104 hot curry recipes

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.

Curried rice with sauteed onions, green pepper, and egg yolk stirred into hot cooked rice with curry powder and cayenne. A quick, flavorful side dish ready in 10 minutes.

Indonesian pork tenderloin marinated in lime, soy, brown sugar, cumin, curry, and sambal ulek, then seared fast in a hot pan. Sweet, smoky, and chili-hot, served with fried bananas.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Dry-roasted cumin seeds: whole cumin seeds toasted in a hot dry pan until deep brown and intensely fragrant. The Indian pantry foundation for finishing curries, raitas, and chaat.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.