Best Medium Hot

Goat Curry, known as mutton in South Asia, is a staple dish across the Caribbean and the Indian subcontinent, celebrated for its tender slow-cooked meat and rich spices.

Kadai Chicken is a North Indian curry cooked in a kadai (wok-like iron vessel) with freshly ground coriander and red chillies, and is notable for its semi-dry texture and bold, rustic spice profile.

Bhuna is a South Asian cooking technique and curry category in which spices are fried in oil until the moisture evaporates to produce a thick, intensely flavoured coating on the meat with little residual sauce.

Madras Curry is a hot, tangy South Indian-style curry popularised in British Indian restaurants, characterised by a tomato-based sauce with significant chilli heat and associated with the city of Chennai (formerly Madras).

Prawn Bhuna is a coastal Indian seafood curry notable for its dry, thick gravy, where shellfish are rapidly stir-fried with a heavily reduced base of tomatoes, onions, and ginger.

Pathia is a sweet, sour, and hot curry popular in British Indian restaurants, similar in character to Dhansak but typically lighter in texture and served without lentils, with origins attributed to Parsi culinary traditions.

Prawn Masala is a South Asian dish of prawns cooked in a spiced onion-tomato sauce, prepared in distinct regional styles across India's coastal states including Goa, Kerala, and West Bengal.

House Java Curry is a spicy Japanese commercial curry roux produced by House Foods, marketed primarily to adults seeking a bolder heat profile than standard sweet Japanese curries.

Goan Cafreal is a spicy, herbaceous green chicken preparation from Goa, India, created by Portuguese colonists and African slaves using coriander, mint, and chilies.

Tamatar Gosht is a North Indian and Pakistani meat curry distinguished by its rich, tangy base made primarily from pureed tomatoes, aromatics, and garam masala spices.