Curry!

An ever-growing selection of South Asian base gravies used in curry dishes. These recipes are listed in estimated order of hotness beginning with the mildest. Curries of as yet unclassified hotness appear at the end of the list, after Phaal.

Questions raised thus far in the wake of the creation and development of this list:

1. If we are to include "curry" and "tawa", are we then to include "balti"?
2. Does Mirch Masala deserve its own entry?
3. Are Phaal and Tindaloo different enough to deserve seperate entries?
4. Should we include chip shop curry sauce?

NB – If you are a curry expert, and/or have any suggestions on how to make this list more definitive, then please – feel more than free to contribute in any way that you can.

Send to Printer Curry! An ever-growing selection of South Asian base gravies used in curry dishes. These recipes are listed in estimated order of hotness beginning with the mildest. Curries of as yet unclassified hotness appear at the end of the list, after Phaal. Questions raised thus far in the wake of the creation and development of this list: 1. If we are to include "curry" and "tawa", are we then to include "balti"? 2. Does Mirch Masala deserve its own entry? 3. Are Phaal and Tindaloo different enough to deserve seperate entries? 4. Should we include chip shop curry sauce? NB – If you are a curry expert, and/or have any suggestions on how to make this list more definitive, then please – feel more than free to contribute in any way that you can.
	1.	?	Korma by
	2.	?	Masala
	3.	?	Pasanda
	4.	?	Curry
	5.	?	Dopiaza
	6.	?	Rogan by
	7.	?	Bhuna
	8.	?	Dhansak by
	9.	?	Pathia
	10.	?	Jalfrezi
	11.	?	Madras
	12.	?	Vindaloo
	13.	?	Tindaloo
	14.	?	Phaal
	15.	?	Moglai
	16.	?	Karai
	17.	?	Tawa
	18.	?	Ceylon
	19.	?	Malaya
	20.	?	Kashmiri
	21.	?	Saagwala
This is a community list. You can contribute, edit, or help maintain it by adding it to your lists. Created by DanBull on Apr 03, 2008.