. Don't be fooled into thinking they are SIMPLE recipes, you need to do some prep and follow the stages rigorously to get that zingy taste. But she explains things simply and you dont need any special techniques or skill so it would be good for a beginner. I recomend reading through the recipe before you start and then preparing all the ingredients, weighing them out into bowls so you can fire them in the dish as she directs without getting caught out,I have used this book for dinner parties, cool freezing large quantities as 'ready meals' and I havent come accross a bad recipe yet. Indeed everyone who has tasted any of the dishes reacts with that eyes closed hhhmmmm and three people immediately asked for the book name.It makes me look like a splendid cook!

What is all this? It's weird. Some of the food looks really appetising but it really seems very difficult to make with recherche ingredients. Where are all the normal, and quickly-made, curries that we all know and love? Madhur Jaffrey is a very likeable and engaging personality (and writer) but I have been looking through this book for 'Easy' standard curries, and I cannot really find any. Even the one Korma (well-know dish) curry looks horribly complicated because of some 'refreshing twist' or other. Enjoyable book to read, though. That's why it got three stars.