There are many different types of curry, but they all come down to a few basic ingredients. You start by cooking onion, ginger and garlic, then add a generous amount of spices and finally mix everything with a liquid base. Preparing Indian curry is more a matter of technique than a recipe for its own sake, as the final flavor depends on the spices you like and have available. Once you have mastered the basic principles of preparing this dish, you will be able to cook a true classic Indian curry in no time.
- Preparation time: 10-20 minutes
- Cooking time: 35-60 minutes
- Total time: 55-80 minutes
Steps
Part 1 of 2: Understanding the Technique
Step 1. Learn the basic principles that unite the preparation of each type of curry
Basically there are only three main elements you need to consider. When you are able to prepare them correctly, you can easily modify them and customize the curry according to your personal taste. Just mix and match the ingredients following the "formula" to prepare your own version:
- Onions / Garlic / GingerThese are the three basic ingredients of most curries, but some Indians prefer not to use garlic. The more you cook these three elements, the darker and richer the dish will be.
- Spices galore: curry needs "spoonfuls" of spices added at the beginning of cooking so that they soften. There is no "wrong" combination, so feel free to experiment to find the one you like best.
- Thickening element: what is the ingredient that gives curry body? It usually consists of one or two ingredients which can be: yogurt, coconut milk, broth, water, tomato puree or diced tomato, chilli concentrate or spinach.
Step 2. Heat some oil in a skillet over medium heat
The oil should get very hot and start simmering. You can use whatever you like, but 1-2 tablespoons of peanut, canola, or seed oil are recommended for this recipe.
If you want to follow a traditional recipe, you should use ghee, or clarified butter
Step 3. Add any aromatic seeds such as coriander, cumin or mustard seeds and cook until they start to pop
Wait until the oil is hot and mix in your favorite combination of the following flavors (one tablespoon for each according to the recipe): coriander, cumin, mustard, fenugreek and asafoetida. Curry is very spicy, but it is also prepared with a lot of improvisation, so feel free to use whatever spices you want.
- The first time you try this preparation, limit yourself to a tablespoon of cumin and coriander, with a pinch of asafoetida, if you have it.
- The seeds must crackle and "bounce" in the pan.
Step 4. Finely chop the onion and add it to the pan
Cut it into small cubes of about 1 cm per side and then put it in the hot oil with the spices. Cook it until the edges are transparent and the center of the cubes begins to brown; this will take 5-10 minutes.
The longer you cook the onion, the more intense the final flavor of the curry will be. If you prefer a more delicate, pale yellow dish, then stop cooking when the edges of the onion become transparent
Step 5. Chop the garlic and ginger; add them once the onions are fried for 3-4 minutes
Take 2-3 cloves of garlic (according to taste) and a 5 cm piece of ginger root, chop both and mix them with the other ingredients shortly after adding the onion to the pan. Wait for them to soften and then season with salt to your taste.
Garlic, onion and ginger are considered the "trinity" of Indian cuisine, just as onions, carrots and celery are the basis of French cuisine
Step 6. Add generous amounts of powdered spice
Curry is a very aromatic and decisive dish; you have to let the spices cook with the other ingredients to release all their flavor. Add a tablespoon of chili powder, one of cardamom, one of cayenne pepper, one of turmeric, one of cinnamon and / or one of curry. Finally, add half a tablespoon of salt. Mix all the ingredients and cook for another 2-3 minutes.
- Remember that spices must cook, but not burn. If the oil and liquid released by the onions is not enough, mix the spices with 2-3 tablespoons of water to rehydrate them and prevent them from burning.
- If you're making this dish for the first time, use only one tablespoon of chili, one tablespoon of cardamom, and one tablespoon of curry powder.
Step 7. Add the hot peppers and other flavorings
The more you cook them, the sweeter they will become; if you prefer a spicy dish, you should incorporate them towards the end of cooking. Cut 2-3 scotch bonnet trinidad, habanero, serrano or Indian hot peppers and add them to the garlic and onion mixture. Alternatively, you can limit yourself to a tablespoon of dried cayenne pepper.
Step 8. Add the main ingredient - meat or vegetables - to brown it
You can mix in one or two cubed chicken breasts, shrimp, or lamb along with another drizzle of oil. Also consider vegetables such as a jar of chickpeas, 100 g of cauliflower, an aubergine cut into 2.5 cm cubes, a chopped pineapple, a tomato or a diced potato.
If you have decided on meat, brown it separately in another pan and then add it to the curry before continuing
Step 9. Add the liquid ingredient until the mixture is covered and cook over medium-low heat
Slowly pour in any mixture of water, broth, or coconut milk until all the other ingredients are submerged. Stir well and cover the pan; lower the heat and let it simmer.
- If you want to incorporate the garam masala, add 1 tbsp now. This spice doesn't have to cook as long as the others.
- On your first try you should put a jar of coconut milk to easily thicken the preparation. Alternatively, use 1 cup (480ml) of chicken, vegetable, or beef broth.
Step 10. If you wish, you can incorporate the thickening agent
The time has come to enrich the dish with 100 g of chopped spinach, 240 ml of natural yogurt, 360 ml of tomato puree, 2-3 tablespoons of chilli concentrate or even a handful of ground peanuts or almonds. Put everything in the pan and season with salt if you want.
- Not all curries need this extra ingredient, especially if you've used coconut milk. However, you can experiment, especially with tomato puree which is the basis of red curry.
- If this is your first time making this dish, add two tablespoons of tomato sauce; you can pour more at a later time, according to your tastes.
Step 11. Let the mixture simmer until it reaches the consistency you want
Cooking must be slow; you will find that the oil and the watery part will separate, but this is a normal process. Taste the sauce often, adjusting the salt and spices to your preferences. This is also the right time to add all the "spicy" and strong aromas.
If the mixture is too liquid, add 2-3 tablespoons of yogurt or tomato puree
Step 12. Serve the curry garnished with coriander, plain yogurt, cracked walnuts, or lemon juice
Curry also resists very long cooking, so you can let it simmer over very low heat while you finish other dishes. Just make sure it's not hot when you bring it to the table; present it with your favorite side dishes and enjoy it. You can eat it alone or on a bed of rice.
Part 2 of 2: Editing the Curry
Step 1. Learn how the various sauces are made
When you go to an Indian restaurant, you find a variety of different dishes based on the same basic ingredients and techniques that are used for making curry. The difference basically lies in the thickening agent that is used:
- Korma: uses a creamy ingredient such as coconut milk, yogurt or cream.
- Saag: in this case green leafy vegetables are preferred, usually spinach, although sometimes Indian mustard or black cabbage are incorporated.
- Madras: it is prepared with sauce and pieces of tomato.
- Vindaloo: the thickening agent is a chilli puree.
Step 2. Blend or mince your ingredients in advance with a food processor for a finer sauce
This technique, used in many restaurants, allows you to prepare an onion, garlic, ginger and spice sauce that cooks much faster and makes the curry more homogeneous. To make this dough you can use a blender; add it to the boiling oil when the seeds start popping.
Step 3. Remember that curry preparation is more a question of method than of ingredients
In fact, there is no single specific recipe, it is basically a question of mixing and matching the ingredients using the technique described so far. In any case, to make a simple and basic curry, you should add and cook the ingredients in this order:
- 3 tablespoons of ghee or ghee oil (clarified butter);
- Half a teaspoon of chopped cumin seeds;
- Half a teaspoon of chopped coriander seeds
- 1 finely chopped medium onion;
- 4 cloves of garlic, peeled and sliced;
- 4 cm of peeled and finely sliced ginger root;
- Half a teaspoon of turmeric and curry powder, salt;
- 2 fairly pulpy chillies, seedless and chopped;
- 5 tablespoons of tomato puree or 1 tablespoon of tomato paste diluted with 4 tablespoons of water.
Step 4. "Play" with the spices you want to add
You should abound with aromatic substances, tasting a little curry each time. Start with a spoonful of each of the flavors listed below and then vary the doses according to your tastes:
- Cumin (essential);
- Coriander (essential);
- Turmeric (essential);
- Chilli powder;
- Cardamom;
- Cayenne pepper;
- Cinnamon;
- Curry powder;
- Smoked paprika;
- Garam masala;
- Asafoetida (just a pinch).
