Indian
Adam Liaw’s cherry tomato katchumber
This cherry tomato rendition of India’s most popular salad is slightly sweeter and a bit less watery than the regular version.
- < 30 mins
- Adam Liaw
Adam Liaw’s butter chicken ‘bolognese’
Not bolognese. Not butter chicken. Just the best parts of both combining to create a surprisingly quick crowd pleaser.
- 30 mins - 1 hr
- Adam Liaw
Adam Liaw’s Indian fruit custard
This popular Indian dessert is usually made with powdered custard. I’m not a huge fan, so here’s a version that starts with a crème anglaise.
- 2 hrs +
- Adam Liaw
Adam Liaw’s chicken korma
Korma comes from the Urdu word for “braised”, and most modern varieties include a rich gravy of browned onions, yoghurt and nuts.
- 2 hrs +
- Adam Liaw
Chickpea and canned tuna ‘chaat’ is a flavour explosion – no cooking required
Crunchy and fluffy textures meet chutneys, cooling yoghurt and aromatic spices in this oven-free dinner.
- < 30 mins
- Rosheen Kaul
As easy as making burgers but much more impressive: Adam Liaw’s juicy lamb kofta
It may sound fancy, but these kofta are no more difficult than making hamburgers or a meatloaf.
- 30 mins - 1 hr
- Adam Liaw
Who knew a cauliflower curry could pack in so much flavour from so few ingredients?
Katrina Meyink’s cheat’s cauli and halloumi korma curry is super affordable and extremely delicious – especially after a couple of days in the fridge.
- < 30 mins
- Katrina Meynink
Adam Liaw’s kheema rice
More like a simple biryani, curried mince is layered with rice and fried onions for a delicious family dish.
- 30 mins - 1 hr
- Adam Liaw
Adam Liaw’s fish pakoras plus his beginner’s guide to deep-frying
Adam Liaw takes the fear out of frying with these Indian-inspired fritters and spiced yoghurt.
- 30 mins - 1 hr
- Adam Liaw
Original URL: https://www.smh.com.au/goodfood/topic/indian-lak