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"Posting this for my brother from a book recommended by Kookaburra.
Australian Womans Weekly Asian Meals in Minutes.
The orginal recipe doesn't add salt but with fresh coriander I like to add a bit of salt.
I also increased the garlic from 2 to 3 cloves and the coconut cream from 1/4 cup to 1/2 cup."

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Ingredients: ground cumin, ground turmeric...

"When I make this recipe, I take out so many spices but it is well worth it. My family and friends can't get enough."

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Ingredients: cinnamon sticks, cumin powder...

"A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries.
Prep time doesn't include 1 hour marinating."

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Ingredients: ground cumin, coriander seeds...

"This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions."

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Ingredients: cloves, ground cardamom...

"Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as..."

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Ingredients: cinnamon sticks, coriander seeds...

"An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney or cucumber raita. You will ALWAYS be offered these on any British Indian restaurant menu; they also make great..."

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Ingredients: coriander, rice flour, cumin...

"According to Wilkipedia, "Keema is a traditional home cooked dish in northern India and Pakistan. It is minced lamb curry served with peas or potatoes. Originally Qeema in Urdu means mince meat. It may be mutton, lamb, beef or chicken. Thus Qeema of any meat can either be cooked in stew form, made into kababs, fried or barbecued." This is..."

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Ingredients: cooking oil, ground cumin...

"A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe from one I saw on "Calling All Cooks" on Food Network. This recipe halves beautifully. This is not a particularly spicy dish, just rich in..."

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Ingredients: cider vinegar, ground cumin...