The term curry is thought to derive from the Tamil word kari, meaning sauce. These days it is used to refer to a huge number of diverse dishes from countries across the world, from thick, saucy Japanese curry to hot and dry Thai khua kling. This collection of curry recipes should provide some fantastic dinner inspiration, whether you're after a quick midweek supper or a sophisticated, deeply flavoured dinner party dish. 

All of these dishes are delicious served with Tilda rice. Try Tilda's Pure Basmati – which is aged for up to 18 months for a deeper flavour – with curry goat or Tilda's Fragrant Jasmine Rice, or in Luke Farrell's Southern Thai crab curry. Tilda has over 50 years' expertise in sourcing only the best quality grains, and their rice is a perfect accompaniment to any curry.

Hailing from the Chettinad region, Alfred Prasad's easy chicken curry recipe can be whipped up in just 40 minutes, while Matthew Tomkinson's rich Duck Massaman curry takes just an hour to prepare. Urvashi Roe's Potato shak is a vegetable curry recipe as filling as it is tasty, while Alfred Prasad's easy fish curry (made with meaty monkfish) is an impressive dinner dish you'll return to again and again.