
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

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…

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Buss-up-shut, also called paratha roti, is the flaky-layered Trinidadian roti that takes its English name from "burst-up…

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

Onion is softened in oil; garlic, ginger and curry powder bloom

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

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish

Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…

Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…

A Goan coconut masala paste is ground from soaked Kashmiri chillies, coriander seeds, cumin, peppercorns, garlic and…

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…