
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…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

BIR chicken curry is the restaurant style chicken curry built from whole spices and fresh aromatics rather than the…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

A handheld pastry that looks like a Cornish pasty but tastes nothing like one

Buttermilk-fried wings in the American Southern tradition, with a Caribbean accent twice over: Jamaican curry powder…