Coriander is often used to flavor curries.
Indian curries are traditional Indian dishes with almost endless variations. The mixture of vegetables or meat and spices is tasty and unusual, like a very spicy stew or thick sauce. Despite the complicated ingredients, a simple curry is easy to prepare and is sure to please everyone, quite different from your lunch and dinner staples.
Chickpeas are often included in Indian curries.
For a basic curry, choose whatever you want to be the main component of the dish. For an extremely quick version, use a bag or two of frozen vegetables or a stir-fry mix. Chicken, lamb, and fish are common ingredients, as are vegetables like potatoes, peas, chickpeas, spinach, and okra. Choose your favorite vegetables and meats for the dish; curry flavors pair well with most basic ingredients.
Curry powder.
A simple Indian curry requires small amounts of some spices that you may not have on hand, so be prepared to visit a supermarket for bulk spices or an Indian food store. Most curries use a variety of spices, including turmeric, coriander, cumin, curry powder, and a spice mix called garam masala. You can also add fresh ginger and garlic and some hot peppers.
Peas are a common ingredient in Indian curries.
To make the dish, heat the oil in a wok or large skillet. Add two or three chopped onions and stir in the cumin and ginger until smooth and translucent. Add the garlic and peppers, adding a pinch of each seasoning and stirring until the garlic begins to brown. At this point, add some medium-sized chopped and seasoned tomatoes. It’s important to squeeze most of the liquid out of the tomatoes before adding them, as this will dilute the sauce. Once the mixture has thickened, add the vegetables or meat ingredients and continue stirring until desired temperature and thickness are reached.
Curry seasonings often include ground coriander.
If the curry is too watery, raise the heat a little and let it continue cooking, the more water evaporates, the longer you let it cook. On the other hand, if the sauce is too thick, add another tomato and the extra moisture will help level out the sauce. Adding more tomatoes can also help if you’ve made the curry too hot, as the water and mild flavor will help balance the heat of the dish.
Garlic is often used to make curries.
You can easily make the sauce and store it in the freezer in an airtight container. Just add everything except the final vegetables and meat, and you have an all-purpose mix to use at any time. As you experiment more with Indian curry, you’ll begin to understand the quantities and interdependence of ingredients and learn to adjust flavors to your preferences.