190 indian dish recipes

South African-inspired curried beef bake with almonds, raisins, and lemon juice under a silky egg custard topping. Rich, fragrant, and crowd-sized for 16 servings.

A Thai-American fusion chili that blends ground beef and kidney beans with panang curry paste and garlic chili sauce. Smoky, aromatic, and seriously spicy. Ready in one hour.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Tom Yum Goong brings tangy lime, fragrant lemongrass, and plump shrimp together in a fiery Thai hot and sour soup that's ready in just 30 minutes. The ultimate comfort bowl for spice lovers.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

Homemade Indian spice blend with coriander, cumin, black peppercorns, turmeric, dried chili, cloves, ginger, and allspice. A versatile hot and spicy seasoning mix ground fresh in a spice mill.

Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Thai pork satay marinated in curry, turmeric, and fish sauce, grilled on bamboo skewers with coconut cream glaze. Street food classic ready in 60 minutes.