Here's some curry recipes which do not use cumin. You could always leave it out of many of the other recipes around and still get a tasty resulting dish.
Helen Watson; More recipes at http://www.hwatson.force9.co.uk/
Madras Meat Curry; By: The Complete Book of Curries, Harvey Day; Yield: 4 servings
Put the ghee, butter or mustard oil in a heavy pan and heat until blue smoke rises. Drop in the onions and fry until light brown; then add the chilli and garlic and fry for 5 minutes over a brisk flame, stirring all the time. Mix the stock and vinegar together. Add the meat, salt and stock mixture, mix thoroughly and simmer for 10 minutes. The potatoes must be boiled, mashed, mixed with parsley and mint and moulded into a circular wall, inside which the curry is poured. Serve hot.
Lamb Korma; By: Good Housekeeping Cookery Book; Yield: 4-6 servings
Heat the ghee in a heavy-based saucepan or flameproof casserole, add the onion, garlic and ginger and fry very gently, stirring frequently, for about 10 minutes until soft and lightly coloured. Finely grind the coriander seeds, cloves, peppercorns and cardamoms in a small electric mill or with a pestle and mortar. Add to the pan and stir well to mix.
Fry for 1-2 minutes, stirring all the time Increase the heat and add the lamb a few pieces at a time. Fry until well browned on all sides before adding the next batch. Stir in the turmeric, lime or lemon juice and ground almonds, then add salt to taste. Cover the pan and simmer gently for 45 minutes to 1 hour until the lamb is tender. Slowly stir in the cream, then heat through. Taste and adjust the seasoning, then turn into a warmed serving dish. Sprinkle with the flaked almonds and the grated lime or lemon zest and serve immediately.
Sookhe Aloo; By: Raya Lichansky Puister <raya@euronet.nl>
Blend ginger, garlic, water, turmeric, salt and cayenne to a paste. Fry fennel seeds in hot oil, let sizzle 5 seconds. Add yellow paste from blender, fry for 2 minutes. Add potatoes, stir-fry for 6 minutes until potatoes have nice golden-brown hue and are slightly crispy on the outside and nice and hot inside.
Chicken Tikka; By: Dairy Book of Home Cookery New Edition for the 90's
Yield: 4 servings
Mix together all the ingredients except the chicken in a bowl. stir in the chicken and mix well. Cover and leave to marinate in the refrigerator for at least 2 hours or overnight. Stir occasionally. Thread the chicken pieces onto skewers. Cook under a preheated medium grill or over a barbecue for 15-20 minutes until cooked through. Turn regularly and baste with marinade. Serve with naan breads, salad and lemon wedges.
Caribbean Fish Curry; By: Sainsbury's Family Meals; Yield: 4 servings
Heat the oil in a large frying pan over a moderate heat. add the ginger and chilli and cook for 10 seconds. Add the onion and garlic and cook for 3 minutes until the onion is softened but not browned. Stir in the turmeric and coriander and cook for 1 minute. Add the lime zest and juice, the fish pieces and the milk. Season to taste. Cook gently for 10 minutes, stirring occasionally, being careful not to break up the fish.
When the fish is cooked, lift out on to a warm serving plate. Let the sauce simmer for 1 minute. Pour it over the fish and serve immediately.