Making a Good Indian Curry / Making a Curry
If you are anything like me you will love Indian Curries, not just the curry but all the associated things that go with the meal, Onion bhajee, Nan bread, Bombay potatoes and all the other lovely things you can eat with your Indian meal. The best books around I have found for making authentic tasting Indian meals, as you would get from your local resturant or take-away, are The Curry Club series of books by Pat Chapman.
I have been using these books for over 20 years to make lovely Indian meals for me, my family and friends. Most of my friends have also purchased the books because the results are so good. I hope you will also take a look at them and maybe purchase them.
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Madras Curry Base
The Madras curry is the standard hot,but slightly sour curry most people would eat at the local resturant, you will not find the recipe in any authentic Indian cook book, but most people who like a hot curry will like this.The mild curry base.
2 tablespoons Ghee or vegetable oil
1 tablespoon Garlic puree
1 tablespoon curry paste or mild curry powder
1/2 to 3/4 pint(300-450ml)curry masala gravy
2 teaspoons tomato puree
1 teaspoon salt
water as required
1. heat the ghee, and stir-fry the garlic for 1 minute.
2. add the curry paste or powder, and stir-fry for 2 minutes.
3. add the masala gravy, stir-fry for a couple of minutes then add the tomato puree and salt.
4 To obtain the wateriness you require add the water to taste(you may need to add a little oil as well to keep the correct texture.
5. add your principal ingredient ie Beef, Chicken, Lamb or Prawns.
(curry masala gravy will be covered later)
Curry Masala Gravy
Hers how to make Curry Masala gravy, it will make enough for approx 10 curries. If you dont have the room for any excess, just make the ingredients smaller as required, the rest is the same.1/2 pint or 300ml ghee or vegatable oil
5 tablespoons garlic puree
4 tablespoons ginger puree
10 onions coarsely chopped boiled in water for 3 mins and blended until fine texture
6 tablespoons tomato puree
1 teaspoon of salt
spices
2 tablespoons turmeric
4 tablespoons curry powder
1-6 chilli powder(to taste)
2 tablespoons ground cumin seeds
2 tablespoons finely chopped fresh coriander leaves
1. mix the spices with water to make a paste, of the consistancy of tomato sauce.
2. heat the oil, stir-fry the garlic puree for 3 mins, then add the ginger puree cook for another 3 mins. Add the spice paste and stir-fry until the water has evaporated and the oil separates, approx 5 mins. If it needs it add water to make the gravy pourable.
3. add the onion puree and stir-fry for 10 mins. Then add the tomato puree and stir-fry for another 10 mins. then add the sail.
4. portion into 10 and freeze any you dont immediatly require, or just adjust amounts to make less.
Putting it all together for your Madras curry
Right here we go with how too make the Madras curry.1 recipe mild curry base(see above for this)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon chilli powder
1/2 spanish onion, peeled and thinly sliced
4 fresh(or strained canned) tomatoes
2 teaspoons garam masala
1 tablespoon dry fenugreek leaves
1 tablespoon ground almonds
1 tablespoon fresh or bottled lemon
1. Proceed with stage 1 of mild curry base(see above)
2. make a water paste of the first four spices then add and fry for 1 min. Add onion and fry for 2 mins.
3. Continue with stages 2 to 5 of mild curry base(see above).
4 add the fresh or canned tomatoes at the end of stage 5. When simmering add the remaining items including your choice of meat such as beef,chicken lamb or prawns you can even make it vegatarian replace the meat or prawns with vegtables of your choice.
5. serve after a minimum of 5 minutes simmering or when you are ready.
Pat Chapmans Curry Club Books
The Modern Indian Restaurant Cookbook: 150 Restaurant Dishes for You to Make at Home (Curry Club)
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The Modern Balti Cookbook: 100 Classic Dishes for You to Create at Home
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The New Curry Bible: The Ultimate Modern Curry House Recipe Book (Curry Club)
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Balti: Curry Cookbook (Curry Club)
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The Curry Club Indian Restaurant Cookbook
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More Curry Club Books by Pat Chapman
The Real Fast Curry Cookbook: 100 Great Curries You Can Cook in Less Than 30 Minutes (Curry Club)
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The Curry Club Book of Indian Cuisine: The Best 250 Recipes
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Homestyle Indian Cooking (Homestyle Cooking Series)
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Reader Feedback
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- Swisstoons Swisstoons Apr 4, 2009 @ 12:10 pm
- I love Indian dishes. The aromas can't be beat. Just walking into a good Indian restaurant and inhaling is a real treat in itself! 5-starring, favoriting and lensrolling this lens to my Laftovers lens.
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- Jimmie Jimmie Jan 19, 2009 @ 6:49 am
- I love curry. When I make it, it's never as good as at the Indian restaurant, though. But I keep trying!
I'm the new group owner of Asian Foods Group. Glad to have your lens part of the group!
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- SudokuNut SudokuNut Nov 18, 2008 @ 5:14 pm
- Yum, I love curry. I usually cheat at home and use one of those lazy cooking sauces but these recipes look pretty easy so maybe I'll stop cheating and do it the right way. Thanks for sharing!
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- IsabelR IsabelR Nov 12, 2008 @ 11:53 pm
- Wow - Mouth watering stuff :-) I tried the Curry Masala Gravy and believe me it turned out to be quiet yummy :D
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- Margo_Arrowsmith Margo_Arrowsmith Oct 27, 2008 @ 7:01 pm
- Nice lens. I am putting it on my Margo's Ultimate Squidoo Library Lens: Main Branch 5*
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