How do I make a simple Indian, Pakistani style curry?!
How do I make a simple Indian, Pakistani style curry?
I have had a go my self, but never seems to come out quite right. I get the sauce consistency ok, sometimes a bit to runny, the hotness is usally just right, but the flavour isn't that great. I usually start of adding vegetable oil, then frying some onions until golden, then adding some crushed garlic, small green pepper, ginger and frying that, then adding abit of corienda, cumin, turmeric and some chilly powder putting it in a bowl adding bit of water and adding it to the rest of the ingredients in the frying pan then next adding some chicken and sealing it, then adding tomatoes that I've pureed, letting it cook for a bit occasionally adding water, then adding bit of garam masala, some corienda leaves and then seasoning and serving, but it never tastes right. I'm pretty sure I'm doing it wrong. I was wondering if anyone had any good Indian or Pakistani curry recipe, something I can use with any meat or vegetable just a curry sauce or past recipe.
Thx
Answers:
Fail proof curry
1 serving spoon veg. oil
2 large onions sliced
1 tsp ginger
1 tsp garlic
2 large tomatoes chopped
2 tsp chili powder
1 tsp turmeric powder
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp roasted sesame seeds
1 tsp roasted poppy seeds
1 tsp garam masala powder
1 tbs desiccated coconut powder
1/2 cup yogurt
1 tsp salt
1/2 cup fresh coriander leaves
Heat oil in a frying pan
add ginger/garlic and stir fry for a minute
add onion and stir fry till pink (stage before golden)
add chopped tomatoes and fry till soft
add coconut powder and stir fry for a minute
add rest of the spices and continue to stir fry for 2 minutes
Add whisked yogurt and coriander leaves and continue to cook further till oil leaves side. Adjust salt to taste.
Cool and make paste in a blender/mixer
Use this paste to make whatever curry you wish to make.
Source(s):
Own knowledge of Indian cooking
Indian, Pakistani ..? Im sure they are totally different.
You are not far off. Right ingredients...wrong method.
Rather than go into detail here, can I suggest you get hold of Indian Restaurant Curries by Pat Chapman of The Curry Club.
This will show you how to get those wonderful 'restaurant flavours and aromas!
Most of them are based on the 'puree method'. so you can create your own curries once you know how it's done!
first no pureeing the tomatoes...that's not good.and there is always packets at indian stores that will chicken curry and they will give you the curry powder.Shan,parmapara,and everest are types of companies.second dont add too much water.that could be a problem.or go online and type it in a search engine.one clove of gralic is enough.not too much ginger.just a small piece.the garam masala part is fine.but dont add water to the tomatoes.and don't puree them and i think you will be good.i should know.....i'm indian and eat this 24/7.
here's a simple indian chicken curry :fry some onions and garlic until golden and then add some ginger and chillies.when it's it's gone more golden brown,then add some salt,turmeric powder,garam masala and some tomato puree.put the chicken in and let it simmer for about 5mins and then add some water.i hope this helps!
buy a jar of sauce,i say!
gently fry 1lb chopped onions, 2 chopped jalapeno chillies and dessertspoon of fresh chopped ginger and garlic in some butter and peanut oil then add tablespoon ground coriander/cumin mix [from Asian shop] 2 teaspoons turmeric cooking off the spices but not burning them then add juice of small lime or 1/2 lemon and then add 1'2 pt stock a little at a time cover and simmer for 5-10 mins.
either use wizzer stick in pan and then put aside in bowl or put in magi-mix or liquidiser and then in bowl/container. you can freeze this basic sauce in portions or keep it in the fridge for few days.
now fry bigger chunks of onion sweet pepper and chicken in butter and peanut oil and then stir in the previous sauce a Little at a time reducing as you go [you can put coconut milk in as well or some chopped toms] then put lid on and simmer until cooked. throw in some garam masala and/or Cinnamon, cardamon powder and then coriander leaves before serving.
if you want a korma add ground almonds alongside the sauce.
if using lamb or beef be prepared to simmer for long time with low heat unless your using the really tender cuts
your recipe sounds fine but to enhance flavour my grandad always said to add some lime or lemon juice, a little vinegar and a spoon of brown sugar its amazing what it does to the flavours you already have in your pan!
Chicken Makhani or Butter Chicken or Chicken Tikka Makhanwala
ou will love this recipe on this page
http://www.indianfoodsco.com/recipesregi...
Here is how I do it....and its delicious and very simple!
Chop up a whole chicken or whatever into small cubes and leave it in water for about half an hour.
Get a medium size pan and pour about 100ml of vegetable oil.
Crush about 5 cloves of garlic and about an inch thick of ginger. Put it in the hot oil so it slightly browns.
Finely chop 2 large onions or 3 medium and put it in the oil after the garlic n ginger have slightly brown.
Add a couple of bay leaf, 6 cardamom pods, 6 cloves & 1 piece cinnamon stick (about 2 inch long) add salt and stir.
Keep stirring all the ingredients together so they all brown nicely, dont burn. After about ten mins add about 1 glass of water and turn the heat down so it simmers for a while. Put the lid on and relax for 15 mins, let it simmer and the water evaporates.
Now the onions should be pulpy.
Add the spice powders, which should be:
2 teaspoon chilli powder, I prefer extra hot chilli!!
2 teaspoon turmeric
1 teaspoon coriander (dhaniya)
1 teaspoon cumin (jeera)
1 teaspoon hot madras curry powder
1 teaspoon paprika for extra flavour and colour (optional)
Sprinkle it over the onions and leave it for a couple of minutes let it brown with the onion.
Then stir everything together, keep stirring until it all becomes dry, add a bit more water and let it simmer to a boil.
While its simmering, chop a few fresh chillies and add them to it.
After a couple of minutes wash the chicken and add it.
Mix it all in, keep stirring until the chicken is all coated.
Leave on full heat cover lid.
After about 10 mins the water of the chicken will come out stir again and just put the heat down a bit.
A few mins later if you want you sauce to be thin add a glass of water and on full heat, let it boil for 5 mins and simmer for another 10.
If you want dry let the water that came out of the chicken slowly evaporate on simmer.
Chop a handful of fresh coriander and 2 tomatoes. Put it in when the curry is on its last simmer....and voila!
If you do it right it will taste fab.
By the way, the cardamom pods not everybody like the aftertaste if u were to bite on one, so when the curry is boiling they all should appear on the top of the sauce collect it all and throw it, all the flavour has already gone in.
If you would like step-by-step instructions, watch this video: http://www.youtube.com/watch?v=oto1hp-9y...