How to make a simple Indian Curry. Easy Recipe

Toasted Spices

Spices toasted and then lightly cooked with Ghee.
Spices toasted and then lightly cooked with Ghee.
mixed spices
mixed spices | Source

A Simple Curry

Here is my recipe for a basic Indian style curry, which is suitable for anyone. Curries don’t have to be very hot, but they should always be full of flavour.

I have a sort of a Holy Trinity of ingredients; onions, garlic, ginger. I start every curry and most other cooking with a mixture of these. I use two large onions, red if I have them, four cloves of garlic and about an inch of fresh ginger for every pound of meat.

[my mouth’s watering already] I chop one onion very fine, the other slightly courser, also chop the garlic and ginger very fine. Chop them by hand not in your processor, you can control the chop better that way.

From your local Indian or Asian shop, [where by the way you will find far better fresh food a lot cheaper than the big named supermarkets] you need.

1 tsp cumin, 2tsp coriander, 1 tsp turmeric, 1tsp Kashmiri chilli powder. I prefer fresh chilli. If you can find Kashmiri chillies or powder then this is not as hot as other chillies, but adds colour to your meal. if you want it to be hotter then add more chilli.

How To Cook

Heat a large pan or deep frying pan and put the onions in; don’t add any oil yet, just sweat them a little. When they begin to steam, keep stirring them on a middle heat, as they begin to go a little bit transparent put in your preferred oil, ghee { this is clarified butter, and imparts a wonderful flavour.] is the best to use, but grape-seed, olive, or peanut oil is okay too. Let the whole thing gently fry, this will give you a far better flavour [this also applies to gravies too] when they are just turning golden take them off the heat and put aside.

In a small frying pan put the spices spreading them out over the bottom of the pan. Toast with a very gentle heat; as they begin to give off an aroma add two tablespoons of ghee or oil, and then mix with the powder until it forms a paste now also add the garlic and ginger. Be very careful not to have the heat too high. Add water and stir to form a gravy, cook until the oil begins to separate from the rest of the mix.

Now fry your meat, chicken, lamb, beef, or whatever you like. When you think the meat is sealed, add you onions, and then add these to the spices you have just cooked stirring very well. You can add a few chopped tomatoes or even a tin [don’t spoil it with a cheap tin, there are some good quality tasty tomatoes on the market. Bring it to the boil on a medium heat, then turn the heat down and let it simmer for an hour with a lid on, then fifteen minutes without the lid, but stir well, and obviously don’t let it go dry.

Eat with chapattis, rice or crusty bread. Enjoy!

I hope this will encourage you to experiment with Indian cooking, if you want to know how to make chapattis I have a hub on the subject.

please leave a comment as this is very important.

What to drink with this meal

To find the right wine for a curry is not easy. I often have a fruit drink, mango or something a little bit tangy, lemon or grapefruit juice is nice too.

If the curry is hot for you, then why not try a cooling yoghurt drink which will stop the burn for you.

A nice cup of tea with or without milk usually finishes this meal with something sweet fresh mango or even one of the many wonderful Indian sweets.

Cook Time

  • Prep time: 35 min
  • Cook time: 45 min
  • Ready in: 1 hour 20 min
  • Yields: This will make enough for four servings

Raita Recipe

A very nice sidedish for all curries is Cucumber Raita.

Chop half a cucumber and squeeze out as much juice as you can.

mix together sugar about 1teaspoon and fresh mint leaves, or bottled if you prefer.

One coffee mug of yogurt, Greek styles is okay and mix with the other ingredients.

fine chop some tomatoes and mix it all together for a delicious addition to your meal.

5 stars from 1 rating of Rate Curry

Adventure and Romance on the high seas

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.


Swashbuckling Adventure

Sea Dog's Revenge
Sea Dog's Revenge

Thomas Sladdin is from a simple yeoman family background, but as a child, his family is evicted by bloody Queen Mary’s henchmen, and he is forced to take cover with a family friend: Sir Francis Drake. Under Drake’s guidance, Thomas learns the art of navigation and sails around the world with Drake. Thomas is ambitious and driven on by the need to reclaim his family’s lands and fortune. After sailing with Drake for several years, he is able to afford his own ship and begins to build a reputation as an adventurer and to enhance his fortune by plundering the Spanish Main.

However in 1587, Protestant England is on the brink of disaster; it is financially bankrupt and under threat of invasion from Spain. King Philip of Spain who is determined to add England to his empire, and restore it to Catholicism is prepared to go to any lengths to subdue his enemy.

The greatest legacy Henry VIII left his heirs was a modern and strong navy. Elizabeth Tudor, armed with this weapon prayed that she could thwart Philip’s ambitions. In particular, she relied on a band of sea captains that she nicknamed her ‘Sea Dogs’.

Thomas Sladdin was now one of those captains; a privateer and adventurer, fiercely loyal to Elizabeth and the English cause, and he was prepared to put his life on the line to safeguard his country and Queen.

However, there were a number of surprises waiting for Thomas, and he could not help being taken aback by the twists and turns his life was to take, because he had not anticipated becoming part of Sir Francis Walsingham’s spy network, or meeting the mysterious and beautiful Princess Sabina of Portugal.


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Comments 12 comments

Granny's House profile image

Granny's House 6 years ago from Older and Hopefully Wiser Time

tony, thank you. I worked with a guy from India and he would bring me curry rice. I loved it. Now thanks to your recipe i can make it.

voted up and will bookmark,and share

tonymead60 profile image

tonymead60 6 years ago from Yorkshire Author

Thanks for the comment Granny's House, I will be posting lots of super recipes in the near future.

Becky Puetz profile image

Becky Puetz 5 years ago from Oklahoma

This sounds wonderful. Thanks so much for sharing your recipe and ideas to spice up food. My mouth is watering too :) Can't wait to try this method. Voted up, useful and awesome.

tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Many thanks Becky, I hope you enjoy it, I have other spicy ideas published too.

cheers Tony

Seeker7 profile image

Seeker7 5 years ago from Fife, Scotland

This sounds like a great recipe and not too difficult. Will definitely give this a try as my family all love curry. I agree with you as well about buying from the local Asian shops - their ingredients are much fresher and loads cheeper than the big greedy supermarkets. I also love all the different aromas when you go into the small Asian shops - wonderful.

tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi seeker7

thanks for reply, much appreciated. The produce, onions and such like are less than half the price. Tesco sell three onions all exactly the same size for .95p; i get 12.5 kg of onions for £1.25 locally, admitedly they are all different sizes though. :)

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Derdriu 4 years ago

Tony, What an appetizing, exquisite, tasty recipe for curry! In particular, I like the versatility in the range of meats -- beef, chicken, lamb -- which work with this curry. Also, I appreciate the explanation about ghee and the inclusion of healthy, tasty ginger and Kashmiri chili powder.

Respectfully, and with many thanks for sharing, Derdriu

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu, if ever I need a pickmeup, then curry is first on the agenda. I use Kashmiri chilli because it is not so hot, and yet deliveres wonderful colour to a meal.

thank you for all your comments and intererst.



TycoonSam profile image

TycoonSam 4 years ago from Washington, MI

Thank you for this interesting recipe Tony. I've never tried curry but always wanted to. I think I will try it at an Indian restaurant first so I know it is prepared correctly.

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Tycoonsam' I can't imagine a world without curry.

Thank you for your comment and calling by. Curry is great, you must give it a try. Eat it with chapaties, just dip them in and heaven awaits.

where is Washington MI, is that different from the capitol?



profile image

Derdriu 4 years ago

Tony, Have "the kids" tried this out? The word "curry" should have their complete, enthusiastic, undivided attention!

Respectfully, and with many thanks for sharing, Derdriu

P.S. What do they like for drinks with this?

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


My kids love this, Jessica [13] is now able to help with rolling out the chapaties, she can get them round too, mine still look like a burst balloon.

60% of take aways in Britain are curry houses, pushing fish and chips into second place, with Chinese a long way behind and then a mix of other ethnic foods including Italian.

Even old Queen Vic was partial to a few popadoms and a Madras curry.

many thanks for your support and visits to my humble sites Oh Celtic Queen of Hubs.

ttfn yer owd Pud.

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