Interchanging ingredients in curries is easy.
For example, instead of lamb in the korma, duck in the pasanda or beef in the
biriani, you may prefer an alternative meat, poultry, fish, shellfish or
vegetables. You simply need to adjust the cooking times to about half or less if
you use main ingredients other than meat.
Meat and poultry dishes cooked with
chilies and spices are universally popular, but recipe variations are
endless and each country adds its own twist and unique mixture of
spices; Blackened Hot Chicken Breasts from the deep South, Caribbean
Barbecued Jerk Chicken, Beef Enchiladas from Mexico and Spicy Meat
Fritters from Indonesia are just a few of the fiery dishes on offer.