This incredibly simple fish curry uses ginger, garam masala, paprika and turmeric to add flavour without heat, and buttermilk for a smooth, creamy finish.

Recipe not suitable to freeze. Note

A spicy Indian-style tandoori lamb dish with grilled eggplant; great for barbecues in the summer.

Chicken tikka is a chicken dish originating in South Asia where it remains popular in India and Pakistan.

Mango chutney will burn if the grill or barbecue is too hot. Note

Quinoa earns superfood status as it boasts an impressive nutritional profile. It has double the protein of rice and provides all of the essential amino acids ­ the building blocks of protein. Note

Dhansak is an Indian adaptation of a famous festive dish of the Parsi community of the Indian subcontinent; it always consists of several types of pulses and vegetables, and is served with rice. The Parsi often add mutton to the dish. Note

Biryani are some of the most elaborate of Indian rice dishes synonymous with the Moghul emperors. Lamb, rice and spices are layered in this fragrant one-pot dish. Start the recipe a day ahead.

Spicy and rich duck vindaloo from Australian Women's Weekly.

You can serve these drumettes with baby pappadums and lemon wedges. Tikkapasteisa mild paste made from spices and oils and frequently coloured red. It’s used for marinating or for brushing over meat, seafood or poultry, before or during cooking. Here it is mixed with yogurt and used as a marinade. Note

Grilled tandoori chicken with a fragrant tomato and coriander salsa from Australian Women's Weekly.

Carrot raita

Indian-style tandoori lamb cutlets with sweet mango chutney from Australian Women's Weekly.

Indian-style grilled tandoori lamb with dhal, herbaceous raita and pickled lemon from Australian Women's Weekly.

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning. Note

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

These cassia spiced lamb cutlets cooked on stone, pathar ka gosht, are excellent as a starter or as part of a banquet meal.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Do-piaza, literally meaning 'onions twice', is a delicious winter warmer.

Make your own delectable fresh samosas filled with spiced potato and kumara, great for parties or an after-school snack.

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!

Garam masala added at the last moment is a great way to make sure your curry is fragrant and beautifully spiced. This red lentil, mushroom and spinach curry makes a fabulous vegetarian dinner served with steamed rice and naan bread.

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.

The perfect summer supper - mild tandoori chicken with a refreshing mint raita.

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

Vindaloo curry paste can be made up to a week ahead and kept, covered tightly, in the refrigerator. Making this dish a day ahead helps intensify the flavours. Note

A Kashmiri speciality using only the most tender young lamb available from this mountainous province in north India. “This is winter comfort food for me. I like to make it on a weekend to eat through the week.” Sophia Young was a New York-trained chef before she began in the Test Kitchen in 1993. She […]

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling. Note

A creamy beef and coconut cream soup that packs a big spicy punch.

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe. Note

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means "meat in spicy red sauce".

Regular pappadums can be substituted for ready-to-eat mini pappadums, if preferred. Break into quarters; shallow-fry. Note

Raita translates as yogurt, and when seasoned with vegetables, fruits or spices, it makes a wonderful cooling accompaniment to fiery curries. Leaving raitas to stand 30 minutes before serving allows their flavours to blend more intensely. Note

Potato and onion bhaji is a spicy and delicious fast food dish from Maharashtra, India.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Chapatis are available in packets of 6 from the bakery section in supermarkets. You can substitute any variety of flour tortillas, if preferred. Note

Substitute any of your favourite vegetables if you prefer them to the ones suggested in this recipe. A hot curry paste will boost the flavour, however, you can use any curry paste you like. Note

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

Kalonji seeds are also known as nigella or black onion seeds. Tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by frying briefly in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Recipe is based on a traditional lamb roast recipe from northern India. Note

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Get the milk and yogurt ready before tasting this hot and delicious Indian pork vindaloo.

A fragrant and delicious spiced lentil side dish from Australian Women's Weekly.

Lassis are yoghurt-based drinks which are an excellent cooling foil for a fiery Indian curry. Note

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

Cook the chicken the night before. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores. Note

These spicy roasted chickens are great for sharing with friends and family.

You can use any combination of berries you like or seasonal fruits such as mango or banana. Note

For this spicy traditional Indian milk tea, we used English Breakfast tea ­but try experimenting with other varieties until you find one that suits your taste. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

Spice up your breakfast omelette with this popular Indian recipe.

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

Create the flavours and textures of a slow-cooked meal in under an hour by using your pressure cooker. This delicious chickpea and lentil soup can be ready in no time at all, perfect for a cool weeknight dinner.