Easy Curry Recipes

Curries are an integral part of the Indian cuisine. Rich in spices, the sumptuous curry can be had with rice, chapati, naan and a variety of other food items. The curry is a very popular food item cooked in Indian homes almost on a daily basis. The interesting part is that for those who are adept at cooking, Indian curries allows a lot of room to experiment with the ingredients. Incase you too want to try your hand at curry making, then here are some easy recipes for authentic Indian curries.  

 

 

 

10 ml whole cumin seeds

5 ml black peppercorns

5 ml cardamom seeds

10 cm stick cinnamon

8 ml whole black mustard seeds

5 ml whole fenugreek seeds

75 ml white wine vinegar

5 ml salt

5 ml cayenne pepper

5 ml light brown sugar

150 ml vegetable oil

2 large yellow onions, peeled and cut into half-rings

100 ml water

2-cm cube of fresh ginger, peeled and coarsely chopped

8-10 cloves garlic, peeled and coarsely chopped

15 ml ground coriander seeds

2.5 ml ground turmeric

1 kg boneless chicken breast, cut into bite-sized pieces

250 ml tomato sauce

250 g new potatoes, peeled and quartered

 

For better comprehension, we have divided the complete cooking process into two groups. Group one and Group Two.

 

Step One - Grind together cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder.

Step Two - In a medium-sized bowl, mix ground spices, vinegar, salt, cayenne pepper and brown sugar. Keep to one side.

Step Three – Now warm up / heat the cooking oil in a big pan over medium heat. Add to it and fry onions, stirring constantly until they turn a rich, dark brown color. Turn off the heat, but do not discard the oil.

Step Four - Next take out these onions with a big spoon and place them in a blender. Add 50 ml water (add more if required) to the onions in the blender and blend till you get a smooth even paste.

Step Five – Next add this onion paste to the spices in the bowl. This mixture is the vindaloo.

Step Six - Put ginger as well as garlic together in the blender. Add 50 ml water and blend until you get a smooth paste.

Step Seven – Now reheat the remaining oil in the pan over medium heat. Add the ginger cum garlic paste when the oil gets hot. Keep stirring till the paste becomes brown a bit. Now add to it the coriander and turmeric. Stir for few seconds. Add the chicken and brown lightly.

Step Eight – Now add the vindaloo paste, tomato sauce and potatoes to the chicken in the pan. Blend timely and bring the ingredients to a slight boil.

Step Nine – Put the lid over the pan, lessen heat to low and simmer for an hour or till the potatoes turn tender.

Step Ten - Serve with rice.

 

 

2 tablespoons fresh lime juice

1 teaspoon chopped fresh ginger

1 clove garlic, crushed

1 teaspoon chilli powder

2 tablespoons chopped fresh coriander

salt

fresh ground black pepper 8 small chicken breast, skinned, boned and cubed

2 tablespoons vegetable oil

2 onions, thinly sliced

1 teaspoon turmeric

250g (8oz) natural yoghurt

1 green chilli, de-seeded and chopped

 

How to Make Chicken Tikka Masala

Step One - Put lime juice, ginger, garlic, chilli powder, half of the coriander, salt and pepper into a medium-sized bowl and blend them together nicely. Now add chicken to it and mix properly. Cover the entire thing with a lid and leave it in a cool place throughout the night.

Step Two - Thread the chicken pieces onto skewers and cook for 10 to 15 minute till it gets cooked nicely.

Step Three – In the mean time, heat up the oil in a pan and cook onion for say 10 minuets till it turns golden brown in color. Put a little bit of turmeric to the onion and cook for sometime. Take it off the flame and add curd, the left over coriander and chilli. Blend slowly over a low heat for few minutes till the sauce thickens.

Step Four – Now take chicken pieces from the skewers and mix with the yoghurt. Heat for around five minutes or so and serve.

 

 

1/2 Kg sea fish

2 tbsp dhania powder (coriander powder)

2 tbsp chilli powder

2 tbsp jeera powder

1/2 tbsp turmeric powder

6 black pepper corns

6 cloves of garlic

3 medium onions

4 green chilies

1 tbsp vinegar

3 tbsp oil

1 tbsp mustard seeds

Salt to taste

 

Step One – First clean up and then slice the fish into pieces. Keep it to one side.

Step Two - Take a pan and cook dhania powder in it on low flame till it turns dark brown in hue. You don’t add any oil or ghee.

Step Three - In the same process, next fry jeera and pepper together without adding oil or ghee.

Step Four - Next mix together the fried dhania powder, pepper, jeera, garlic and one sliced onion and pound them down into a fine paste.

Step Five – Boil oil in the pan and add mustard seeds to it. When they begin to seethe, then add two sliced onions and split green chilies. Fry them till the onions turn a little brown in color.

Step Six - Add chilli powder and fry on low flame for half a minute.

Step Seven – Now add the fish pieces, ground masala (the spice mixture), turmeric powder and adequate amount of water (one or half cups or more as per taste).

Step Eight - Add salt as well as vinegar. Blend properly and cook until done.