Tips on cooking a good Indian curry?

Question

When cooking a curry, do you always fry the chilli powder and garam masala with the onions before adding the meat? I am used to frying the onions, then meat..then adding the chili etc..but I have heard this is not the best way…any more tips guys?

Answer 1

adding garlic paste, ginger paste, chilli powder, garam masala to the onion and frying it till golden brown is always a better option...that way the taste spreads better....(also try adding dry mango powder to it...gives an extra zing)

adding fresh chopped coriander is better than adding it in the powder form (add before serving)...also grated ginger (in place of ginger paste) is great....

also a little bit of butter to the curry will make it taste richer....mind the "unhealthiness" though...hehe

sometimes, mostly due to the fact that I'm a lazy bum, I marinate the chicken/meat pieces and refrigerate them.....and cook when i get back home...though not recommended unless you want marinate them in sour curd and the like.....

Answer 2

go to www.curryfrenzy.com the receipes on there are the best - i always frey meat first just to brown - remove from pan then fry onions until cooked then add spices and fry for a minute then add meat back and rest of the ingredients

Answer 3

My Sri Lankan fiend says that you should always cook out your spices, so add them early and fry them (if you do the onion first, do the spices with them), as this mellows the taste so they are less harsh.

Even better is if you use whole spices and roast them first, then grind them in a mortar and pestle. That way you can also blend the mix to your taste.

Fresh chillies are better added later, when there's a little bit of liquid. I'm of the opinion that you shouldn't remove the seeds, but then I like it hot!!!

Herbs (i.e. leaves) should not be added until the last minute, as cooking them too much will destroy the flavour. Fresh is way, way better than dried. The only exception is curry leaves and bay leaves - I think these are better added in earlier, when you put in your fresh chillies, so they have time to flavour the gravy properly.

Answer 4

well first of all i dont know about adding chilli powder..i hav never made curry like that but i guess everyones taste is different.

what i do is..add a little bit of oil to the pot an add the massala..let it fry alot..u can add onions but its optional..

wen the massala is fried thouroughly add the meat an stir it so all pieces are covered...

there are lots of different seasons u can add for flavour but that was the basic..u can add garlic an hot peppers for taste..salt obvi..lol..an some water later on for a good gravy but not to much...u can even add vegetables to it but make sure its cooked really good an not raw..

hope this helped..good luck

ps--im indian dats how i know!