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KEVIN'S KITCHEN Spice up your life with a whole new world of flavour


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Kevin Dundon's curry spices

Kevin Dundon's curry spices

Last weekend's free magazine

Last weekend's free magazine

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Kevin Dundon's curry spices

All this week I will be hosting my delicious and easy-to-make curry recipes here on sundayworld.com

I love a good curry, be it Indian, Thai, Japanese or Chinese. And not just on Friday nights, but any night of the week.

During lockdown, curries have become must-try dishes, with people creating their own curry spice collections and pastes and trying them on their unsuspecting families.

At home, we had some very hot dishes that required a little adjustment to suit our palates - and we used seafood, chicken, beef, lamb and vegetables to ensure our vegetarians and meat eaters were well catered for.

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Last weekend's free magazine

Last weekend's free magazine

Last weekend's free magazine

In this collection, which was free in last weekend's Sunday World I described a selection of curry recipes from China, Japan, Malaysia, Thailand and some of the most popular Indian dishes for you to try. These wonderful recipes are full of robust flavour and will be up here on this website each evening for the rest of the week.

We have also added the perfect accompaniments, from perfectly cooked rice and saag aloo (a delicious potato and spinach side dish) to some pakoras and onion bhajis. I also included a popular naan bread to soak up those lovely curry sauces, and an easy chapati recipe.

For those who like a little pickle or chutney on the side, we covered these too with our mango chutney and cucumber pickle. And let's not forget the raita - often used to cool us down if we bite into a fiery dish! I love a sprinkling of freshly torn coriander over my curry, with a small bowl of raita to hand in case it's a little too spicy.

One of my best tips for making curries is to remember that there's no right or wrong way to make them. It does help to follow a recipe, as you need to include all the basic ingredients, but use your own taste to adjust the final dish to your liking.

Most of the dishes can be cooked in a slow cooker. However, I'd recommend frying off the onions and spices before adding them to the slow cooker to give the sauce a depth of flavour.

And remember - when you're making your curry, you're in control of the heat. Trust your tastebuds and experiment until you get the right balance for you.

Happy cooking! Kevin

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