5 authentic Indian curry recipes you should try cooking instead of chicken tikka masala

Our food columnist shares five regional Indian curry recipes to try at home to celebrate National Curry Week

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Mallika Basu15 October 2015

Put down that Chicken Tikka Masala. This National Curry Week try your hand at some of India’s finest authentic curries in the comfort of your own kitchen, says Mallika Basu, Indian cook and food writer.

1. Prawns in coconut or Bengali Chingri Malaikari

Mallika's Chingri Malaikari

The state of West Bengal is famous for its freshwater fish dishes. And from it comes this prawn curry, steeped in a smooth and rich red, coconut milk and caramelized onion curry. Every Bengali family takes pride in cooking and serving this with giant freshwater prawns on special occasions. Read the recipe here.

2. Chilli Curry or Hyderabadi Mirchi ka Salan

Mallika's Mirchi ka Salan

Traditionally served as the perfect accompaniment with the famous and highly moreish Hyderabadi Biryani, this chilli curry dates back to the days of the Nawabs of the Mughal Empire. The trick here is to use medium sized, not searingly hot green chilli peppers and to remove the heat-giving middle vein from each one before cooking. Read the recipe here.

3. Parsi Lamb and Apricot or Jardaloo ma Gosht

Mallika's Jardaloo ma Gosht

Not strictly a regional specialty, this stew hails from the Parsi community of Zoroastrians who left Persia over a thousand years ago and settled mostly in the west of India. They brought with them a unique cuisine that combines sweet, sour and spicy flavours, and stews of meat in fruit and vinegar. Shove it in your oven for an Autumnal stew like no other. Read the recipe here.

4. Kerala Beef Fry

Mallika Basu's Kerala beef fry

The state of Kerala to the South of India uniquely enjoys beef across religions. Their Kerala Beef Fry, best described as a spicy Indian beef jerky with the added flavour of curry leaves and coconut, puts a new spin on your every day steak dinner. Read the recipe here.

5. Autumnal Lentil, Squash and Vegetable Stew or Odiya Dalma

Mallika's Odiya Dalma

Dalma is a cross between a lentil dal and stew, a hearty one-pot meal with a medley of vegetables like pumpkin and aubergine cooked in it. From the State of Orissa in the East of India, this almighty dish is also offered to Lord Jagannath at the famous temple in the seaside temple of Puri. Read the recipe here.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.