This prawn curry is from Mangalore. It tastes delicious and it is super easy to make! Find the recipe down below. What comes to our mind when we think of South Indian food? It is idli, sambhar or dosa ...

This Malabar prawn curry is loaded with spicy and tangy flavours. South Indian cuisine offers a wide array of delectable dishes. From quintessential Hyderabadi biryani, chicken chettinad to ...

In a bowl, add flour, salt and water. Mix and then knead for around five minutes until you have a smoot, soft dough. Cover and set aside for 30-45 minutes. When shaping parathas there are different ...

Wash and clean prawns leaving the tails on. To make curry sauce, fry the onion and garlic gently in olive oil. Deglaze with a little white wine. Add the stock, coconut milk, lime leaf and curry powder ...

This curry is a riotous explosion of flavours. The raw mangoes make it sharp and tangy. The red and green chillies give it a healthy helping of heat. And the coconut milk makes the gravy extra rich.

India has an extensive coastline and a vibrant culinary heritage of seafood preparations. The cuisines of each region along the coast boast unique ingredients, techniques and flavours which are often ...

Heat the oil in a large wok over a high heat. Add the curry leaves, mustard seeds and dried chilli flakes and stir-fry for 1 minute. Remove from the heat. In a bowl, mix the garlic, ginger, ground ...

Curry leaves and turmeric make for an aromatic South Indian prawn curry. Soak the rice in 2 cups (500ml) cold water in a lidded saucepan for about 10 minutes. Place over high heat and bring to the ...

Nici Wickes' delicious curry, from her Cook, Eat, Enjoy cookbook, is one of our midweek stalwarts. It's a mix of sweet, sour and slightly hot. Add one or two more Indian dishes and it's a great dinner ...

Indian cuisine is a gastronomic experience of a lifetime. It’s a feast for all the senses; hands dive knuckles-deep into curry rice, with aromatic fragrance wafting everywhere and an explosion of ...

In a bowl, add flour, salt and water. Mix and then knead for around five minutes until you have a smoot, soft dough. Cover and set aside for 30-45 minutes. When shaping parathas there are different ...