Esy recipe for an authentic tasting Indian curry Please?

Question

Esy recipe for an authentic tasting Indian curry Please?

Answer 1

the secret if in the spice mix, then just mix with onions, tomatoes and some stock to make the sauce and stew your meat/fish in it.

The "universal" curry mix is:

3 tsp of ground cumin

3 tsp of ground (dried) ginger

3 tsp of garlic powder (it has to be powder, if not 3 cloves finely minced will do)

1tsp turmeric

1/8 tsp of chilli powder (increase of decrease to suit your

taste)

Answer 2

Chicken Tikka Masala

Ingredients:

MARINADE:

4 boneless, skinless chicken b*****s, cubed

3cm piece fresh root ginger, peeled and chopped

2 garlic clove, chopped

1 tsp mild chilli powder (optional)

1 tbsp. tandoori spice blend

2 tbsp fresh coriander, chopped

juice of 1 lime

1 tbsp. ghee

CURRY:

2 tbsp. ghee

1 onion chopped

1 tsp. ground turmeric

1 tsp. tomato paste

1 cup crushed tomato

8 oz. heavy cream

Method:

Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.

Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes. Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Sprinkle with cilantro and serve with flat bread.

Answer 3

Try a curry kit.  They cost about £1.99 each and come in many varieties like Coriander Chicken, Bombay Potatoes, Lamb Madras and King Prawn Curry.  There is a step by step recipe card and packets of spices.  You add the other ingredients.  So they are about the same price as a cook in sauce - but totally authentic.

The reason they work so well is that spices need to be added at particular times in cooking.  Some are lipophilic and must be fried to release their flavour. Others need a good long soak in cooking liquid.  Some need high teperatures and others lose flavour if cooked too high or for too long. So a cook-in-sauce will only ever give you an approximation of what the real thing should be like.

You can buy them online at the below. We have beenworking our way through them and find them great for entertaining.  Restaurant results to impress your friends.

Answer 4

I don't think fed up woman makes an authentic Indian curry at all.

Here's my very own korma recipe. I make it with meat, almost always chicken and sometimes lamb, but you can make it with one tin of chickpeas instead of meat if you want (and if you do, you only need to cook it for like 15 mins).

5 tbsp vegetable oil

Whole spices: 3 shards cinnamon, 2 black cardamoms, 4 green cardamoms, 6 cloves

2 onions

1.5" ginger finely chopped or grated, 4 cloves garlic finely chopped, 2 whole chillis (pierced, not chopped)

1 tsp salt and ground spices: 1 tsp garam masala, ½ tsp cumin, ½ tsp coriander, a bit less than ½ tsp chilli powder, 1 tsp turmeric, 1 tbsp methi leaves

3 tomatoes, finely chopped

4 tbsp coconut milk (or one small tin)

2-3 tbsp double cream

750g (more or less) chicken or lamb

½ cup boiling water

Heat oil in a large non-stick karahi, wok or frying pan. Throw in the whole spices and cook for 30 seconds before adding the onions, stirring to coat them in the oil, then covering and allow to cook for 5 minutes. Then put in your ginger, garlic and chillis, stir while cooking for another minute before adding your salt, ground spices and methi leaves. Give them a good stir and cook for a minute while ensuring that they're not sticking to the pan. Add your tomatoes, stir in, cook for another minute then take off the heat and allow to cool for 15 minutes. Mix in the coconut milk and the double cream thoroughly, then very slowly bring it back to bubbling heat. At this point add the meat, ensure the meat is well-coated in the sauce, then add the boiling water, give it another good stir, cover and simmer very gently for an hour. Remove lid to reduce if too runny.

Here's another recipe, this one is hotter

5 tbsp vegetable oil

Whole spices: Few shards cinnamon bark, 2 cardamoms (black or green), 4 cloves

2 onions finely chopped

1-2 chopped green chillies, 1.5" chopped fresh ginger, about 8 cloves chopped garlic

Ground spices, salt etc: 1 tsp garam masala, 1 tsp ground coriander, 1 tsp cumin, 1 tsp paprika (use 1/2 tsp red chilli powder if you like it hot), 1/2 tsp turmeric, 1/2 tsp salt, 1 tbsp dried fenugreek leaves

3 finely chopped tomatoes

1-2 tbsp Greek yoghurt

750g (more or less) chicken or lamb diced

1/2 cup boiling water

Heat the oil in a large non-stick karahi, wok or frying pan (with a lid). Throw in the whole spices and cook for 30 seconds. Then add the onions and coat with the oil, cover and cook for five minutes until turning clear. Add the chilli, ginger and garlic, stir in and cook for another minute before adding the ground spices, salt and fenugreek leaves. Stir and cook for half a minute then get the chopped tomatoes in there. Stir and cook for a minute then take off the heat to cool down for 15 minutes (should cool until completely cool really, but I'm impatient). Mix in the yoghurt 1tbsp at a time then return it to the heat to slowly come back to the boil. Add the meat and the water and stir it well. Cover and cook slowly for about an hour, then remove the cover and cook slowly until the water has reduced enough to make a good thickness.

Enjoy.

Answer 5

Check out this free cooking E-book, it might have what you're looking for.