red chilli
253 dishes.
Fihunu MasFish basted with chili paste and grilled over coals
Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggs
Fish AmokFish in coconut-kroeung custard steamed in a banana-leaf cup
Fish Head CurryRed snapper head in South Indian curry with okra and aubergine
FuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind water
FufuStiff cassava-corn flour swallow rolled to scoop stews
Gaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconut
Ganjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shell
GarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eat
GarudhiyaClear tuna broth over rice with lime, chili and onion
Goi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip
Gondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red rice
Gongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relish
Green CurryCoconut curry of green chili paste, chicken and Thai basil
Grilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritage
Hainanese Chicken RicePoached chicken with fragrant rice and chili-ginger sauce
Hakka Stir-frySquid, pork belly, dried tofu and celery tossed hard with soy and shallots
Halwa PuriWeekend spread of fried puris, semolina halwa and chickpea curry
Harissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dish
Hausa kokoSpiced fermented millet porridge sold at dawn
HoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheese
Hot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetables
Hyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during Ramadan
ʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomato
Ikan BakarBanana-leaf grilled fish slathered with sambal
Ikan SabukoGrilled mackerel with tamarind marinade, basil and capsicum
Jani me fasuleolive-oil white bean stew, everyday comfort
Jeow BongSweet-spicy Luang Prabang chili paste with buffalo skin
Jeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dip
Jhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoon
JokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauce
Kacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with rice
KachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spices
Kadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over rice
Kaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaek
Kai YangIsan grilled chicken with sticky rice and jaew dipping sauce-
Yong Tau Foo
Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…
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Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…
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Turshu
Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…
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Aboboe
Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…