Baku Kitchen! An independent reference of traditional food

curry leaf

72 dishes.

snackBajiyaMaldivian samosa stuffed with tuna, coconut and onionBaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snacksnackBis KeemiyaFolded pastry parcel of tuna, cabbage and boiled egg, deep-friedmainBlack Pepper CrabCrab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungentsalad & sideBoshi MashuniShredded banana flower with coconut, chilli, onion and limestreet foodBunny chowhollowed bread loaf filled with hot Durban currymainCamaronsLarge freshwater prawns curried or grilled, a river delicacymainCari ouriteoctopus curry simmered with thyme and spicesmainCari pouleChicken curry with thyme and curry leaves, served with rice and satinimainCaril de caranguejocrab curry rich with coconut milkmainDevilled ChickenChicken stir-fried with onion, capsicum and chilli in a sticky dark sauceDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujaratistreet foodDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island iconmainDurban curryBlazing red mutton or bean curry, oil-slicked and served with rice or breadmainFihunu MasFish basted with chili paste and grilled over coalsmainFish Ambul ThiyalSour dry tuna curry preserved with goraka fruitsnackFish CutletsBreadcrumbed balls of spiced tuna and potato, deep-fried and eaten with sambolmainFish Head CurryRed snapper head in South Indian curry with okra and eggplantFish SuruwaIndo-Fijian fish curry with coconut milk, tomato and spicesGarudhiyaClear tuna broth over rice with lime, chili and onionsnackGateau pimentcrunchy split-pea chili fritters, breakfast in a baguetteGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishsnackGulhaFried dough balls filled with smoked tuna and coconutbreakfastHalwa PuriWeekend spread of fried puris, semolina halwa and chickpea currybreakfastHoppersBowl-shaped fermented rice-coconut pancakes, often with an egg insidestreet foodIsso WadeCrisp lentil fritter topped with whole prawns, sold along the Galle Face seafrontmainJasheedshredded baby shark cooked down with onion, turmeric and limesoup & stewKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over ricemainKandu KukulhuTuna simmered in coconut milk with curry leaves, chilli and pandanmainKari pwasonfish curry with coconut and masala, daily staple with ricemainKari sousourifruit bat curry, an old island delicacymainKari zouritoctopus curry in creamy coconut milk, Creole signaturesnackKavaabuFried balls of tuna, rice and coconut spiced with curry leaf and chillisoup & stewKiri HodiThin coconut-milk gravy with turmeric, curry leaf and lime, poured over hoppersbreakfastKola KandaGreen herbal porridge of rice, coconut milk and pounded medicinal leavesKottuChopped godhamba roti stir-fried noisily with vegetables, egg and curry

  • Bajiya

    Maldivian samosa stuffed with tuna, coconut and onion. Ready in 45 min prep and 20 min cooking. Makes 16. A…

  • Vindaye

    Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Bara

    Spiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snack. Ready in 30 min prep and 25…

  • Bis Keemiya

    Folded pastry parcel of tuna, cabbage and boiled egg, deep-fried. Ready in 50 minutes prep and 25 minutes cooking. Makes…

  • Black Pepper Crab

    Crab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent. Ready in 30 min prep and 20…

  • Boshi Mashuni

    Shredded banana flower with coconut, chilli, onion and lime. Ready in 40 minutes prep and 15 minutes cooking. Serves 4…

  • Camarons

    Large freshwater prawns curried or grilled, a river delicacy. Ready in 25 min prep and 20 min cooking. 4 servings.…

  • Cari ourite

    Octopus curry simmered with thyme and spices. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A main…

  • Caril de caranguejo

    Crab curry rich with coconut milk. Ready in 40 minutes prep and 40 minutes cooking. Serves 6. A main recipe…

  • Dhokla

    Steamed fermented gram-flour sponge tempered with mustard seeds; Gujarati. Ready in 20 min prep and 25 min cooking. 1 tray,…