Why oh why is my curry always so shit?

[worriermum]

It doesn't matter if it's chicken, beef or lamb...my curries are always thin and acrid, can taste the separate spices - never a delicious blend of spicy flavours. I have all the whole, authentic spices and even blended my own garam masala FFS. I have THREE Madhur Jaffrey cookbooks and follow the recipes religiously. But am still Queen of Crap Curry. I always go for tomato-based curries, and try to avoid cream or coconut: is this my problem? Please, all you Indian cookery experts, share your advice and tips.
ps but my chick pea curry - and only my chick pea curry - is deeevine, if I say so myself

I took it back to the library and forgot to photocopy it

it's something like make a white sauce, add a bay leaf , half a block of coconut cream and lime juice, thyme and a bay leaf and garlic. Add a mixture of fish (I also added some king prawns) and some ginger. Also add some chopped up spinach, I use the greek spinach.

Top with mashed sweet potatoes with a little allspice powder added and cook in the oven for about 45 minutes

thanks, will have a google too

for my lowish fat everyday curry I fry chicken and lots of veg including potato to thicken sauce in a little oil, then add dried spices - cumin, coriander, cumin, turmeric, garam masala, plus fresh garlic, ginger, chilli and dry fry. Add tin of toms. Cook in low aga for ages. Add some natural yog to thicken sauce at end of cooking. Ideally cook before you want to eat it and reheat. Add fresh coriander at end.

when you make curry paste, you grind it/blend it/mix it BEFORE you fry it.

Anjum anand
bible
online spice shops
then you become a guru
i have had folks walking their dogs past our street knock on our door and ask for recipes as it smells sooo good
idiotproof
totally

For all u curry lovers heres a simple recipe that has been used in our family for decades.. here goes...

i use vegetale oil or corn oil, add onions, fry until golden & chilli powder, salt, (according to your taste) turmeric ( a quarter tea spoon). once mixed add a little water then add a tea spoon of garlic and ginger paste ( Asda do an excellent mixed jar). Mix well keep adding a little water to prevent it from sticking to pan.

Once all smooth add meat/chicken fry once sealed, & fresh tomatos (perhaps 2 or 3), medium gas keep stiring until its all mixed togethr, & water about a large mug full. leave to simmer on very low gas.

once cooked sprinke a tiny amount of gharam masala (b careful not to put to much as it can b come bitter). then sprinke fresh cut corriander! mmmmmmmmmmm i can assure u it will b divine!

sorry long post but do let me know how u get on!!

I thought this thread read, 'Why is my shit so curried?'

I used to do a lovely curry and then they stopped making the powder (can't even remember it's name) and it's never been the same

I always marinate the lamb in yogurt/spices/garlic/ginger mix.

I fry black mustard seeds till they pop, add finely chopped onion, curry leaves, garlic and ginger, then fry very slowly without burning.

Then add freshly-ground dry spices and salt.

Then other veg, cooking slowly, then meat with marinade then stew in low oven for ages till oil separates. Then add spinach (if using) and cook for last ten minutes.

Mmmmm I can smell it now....

I am indian and am very good at making any type of curry wil post some cheats tomorrow do not despair.

I do wonder if you're cooking the spices on too high a heat

oohhh beeny please tell us more

Beany, reveal all to your MN audience please! Cant wait to try out the recipes suggested here.

As Ajum Anand is coming up so highly recommended, would anyone be willing to give us a favourite recipe or too from the book? Sorry but not available in bookshops here.

Puffling I cant stop laughing at your post. Put my problem with my cooking into perspective too

You definitely nee to make sure the spices have been cooked out to stop the bitterness.

I make chicken curry like this. It's based on my Indian family's recipe (they are bengali so probably different from other indian curries)

Heat about cm of oil over a medium heat in a wok and add 3 whole cloves, 3 squashed cardomom pods and an inch of cinnamon. Cook until they start to go darker in colour. Add chopped onion and cook until soft. Add 8 chicken thighs and brown. Add garlic and ginger paste made up of a clove of garlic and half an inch of ginger pounded in pestle and mortar (you could cheat and use jarred). Mix it all in and leave to cook out for 10 mins. Then add tsp of turmeric, tsp of ground cumin, 1/2tsp ground coriander and 1/2tsp ground chilli (or more if you like it hot). Mix and cook out for another 10 mins. At this stage you could add a tin of chopped tomatoes or just 0.5l of water. Add a pinch of sugar and salt to taste. Simmer for about 45 mins.

I agree it's good to cook it earlier and then reheat.

Bunji and others who advocate cooking spices for a long time to avoid bitterness: do you mean cook the spices well BEFORE adding any liquid? Or will cooking once liquid has been added still reduce bitterness? Can one taste the dry spice mix, once fried off, to test for lingering bitterness?

you fry the spices in oil as the first cooking step. No liquid.

Aubergine curry
fry one onion in veg oil to cover pan.
add one tomato when onions are lightly browned.Then put in chopped aubergine and chopped potatoes all a similar size.CHEAT add one or two teaspoons of veg sabzi mix avlble at indian grocers and tesco{they have shaan}add a bit of salt.Leave it on simmer,till cooked.

Definitely cook out before adding any water.

I use boxes from a company called 'spice n tice' (I think) and they have all the spices pre measured, if the MIL can get an edible curry from them they should be failsafe.

MIL being the woman who managed to serve apple and blackcurrant pie where the blackcurrants were still frozen. even the dog refused it.

Anybody have a dopiaza recipe or a balti recipe? Veg,Chicken or lamb is fine?

You have to cook the spices out with the onion in oil before adding anything else.

I made dd a veg and lentil curry today. Very mild but authentic. The house still smells lovely.