A Glossary of curries
| Balti: | A balti seems to be any curry that is served in a two handled metal dish.
It originated in Pakistan, was popularised in Birmingham, and is now widespread
across Britain. |
| Biryani: | A basmati rice dish containing fried vegetables and served mainly with a
vegetable curry sauce. |
| Bhuna: | Curries cooked until all the water has been fried out of the ingredients,
with onions, garlic, tomato, chilli to provide a dry dish of medium strength.
|
| Dahi: | A mild, tangy dish cooked with a preparation of herbs and yoghurt. |
| Dopiaza: | A medium to hot dish, traditionally prepared with both cooked and raw
onions. (Do = two, and Piaza = onions.) |
| Dhansak: | A Parsee sweet and sour dish traditionally cooked with lentils, aubergines,
pineapples and lemon juice. |
| Jalfrezi: | Most often a meat or chicken dish, highly spiced, sometimes cooked with
egg, and red in appearance. |
| Kashmir: | A medium curry consisting of cream and coconut, lychees, pineapple and
banana |
| Korma: | A usually mild dish made of creamed coconut, cream and buts. |
| Keema: | Minced meat curry. |
| Madras: | A hot dish containing extra chilli - a British invention unknown in Madras!
|
| Malayan: | A very mild dish containing mixed fruit, coconut and mild spices. |
| Massala: | A lightly spiced curry prepared with garam masala, medium strength. |
| Pathia: | A sweet and sour curry prepared with cream - originally a Parsee fish or
prawn curry. |
| Rogan Josh: | A dish based on tomatoes, peppers and onions, fried in spiced oil and often
hot. (Rogan josh means 'lamb in red sauce'.) |
| Vindaloo: | A very hot dish originating in Goa, India, made with green chillies. |
A Glossary of vegetables
| Aloo: | Potato |
| Bhindi: | Okra |
| Brinjel: | Aubergine |
| Chana: | Chick peas |
| Dal: | Lentils |
| Gobi: | Cauliflower |
| Lobia: | Black eye beans |
| Maash: | Lentils |
| Matter: | Peas |
| Palak: | Spinach |
| Paneer: | Asian cheese |
| Rajma: | Red kidney beans |
| Sag: | Spinach |