Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
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Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in
Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…
A curry-house style chicken curry that builds flavor from whole spices and fresh aromatics rather than premade base sauces
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish
I’m a big fan of Thai chicken satay with peanut sauce
A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…
Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…