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Butterfly the shrimp: Using a sharp knife, cut along the curve of the shrimp, through the shell and about halfway into the shrimp, exposing the veins that runs along the back. Remove and discard the ...

The distinctive aroma of this earthy herb is the backbone of so many recipes for good reason. By Zinara Rathnayake At my parents’ home in Kurunegala, Sri Lanka, as at many others across South Asia, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Vadouvan is ...

In South Indian kitchens, no ingredient works harder than the humble curry leaf. The moment it touches hot oil, it crackles and releases an aroma so sharp and citrusy that it can fill a room in ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. For some reason I’ve been thinking about curries lately, and thus about ...