50 Curries Project

We are blogging our curry-crazy project where we are (slowly) cooking our way through Camellia Panjabi’s “50 Great Curries of India” cookbook. Please share your curry experiences below!

Feb. 16, 2015: 28 curries cooked!

28. Chicken Stew, p. 120

March 4, 2012

This curry from Kerala has the most ordinary recipe name in this book, but this dish’s flavors are far from everyday. A blend of typical Malabar coast spices and coconut milk make this stew aromatic. The spices include a ginger-peppercorn-turmeric paste, mustard seeds, cinnamon, cloves, cardamom pods, curry leaves and garam masala. I was surprised to find that classic stew vegetables, potatoes, carrots and peas, are in this recipe, but these make this dish an ideal winter meal. This recipe was relatively uncomplicated to prepare compared to others we have tried so far. The color of this stew in the cookbook photo is a pleasing turmeric-orange-yellow. Mine turned more of a murky green color which we attributed to the curry leaves and/or the peas. Squirty, our eight year old son and an avid fan of Captain Underpants, described the stew’s colors with descriptions I will not mention here. I think the color of his dinner drove down his rating of the flavor. Our family rating was 8-8.5 out of 10.

27. Lamb Korma Pilaf (Korma Pulao), p. 74

Feb. 19, 2012
Rosewater (the name of my fuchsia Townie bike) is one of the ingredients that caught my eye in this korma recipe. I had looked at the cookbook photo, list of 24 ingredients and preparation steps in this cookbook many times and had deemed it a “project curry” because of the complexity and cooking duration. I was right. From start to finish this curry took about 2-1/2 hours to complete, but was worth the effort. This dish is a colorful pulao (pilaf) with turmeric colored rice on the bottom and the top and a delectable lamb curry with a thick, spicy gravy in the middle. I suspect the leftovers might even be better than the original meal once the flavors have an opportunity to marinate. We rated this curry 10/10 and this is a recipe I would make for guests, especially because some of the steps can be prepared in advance.

26. Egg Curry (Egg Kurma), p. 150
Feb. 13, 2012

Unexpected Guests Curry

Camellia Panjabi reports that in every part of India hard-boiled eggs are added to a common homestyle curry recipe for a quick meal or to serve to unexpected guests. This curry is from Chettinad and was the most mild of all the curries we have prepared from this book, so far. The only heat came from 1-1/2 teaspoons of chili powder and we noted that the lack of heat made the curry sauce taste bland. Otherwise, the hard-boiled eggs went surprisingly well with the sauce and the rice and made for a more satisfying meal than we thought for our Meatless Monday. We rated this curry 6/10 because we did not care for the coconut milk flavor with the other spices (fennel, cumin, turmeric, fenugreek seeds, coriander and cinnamon). If we cook this recipe again we would make it our own by adding a few chilies, leave out the coconut milk and add garam masala before serving. Would you still be our friends if you were served this curry when you popped by our house around dinner time?

25. Ras Chawal: Green Fish Curry, p. 132
Feb. 6, 2012
Green Curry (Ras Chawal)
We are halfway through ’50 Great Curries of India!’ This was my first experience with Indian Green Curry which uses some similar ingredients to Thai Green Curry (cilantro, coconut milk, lime juice, garlic and onion), but this Parsee style calls for an unusual combination of others: poppy seeds, cashew nuts, cardamom pods, mace, fennel, cumin, coriander and mint leaves. The result was a delightful herbal, spicy curry that complimented the fish well. The recipe suggests making this curry with chicken which we will definitely try next time. I was pleased that my dish looks like the photo in the book, one of the few that has turned out so. This curry was easy to prepare, quick to cook and will be on our regular curry rotation. We rated this curry 10/10!
24. Jheenga Methi, Scallions and Fenugreek Leaves (with Fish), p. 130
Jan. 30, 2012
It’s be 24 hours since I cooked this curry and my kitchen still smells of the herbal scents of cilantro and  fenugreek (methi) leaves. This was my first try at making a curry using fengreek leaves which have a different flavor from the seeds.  Think of the difference in flavor between fresh cilantro (coriander) and coriander seeds. I could only find dried fenugreek leaves at my local Indian shop and they come in a pretty yellow box. The other green ingredients in this Hyderabadi curry are 1-1/4 cups of chopped scallions and 3/4 cup of chopped cilantro leaves. The recipe calls for serving with shrimp, but I made it with arctic cod, a firm white fish. This curry was delicious and is a great way to prepare a fresh tasting fish dish in the winter. We rated this curry 9/10.

23. Madras Fish Curry, p. 136
Jan. 16, 2012
My guys are not up for “meatless Monday” so I’ve been serving fish on Mondays. I made this Madras Fish Curry with true cod, a meaty, white fish that we  are able to get wild and in season at this time of year. This curry is not one to eat the night before a drug test as the recipe calls for six teaspoons of poppy seeds! The gravy for this coconut, tomato, garlic, ginger, tamarind, turmeric, curry leaves, coriander, mustard seeds, fenugreek, cumin seed curry was a nice compliment to the fish. We rated this curry 8/10 and is one I would make again.

22. Shalgam Gosht: Lamb with Turnips (actually made with potatoes), p. 70
Oct. 17, 2010


Autumn Curry

Curry number 22 of 50 was perfect for a fine fall day
after a 28 mile family road bike ride. Two giant black cardamom
pods gave this dish a smoky, warm, autumnish smell. I used
Camellia’s recommendation and substituted potatoes for turnips
because the salted turnips needed an hour to degorge before
cooking. Other spices that blended well and and brought out the
flavor of the lamb included fennel powder, cinnamon, paprika, green
cardamoms, ground coriander, turmeric, garlic, ginger and red chile
powder. This dish required the bhuna process
to give it its special flavor. Bhuna is common
in Indian curry preparation and requires continuous stirring of the
meat after the spices are added enabling the meat to come in
contact with the heat at the bottom of the pan. This was a winning
curry we will make again. Rated 9/10. Recipe

21. Watermelon Curry (Matira Curry) , p. 146
Sept. 10, 2010

Tangy, sweet and spicy

We took a
three month hiatus from our 50 Curries Project to enjoy our summer.
Our cycling highlight was 300 miles of family bike riding on the
Trail of the Coeur d’Alenes amidst glorious scenery and quiet roads
in Idaho’s panhandle. In the summer we usually eat a curry a week,
but we tend to keep our routine simple and cook recipes from our
regular rotation, (with the exception of the plum curry below which
I made with lamb and was divine). An Indian-theme dinner with
friends spurred the preparation of this curry which we served as a
side dish. The spices, garlic, turmeric, coriander, chile and
cumin, do not sound as if they would go with watermelon, but this
semi-dry curry was a delightful and colorful accompaniment to our
meal. We squeezed lime juice over the curry after serving in side
dishes and the flavors melded into a sweet, tangy and spicy
delight. This recipe is one of the most unusual in this cookbook,
but once again we were pleased with the result.

20. Gosht Alu Bakhara, Plum Curry, P. 96
June 18, 2010, Sept. 25,

Princess Curry

This is a
winning Punjab dish, Hyderabadi in origin, that I made with purple
skinned, red-fleshed plums from California that have just come into
season. The recipe calls for lamb, but the first time I prepare
this dish with chicken because I needed to save on simmering time
because my husband and son were hungry after their hilly tandem
bike ride. I have made it two more times with lamb and this curry
has become my all-time favorite. Hyderabadi cuisine is known for
its careful care in choosing and cooking the ingredients.

This recipe is a specialty of an Indian restaurant in London whose owner’s grandmother was a Hyderabadi
princess. The combination of spices, garlic, ginger, green cardamoms, cinnamon, turmeric, coriander powder, chile powder and
generous portions of fresh cilantro, when combined with the plums, made this aromatic, mouth-watering curry burst with flavor. We
rated this dish a 10/10!

19. Goa Fish Curry, p. 140

May 7, 2010

Precision Curry

I am nicknaming this one “Precision Curry”
because the instructions say “it is important to get it absolutely
right by following the quantity of ingredients exactly.” These are
strong words in a recipe! Although we didn’t have eight Kashmiri
-type red chiles, I gave this curry a go. Tamarind, coconut and
coriander seeds make up the primary flavors of this dish which I
made with cod, one of the recommended fish. These ingredients seem
simple to measure, combine and blend with a few others to make a
very smooth paste.

Goa curry spices

A precision curry puts a lot of pressure
on the cook. This one required a lot of concentration and a couple
of cups of Tazo’s Calm tea to soothe my nerves. In cooking other
Indian curries I’ve learned measuring the quantity of ingredients
is important, but not critical. I’m uncertain why this curry turned
out just OK and not “one of the best fish curries of India.” I
guess I will have to order it in a restaurant in Mumbai some day to
find out. Of the 19 curries we have prepared from this cookbook,
this is only the second I would not prepare again in the
VeloKitchen. Our rating: 7.5/10 (for effort).

18. Fish Molee (Fish in Coconut Milk), p. 138

April 21, 2010

Fish Molee spices

I’ll be
frank. We were hesitant to try an Indian fish curry. Neither of us
had ever eaten one. Camellia Panjabi includes five fish recipes in
this cookbook and we continue to challenge our curry taste buds
cooking our way through all 50 curries. India has about 3,542 miles
of mainland coastline so it makes sense that seafood would be a big
part of Indian cuisine, although we see very few fish curry
offerings in Indian restaurants around here. I made this coconut
milk curry with true cod, a readily available, firm, white fish in
the Pacific Northwest.

True cod marinating in lime juice & turmeric

in our family rated this meal a 10/10! Aside from six cloves of
pounded garlic, a very small portion of spices delicately flavors
this curry: 1 clove, 2 cardamoms and 2 peppercorns. Other
ingredients include onions, turmeric and curry leaves. A huge plus
is that this dish is very easy to prepare, especially as compared
to some of the others in this cookbook. I am adding this recipe to
our curries-in-a-hurry list!

17. Lamb Shank Korma, (Nalli Korma), p. 78

April 17, 2010

No screwpine flower, but a few of the other 18 ingredients

The number of ingredients in this curry (18) is a bit
intimidating. Except for keora (screwpine
), we had all the ingredients on hand. Our curry
spice cupboard now takes three shelves! We used Rosewater as a
substitute for the keora which is used to soak the saffron strands
and added just before serving. This curry challenged my curry
cooking abilities because of the complicated steps, but I felt
closer to a curry cooking master after it was served.

Saffron soaking in Rosewater. Who knew?

I started by making the “essential” marrow-bone stock
which was followed by frying, extracting, pureéing, sauteéing,
stirring, simmering, and more. The entire preparation process
(except for the stock) took more than two hours, but was well worth
the effort. Just before serving I added lime juice and the saffron
soaked in Rosewater which added subtle, but tangy flavors to the
curry. This dish was delicious and we rated it 10/10.

16. Chicken and Cashew Nuts in Black
Spices (Kaju Chicken in Kaala Masala), p. 112

April, 2, 2010

We put on
our sunglasses at the dinner table so the sauce would look darker,
but I am certain that was not Camell’a Panjabi’s intention. My
guess is that the ingredients in India are darker in color than the
ones I used. If you know, please add a comment below! We rated this
curry a 6/10, making it the least favorite of the 16 curries we
have tried from this cookbook, so far. Every curry is an adventure,
so onward and upward we eat!

15. Chicken Pistachio Korma, p. 110

March 19, 2010 With “only” 16 ingredients and five instruction
steps, I thought this would be a quick weeknight curry. The cooking
process took a little longer than planned. I later learned that
“korma” is derived from the word “braise,” not “nut paste.” I had
thought a korma was an Indian curry prepared with nuts since most
of the kormas I had eaten in restaurants had been made with ground

Boiled and skinned pistachio nuts

Ingredients that go into korma recipes vary
wildly. Camellia Panjabi’s recipe is made with pistachio nuts which
gave the curry a lovely green color. Preparing the pistachios was
the most time consuming process: shell, boil, peel the skins and
grind into a paste. Two curries we enjoyed a lot, Dopiaza (curry
#11) and Rogan Josh (#10), are forms of kormas and this makes sense
to me since we loved the explosion of flavors in this curry. This
curry was not overpowering in spite of the strong spices which
included five plump garlic cloves, 1 X 1.5 inches of fresh, chopped
ginger, fennel seeds, turmeric, bay leaves, white ground pepper and
garam masala. We rated this curry a 9/10. The next time we will try
to find Peshwari pistachios to see if we can get the curry sauce to
look even greener.14. Omelette Curry, Malabar style, p. 152

March 12, 2010

While most of the curry photos in Camellia
Panjabi’s cookbook are mouth-watering, a few of the recipes are a
bit off-putting because of ingredients we are not accustomed to
eating in an Indian curry. Early into our 50 Curries Project
project we agreed to make some of the more unusual curries in the
middle of the project instead of leaving them all until the end.
Neither of us had ever eaten an egg curry, but I read that egg
curries are very common home style meals in India, especially when
unexpected guests arrive for dinner. If you have read my post 100
Boiled Eggs in the VeloKitchen
, you know that eggs have a
special meaning in our family. There are two egg curry recipes in
this book. The other is made with hard-boiled eggs. We decided to
try the least unusual egg recipe made with an omelette cut into
broad strips. The sauce for this Malabar-style dish includes common
curry ingredients that went surprisingly well with the omelette:
grated coconut, cumin, fennel, coriander, turmeric, garam masala,
onions, tomatoes, chilis, etc. The result? We rated this curry a
10/10! This dish is spicy, colorfully beautiful and would make a
snappy addition to a brunch. Or if you pop over on short notice for
a long bike ride or for dinner on short notice, we might surprise
you with a delicious Omelette Curry.13. Nellore in Andrha, p. 94 Jan. 23, 2010

Hubby & Squirty doin

We are calling this curry “doing the bhuna” which is being demonstrated in
this photo of my husband and youngest son. I originally planned to
write about curry leaves for this post because this recipe calls
for 10-12 curry leaves added in the last few minutes of cooking.
Curry leaves do not smell or taste anything like curry powder, but
I will save further explanations for another post. This is a labor
intensive curry to cook, because it requires constant stirring or
“bhuna.” Camellia describes this process best: “continuous stirring
enables the spice mixture to come into contact with the heat at the
bottom of the pan” giving this dish a special flavor. The spices
that are bhuna-ed twice to make this spicy and hot curry are: red
chile powder, turmeric, paprika, bay leaf, fennel, coriander
powder, black and green cardamoms and a cinnamon stick. We made
this dish with stewing lamb and the dish was fragrant and
flavorful. We rated this curry 8.5/10.

12. Madras style Lamb Curry, p. 100 Jan.9, 2010

Spices in the molcajete

Madras style lamb curry

We loved
this dish and it was fun to put together, although I should have
allowed more preparation time since our dinner was about an hour
later than planned. This was a five-star curry in every way: the
intensity of flavors and the beautiful colors. The kitchen smelled
heavenly from the moment I started grinding the 13 or so spices,
including poppy and fennel seeds, into a paste in our molcajete.
The red color of
the paste comes from paprika powder and cayenne pepper. The subtle
taste of coconut milk added at the end cut the heat of the cayenne
and the chilis and even Scallywag (who is 6.5 years old) said he
could have eaten his portion hotter. The next time I cook this dish
we will step up the heat!

11. Chicken Dopiaza, p. 122 Jan. 1, 2010

Chicken Dopiaza (Lots o

What better way is there to start a new year of dinners than with an
Indian curry? To me the name of this dish sounds more Italian than
Indian. “Dopiaza” means “double the onions” or “using onions twice
in the cooking process.” I nicknamed this curry “double the
tissues” because onions make me cry! This recipe from Bengal calls
for nine onions which are prepared different ways: browned, juiced
and quartered and simmered in the oven. I learned how to juice
onions: grate them over a bowl and squeeze out the juice through a
fine strainer. The preparation time was a little over two hours
since browning onions correctly takes 20-30 minutes and the final
step of cooking in the oven takes another 30 minutes. The last step
gave me time to reapply my mascara before dinner. Dopiaza was very
flavorful and we rated this curry 4/5 and is one we would
definitely prepare again. (With more experience in eating different
curries, we are finding we are becoming more choosy in our

10. Rogan Josh, p. 68 Nov. 28, 2009

I agree with Camellia Panjabi’s description of this dish as a
“ravishing” curry. This recipe was more simple to prepare than
other Rogan Josh recipes we have cooked. This Kashmirian recipe
calls for four green and two black cardamoms and four whole cloves
which contribute “heat and intensity from the lavish use of body
heat-inducing spices,” as the author describes. We have rarely
cooked with black cardamoms which are about twice as large as green
ones and smell very smoky, like the ashes of a campfire. Instead of
onion, this recipe calls for shallots, which are sweeter, more
aromatic and pungent than yellow onions. In addition to these
spices, this curry, made with lamb, includes ginger, fennel,
turmeric, coriander, mace, chili powder and bay leaves. My favorite
experience of eating this curry was the multi-layered tastes,
flavors and heat of all the different spices on my palate.

Rogan Josh and Splatter Curry (Cauliflower & Potato)

9. Cauliflower Gashi (Cauliflower and Potato Curry),
p. 156
Nov. 28, 2009

We have renamed this one
‘Splatter Curry.” We had a minor food processing accident when
preparing this curry (on the left side of the plate in this photo)
where the turmeric-spiced sauce splattered around our kitchen when
we pureed the sauce to try to further grind up the hard coriander,
mustard, fenugreek and cumin seeds. The next time we cook this
curry we would substitute spice powders for the seeds to make a
smoother sauce, although when we evaluated the preparation time
required to make this curry and the end result, we decided we would
not rush to prepare it again. Blogged: Nov. 23, 2009: A
Curry Love Affair in the VeloKitchen
haven’t always had a love affair with curry, especially Indian
curries. read

8. Malabar Shrimp Curry, (Konju Curry), p. 128

Nov. 7, 2009

For more read my blog post, A Curry Love Affair, about this curry which reminded us of
a Thai curry due to the spices cooked in coconut milk.

Jardaloo Boti

Jardaloo Boti (Curry-in-a-Hurry)

7. Jardaloo Boti (Lamb with Apricots), p. 91

Nov. 3, 2009

It seems chillier in the afternoon
since the time change last Sunday, so I promised my husband
something hot and spicy when he returned from his bike ride. This
curry was simple and quick to prepare. It took about 30 minutes to
put together the sauce before adding the meat. Simmering the
stewing lamb until it was tender took a little longer than if I had
made this curry with chicken. The result was delicious! The
apricots added during the last 10 minutes of cooking gave the curry
a nice balance of sweet and tangy that complimented the spices.
This is a family friendly curry which even our six-year old rated a



6. Vindaloo, p.102

October 31, 2009

This was our first attempt at making a vindaloo
from scratch and the curry was delicious, although different from
any vindaloo we have eaten in a restaurant. We chose to make the
dish with chicken instead of lamb and Camellia Panjabi suggests
that vindaloo can also be made with beef or pork. The recipe calls
for some ingredients that are unusual to other Indian curries we
have cooked including star anise, poppy seeds, cider vinegar,
tamarind pulp, curry leaves and jaggery (palm sugar). Our trusty
coffee bean grinder was immensely efficient in grinding the dry
spices into a smooth paste. We learned that this curry’s history
began with Portuguese immigrants in India and the word “vindaloo”
is a combination of the words ‘vin’ for ‘vinegar’ and ‘aloo’ for
‘garlic.’ My husband quipped that ‘aloo’ is also a place he visits
after eating a dodgy curry. We served this vindaloo with boiled
rice, chopped tomatoes, sliced bananas and plain yogurt. We rated
the way we prepared this curry an 8/10 and is one we will
definitely prepare again.

35 cardamoms

35 green cardamoms

5. Meat cooked with Cardamom (Elaichi Gosht), p. 86 Recipe Link http://bit.ly/990GKj

October 24, 2009

If you like the taste of black pepper and/or have
recently given birth, then this is the curry for you. Click here to
read more in my blog post 35
Green Cardamoms

4. Meat Curry with Cumin-flavored Potatoes, (Jeera Aloo Salan), p.80
October 17, 2009

We called this a “carb-loading curry” since it is cooked with potatoes and served
with rice. I substituted chicken for lamb and my family rated this
curry a 10/10. This is not a beginner’s curry since some of the
steps were a little complicated and I needed nearly two hours to
prepare and cook this meal. The flavors were intense and delicious
so I am calling this a “weekend curry” when because this recipe
needs more time to be prepared than a weekday meal. We must have
eaten it in a hurry, because I can’t find the photo! The next time
we will try this dish with lamb, the recommended meat.

3. Parsee Red Chicken Curry, p.124
October 5, 2009

My husband
prepared this meal and it was very tasty, but did not look as
colorful as the cookbook photo. The next time we will add paprika
so the curry turns out the signature red.

Palak Gosht

2. Lamb with Spinach (Palak Gosht), p.84

I made a variation of this recipe in my new
slow-cooker. Click here to read my blog post Palak
about this delicious meal.

1. Simple Home Style Curry, p.65

This is the first curry recipe in the cookbook and is easy and delicious. The
ingredients are commonplace to most Indian curries and makes a
great weeknight curry-in-a-hurry meal.


There is nary a curry powder mix in our spice
cabinet. My husband, born in Leicester, Curry Capital of Britain,
has been our usual curry chef and we eat Indian curries, as well as
curries from other lands, at least once per week. Over time I have
become less intimidated by the long lists of ingredients in
made-from-scratch curry recipes. After watching the film “Julie and
Julia” we decided to embark on a project to expand our Indian curry
experience outside the usual 10 or so recipes that we tend to
routinely prepare. We found our inspiration in Camellia Panjabi’s
50 Great Curries of India” cookbook. The photos alone will
make any curry lover salivate. Depending on which one of us cooks
and where our moods take us, we are tackling about one new recipe
from this cookbook each week, in no particular order.

Mangaing the heat: My husband likes
his curries hot (five stars), I prefer mine a little less hot and
our youngster eats a mild curry. To manage these tastes, we begin
preparing our curries with little heat (we go light on the cayenne
pepper, for example). Once all the curry ingredients are put
together and ready for simmering, we separate our son’s portion
into a small saucepan and add a chili or two to the rest. We most
often use Thai chilis we buy at the market which we freeze whole
and slice as needed. If the curry turns out extra hot we serve
plain yogurt on the side which cuts the heat.


10 Responses to 50 Curries Project

  1. Sebastian says:

    I had some problems with the recipes from the 2004 version of the book (maybe resolved in your version). Most of the recipes I tried were too liquid (the creamy potatoe curry, e.g.). Did you reduce the amount of water in your preparations on your own or did you stick to the recipe?

  2. I like the helpful info you provide in your articles. I
    will bookmark your weblog and check again here frequently.
    I’m quite certain I will learn many new stuff right here! Good luck for the next!

  3. Grapefruit says:

    Hi! I just stumbled across your blog – I was thinking of cooking my way through this book myself (starting December) and it’s so good to see someone else is doing it too! Could I hop on the bandwagon?
    What are the rules? Could you email me at needfulthings at ymail dot com? Thanks!

  4. Judy says:

    I love ur idea of making all the recepies in this book , I had it for a while but never tryed it.
    I will do that soon u realy inspired me.
    Is there any other indian cookbook that u recomend as well??

  5. Chris says:

    For the chicken and cashew nuts in black spices, the colour (and taste) of the resulting sauce is directly related to how thoroughly you toast the ingredients before grinding. I use a very low heat and really take my time with this step. The coconut should be a rich brown colour at the end, and the nuts should be quite dark. As with toasting spices, you have to be careful not to go too quickly and overcook the outside while leaving the inside raw.

    I find this recipe goes much better with Indian breads than rice. I cook up a bunch of chapatis (puffed up over a gas flame), and use them to scoop up the curry. Once you have the cooking method worked out, this recipe is fairly simple compared to a lot of others in “50 Great Curries”.

    • Cycling_Chef says:

      Thank you for your comment! I was hoping someone who share the “secret” to the black spice curry. What’s your favorite Indian curry?

  6. Bryony says:

    Yum! Another way to cool down a curry is to serve it with sliced banana.

    When you’ve finished this lot, I’ll send you my mum’s biryani recipe. My grandparents were missionaries in India and my mum was born there, and it’s one of the recipes they brought back with them. You prepare it the night before and slow cook it the next day. It’s a family favourite and we often have it for Christmas dinner as it takes all the cooking stress out of the day, and the slow cooking allows time for a good walk before lunch. (We’re doing the full turkey roast with all the trimmings this year though, and I’m taking the stress off my mum by doing the cooking!)

  7. John says:

    Forget the paella. Next time let’s do curry!

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