FabulousFusionFood's Curry Recipes 16th Page

Lamb balti curry from Pakistan. A classic lamb balti curry from Pakistan served in a Balti dish.
Welcome to the summary page for FabulousFusionFood's Curry recipes page which bring together recipes for curries, curry pastes and powders and accompaniments to curries from around the world. These pages provide links to all the curry and curry-associated recipes presented on this site, with 1542 recipes in total.

Curry, originating in the Indian sub-continent (modern-day India, Pakistan and Bangladesh) has become a true global phenomenon. Curry is first attested 4000 years ago and it was being introduced to southeast Asia by Indian traders 2000 years ago. Its introduction to East Africa was probably not much later than that. However, it wasn't until the European ages of exploration and conquest that curry powders were invented and curry became a global phenomenon.

This page is a continuation of the list of Curry recipes held on the FabulousFusionFood site. If you are specifically looking for this site's brief History of the Origins of Curry then please go back to the First Page of the Curry Recipes entry on this site.


The alphabetical list of all Curry recipes on this site follows, (limited to 100 recipes per page). There are 1542 recipes in total:

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Victorian Chicken Malay Dopiaza
     Origin: Anglo-Indian
Wali wa Nazi
(East African Coconut Rice)
     Origin: East Africa
Wot Kimem
     Origin: Ethiopia
Victorian Chicken Pilau
     Origin: Anglo-Indian
Wattakka Soup
(Pumpkin Soup)
     Origin: Sri Lanka
Xinxim
(Brazilian Chicken and Crayfish in
Peanut Sauce)
     Origin: Brazil
Victorian Dal Puri
     Origin: Anglo-Indian
West African Curry Powder
     Origin: West Africa
Yangon Kyet Thar Hin
(Yangon Chicken Curry)
     Origin: Myanmar
Victorian Fish Molee
     Origin: Anglo-Indian
West African Roast Lamb
     Origin: West Africa
Yellow Curry with Swiss Chard and Tofu
     Origin: Fusion
Victorian Green Saag with Prawns
     Origin: Anglo-Indian
West Indian Pumpkin Curry
     Origin: Caribbean
Yellow Split Pea Bhuna Kedgeree
     Origin: Anglo-Indian
Victorian Pickled Vindaloo
     Origin: Anglo-Indian
West Sumatran Fish Curry
     Origin: Sumatra
Yen Thongba
(Manipuri Chicken Curry)
     Origin: India
Victorian Pish-pash
     Origin: Anglo-Indian
Wet Fry Pork, Kenyan Style
     Origin: Kenya
Yoghurt Mint Dip
     Origin: Zimbabwe
Vindaloo Curry Paste
     Origin: India
Wet Thar Hin
(Pork Curry)
     Origin: Myanmar
Yoghurt Naan
     Origin: India
Vindaloo Curry Spice Powder
     Origin: India
Wethani Kyet
(Dry Burmese Pork Curry)
     Origin: Myanmar
Ysgwydd Cig Oen Cymreig wedi ei bobi'n
araf รข chyri

(Slow-cooked curried shoulder of Welsh
Lamb)
     Origin: Welsh
Vindaloo Masala
     Origin: Britain
Wethani Kyet II
(Dry Burmese Pork Curry II)
     Origin: Myanmar
Zafrani Murgh
     Origin: India
Vindaloush with Fungee
     Origin: Caribbean
White Curry
     Origin: Fusion
Zafrani Mutton Korma
     Origin: Pakistan
Vinthaleaux
     Origin: India
Wholegrain Lachha Paratha
     Origin: India
Zambezi Fish Bobotie
     Origin: Zimbabwe
Viskop Kerrie Sop
(Curried Snoek Soup)
     Origin: South Africa
Wild Masala
     Origin: Britain
Zanzibar Fish Curry
     Origin: Tanzania
Viskop Sop
(Fish-head Soup)
     Origin: South Africa
Wonchoi
     Origin: Ghana
Zanzibar Pilau
     Origin: Tanzania

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