Do you have a good curry recipe to share?
when I cook curry at home it never tastes like the curry I get from an Indian Restaurant. I love tandoori – which I can get a mix of and make quite well but ‘wetter’ curries like pathia or kashmiri fail me – I’m sure that they are not authentic in the restaurant (probably even the names are made up for (us Brits’), but cater to Uk tastes but any advice or recipes would be good – do you have a curry recipe or idea to share?
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6 comments a “Do you have a good curry recipe to share?”
Recipe ingredients:
Paste:
3 tablespoon curry powder
1 teaspoon cumin (powder or seed)
1/2 teaspoon turmeric
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons oil (ghee or any other kind)
1 teaspoon ground black pepper
1 inch ginger
2 garlic cloves
Small capfull vinegar
A few cloves
1 hot chilli pepper
Fresh coriander
Some vegetable stock (cube or liquid)
2 medium sized onions
If you want to use the mix that you bought from indian place, marinate the meat or vege that you want to cook with the mix and salt 10-15 mins before you start cooking. Chop or blend onions, garlics, and ginger seperatly. In a pan with medium high heat, put oil in (amount depends on the weight of meat). When oil is hot, put onions in and stir until they start to turn yellow. Reduce the heat to medium or low and add garlic and ginger in. If you want more color than the it already present in the mix, you can put the chili powder and that yellowish powder (i don’t know what they call it) at this time. Stir until onions start turning brown, don’t let it too brown or it will taste bitter. Add the marinated meat in and stir until it smells good. If you don’t see oil at this time in your pan, it means you put too little oil in. You can put more oil if u don’t see them right now. Turn the heat up to medium high and stir until it smells good. Add little amount of hot water and stir until the water is gone. Add little amount of water again and stir until it gone. Add more hot water in, this time add little bit more to let it cook til the meat is well cook. Turn down the heat to low, cover the pot and let it boil slowly and let it cook til it’s fully cook. Check eventually and see if there is still water left, if not add little more and more til it’s fully cook. If there are lots of water, remove the pot cover and let water evaporate a bit til it’s fully cooked. After the meat is fully cooked, add Masala into it and stir a bit and you are done.
A very important thing to note when preparing currry is that you need to burn the curry first. For instance if you are preparing curried chicken after you put the oil in the pot on the stove after it is lighted you need to put the curry powder in the oil, let it say in for about three minutes and then you add the chicken to the pot and stir. If you do so the curry flavour will be much stronger. (Don’t forget to season it during the cooking process)
i dont actually know what this kind of curry is called i kinda just threw stuff together and it was absoultely beautiful
u need chicken breast, curry powder, any type of nut that u like as long as its not salted and tomato paste
put that all together with the chicken and it tastes pretty good
I would like to introduce you to my home state’s [Kerala, South India] famous CHEMMEEN [Prawn] Curry, which can be quite bland, and is made with fresh coconut milk :
INGREDIENTS :
1 kg cleaned and deveined prawns
1/4 cup cooking oil
1 tbsp ginger(julienne,long slices)
1 tbsp garlic (paste)
2 green chillies (long slices)
1 tbsp chilli powder
1/2 tbsp turmeric powder
2 tomatoes (diced)
1 cup coconut milk (1st press set aside)
1-1/2 cup coconut milk (2nd &3rd press)
(or a half litre can of coconut milk, if fresh cannot be obtained)
2 Shallots (diced)
Salt (to taste)
1/2 tbsp ground black pepper
1/2 tbsp mustard seeds
1/2 tbsp shallots
Curry leaves for garnish
PREPARATION :
)
Mix the prawns,turmeric,garlic together and set aside for 30 minutes.
In a clay pot [if available, or use a saute pan]. heat the oil, saute the shallots, ginger, green chillies for about 10 minutes until oil seperates.
Add the chilli powder and saute for a few more minutes.
Then add the diced tomatoes, and the 1st press coconut milk, and let boil.
Finally, add the prawns and the 2nd and 3rd pressed milk. Cook the prawns for about 20-30 minutes, until the prawns turn a bright pink color [stop, before they turn rubbery !].
Set aside, to simmer.
In a skillet, separately fry some mustard seeds, add 1 tsp shallot and curry leaves.
Pour this seasoning onto the curry,. and serve it hot with rice.
Enjoy !
Here is an alternate recipe, for Keralite PRAWN CURRY, without using our standard coconut milk :
INGREDIENTS :
Prawns(Chemmeen) – 250 gm
Onion – 1 no
Ginger – 1 piece
Green chillies – 2 nos
Garlic pods – 5 nos
Chilly powder – 1 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Fenugreek powder – A pinch
Pepper powder – ¼ tsp
Kokum Star – 4 nos
Cooking oil – ½ cup
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Salt – As reqd
PREPARATION : :
Clean the prawns very well.
Cut onion, ginger, garlic into very small pieces.
Heat oil in a pan.
Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.
Fry well till onion turns light brown.
Add all the other powders and mix well.
Add kokum star, salt and 3 cups of water. Close pan with a lid and allow it to boil.
When it is boiling, add green chillies and the prawns.
Cook for 15 minutes till it forms a gravy.
Serve hot, wih rice.
N.B.: To make the gravy thicker, you can add 2 tablespoons of rice-flour [or even cornflour !] and cook for the last few minutes with the pan’s lid open.
…Incidentally, our Prawn Curry was a big hit with the colonial Brits, and no ‘pucca saheb’ [Indianised British Gentleman] returned to his native land without at least a dozen recipes for making it !
Hope you will like it too.
Hi, try for recipes and a curry guide in general
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