How do I make the perfect curry that you could get at Indian Restaurant?

Question

Appreciate that there are lots of different ones! Just give me the recipes. 10 pts for most recipes (including sites)

Answer 1

I tried this one and this is my favorite.
Old Bombay Curry Powder
1 part crushed chili or cayenne ( I increase the amont as 3 parts)
1 part ground white pepper ( I use black peper)
8 parts ground coriander seed
4 parts ground turmeric
2 parts ground cumin
1 part poppy seeds
3 parts ground fenugreek
1 part ground cardamom
1/2 part ground mustard seed
2 parts ground ginger
Mix all ingredients in a jar with air-tight lid. Store in cool, dark place. This curry powder is very good for orange curried lentils and curried chicken or lamb. I use it all over my meat in oven recipes, marinades and meat fries.

Answer 2

You need a curry masala AND a garam masala that has not been mentioned yet...

The girl's answer is pretty ok but I shall explain the additional garam masala:

4 tsp of coriander seeds, 4tsp cumin seeds, 1tsp mustard seeds, 1tsp fennel seeds, 4 bay leaves, cinnamon stick, 1tsp cloves, 1tsp cardamom pods.

Get a frying pan real hot and chuck the seeds in - stir fry until a steam begins to rise off the seeds. This technique is called toasting and lets the oils release.

Straight away - get the seeds out of the pan and onto a cold plate to stop them overcooking.

Now leave until they are cold and then chuck them into a grinder and grind until there is just a fine powder.

This garam masala is added later on (only 2 tsp per 4 people) and is just mixed with water . You still need to make a curry masala which is basically in the following ratio of powders:

cumin 4
coriander 5
fenugreek 2
paprika 1
garlic powder 1
asofetida 1/2
mustard powder 1
hot curry powder 1
black pepper 1
turmeric 1


Mix this together and just use 2 TBSP per 4 people curry. Add water to the mixture so it just drips off the spoon. Get a frying pan hot and add 50-100g og butter or ghee. Fry 1tsp cumin seeds, 1tsp mustard seeds and 1 tsp turmeric. Fry 4 cloves chopped garlic and 1inch of ginger root finely chopped. Add the curry masala and stir until the oil 'floats'

Add meat/poultry and cook for 5 minutes then add onions peppers and chilli, tomatoes and cook for 10 minutes and lower heat. Chuck in the garam masala and some chopped coriander and cook on lowered heat for 10minutes.

There are many different ways to cook a curry but this is a basic and simple method that is easier than most other curries.

Answer 3

I was achef and had alot of friends who ran or cooked in Indian restaurants, the biggest difference is that they have time to prepare the bases sauce combinations, marinate meat like for tandoori and meat for Kebab.

Most place will make a blend of spices for there house currys, but have all the componants to use for non-curry dishes, most of the time the other dishes have only a few spices, then the garnishes, cilantro, nuts and other things, papadums and naan these take a skill to do, but now are available at most shops for your home use.

Simmering the sauce bases, the proper marinating and cooking of the meats, veg, rice and other meal accompaniments is what makes a good or great at home meal, I buy everything from whole spices, yougarts and other food stuffs at the local Indain store. Freshness, organization and planning make an effort well taken.

Answer 4

Hawaiian Mushroom Curry Roast

1 pkg. NOH Hawaiian Style Curry Sauce Mix
1 can Cream of Mushroom soup

1 1/2 cups water

1-2 lbs. roast

Combine NOH Hawaiian Style Curry Sauce Mix with 1 1/2 cups of water; mix well. Place roast into a crock pot. Pour in curry mixture and 1 can of Cream of Mushroom soup. Set crock pot to cook. Add vegetables for personal taste.

Answer 5

In the Uk there are loads of little stores like asian food mart or even a small asian corner store, go into anyone of these and they have the most fantastic selection of curry bases, all ingrediants needed are in english on the back with instructions. Exactly the same as the ones in indian restaurants. If you buy the korma though you will need to add cream if you want it to be the same as the indian res. as the one in the restaurant is made to suit western tastes. I hope this helps.

Answer 6

THE REAL CURRY SAUCE
1 lrg onion
1 tbl prepared ginger (or 1 inch fresh ginger, peeled and minced)
2 tbl prepared minced garlic (or 4-5 cloves, minced)
2 med tomatoes
2 x serrano chiles, seeded
2 tbl peanut oil
1 tbl margarine
1 tsp ground cinnamon
1 tsp fresh ground pepper
2 tbl ground coriander
2 tbl ground cumin
1/4 tsp turmeric
1/2 x 1 teaspoon cayenne
1/2 cup lowfat yogurt, whisked until smooth.
3 cup water
salt to taste

Coarsely chop the onion. Heat oil and margarine together over medium-high heat in large pan (a wok is good). Cook the onion until it's very brown.
Add the minced ginger and garlic to the onion and cook for an additional 2 minutes. Process onion/ginger/garlic mixture in a food processor until smooth. Return mixture to stove - at this point it might be good to switch from the wok to a large saucepan. Add all the spices and cook over low heat. Add a little water if necessary to mix in the spices, but the mixture should be thick like a paste. Puree the tomatoes and peppers in the food processor until smooth. Add to onion mixture and stir well over low heat to cook off excess moisture. Add 1/2 cup yogurt a little at a time, stirring constantly to avoid curdling. Add the water, increase heat to high, and bring to a rolling boil. Cover the pot and boil for 3-5 minutes, then reduce heat and cook until you've reached the desired texture. Add salt if desired. If serving with meat or vegetables, cook the meat or vegetables first, then simmer in the sauce for 5-10 minutes before serving.
Adjust spiciness by adding more (or less) cayenne, more (or fewer)
peppers, or by using a different type of pepper.

Answer 7

Mysore Rasam - Indian Curry

Recipe Ingredients:

Dhal 1/4 cup well cooked and diluted.

Tomatoes, medium sized 2

Tamarind (imli) a small lemon size

Turmeric powder 1/4 tea spoon

Hing 1/4 tea spoon

Salt to taste.

Coriander leaves 3 tea spoons chopped fine

Finely chopped - 1/2 tomato.

Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:

Dhania 2 tea spoons

Thur dhal 1 tea spoon

Coconut grated 3 tea spoon

Jeera 1/4 tea spoon

Black Pepper 1/4 tea spoon

Red Chillies 5 to 6

Roast the above items in ghee and grind finely.


Method to prepare this Indian Curry:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes.

Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.

Season with ghee and mustard.

Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.

Answer 8

Its not the recipe that is the main thing in Indian cooking, but the method, but here is simple recipe for making simple curry.
to make chicken curry you need.
1. small size chicken cut in to small pieces
2. 1/2 pond of onions
3. about 4/5 clove of garlic
4. small piece of ginger
5. tea spoon of salt or to your taste
6. ground gram masala
7. ground jeera
8. mixed chilly masala
9. couple of fresh tomato's
this is the recipe, but its the method counts how you cook, with same recipe you can make curry much better then Indian restaurants

Answer 9

Have a look on www.uktvfood.co.uk and search for curry recipes there are over 300 to choose from!

Answer 10

you can get ready made from here
http://www.britishdelights.com/Indian.htm
otherwise
a general type of indian curry Recipe used in Restaurants .The quantity is not given deliberately given but Ingrediants used are
onions
water
turmeric powder
salt
ginger powder
Garlic powder
Red chillies powder
Bell pepper
Tomato puree
Tomato plump
Boil these for 2-3 hours till Onions becomes soft

Answer 11

Really simple John! We make superb curry by just following instructions on the side of Pataks Madras curry paste jar. Its better than the indian - believe me!
(Of course you can buy Pataks Korma, Jalfreizi etc instead)