What's the trick to cooking restaurant-standard curries at home?

Answer 1

Live in a restaurant?

Answer 2

A good curry is not made but built step by step adding fresh ingrediants as you go along. You need to find a good indian recepe book on the internet try Indian Delights a south African book compiled by the Hindu and Muslim community living in Durban South Africa,
I remember as a youth living next to a traditional Muslim family wher the ladies of the house would take a whole day to prepair the evening meal
Offen they would work a day ahead as a curry on the second day is usually better
Resturant curry is not usually as good as a traditionl home prepaired one.
Under no cicumstances does a stew with curry powder qualify as a curry

And dont forget that the sambles form an important part to a great curry

Answer 3

Firstly, a lot of "restaurant-standard" curries in the UK are not really authentic Indian sub-continent grub. So you will have to be prepared for surprises when you cook at home according to the guidelines I will be setting out below.

To get the initial hang of cooking great curries at home, you should start with Balti dishes. Birmingham, UK, is said to be the home of Balti, but this tradition of cooking, I believe, originates in Baluchistan, in the North of the India/Pakistan landmass.

You will need a cookbook - Husain and Fernandez is as good as you will get. You will also need at least one wok, a large and small frying pan, and a small saucepan for the rice. The following spices will need to be to hand - Chilli Powder, garlic, turmeric, onion seeds, cumin seeds, mustard seeds, pepper, ginger, asafoetida (hing), coriander, a proprietary garam masala, ground cumin, and as many others as your book suggests. A good supplier of top quality Asian spices, via the Net, is Natco.

Use Basmati rice - Tilda and Natco are both good. Do not use "curry powder" - that's for wimps. Also, ensure that any meat you use is of good quality - meat from an independent butcher is often easier to cook with than supermarket meat.

You can also get good recipes of the internet.

There is no "trick" to cooking a good curry. Simply get a book and start with the one that looks easiest. Build your skills, learn by your mistakes, read and learn from cookbooks and the net, and you could really get good results.

After you have mastered the basics of Balti, try other Cuisines from the Indian sub-continent. For example, Kashmiri food is richly spiced, seldom uses onions or garlic, and is delicious. Bengali food tends to be more fish and vegetable oriented. Tamil food uses the tamarind as an integral part of the cuisine. Do not eschew lentils and pulses (dahl). The Punjab offers many extremely tasty vegetable dishes - you can obtain recipes from a web site called "all about Sikhs"

If you are in to Tandoori food, but do not have a Tandoor (clay oven), you can produce reasonably authentic Tandoori-style dishes by using your salamander/overhead grill/broiler, or a BBQ. If you wish to get the charred effect, judicious use of a hand-held flame gun (culinary type, not a decorators blowlamp!) will produce surprisingly tasty results.

Look out also for cookbooks by Lalita Ahmed.

I hope this is of help.

Answer 4

Well it starts with the Curry! Go to an International store or a very good spice shop. In the International, you can either get the spices or the ready made curry. You can not beat the quality, freshness and taste. Stuff from a grocery chain...Nah!

Answer 5

the trick is to find several recipes or buy a curry cookbook and just try different ones until you find the one you like the best. curry isnt difficult but sometimes the recipes you can find online arent the best so you have to keep searching.

also, alot of restaurants are pretty friendly so if you go and ask for the recipe they use, they may very well give it to you! you never know till you ask.

Answer 6

Easy Chicken Curry

"Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired."
INGREDIENTS:
6 skinless, boneless chicken breast halves - cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste

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DIRECTIONS:
Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Answer 7

To cook in this way is not very good, Home cooking wins hands down every time.

You will need a long list of spices and be prepared to spend time and effort, but it is worth it.

The added advantage is that you know what went in to the dish. no food that was dropped on the floor for instance.

Remember, food needs that special ingredient LOVE I always add a good pinch of it to my dishes.You must love cooking and those you cook for.

Answer 8

Buy a takeaway, transfer it into your own dish, put it in your oven, take it out in front of your guests and take the credit for cooking such a delicious curry!!!! Don`t forget to dispose of the cartons where the guests won`t find them, though......

Answer 9

first you have so season the curry mixture ( when you mix the curry with water put fresh grind garlic, onion and hot pepper and tomatoes) then throw it in the oil when it his hot and let it fry for a while before you add the meat etc NOTE do not add curry powder directly to your dishes it should be mixed with water ( the curry mixture i mentioned)

Answer 10

Brake into a restaurent knick all their things and cook them at home
x x x