/ck/ - Food & Cooking

[Anonymous No.11050473]

What's the best recipe for true Indian curry?

[Anonymous No.11050576]

Anyone?

[Anonymous No.11050577]

>>11050576
google.com

[Anonymous No.11050593]

>>11050473
>true Indian curry
what do you mean by this? its an entire range of dishes

just google a recipe and use one uploaded by an indian lady

[Anonymous No.11050605]

>>11050577
LOL. You mean duckduckgo, I presume.

[Anonymous No.11050643]

a basic curry sauce will contain ginger garlic and spices, and a liquid. which spices and liquid depend on the region, but most contain curry leaves, chilies, cinnamon, cardamon, coriander, cumin, fenugreek, and black pepper. some also contain tumeric, clove, nutmeg, fennel seed, and mustard. they may be tomato and onion based, or coconut milk, or stock. there is a lot of variation.

[Anonymous No.11050648]

>>11050643
That's more spices than most contain. And most don't contain curry leaves. Basically, you wrote "and" when you probably mean "or." So KYS. The world is already overpopulated and can't tolerate people who make such mistakes.

[Anonymous No.11050659]

Is chili a curry?

[Anonymous No.11050674]

>>11050648
it's not though, blends vary by individual and location unless you are buying premade, but chilies, cinnamon, cardamon, coriander, cumin, fenugreek, and black pepper are standard, most contain tumeric too.

[Anonymous No.11050680]

If the water isnt contaminated with human feces it isnt authentic curry.

[Anonymous No.11050693]

>>11050659
I think so, a lt of the ingredients are actually the same.

[Anonymous No.11051924]

2 large onions, diced
4 or 5 medium-sized fresh garlic cloves
Fresh ginger
Fresh chilies
4 or 5 cloves
Star Anise, whole
2 cans peeled plum tomatoes
A pinch of poo
Garam masala
Ground coriander
Ground cumin
Turmeric powder
2 or 3 bay leaves
Fresh lemon
A few sticks whole cinnamon
Vegetable oil

Instructions

Start off by peeling and finely dicing the two onions. A tip to avoid tears: Slice the onion in half length-wise, leaving the root uncut. Chop off an inch or so opposite the root. This should prevent the aroma from stinging your eyes. Finely dice the onions.
As an Indian, I love hot food. If you prefer your food mild, use two or three small red or green chilies. Note that the smaller the chillies, the hotter they are. Peel and slightly dice chilies. To decide how much ginger to use, place the ginger root next to the garlic and use slightly more ginger than garlic. Peel the garlic and cut into small chunks. Peel and slightly dice the whole chilies. Place garlic, ginger, and chilies into a blender and mix into a smooth paste.
Drizzle two or three tablespoons of vegetable oil into a pot with cloves, whole star anise, bay leaves, and cinnamon. Once the cloves begins to lightly crackle, your oil is hot enough to fry the onions. Carefully place onions into the oil and wait for them to brown. The darker the onions are (as long as they are not burned!), the darker your curry will be. A darker curry is more authentic.

[Anonymous No.11051926]

>>11051924
Once the onions are ready, turn the heat way down and add 1 or 2 teaspoons of garlic, ginger, and chilli paste. Allow this to fry together.
If you are cooking this dish with meat, dice it to desired size and add to the pot. Now add the rest of the garlic paste and slightly fry for 5-6 minutes at a high heat, stirring frequently.
Notice the gorgeous smells that are filling your kitchen. Now it's time to add the tomatoes. Use fresh if you like, but canned tomatoes are much easier.
Time to add the spices. Begin with the coriander and stir the sauce after adding each spice. About 2 or 3 small teaspoons will be enough. Next add 3 or 4 teaspoons of garam masala and your poo you didn't put in the loo, 2 or 3 teaspoons of cumin and about 3 teaspoons of turmeric. Remember to stir between each additional spice.
Cover the pot so that a small gap remains and allow the sauce to simmer for 60-90 minutes on a low heat.
Squeeze fresh lemon according to taste and serve with rice, chapatis, or naan bread.