The Curry Legend V.I.C List!

Have you heard the big news?

We've got a BRAND NEW cookbook in the works: Curry Legend World Curries! We've been busy testing and re-testing and re-testing again our favourite world curries to determine which recipes to include in the new book.

There were an elite few curries which we knew we must include, and so the V.I.C (Very Important Curries) list was born!

Thai Hang Lay

This northern Thai curry is also known as Burmese curry due to the addition of Burmese curry powder (a combination of turmeric, coriander and cumin very similar to our HALDI BLEND!). Pickled garlic, ginger and roasted peanuts are added at the end for an incredible depth of flavour.

Singapore Noodles

Popular in the tea houses of Hong Kong and a favourite in Chinese takeaways in the UK, this dish is a fantastic jumble of stir fried noodles, prawns, pork, peppers, beansprouts and egg all flavoured with Indian curry powder.

Japanese Kare Udon

Kare udon is a combination of two of Japan’s iconic dishes - noodles and curry! The hearty meal-in-a-bowl consists of chewy udon noodles coated in a thick curry sauce topped with gingery pickled radishes.

Jamaican Curry Goat

St Paul’s in Bristol (also home of The Spicery!) is home to a large Jamaican population - during carnival the mouth-watering scents of the food stalls fill the air. Let this favourite curry transport you, if not to the Caribbean, then to a sunny Bristol street!

Thai Massaman

The name massaman is derived from the word ‘musselman’, the ancient word for Muslim. Whilst many Thai curries rely heavily on fresh ingredients, this one contains a huge variety of dried Indian spices that would have been imported by the Muslim traders - after whom the curry is named.

Panang

This classic Thai curry is believed to have been named after the island of Penang, which might explain the use of soy sauce, a key ingredient in Malaysian cooking as a legacy of its large ethnic Chinese population. The pork is stir fried in a peanut paste and coconut cream resulting in a rich, dry curry enlivened by the addition of fresh lime, chilli and basil.

Japanese Katsu

Curry or ‘kare’ is one of the national dishes of Japan - though it didn’t exist there until the British introduced curry powder just over 100 years ago - and it’s a huge favourite across the country. The curry sauce is thickened with flour and vegetables and is most famously served, as here - with a breaded cutlet known as ‘katsu’.

Bobotie

This unique and delicious dish is best described as a sort of South African curried version of moussaka! It has a mixed heritage - the meat thought to have been introduced by the Dutch, the curried flavours are of Indian origin and the presentation rather like a British cottage pie.

Thai Red Curry

In Thai markets fresh curry pastes are widely available and there are literally hundreds of versions of Thai red curry paste which is known as ‘prik gaeng ped’. Our version is heady, aromatic and quite hot - perfectly counteracted by the addition of sweet pineapple!

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