How do you make curry

[Eliza9917]

I know how I normally make it but looking for inspiration for a different recipe.

I add oil, add s&p, curry powder then onions & garlic, then the meat (usually chicken or prawns), water, potato and then that's it pretty much, sometimes add red bell peppers, it makes a thin gravy type sauce that's lovely, but not like what you get in the Indian takeaway.

takeaways are mostly made up of a base sauce with one specific ingredient: so rogon will have tomatoes, dupiaza will have fried onions added etc. If you make each one from scratch it won't have the same consistency (as most home-cooked Indian food doesn't).
I fry spices and finely chopped onion into a thick paste, then it depends on what I'm adding: if it's lamb I'd add the meat now, brown off, add other ingredients and cook for a long time, if chicken or prawn or veg I'd finish making the sauce and then cook the protein element in that later.

Haha, out of a jar! I don't make it often, it's quite rare but I am doing a korma tonight - although I know most people don't consider that to be a real curry :)

I sweat onions and garlic in a pan, add a variety of spices (usually tumeric/cumin/ground coriander/sometimes fenugreek/sometimes star anise/cinnamon/ginger/garam Masala and chilli flakes etc) some tomato puree then add coconut milk a little at a time to make a paste. Then cook down to cook spices out a bit, add browned meat or prawns or whatever, add more coconut milk and bubble till everything is cooked through. This results in a lovely creamy coconutty sauce, sometimes I'll use half coconut milk half a tin of chopped tomatoes and sometimes i'll stir in spinach or chickpeas.

I do it pretty much the same as @DavidGandyfanclubpresident!

try and get lots of different spices, and toast them yourself.

I usually start with cardamons, cumin/fennel/coriander seeds, fenugreek ...into a dry hot pan and shake them about a bit until you get a lovely waft....then grind them up as fine as you like

next I would do mustard seeds and those little black ones...nigella is it? Into hot oil until they sizzle, and I'd sweat the onions/garlic/ginger/chilli in that oil

then I would add the ground spices into that as soon as the onions were soft and let them cook a bit. Also might add in some cinnamon/all spice/turmeric at this point.

next add in whatever you are using as the main....so your meat/squash/potato/chickpeas, plus tomatoes if you are using them

sort out the stock and then leave it to cook gently on the hob or in the oven

Lots of indian recipes have a spice paste in them, I sometime use that instead!

It would depend for me on what type of curry I was making - a chicken pulao for example would be very different from a muttar paneer for example - what type of curries do you enjoy? I use maunika gowarhdan website and Meera Sodha for inspiration..

I cheat and use Patak curry paste (not pour on sauces).

Fry onions, garlic, ginger in a pan, add curry paste, Fry off. Add meat and passata for tomato based curry or coconut milk for creamy curry pastes.

Simmer for 15 minutes whilst you cook rice.

Very easy, tastes good. Extra garlic and ginger gives authentic taste.

Thank you.

I normally have a lamb curry or madras if I go out.

I don't like creamy curries so korma is out, although I did like Thai red curry when I had it, I might look up a recipe for that and give that a go.

I've got loads of spices but have stuck to my basic recipes forever. Probably because once, I made a curry, when I'd first moved out and didn't know what I was doing. I got a jar of curry paste and it said add a tsp, so I thought that can't be right and added practically the whole jar. Then I realised once it had been cooking a while that it wasn't very nice so I kept adding more and more water, trying to cook the paste out of it, needless to say, we didn't eat curry that night!!

here are Maunika's meat curries - I would recommend her recipes
maunikagowardhan.co.uk/cook-in-a-curry/meat/

and Meera Sodha's Indian leg of lamb looks amazing for a different take on curry
meerasodha.com/easter-5-hour-lamb-with-cauliflower-chaat-salad-and-jeera-potatoes/

Some of these maunikagowardhan.co.uk/cook-in-a-curry/meat/ look very nice, thank you, I'll give one a go on the weekend.

some jars are fab

I use a premade curry paste.

I marinade chicken in equal parts curry paste and natural yogurt for as long as poss but at least 20 mins.

Fry up sliced onions, garlic and peppers with ground coriander and cumin

Add chicken and marinade

Add a tin of tomatoes, a small amount of chicken stock, sugar and seasoning.

Bring to the boil, then bung in the oven for half an hour.

Quick and easy.