Curry Basics
The Masala
The curry base, more generally known as the ‘masala’, forms the most essential part of any curry. This is where the flavours originate. Get the masala wrong and you will most definitely have a poorly tasting curry. The basic ingredients of a masala for any type of curry are essentially the same; oil, onions, ginger, garlic, tomatoes and a quartet of spices; coriander, cumin, chilli powder and turmeric. The masala is unique in that there is no fixed method of preparation, rather it is an evolution of experience and personal taste. As such every household will have their own particular formula and cooking method. Once the masala is ready you can improvise to gve the curry its final flavour and name - korma, jalfrezi, madras etc. Listed below are the basic steps required to make a masala.
Prepare the Onions
The consistency of the masala will be defined by the number of onions used. Two onions are generally sufficient for 1 dish serving 4 people. If you prefer a thicker masala, 4 onions can be used but in this case the masala will have a sweeter taste. This can be offset by adding an increased quantity of spice and salt.The onions should be finely chopped as they will caramalise better during the frying stage, giving a smoother consistency to the masala.
Fry the Onions
A common mistake in the preparation of the masala is to use too little oil. A good quantity of oil is essential as it releases and carries the flavour of the spices. For the health conscious (as indeed we should all be!!) it is better to eat a curry less often than to skimp on oil. The oil can be siphoned off once the curry is complete. Approx 12tbs of oil (70ml) should be heated in a non-stick pan. Add the onions and stir frequently. Browning will usually take 10-12 mins on medium heat.
Add the Spice Mix
Add 4 cloves of grated garlic, 2.5cm grated root ginger (or 1 tbs garlic/ginger paste), 1 chopped tomato, salt to taste (as a general rule of thumb 1 tsp per 2 onions) and 12g of SPICE MIX and fry on medium heat for a 6-7mins. If the masala becomes too dry, add a little water repeatedly, 15ml at a time and stir continuosly. If you like it hot then chilli powder can be added at this stage, 1-2 tsp. This then is your basic masala. The masala itself has a number of uses. It can be used as a dip or a spread. Yoghurt can be added to give it a more creamy consistency while adding it to rice will give you a biryani.
Add Chicken
Here i have added 700g of diced chicken breast. Fry on medium heat for 8-9mins, stirring continuosly. Once again if the masala becomes too dry add a little water repeatedly, 15ml at a time. Eventually the chicken will release its own water and the consistency of the masala will change. You may also notice the oil starting to separate from the masala. At this point the curry will be called a BHUNA. It will have a stronger taste as water has not been added. If you want to stop at the bhuna stage add 25ml water and simmer for a further 3-4 mins to ensure the chicken is well done.
Enjoy!
To complete the curry add 75ml water and simmer for 20mins, stirring after 10mins. The consistency of the final curry can be varied by varying the final quantity of water added, depending on personal taste.
Finally garnish with coriander.
Curry Types
The curry base, more generally known as the ‘masala’, forms the most essential part of any curry. This is where the flavours originate. Get the masala wrong and you will most definitely have a poorly tasting curry. The basic ingredients of a masala for any type of curry are essentially the same; oil, onions, ginger, garlic, tomatoes and a quartet of spices; coriander, cumin, chilli powder and turmeric. The masala is unique in that there is no fixed method of preparation, rather it is an evolution of experience and personal taste. As such every household will have their own particular formula and cooking method. Once the masala is ready you can improvise to gve the curry its final flavour and name - korma, jalfrezi, madras etc. Listed below are the basic steps required to make a masala.
Balti – The word balti literally means "bucket". It is used interchangibly with the term 'karahi', a type of wok with 2 small handles on either side of the pan. The dish is usually eaten directly from the karahi with nan bread.
Bhuna – You will have guessed what a bhuna is from the account above. The meat, when added to the masala is allowed to cook in its own juices. No water is added, giving a strong flavoured curry in a dry sauce.
Vindaloo – Add extra chilli to any dish and you will have a vindaloo. The chilli can be added during the masala stage or whole chillies can be cut and sprinkled over the dish. Be prepared for plenty of perspiration.
Korma – adding yoghurt and almonds to the masala will give a korma. The yoghurt gives the korma a paler appearance and a creamier taste. Very mild in taste.
Jalfrezi – Green peppers, onions, green chillies and tomatoes are stir fried with pieces of marinated meat, fish or vegetables. The sauce is usually thick and dry.
Biryani – Not a curry in the true sense. Many variations exist. In simplest terms a masala is prepared, meat or vegetable added and this is then layered into boiled rice.
Dopiaza – translated as "2 onions", in this dish extra onions are used for the base and larger sliced chunks are added as a garnish.
Passanda – originally made with thinly sliced leg of lamb marinated in yoghurt, cream, cashews and cardamon pods.
Dhansak – this dish is similar to a stew, where pieces of meat, generally lamb, are cooked with vegetables and different types of lentils.
Tikka Masala – Tikka means pieces or chunks, this dish usually consists of boneless pieces of chicken or meat (tikka) in a masala.
Rogan Josh – A lamb dish cooked with plenty of onions and tomatoes to give a thick, deep coloured sauce full of flavour.
Madras – A standard curry with plenty of tomatoes and chilli powder giving it a reddish colour. Quite hot, not one for the beginner.
