Curry easy

Madhur Jaffrey sets out to prove that Indian cooking does not have to be complicated or demand a whole afternoon at the stove. Using a small handful of well-chosen spices and ingredients you can easily buy, the recipes move quickly from start to finish. Dishes range from a Goan prawn curry and chicken baked in a rich almond and onion sauce to Sri Lankan beef simmered in coconut milk, a creamy potato and pea curry, Swiss chard stir-fried with ginger and garlic, and a spiced bean dip finished with cumin, chillies and lime, where tinned beans are the sensible shortcut.

The book contains more than 175 straightforward recipes, each laid out so it is easy to follow. Every page is illustrated with full-colour photographs. It is written for beginners who are cooking curry for the first time as well as for experienced cooks who want fast, simple ideas. Jaffrey, an actress and author who has long introduced Western readers to Indian food, also wrote the larger Ultimate Curry Bible, and this volume offers a lighter, more streamlined route into the same cuisine.