How to Curry Anything Recipe
Curry - a Signature Dish
It's good to have a signature dish - i.e. one particular dish that you can cook well. even if you are hopeless at every other form of culinary endeavour, it is wise to have one thing that you can do well, something that you can always pull out of the bag if and when the situation calls for it. One particular dish that can be associated with you so that friends will say " Oh, he/she does an excellent"- whatever it is.
If you are looking for such a signature dish for yourself, might I suggest that you master this Curry Recipe. Curry is a rich, aromatic, exotic dish. It is versatile - You can curry many things - Meats, fish, vegetables, etc. and it is infinitely variable. By fine tuning the ingredients, you can make it smooth,creamy and aromatic, or fiery hot and spicy. With this Curry recipe, the choice is yours
The "Curry Anything" Recipe
The Curry recipeI am about to share with you now is an "Anything" recipe. That is this recipe will work for anything that you want to curry, be it meat, fish, fowl or veg. You chose the main ingredient, and cook the rest of the recipe around it.
When you have used this curry recipe a few times - when you have "got the hang of it" why not experiment a little by fine-tuning the ingredients to suit your own taste. You can vary the "Hotness" for example, by changing how much ginger and chili you use. Such fine-tuning can really make this curry recipe your own.
So How Do We Do It?
Ok. Here's how this Curry recipe works. You should allow yourself about Half an hour - fifteen minutes for preparation and another fifteen minutes to cook it.
You will need:
- 2 Tablespoons of veggie oil
- 1 medium onion (red & chopped)
- 1 Teaspoonful of Cumin seeds
- 2 Green Chilis - Diced and seeded
- 2 Cloves of Garlic - Diced
- 1 inch Ginger root - Peeled and diced
- 1/2 Teaspoon of Chili powder (Cayenne pepper)
- 1/2 Teaspoon of Turmeric
- 1 Tablespoon of Cumin powder
- 1 Tablespoon of Coriander powder
- 2 Tablespoons of fresh chopped Cilantro (Coriander leaves)
- 1 Can of finely chopped Tomatoes
- And of course whatever it is you are going to curry - Let's call it ingredient X
Let's Cook this Curry!
Put the oil into a saucepan, or ideally a wok, and heat it up until it becomes really hot. Throw in the cumin seeds and fry them until the begin to brown.
Add the Ginger Chillies and Garlic. Keep an eye on the garlic, and when it begins to brown, add all the spices and stirring well, cook for another couple of minutes.
Add your can of tomatoes and cook, stirring occasionally. until the liquid evaporates and it reduces to a pleasant thickness.
And now - The moment you have been waiting for - The moment that makes this Curry recipe different from all the other Curry recipes - Add ingredient X. Allow in to cook well and absorb the flavours - And that's it. Add salt and pepper to taste and garnish with the Cilantro Leaves. Serve with Long grain Basmati rice and Chutney.
Your own Special Curry Recipe
So there you have it - Your own special Curry Recipe. In fact most Indian Curry recipes you have ever come across are just variations on the above. If you want it more like a Madras, then add more chili - Tikka Masala? just add more Turmeric and some lemon juice. - Vindaloo? More chili and some vinegar.
Don't be afraid to experiment. With this Curry recipe you will have at least one dish you can truly make your own.
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