CURRY INTRODUCTION

The term Curry in itself has the essence, the versatile aroma, taste and warmth that can trigger ones taste buds. Commonly known as “salan” or “shorba” in Pakistan, curry is a complex mixture of ingredients of which variants are countless. Wet curries are gravy based containing significant amounts of yogurt, coconut milk, stock or lentils. Dry curries that use tomatoes and onions are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Meat, poultry, seafood, vegetables or a combination of them is usually the main ingredient of every curry and is eaten with rice or flatbread.

CHICKEN HANDI

Chicken-Handi

BUTTER CHICKEN

Butter-Chicken

CHANA MASALA

Chana-Masala

GREEN QORMA

Green-Qorma

KACHREE QEEMA

Kachree-Qeema

KARAHI GOSHT

Karahi-Gosht

CURRY POWDER

Curry-Powder

DAAL CURRY

Daal-Curry

CHICKEN JALFREZI

Chicken-Jalfrezi

ALOO BHUJIA

Aloo-Bhujia

BRAIN MASALA

Brain-Masala

PASANDA

Pasanda

QEEMA CURRY

Qorma-Curry

CHICKEN GINGER

Chicken-Ginger

CHICKEN MASALA

Chicken-Masala

MEAT & VEGETABLE

Meat-&-Vegetable

MURGH CHOLAY

Murgh-Cholay

VEGETABLE CURRY

Vegetable-Curry.

WHITE KARAHI

White-Karahi

KOFTA CURRY

Kofta-Curry

MEAT CURRY

Meat-Curry

MATKA KUNNA GOSHT

Matka-Kunna

KATAKAT

Katakat

FISH CURRY

Fish-Curry

ACHAR GOSHT

Achar-Gosht

WHITE QORMA

White-Qorma

LIVER MASALA

Liver-Masala