Chicken tikka masala Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.
Chingri malai curry Chingri malai curry also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta.
Daab Chingri Daab Chingri, also known as Chingri Daab is a Bengali prawn curry, cooked and served in green coconut.
Fish head curry Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Gosht Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Indian and Middle Eastern dishes. Several South Asian languages have adopted the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.
Keema Keema or qeema is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced mutton curry with peas or potatoes.
Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.
Machher Jhol Machher Jhol or Machha Jhola is a traditional Bengali and Odia spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent.
Malabar Matthi Curry Malabar matthi curry, also known as fish curry, is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca.