Customer Review

17 of 18 people found the following review helpful
4.0 out of 5 stars Yes, I DO Love Curry, 19 Oct 2010
This review is from: I Love Curry (Hardcover)
I'm inclined to agree with those that say curry is addictive, whether the exotic spices have a narcotic property or not, they certainly tantalise the taste buds, making me want more.

Lately, curry has had a bad rap from health enthusiasts, stating that it is high in fat, sugar and salt, takeaways and ready meals especially so. That's not good news for devotees of Indian food who want enjoy a good fuss-free curry but also care about what they put into their bodies.

Anjum Anand has the perfect antidote to this problem, as her approach to Indian cooking is lighter and healthier, but no less authentic or full of evocative spices. It is very refreshing to know that curries do not have to be covered in a layer of oil to be bursting with flavour.
The recipes are not complicated either. I Love Curry delivers clear well described instructions which are undemanding to follow, perfect for the novice curry lover.
The book offers plenty of choice for those looking for tried and trusted favourites, restaurant classics or authentic regional dishes. In total there are 50 great curries and 25 accompanying dishes.

Anjum gives us plenty of information about ingredients and cooking methods, she also shares her tips to help achieve the perfect result,which made me aware of the fact that I'm still learning.

With such a variety of recipes for vegetable, poultry and game, meat and fish and seafood, I was torn between something I knew like the Chilli Chicken Balti (p.99) or something I was less familiar with. I went for the latter and chose the Prawn, Mango and Coconut Curry (p.80), which turned out very well.
According to Anjum, the curry came about after a chat with her publisher who wanted to include mangoes in the book, particularly in a savoury curry. I quite liked the idea myself and the coconut was also especially appealing.
Interestingly, the recipe doesn't use ay garlic or onions but that's not missed in the end result. The flavour is very aromatic, fragranced with curry leaves, brown mustard seeds, whole black peppercorns and of course chillies.

I decided to make the Cucumber and Mint Raita (p.171), not because I'd never had it before, but to prove that something so ridiculously simple does need a recipe. On previous non-recipe assisted attempts mine always turned out too thin in consistency. However, following Anjum's foolproof guide it worked out fine. It is essential to squeeze the grated cucumber through a cloth to remove the excess water.

With well thought out recipes and splendid photography there's nothing that won't inspire curry lovers, whether they are venturing out into the world of cooking Indian cuisine for the first time or they are experienced and confident in the kitchen.
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