Madhur Jaffrey’s Ultimate Curry Bible (and HNY)
January 2, 2010 1 Comment
It feels like it’s been a while. I am supposed to be studying but, meh, it’s the holidays right? I’ve been diagnosed with yeast intolerance. Have you any idea how many foods and drinks you just shouldn’t have if you’re yeast intolerant? It’s a lot. I’m a bit sniffy, normally, about people who are ‘intolerant’, in fact I am fairly intolerant of intolerants. So that will teach me. I’ve.. no, thats it. That’s my total news. Welcome back.
The point of this blog was never really my mundane life anyway. Here’s a recipe book review.
My favourite book of 2009 was Madhur Jaffrey’s Ultimate Curry Bible. It wasn’t cheap – the good ones rarely are -( but neither are Jamie Oliver’s., and plenty of people buy those) This was £25 and is currently on offer at £16.25 at Amazon. I know some of my readers well enough to know that some people will think £25 is too much. This one isn’t, it really is not.
The thing about Madhur Jaffrey’s recipes is that they always work, she explains them well, they’re easy, they’re healthy(ish) and they’re interesting. And ok, if all you really want to do is learn how to make a good Chicken Tikka Masala, or Lamb Bhuna, or Korma, because thats all you ever get from the curry house, she will teach you how to make a brilliant Bhuna, easily. And spend less time in the kitchen dealing with it than you would getting it delivered. Depending on how often you get take-aways, you could have saved yourself the cost of the book within a couple of months. But where this book is strongest, in my view, is teaching you how to cook the stuff that you don’t necessarily get at your local Al’s Tandoori.
The book is split into:
1. Introduction (beautifully illustrated history of curry)
2. Lamb, Pork, Beef, Veal and Goat
3. Fish and Seafood
5. Dals, Beans and Split Peas
6. Kebabs and Soups
7. Rice, Noodles and Breads
8. Relishes and Accompaniments
Special Ingredients and Techniques.
And the curries come from India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan & the US.
You will have to buy spices, but thats not difficult – there’s no recipe in this book that you can’t easily source the stuff for – and you will obviously be using the spices more than once. So far, I have made 12 recipes from this book, including the aforementioned (and well loved) Lamb Bhuna, some truly amazing Chicken Satays (with peanut sauce), a Biryiani, Naan Bread, Goan Prawn Curry and a Malaysian Korma. All of them made me so impressed with myself!
There are other curry books out there, sometimes I think I own most of them. There are even other Madhur Jaffrey curry books out there. But if you only have one, you should own this 342 pages of encyclopaedic lip smacking inspiration. Your local curry house probably won’t thank you for it, but what have they done for you lately?
Buy it here:Madhur Jaffrey’s Ultimate Curry Bible