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How to make Good Indian Curry

Want to know how to make “Indian Takeaway” Curry?

The most popular dish from an Indian takeaway is the versatile curry and people often try to make curry at home which tastes like the ones they buy from their local Indian takeaway. This is actually easier than you think but you have to understand the basic of making a good curry, and this relies on Spices, Chilli, Seasoning and Oil and Fat.

Spices

These are fundamental to a good Indian Takeaway curry and the most important spice is cumin and coriander seeds. These are the basis of almost all curries, irrespective of the meat or vegetables being used. Other important spices are Fenugreek, Ginger, Garlic, Turmeric and Cardamom. These spices should be as fresh as possible and ideally ground from the seeds just before use.

Chilli

This obviously gives a curry its heat and bite, and it comes in a number of different forms including whole, powdered, paste and dried. The other dimension is the type of chilli used and the green cayenne pepper is very common in the hotter curries. Other types used are Habanera and Scotch Bonnet, and these provide an excellent buttery taste with considerable heat. For those that prefer a milder curry, cooking the chillies reduces the heat as does removing the seeds.


Seasoning

A lack of seasoning is one of the most common mistakes made by home based cooks when trying to replicate the taste of their local Indian takeaway. The most common seasoning is salt and this should be added little by little towards the end of the cooking process. Our taste buds can detect sweetness, saltiness, sourness, bitterness and savouriness and the trick here is to ensure that your curry stimulates at least two of these areas. This more you can add and detect the more tasty the curry.

Oil and Fat

Oils and Fats are important in a good curry since they are the medium which carries the spices described above. Too little oil will mean a curry is gritty and harsh and too much will make it taste greasy. The best medium to use is Ghee which is a form of clarified butter increasingly available from major supermarkets and shopping malls. Other popular oils are Olive Oil, Sunflower Oil and Groundnut Oil.


So these are the basics of a good Indian takeaway curry, and the second trick is to ensure that the basic ingredient, be it meat or vegetable, is as fresh as possible. Many people make the mistake of using food that is far from fresh in the mistaken belief that the curry will mask the lack of freshness. Nothing could be further from the truth and you should always use the freshest ingredients for that wonderful Indian takeaway taste and aroma.

Prawn curry Guide

Testing article in the box. Hey thats the Chef who is on the Desi bite ad i think ? the one who cooks everything and then? throws everything in the bin and takes a packet of chips and eat it ? lol it goes on Travel and Living Discovery Channel

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