Discovering an authentic Indian curry recipe may brings you lots of fun. People around the global have been familiar with curry for many years. It’s savory, pungent and delectably unique. The word curry normally pertains to a wide range of spicy dishes that has its origins in Asia. If you don’t know any better, the word curry reminds you of a yummy dish cooked with a sauce base. But in India, the word curry usually means a gravy infused with different complementing spices, which they refer to as a ‘masala.’
An authentic Indian curry recipe is a mixture of the major ingredients that is flavored with a blend of spices – the masala. Although you can readily buy an instant curry powder mix in the supermarket, nothing beats the flavor and the aroma of a curry mix that is personally roasted, blended and prepared.
To get you started cooking; here is a recipe for a curry made by a classic masala:
10 curry leaves
1 teaspoon black mustard seeds
2 tablespoons of coriander seeds
1 teaspoon turmeric
2 teaspoons cumin seeds
2 teaspoons dried chilies
3 centimeter of grated ginger
To begin, put some oil to a wok or big pan and cook the mustard seeds until they crack. Put the ginger, curry leaves as well as the chilies. Stir fry the ingredients for approximately 2 minutes then put it in a spice blender.
Next, dry roast the cumin seeds and the coriander until they become pungent. Once it is aromatic enough, place the mixture along with the spices in the blender. Blend these ingredients altogether until it becomes a powder then put in the remaining spices. For a flavorful treat, you can use the masala in the following recipe.
You will need:
1 kilo high quality lamb leg, cut it into cubes
3 tablespoons cooking oil
Use the Masala recipe above
1 chopped onion
1 teaspoon salt
2 garlic cloves, grated
1 tablespoon tomato puree
3 tablespoons white wine vinegar
A handful of chopped coriander for garnishing
250 milligrams vegetable stock (preferably beef)
This is an authentic Indian curry recipe – put he meat in the bowl, to form a paste, mix the vinegar and the masala. Rub the mixture to the meat and marinate for 30 mins. Then fry the garlic and onions in a wok until they are golden brown then add the marinated meat. Fry until the meat is brown then put the tomato puree and stock. Boil the mixture then reduce it to a simmer until the lamb is tender.
You can easily cook and enjoy many scrumptious curry recipes in my ebook. I have complied a great selection of great tasting curry recipes and will let you in some culinary secrets every food lover must know. Enjoy eating!
Puneet is the co-author of the cookery book called – The Ultimate Indian Curry Manual. This book is one of its kind, and offers a step-by-step manual for making perfect Indian Curries, revealing a lot of secrets, only known to the Indian Chefs.