FabulousFusionFood's Curry Recipes 18th 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 1753 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 1753 recipes in total:

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Victorian Beef Tikka Kebab
     Origin: Anglo-Indian
Virgin Islands Curried Chicken
     Origin: British Virgin Islands
Wild Mustard and Spinach Curry with
Oak Moss Tempering

     Origin: India
Victorian Beef Vindaloo
     Origin: Anglo-Indian
Virgin Islands Curried Chicken
     Origin: US Virgin Islands
Wonchoi
     Origin: Ghana
Victorian Chicken Country Captain
     Origin: Anglo-Indian
Viskop Kerrie Sop
(Curried Snoek Soup)
     Origin: South Africa
Xinxim
(Brazilian Chicken and Crayfish in
Peanut Sauce)
     Origin: Brazil
Victorian Chicken Korma
     Origin: Anglo-Indian
Viskop Sop
(Fish-head Soup)
     Origin: South Africa
Yam Curry
     Origin: Vanuatu
Victorian Chicken Malay Dopiaza
     Origin: Anglo-Indian
Wali wa Nazi
(East African Coconut Rice)
     Origin: East Africa
Yangon Kyet Thar Hin
(Yangon Chicken Curry)
     Origin: Myanmar
Victorian Chicken Pilau
     Origin: Anglo-Indian
Wattakka Soup
(Pumpkin Soup)
     Origin: Sri Lanka
Yellow Curry with Swiss Chard and Tofu
     Origin: Fusion
Victorian Dal Puri
     Origin: Anglo-Indian
West African Curry Powder
     Origin: West Africa
Yellow Split Pea Bhuna Kedgeree
     Origin: Anglo-Indian
Victorian Fish Molee
     Origin: Anglo-Indian
West African Roast Lamb
     Origin: West Africa
Yen Thongba
(Manipuri Chicken Curry)
     Origin: India
Victorian Green Saag with Prawns
     Origin: Anglo-Indian
West Indian Pumpkin Curry
     Origin: Caribbean
Yoghurt Mint Dip
     Origin: Zimbabwe
Victorian Pickled Vindaloo
     Origin: Anglo-Indian
West Sumatran Fish Curry
     Origin: Sumatra
Yoghurt Naan
     Origin: India
Victorian Pish-pash
     Origin: Anglo-Indian
Wet Fry Pork, Kenyan Style
     Origin: Kenya
Ysgwydd Cig Oen Cymreig wedi ei bobi'n
araf รข chyri

(Slow-cooked curried shoulder of Welsh
Lamb)
     Origin: Welsh
Vindaloo Curry Paste
     Origin: India
Wet Thar Hin
(Pork Curry)
     Origin: Myanmar
Zafrani Murgh
     Origin: India
Vindaloo Curry Spice Powder
     Origin: India
Wethani Kyet
(Dry Burmese Pork Curry)
     Origin: Myanmar
Zafrani Mutton Korma
     Origin: Pakistan
Vindaloo Masala
     Origin: Britain
Wethani Kyet II
(Dry Burmese Pork Curry II)
     Origin: Myanmar
Zambezi Fish Bobotie
     Origin: Zimbabwe
Vindaloush with Fungee
     Origin: Caribbean
White Curry
     Origin: Fusion
Zanzibar Fish Curry
     Origin: Tanzania
Vinthaleaux
     Origin: India
Wholegrain Lachha Paratha
     Origin: India
Zanzibar Pilau
     Origin: Tanzania
Virgin Island Roti
     Origin: British Virgin Islands
Wild Greens Saag Paneer
     Origin: Fusion
Zavla
(Dried Prawn Curry)
     Origin: India
Virgin Island Roti
     Origin: US Virgin Islands
Wild Masala
     Origin: Britain

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