Onions/Garlic/Ginger: These three ingredients form the basis of most curries, but some Indians actually skip the garlic. [1] X Research source The longer you cook these ingredients the richer and darker the curry will be. Generous Spices: Curries need big spoonfuls of spices, added early to cook and soften. There is no “wrong” combination of spices, so work on finding the mixtures you love. Thickening Agent: What is going to give your curry it’s body? This is frequently one or more of the following – yogurt, coconut milk, stock, water, pureed or diced tomatoes, chili paste, or spinach. [2] X Research source Other alternatives to thicken curry include mixing flour or using potato starch or cornstarch with water.
For a traditional Indian dish you should use Ghee, also known as clarified butter, for oil. [3] X Research source
For your first recipe, try 1 tablespoon (14. 8 ml) cumin and coriander, plus a pinch of asafoetida if you have it. Crackling means the seeds are hopping around in the pan, dancing.
The longer you cook the onions, the richer the final curry will be. You can also stop right as they edges turn clear for a lighter yellow curry. [5] X Research source
Onions, garlic, and ginger are considered the “trinity” of Indian cuisine, much like onions, carrots, and celery are the basic trinity of French cooking. [6] X Research source
You want your spices to cook, but not burn. If there is not a lot of liquid in the pan from the onions and oil, mix the spices up with 2–3 tablespoons (29. 6–44. 4 ml) of water to rehydrate them and prevent burning. [7] X Research source For your first recipe, try out a tablespoon each of chili powder, turmeric, cardamom, and curry powder.
If you are adding meat, try browning the outside in a separate pan. Then add it to the curry before moving on.
If you want garam masala in your dish, add 1-tablespoon now. It does not need to cook as long as the other spices. For your first recipe, try adding one can of coconut milk for an easy, thicker curry, or 2 cups of vegetable, chicken, or beef stock.
Not all curries will need this, especially if you used coconut milk earlier on. You should still experiment with thickening ingredients, especially tomato puree – the base of red curries. For your first curry, try adding 2 tablespoons of tomato puree, then adding more to taste.
If your curry is too thin, add 2–3 tablespoons (29. 6–44. 4 ml) of yogurt or tomato puree. [8] X Research source
Korma uses a creamy agent, like coconut milk, yogurt, or cream. Saag uses greens, usually spinach but sometimes mustard/collard greens. Madras uses pureed and diced tomato Vindaloo uses pureed chilies. [10] X Research source
3 tablespoons vegetable oil or ghee (clarified butter) 1/2teaspoon ground cumin seed 1/2teaspoon ground coriander seed 1 medium onion - finely chopped 4 cloves garlic - peeled and sliced 1. 5-inch piece ginger - peeled and thinly sliced 1/2 teaspoon turmeric powder, curry powder, salt 2 mild fleshy green chilies - de-seeded and chopped 5 tablespoons tomato puree or 1 tablespoon (14. 8 ml) concentrated tomato paste mixed with 4 tablespoons water
Cumin (essential) Coriander (essential) Turmeric (essential) Ground chili powder Cardamom Cayenne pepper Cinnamon Curry powder Smoked paprika Garam masala Asafoetida (just a pinch, also called “hing”)
