It's my first time making curry and the recipe seemed a little flawed. It's a little less smooth than I would (called for 3 pints of water, I started taking it out during the onion part). I want to know how to make it a little more flavorful without just heating up so it's too spicy to eat. It's quite good already, I just was wondering if anyone is a curry expert

Could you share the recipe you use now?

INGREDIENTS

10 tennis ball sized cooking onions – finely sliced
10 cloves of garlic – smashed in their skins
2 inch piece of ginger – finely sliced
3 pints water (1 1/2 litres water)
400ml ( 1 tin ) chopped tomatoes
10 tablespoons ghee
1 tablespoon turmeric
1 teaspoon cumin powder
1 tablespoon paprika

Place the ginger and garlic with about a pint of the water in a blender and pulverise to a smooth paste.

Pour the sliced onions into a large heavy bottomed saucepan and cover with the remaining water and the ginger and garlic paste.

Bring to a boil and then cover turn the temperature down. Simmer for about 30 minutes.

Allow to cool.

Now add the chopped tomatoes and blend in a blender for about three minutes until very smooth. You will probably need to do this in batches.

I blend the sauce for three minutes because you want it to be very smooth – silky smooth.

Wipe the saucepan clean and add the ghee. Pour in the paprika and turmeric and fry over medium heat for about a minute. The turmeric will darken as you do this.

Add the curry sauce to the ghee and bring to a simmer. Then reduce the heat and cook for about 20 to 30 minutes.

Use immediately or store in the fridge for up to four days or freeze.

The spices seem WAY too little for that amount of onions. Cooking everything in water also kills the flavor. First, I'd add a jalapeno or some other hot pepper to the paste (the Indian friend who taught me to make Indian food always started with these 3 things in a paste). Then I'd saute the onions until they get brown (the darker they get, the more flavor you'll get; if you make vindaloo, for example, you'll want them practically black). When they are brown, add the garlic/ginger paste and cook for another minute. Then I'd add the water and tomatoes together and simmer for a little while. After you puree the stuff, I'd increase the cumin to at least 1 T and throw a couple cinnamon sticks, 3 or 4 bay leaves, and about 10 whole cloves, 10 black pepper corns, and 10 whole cardamom pods in with the spices and let t hem brown. Then add the sauce and let that all cook together for about half an hour.

Depending on how smooth you like your curry, you could mix in yogurt 1T at a time (to prevent curdling). I'd go somewhere around 1/2 cup or so.

wheres the actual curry come from? i dont see any curry powder or paste in your recipes?

In Indian food, curry is sort of generic for sauce. Actual dishes that we'd consider curry include rogan josh (more or less lamb curry), pork vindaloo (I'll let you puzzle that one out ), tikka masala (with either lamb or chicken--my favorite, in case you were wondering), etc. There is such a thing as a curry leaf, but most Indian dishes don't call for it. As for curry powder, most real Indian dishes don't use it. In the US it's generally a mix of some or all of cumin, turmeric, ginger, corriander, cloves, chiles, pepper, and sometimes fenugreek. Indian recipes do often call for spice mixes but most of them that I've seen are know as one sort of masala or another. the most common that I use is garam masala which is a very aromatic spice mix based around cardamon seeds. You usually add it right at the end of cooking stuff like saag paneer (spinach and cheese).

add some cilantro and basil herbs in it
put less water or not at all and replace with coconut milk.
Cook everything first and add the coconut at the very end and let it get saucy at mid heat.

This post was edited by nekrotic on Aug 1 2011 08:00am

Here is what i cooked recently.
My recipe is not made in ciment. I alternates from time to time

Here is what Ive cooked the last time:

1-Boneless chicken sauted in olive oil with some garlic and ginger
2-Added the indian hot curry powder and tumeric with fresh grinded pepper
3-let this cooked for 5 minutes at medium-high then I start to added veggies.
4-Green beans, red peppers, brocoli, snow pea, sliced baby carrots, green onion.
5-Added fresh basil and cilantro herbs and 1/3 of a thai coconut milk
6-side order is straight Quinoa

here is what it look like while cooking
I can added the whole can of coconut milk but this time just put 1/3
this is rather a thai/indian fusion I love both and if I want it more spicy, I will add half tea spoon of grinded red chiili thai pepper.



This post was edited by nekrotic on Aug 1 2011 09:04am

that looks like some one threw up in a pan u shouldnt be giving any1 advice your a useless fuckin tool

get at me

go back to your microwave dinners son