what do i need to make a curry and how do i make it?

Answer 1

Description

This is the basis for many of the restaurant-style curries you'll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn't work as well if you try to make a smaller portion. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!.
Ingredients

* 3 tablespoons vegetable oil or ghee (clarified butter)
* 1 medium onion - finely chopped
* 4 cloves garlic - peeled and sliced
* 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
* (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
* half teaspoon turmeric powder
* half teaspoon ground cumin seed
* half teaspoon ground coriander seed
* 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water

Method

1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.

Answer 2

There are loads of curry recipes and types of curry, it depends on what you like. Take any group of people to a good indian restaurant and they will all order something very different so its hard to make a curry that suits everyone.

For a good homemade curry though this is my standard recipe and Ive never had any complaints!

pop a tsp mustard seeds in a frying pan, add 2 chillies (to taste) chopped up, add a bay leaf, some chopped onion, a little garlic, some grated ginger, a tsp coriander seeds (crushed) some fenugreek seeds, and a tsp of turmeric. Fry gently til you can smell it!

Now add the meat (if using fish don't add it yet) I prefer to use diced turkey because I find it a good texture and chicken seems to be too dry, beef, pork and lamb all work well too.

cook meat to seal it and coat it with all the flavours. Now add a tin of toms.

If you want a creamy/coconutty curry add a can of coconut milk. If not, another can of toms or some water. Let it bubbl away and thicken.

If making a fish curry then add fish at this point - just before it is finished.

I usually fry some onions in a little oil and some garam masalla and add these at the last minute.

This is my tried and tested recipe. There are loads of recipes available though!

Answer 3

Indian Curry.

Answer 4

The easiest way to make curry is to use a can of Cream of chicken soup as your base.
1 lb. chicken pieces
2 apples chopped up
1/4 cup rasins
1/4 cup cream
Table spoon of curry powder.

Brown the chicken, and then add the fruit and the curry powder and the can of chicken soup. Simmer it for about 1/2 hour and then add the cream just before you serve it.
For variety, you can use almost any fruit that you have on hand.

Answer 5

A curry basically consists of a gravy in which there are vegetables, eggs, chicken or meat. You will get several varieties of vegetarian curries at http://saffrontrail.blogspot.com - An indian food blog.
You can substitute with any meats you like after cooking the meats accordingly.
Hope this helps/

Answer 6

Depends on curried what but just go buy some curry powder and tear it up!

Answer 7

A menu, a phone and about £15, wait 30 mins and hey presto, one authentic curry delivered staright to your door

Answer 8

Generally there are so many ingredients in good curries that I cant remeber them all. I have used curryfrenzy.com and have never had a bad one from following their instructions.

Answer 9

Thai squash & pineapple curry
1 tbsp vegetable or sunflower oil
1 onion, chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml can reduced-fat coconut milk
200ml vegetable stock
140g frozen green beans
237g can pineapple chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish


1 tbsp sunflower or vegetable oil
600g lamb neck fillet or shoulder, cut into large cubes
2 onions, halved and sliced
2 garlic cloves, sliced
3 tbsp curry powder (we used Bombay curry spices)
1 or more (depending on how hot) fat red chilli, thickly sliced
400ml can reduced-fat coconut milk
700ml hot lamb stock (from a cube is fine)
400g basmati rice
1 medium mango, peeled, stoned and sliced
handful coriander, chopped
handful toasted flaked almonds (optional
Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what's left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.
Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.
Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan


i worked in kitchens all over europe and never liked the stuff but there you go.
the last one works just as well with beef chicken or for a twist venison or boar but why mess up decent meat

Answer 10

Simple way: Fried meat until brown, put some curry on meat, and then mix onion, garlic, ginger, little salt, sugar, soy sauce, coconut milk, cook until one hour put some potatoes, carrot, mix some more curry powder , and then some flour mix with water and cook one more hour... and then .....enjoy.. yum yum...you make me feel hungry....