Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1–2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked ...

Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened. If cooking to eat now, add your chosen ...

Local cuisine was influenced by British cooks who introduced chefs to Indian curry powders and taught them how to make roux-like sauces. Brits have a natural predisposition to make all food ...

With National Curry Week observed this week, it’s fitting to celebrate the fact that curry culture is experiencing a surge in ...

Curry as we know it is a versatile vessel for any number of culinary cultures to make a flavorful mark on the world. Two ...