Indian curries are flavorful dishes with endless variations. They can be made with vegetables or meat and require a variety of spices. To make a basic curry, choose your main ingredient, add spices, and cook with onions, garlic, and tomatoes. Adjust the thickness and spice level to your liking. The sauce can be made ahead of time and frozen for later use.
Indian curries are traditional Indian dishes with almost endless variations. The concoction of vegetables or meat and spices is savory and unusual, like a heavily spiced stew or thick gravy. Despite the complicated ingredients, a simple curry is easy to make and is certainly a much more different crowd from the usual lunch and dinner spots.
For a basic curry, choose what you want to be the main component of the dish. For an extremely quick version, use a bag or two of frozen mixed greens or vegetable mix. Chicken, lamb, and fish are all common ingredients, as are vegetables like potatoes, peas, chickpeas, spinach, and okra. Choose your favorite vegetables and meats for the dish; the flavors of the curry blend well with most of the base ingredients.
A simple Indian curry will require small amounts of some spices that you may not have readily available, so be prepared to visit a wholesale spice grocery store or Indian grocery store. Most curries use a variety of spices, including turmeric, coriander, cumin, curry powder, and a spice blend called garam masala. You can also add fresh ginger and garlic and some hot peppers.
To prepare the dish, heat the oil in a large wok or skillet. Add two or three chopped onions and mix with cumin and ginger until soft and translucent. Add the garlic and chiles, add a pinch of each spice, and stir until the garlic begins to brown. At this point, add a couple of medium sized tomatoes that have been chopped and seasoned. It’s important to squeeze out most of the tomato liquid before adding it, as it will dilute the sauce. Once this mixture has thickened, add your vegetables or meat ingredients and continue stirring until you reach your desired temperature and thickness.
If your curry is too watery, increase the heat slightly and let it continue to cook, as the more water that evaporates the longer you allow it to cook. On the other hand, if the sauce is too thick, add another tomato and the additional moisture will help even out the sauce. Adding additional tomatoes can also help if you’ve made the curry too spicy, as the water and mild flavor will help balance out the heat of the dish.
You can easily make the sauce ahead of time and store it in the freezer, using an airtight container. Just add everything but the final veggies and meat, and you’ll have an all-purpose blend to use in a moment. As you experiment more with Indian curry, you’ll begin to understand the quantities and interdependence of ingredients, and learn to tailor the flavors to your preferences.
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