A Step-by-Step Guide to Cooking an Authentic Indian Curry
My Mother's Curry Recipe
Before I explain my recipe for traditional Indian curry, let me introduce myself. I am 21 and studying at University. I am Indian and traditional Indian cooking was a big part of my upbringing. Unlike some students, I hate fast food and love to cook fresh meals everyday. I only realized how much I enjoy cooking once I moved out of my parents home and moved away to study.
A few months before leaving, I asked my mother to teach me a few traditional Indian recipes to get me started. The recipe below is one that she gave me. Like the others, it was passed from generation to generation and has not changed.
In my family's Hindu tradition, we do not eat meat, so the recipe I provide below is vegetarian but it is possible to add any meat you choose to this dish. If you would like to be able to prepare a traditional Indian dish, read on!
A Note About Spices
You will notice that I have not included exact quantities for the spices, ginger, or chillies in the ingredients list. This is because Indian cooking is very much based on taste. Start with a small quantity and taste the sauce as it simmers to see if it tastes sufficiently spiced to you.
- 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
- Garam masala
- Ground coriander
- Ground cumin
- Turmeric powder
- 2 or 3 bay leaves
- Fresh lemon
- A few sticks whole cinnamon
- Vegetable oil
- 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.
- 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, 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.
I hope you enjoy the preparation, smells, colours, and tastes of this truly authentic Indian dish!