Diremongoose
iSpy
This is an authentic south Indian curry recipe taught to me by an Indian PhD student. It's my main curry recipe.
Shopping list
Spices
Coriander seeds
Cumin Seeds
Fennel seeds
Bay leaves
Curry leaves
Fresh Coriander
Turmeric
Cloves
Garam masala/Ground curry powder/ground spices
Cinnamon bark/powder
Whole dried cardamoms
Whole dried Chilies
NOTE: Curry paste has many of these ingredients if you're using it. Curry sauce is RUBBISH don't use it.
Ingredients
Onions (finely chopped)
Garlic (pasted)
Ginger (pasted)
Tinned chopped tomatoes/cooked finely chopped tomatoes
*Plain Yogurt
*Lemon/lime (whole/juice)
*Fresh Chilies
*Coconut milk
*Tamarind
*Protein
Meat
Fish
Red kidney beans
Chick peas
Veg
*Peas
*Peppers
*Green beans (e.g. mange tout)
*Spinach (blended)
Other
*Potato chunks
One Large/several small onions (finely diced)
Cooling oil
*indicates optional
Instructions
Get everything ready before you start cooking, especially if you don't have anyone helping
1. Put any ginger, garlic, lemon/lime/tamarind, 1/2 a tin of any beans you're using*, any coriander or chilies into a blender and paste. Have it to hand for later. *the other half will be for texture in the curry at the end
2. Cook any meat lightly, then submerge in warm water containing turmeric and salt for 5 mins. Place to the side for later. Cook any veg you'll be using.
3. Put a palmfull all the spices into a large wok containing a couple of mm of oil, and make sure they're coated.
4. Fry the spices - keep them constantly in motion with a wooden spoon. Burnt spices RUIN a curry.
5. Add the finely diced onion and fry together
6. reduce/remove heat and add a pinch or 1/4 teaspoon of turmeric (not too much!) and stir for 30 secs
7. Add tomatoes and stir
8. Add paste from blender (if no paste, add garlic, ginger and beans etc now. Crush 1/2 of the beans to make sauce)
9. Add meat (if using fish wait til 1/2h before finishing/serving)
9b. Add any beans from tins that you didn't use
10. Add cooked veg as required (beans, peas, potatoes etc)
11. Simmer for 20mins.
12. [Optional] leave to cool for 2 hours for taste to develop
Notes
When you get to 11. The curry should be done. If they flavour isn't strong enough you can try the following: Adding lemon juice, adding more curry powder, adding ketchup.
Adding other things - Add what you have lying around, just make sure anything green is either left til 10. or pasted. all spices go together, as does all meat unless its fish
If it looks dry, add water or milk. even rancid milk works and you'd never notice.
There are a lot of spices and you don't need them all, but don't omit too many as they determine the flavour.
This recipe should do 4-6 meals. for more people add more spices and more tomatoes.
The amount of onions determines how much sauce you get in general. Burnt onions are bad. in fact don't burn anything.
Once you add green stuff, the other stuff starts cooking more slowly. e.g. onions.
5 dried chilies give a good level of hotness. 8 should be madras strength.
Hope that helps
Good luck with your cooking exploits!
Shopping list
Spices
Coriander seeds
Cumin Seeds
Fennel seeds
Bay leaves
Curry leaves
Fresh Coriander
Turmeric
Cloves
Garam masala/Ground curry powder/ground spices
Cinnamon bark/powder
Whole dried cardamoms
Whole dried Chilies
NOTE: Curry paste has many of these ingredients if you're using it. Curry sauce is RUBBISH don't use it.
Ingredients
Onions (finely chopped)
Garlic (pasted)
Ginger (pasted)
Tinned chopped tomatoes/cooked finely chopped tomatoes
*Plain Yogurt
*Lemon/lime (whole/juice)
*Fresh Chilies
*Coconut milk
*Tamarind
*Protein
Meat
Fish
Red kidney beans
Chick peas
Veg
*Peas
*Peppers
*Green beans (e.g. mange tout)
*Spinach (blended)
Other
*Potato chunks
One Large/several small onions (finely diced)
Cooling oil
*indicates optional
Instructions
Get everything ready before you start cooking, especially if you don't have anyone helping
1. Put any ginger, garlic, lemon/lime/tamarind, 1/2 a tin of any beans you're using*, any coriander or chilies into a blender and paste. Have it to hand for later. *the other half will be for texture in the curry at the end
2. Cook any meat lightly, then submerge in warm water containing turmeric and salt for 5 mins. Place to the side for later. Cook any veg you'll be using.
3. Put a palmfull all the spices into a large wok containing a couple of mm of oil, and make sure they're coated.
4. Fry the spices - keep them constantly in motion with a wooden spoon. Burnt spices RUIN a curry.
5. Add the finely diced onion and fry together
6. reduce/remove heat and add a pinch or 1/4 teaspoon of turmeric (not too much!) and stir for 30 secs
7. Add tomatoes and stir
8. Add paste from blender (if no paste, add garlic, ginger and beans etc now. Crush 1/2 of the beans to make sauce)
9. Add meat (if using fish wait til 1/2h before finishing/serving)
9b. Add any beans from tins that you didn't use
10. Add cooked veg as required (beans, peas, potatoes etc)
11. Simmer for 20mins.
12. [Optional] leave to cool for 2 hours for taste to develop
Notes
When you get to 11. The curry should be done. If they flavour isn't strong enough you can try the following: Adding lemon juice, adding more curry powder, adding ketchup.
Adding other things - Add what you have lying around, just make sure anything green is either left til 10. or pasted. all spices go together, as does all meat unless its fish
If it looks dry, add water or milk. even rancid milk works and you'd never notice.
There are a lot of spices and you don't need them all, but don't omit too many as they determine the flavour.
This recipe should do 4-6 meals. for more people add more spices and more tomatoes.
The amount of onions determines how much sauce you get in general. Burnt onions are bad. in fact don't burn anything.
Once you add green stuff, the other stuff starts cooking more slowly. e.g. onions.
5 dried chilies give a good level of hotness. 8 should be madras strength.
Hope that helps
Good luck with your cooking exploits!