Curry Recipe

About Curry

Most common to Indian dishes. Ranges from mild to very hot.
Your kitchen and house will come alive with all the wonderful smells of spices. The slight sweetness from the cinnamon, the spiciness of the pepper and cloves, a hint of citrus from the coriander seeds, a little lemony scent from the cardamom.  Making your own curry spices tastes better than the prepackaged stuff, infect there is not even a comparison.

Basic spices
• Cumin
• Corriander
• Cardamon
• Cloves 
• Tumeric 
• Fenugreek
• Chilli (This is what gives curry it's heat. Can be used powder form, crushed, whole or paste)

*Always use fresh spices, preferably grind the spice seeds into powder before using by crackling whole  spices in a hot pan for about 1-2mins until they crackle, cool for a few minutes and grind. 

Basic Grand Masala Recipe

Grand Masala is a mixture of spices often used in curries

Ingredients

• 2 tbs. coriander seeds

• 4 tbs. cumin seed

• 1 tbs. black peppercorns

• 1 tsp. fennel seeds

• 1 tsp. whole cloves

• 2 cinnamon sticks or 1 tbs of ground cinnamon

• 1/2 tsp. nutmeg

• 2 tsp. green cardamom seed (measured after you remove the shell)

• 2 bay leaves

You will also need a pan, a mortar and pestle or coffee bean grinder or spice grinder.

Grand Masala Spices

Directions
• Warm pan over medium low heat and add all your spices for a couple of minutes, just until the spices start to release their fragrance, be careful not to burn them
• Transfer crakled spices into pan and allow to cool for a few minutes. Peel the cardamon & throw out shells.
• Add all spices to a mortar/ grinder & grind. Using a mortar & pestle is best as you can control how fine you want the mixture.

*Use ground spices as soon as you can & keep them air tight containers and they will start to loose their freshness.
*Recipe inspired by Spicie foodie

Basic Curry Recipe

Ingredients
• Main ingredient; Meat (Chicken, Beef), Fish/Seafood or vegetables (Sweet potatoes, carrots, peas etc)
• 2 Cooking spoons Oil, preferably olive (essential as the medium that carries the spices, excess can be skimmed at the end of cooking)
• Onions, finely chopped
• Garlic, finely chopped
• Spices (grand masala; cumin, corriander, etc)
• Sauce (tomatoes, spinach)
• Stock (vegetable stock or water can be used)
• Sea Salt & Black pepper to season
• Fresh Corriander, chopped, to garnish
• Optional vegetables; Green peppers etc

Directions
• Heat oil in cooking pot
• Add onions, cook until lightly brow. If adding green peppers, add at this time
• Add spices
• Add ginger, garlic & fresh chopped chillies.
• Add main ingredient (chicken etc)& brown lightly. If necessary, add a little stock or water to prevent burning.
• Add stock or water to cover the ingredients, cover & simmer until main ingredient is cooked
• Add tomatoes or sauce to the thicken, cover & simmer
• Taste & Season
• Garnish with Corriander

Serve Curry with Whole grains such as Wild/Brown Rice, Quinoa etc

Types of Curry

Mild
• Korma Curry 
• Red Curry
• Yellow Curry
• Tandori Curry

Medium

Hot

Very Hot
• Vindaloo Curry

Korma Curry
Main Spices;
Sauce;

Korma Curry
Main spices; Chillies
Sauce;

Vegetable Curry
Main Spices;
Sauce: Vegetables:Sweet potatoes, Cauliflower, Courgettes & Carrots