Indian Curry recipe

[bumbleb33s]

I'm going to be hosting a family meal in a few weeks and I'd love to do a couple of curry's, we all love them and it's my favourite food, also great to pre-cook and just help ourselves and not have to stand in the kitchen all evening.

I'm told I'm a good cook but I have NEVER mastered a curry from scratch and I'd love to be able to.

Are there any successful curry makers here that can give me some good tips

thanks

[karmakameleon]

My two top tips are always brown your onions (they need to be a shade away from burnt) and use plenty of salt. Meer Sodha’s recipes are reliable and her basic chicken curry recipe is straight forward and delicious.

meerasodha.com/what-my-mother-taught-me/

[cdtaylornats]

The Hairy Bikers Great Curries

I've cooked a fair number of recipies from this book. Some of the non-Indian curries are really good.

[GrumpyHoonMain]

Go to an Indian recipe site - vegrecipesofindia is good for proper traditional home style curries, while heber’s kitchen is better at everything else.

[bumbleb33s]

Thanks everyone, I’ll try these before the event to test them out

[thisstooshallpass]

Jamie Oliver has a list of recipes for curry pastes. Check his website.

My favourite Indian cook/chef is Maunika Gowarden. She is on Instagram and has a great website. Her butter chicken is foolproof and amazing. Well worth the effort.

[YetAnotherSpartacus]

Don't use old spices. I roast and grind my own. Agree with the statement re onions too.

[BringBackDoves]

[quote karmakameleon]My two top tips are always brown your onions (they need to be a shade away from burnt) and use plenty of salt. Meer Sodha’s recipes are reliable and her basic chicken curry recipe is straight forward and delicious.

meerasodha.com/what-my-mother-taught-me/[/quote]
Totally agree with this. I cook a lot of curries and went to a brilliant Indian cookery class - the teacher said this, make sure you cook the onions for aaaages, and it really does make a huge difference to the flavour.

And if you use boneless meat, marinate it in yoghurt and spices before cooking to ensure it doesn’t dry out (esp chicken).

Also, ghee, but it’s not especially healthy!!

If you fancy fish curry, Rick Stein has a delicious recipe - I don’t normally go for it but this one is amazing.

thehappyfoodie.co.uk/recipes/malaysian-fish-curry-with-tomato-and-okra

I have had a lot of recipes and spices from this place and they have all been delicious - you’re still cooking from scratch but to a recipe, lots of dishes and the spices all provided. They do subscriptions but you can buy the spice boxes as a one off. Honestly they’ve all been lovely but you do have to set aside a bit of time to cook!

www.thespicery.com/

[lurker101]

Sanjeev Kapoor has some great authentic recipes online and on YouTube

[YetAnotherSpartacus]

I brown massive lots of onions and then I grind and freeze them. I do similar with cashews soaked in milk and then ground and garlic and ginger lightly shallow fried and frozen. Sometimes, depending on the curry, I use roast garlic. It's nice in milder sauces such as those for a korma or a malai kofta.