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Adding a bit of zest to the great British curry

Adding a bit of zest to the great British curry

Curry is undoubtedly one of the most popular dishes in Britain. Demand for the spicy Indian cuisine has been high ever since it was introduced and it shows no signs of abating.

The longevity of curry on British menus is something to be admired.

However, as such as staple of the British diet, it seems that curry could be the victim of its own success as food buffs opt for reliable choices like the korma and tikka masala.

But, with a little flare, budding chefs can shake up their recipes and give them a new twist - with the right culinary spices of course.

As well as experimenting with new flavours, it might also help to travel to different destinations when attempting a curry.

Celebrity chef Yotam Ottolenghi suggests attempting a Malaysian curry complete with duck, mango and lime.

Writing for the Guardian, the cook said: "I could eat it every day."

As well as, trying new spices it could be worth starting with a new main ingredient - swapping lamb for fish for example.

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