Authentic Cajun Gumbo
The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…
Cajun
Discover · make-ahead + complex + prawn
20 recipes
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Doenjang Jjigae
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)
Korean
Efo Riro
Beef (or goat, or prawns) parboils briefly
Nigerian
Kare-Kare
Oxtail simmers slow with aromatics until the meat is falling-tender
Filipino
Lo Bak Go
Dried shrimp and dried shiitake soak in warm water until plump; the soaking water is reserved
Snacks
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Malaysian
Miang Kham
The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…
Snacks
Prawn and Pork Pad Thai
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter
Thai
Prawn Balchão
Prawns are seasoned briefly with turmeric and salt
Goan
Restaurant-Style Adrak (Ginger) Curry
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
Indian
Restaurant-Style Chicken Tikka Masala
Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…
Indian
Restaurant-Style Madras
A Madras lives or dies by balance
Indian
Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…
Indian
Restaurant-Style Rogan Josh
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…
Indian
Restaurant-Style South Indian Tamarind Curry
South Indian cooking leans heavily on the sour register — tamarind, kokum, curd, and lime do work that yoghurt and…
Indian
Restaurant-Style Vindaloo
The British curry-house vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian