Ministry of Curry's Top 10 Recipes of 2019 - Ministry of Curry (2024)

FAQs

What are the secret ingredients to a good curry? ›

It is nothing but a puree of Indian onion tomato masala. During the pandemic, this sauce has become one of the staples in many Indian restaurants & eateries. It is very common to taste this in every other North-Indian curry like kadai dishes, tawa dishes and many more.

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce.

Tomatoes form the base of many curried Indian dishes. Apart from imparting sweet and tangy tones, they add so much flavor and body to the dishes.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

What kind of meat is used in curry? ›

Beef stew meat: Stew meat, often a mix of cuts like chuck and round, provides tenderness and a wonderful ability to absorb flavors, making it an excellent choice for curry. Short ribs: For a luxurious touch, short ribs add both succulence and a deep, meaty essence to your curry.

In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It's served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that's super spicy.

Originating in Northern India and Pakistan, the Korma is traditionally made up of yoghurt, coconut milk and almonds, making it one of the mildest curries available.

Massaman curry: Masaman curry is one of the sweetest styles of curry. It's a Thai style, but is also influenced by many varieties of Indian curry. Rather than spices, most of masaman curry's flavor comes from cardamom, cinnamon, cloves and nutmeg, according to Traveling 9 to 5.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes. Usually, curries are prepared with a protein too, such as chicken, lamb, beef, tofu, chickpeas, or lentils.

Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice. Add umami ingredients sparingly to your curry dish for a deepened and elevated flavour.