Curries are a generic term. Primarily employed in Western culture, to denote a wide variety of dishes originating in India, Pakistan, Bangladesh, Sri Lanka, Thai or other Southeast Asian cuisines. Their common feature is the complex combinations of spices and herbs.
Learn to make several dry and wet curry spice mixes such as green and red curry pastes, toasted curry powders etc.
Learn when your homemade curries have to be added during the cooking process to produce different flavour results and apply them to wet or dry meat, poultry, fish, or shellfish and vegetables.
• Indian Butter Chicken
• Indian Lamb Korma and Naan Bread
• Thai Green Prawn Curry
• Asian Red Fish Curry
Please select from the dates below and then choose from the available times for that dayTerms and conditions
All classes & workshops are conducted ‘hands on’. No prior cooking skills are required. To ensure personal tuition our classes are kept small, from minimum of 8 to maximum of 16. For safety reason, we require all participants to wear fully enclosed, flat, non-slip shoes. Please also ensure that long hair is tied back.