All of the different types of curry are dependent on a few basic ingredients.You start by cooking onion, ginger, and garlic, then add lots of spices and bring it together with a liquid base.Since the final flavor is dependent on the spices you have on hand, Indian Curry cooking is more about technique than it is about a recipe.You can whip up Indian classics in no time if you get down to the basics of curry.Cook time was 35-60 minutes and total time 55-80 minutes.
Step 1: Understand the basics of curry making.
There are 3 important principles to curry creation.You will be able to modify and adapt your curry to your own taste preferences once you have these three things down.The following formula can be used to mix and match ingredients to make your own curry.The curry will be richer and darker the longer you cook it.Curries need a lot of spices to cook.You don't need a "wrong" combination of spices to love them.What do you want your curry to look like?This is often one or more of the following -- yogurt, coconut milk, stock, water, pureed or diced tomatoes, chili paste, or spinach.
Step 2: On medium heat, cook oil in a pan.
You want the oil to shimmer.You can use whatever oil you want, but it's best to use peanut, canola, or vegetable.For a traditional Indian dish, you should use clarified butter.
Step 3: When aromatic seeds begin to crackle, toss them in.
Once the oil is hot, toss in any combination of Coriander, Cucumin, Mustard, and Fenugreek, depending on your recipe.Curries are heavily spiced, but also heavily improvised, so you can try any combination of spices you want.If you have asafoetida, add a pinch of it to your first recipe.The seeds are dancing in the pan.
Step 4: Add the onion to the oil.
Throw the onion into the oil.Cook until the edges are translucent and they start to turn golden.The richer the curry will be, the longer you cook the onions.As they turn clear for a lighter yellow curry, you can stop right.
Step 5: After the onions have cooked for 3-4 minutes, add the garlic and ginger.
To make it taste better, chop up a piece of ginger and a few cloves of garlic.After the onions go in, add them in to cook and make them softer.As they cook, add a pinch of salt.Similar to onions, carrots, and celery, ginger is considered the "trinity" of Indian cuisine.
Step 6: In generous helpings of ground spices.
You need to let the spices cook in with the Curries to get the best flavor.Add chili powder, cayenne pepper, cinnamon, and curry powder to the oil.Salt is added after the spices go in.Cook them for another few minutes.You don't want your spices to burn.If there is not a lot of liquid in the pan from the onions and oil, mix the spices up with some water to make sure they don't burn.If you're new to cooking, try out a small amount of chili powder, turmeric, cardamom, and curry powder.
Step 7: You can add any spicy chilies.
If you want more heat, add the chilies towards the end of the cooking.Chop up 3-4 bonnet peppers, Habanero Serrano, cayenne, or finger chilies and toss them in to cook with the onions and garlic or simply add 1-tablespoon of dried pepper cayenne.The other spices were used.
Step 8: Add your main ingredient to start cooking.
Add chopped chicken breasts, shrimp, or lamb to the dish with an extra splash of oil.You can add vegetables like 1 can of chickpeas, 2 cups of cauliflower, one eggplant, chopped pineapple, tomato, or a potato, diced into small cubes.If you are adding meat, make sure you cook it in a separate pan.Before moving on, add it to the curry.
Step 9: To cook on medium-low heat, add your liquid to cover the ingredients.
Slowly add any mixture of water, stock, or coconut milk to the ingredients until it covers the vegetables and meats.Lower the heat to a simmer by stirring well and covering.Add a table spoon to your dish if you want to include garam masala.As long as the other spices are present, it doesn't need to cook.Adding one can of coconut milk for an easy, thicker curry or 2 cups of vegetable, chicken, or beef stock is a good way to start.
Step 10: If you want one, add your agent.
This is the time to add 2 cups chopped spinach, 1 cup of unsweetened yogurt, 1/2 cup tomato puree, or even a handful of ground peanuts or almonds.To taste, add a pinch of salt.If you used coconut milk earlier on, not all curries will need this.tomato puree is the base of red curry.If you want to make your first curry taste better, try adding more tomato puree.
Step 11: Allow the curry to cook until you want it to be thicker.
The curry should be cooked on low.The oil and water are separate, but this is a good thing.Add more salt and spices when you sample the sauce.It is a good time to add heat.Add yogurt or tomato puree if your curry is too thin.
Step 12: It's a good idea to serve it with a sprinkle of nuts, yogurt, or lemon juice.
It is possible to keep curry on low while you cook other recipes.Make sure it is hot when you serve it.You can serve alone or over a bed of rice.
Step 13: Understand how sauces are created.
There are many different dishes in an Indian restaurant that all use the same basic ingredients and techniques.The creamy agent used in coconut milk, yogurt, or cream is the main difference.Sometimes mustard/collard greens are used.The tomato and chilies are made from purees.
Step 14: For a smooth sauce, blend your ingredients ahead of time.
This technique creates a curry paste of onions, garlic, ginger, and spices, which cooks faster and results in a smooth curry.To make it, use a food processor to grind everything up into a thick paste, then add it to the hot oil after the seeds have crackled.
Step 15: Curry is not a specific recipe.
There are nocurry recipes out there.Curry cooking technique involves mixing and matching ingredients.To make the most basic, run-of-the-mill curry you would add and cook in this order: vegetable oil or butter, ground spices, onion, and garlic.
Step 16: Pick the spices you want to add.
You should sample every chance you get.Start with a small amount of any of the following: Cumin, Coriander,Turmeric, Ground chili powder, Cayenne pepper,Cinnamon Curry, smoked paprika, and Asafoetida.