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5 summery curries

by Jessica Lockyer-Palmer

published on 4 June 2015

Curries are one of those rare dishes that transcend the seasons, working just as well on balmy summer nights as on crisp winter evenings. To give your curry a summery feel, pack it with seasonal produce (think tomato, aubergine, beetroot), opt for lighter tomato or coconut-based sauces, and try South Indian and Sri Lankan-inspired fish-based recipes. From Meera Sodha’s beetroot curry to Rukmini Iyer’s one-pot Keralan prawn curry, here are 5 recipes to make this summer.

Meera Sodha’s Sri Lankan Beetroot Curry with Green Bean Mallum

Meera Sodha’s Sri Lankan Beetroot Curry with Green Bean Mallum

from EAST

Beetroot is at its very best during the summer months, so why not give it the starring role it deserves with this recipe from Meera Sodha. Served with a side of fried green beans and a cooling swirl of yoghurt, it’s an ode to this popular summer veg.

EAST
From the book

EAST

From the book

Meera Sodha

Goan Fish Curry with Tamarind

Goan Fish Curry with Tamarind

by Nisha Katona

Aromatic with sweet and sour tamarind, this fragrant curry features chunks of tender fish and manages to be both filling yet light.

Aubergine Sambhar

Aubergine Sambhar

Summer is the best time to incorporate aubergine into your cooking, and Meera Sodha’s sambhar is one of our favourite ways to get it onto our plates. With lentils and squash also thrown into the mix, this is one to choose if you’re looking for a heartier dish.

One-pot Kerala Prawn Curry

One-pot Kerala Prawn Curry

Delicately spiced and dotted with plump prawns and pop-in-the-mouth cherry tomatoes, this easy one-pot curry is our go-to for busier summer evenings.

Meera Sodha’s Tomato Curry

Meera Sodha’s Tomato Curry

from EAST

The UK tomato season is short and sweet. Make the most of it with Meera’s curry, featuring classic pickling spices, coconut and tamarind.

EAST
From the book

EAST

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