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
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
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
Saturday-soup in Trinidad, Guyana and Jamaica is a category rather than a single recipe; the structure is always the…
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
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
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic…
A handheld pastry that looks like a Cornish pasty but tastes nothing like one
A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…
Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…