What's the proper order to add ingredients for an Indian curry?
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.
Am I doing this correctly or is there a different order to add the ingredients for maximum flavor and efficient cook time?
Here are the ingredient types I usually use:
- Oil
- Whole spices (cumin, fenugreek, etc.)
- Onion
- Ginger
- Garlic
- Dry powdered spices (turmeric, chili powder, etc.)
- Tomatoes
- Meat
Best Answer
there's aload of variations, by chefs preference, geographical origin etc etc
"no best way" (taste being subjective) but the fresher/tastier the ingredients the better.
chilli powder vs. fresh chillis is non comparible etc, as with ginger tumeric etc.
some curries are "stewed" for hours, others quick pan fried in minutes.
if i were you, in a pan/wok brown your whole spice ("roast") to bring out flavour, then set aside and grind / pulverize.
next brown onions in oil to prefrence, then add meat and browned spice / garlic (all "base ingredients").
then your garnish vegetables (tomato / onion / chilli (whatever)) towards the end of cooking (meat).
can't have a curry without fresh coriander! (big handfull right at the end) imho....
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Quick Answer about "What's the proper order to add ingredients for an Indian curry?"
Your curry base should follow this order: first put oil, followed by whole spices (fried until fragrant), then onions that mixed well in the oil and cooked until they turn brown in colour, and finally ground spices, salt, ginger, garlic, and green chillies, which are mixed well and cooked about 30 seconds to one minute ...How do you start an Indian curry?
DirectionsWhat is the curry process?
Four steps to perfecting Indian curryDo you fry tomatoes or onions first?
To make the tomato fry, first peel and slice the onions, keep aside. Chop the tomatoes in medium sized pieces (don't chop them into small pieces) and keep aside. Heat oil in a large pan and add mustard seeds.Can you add garam masala at the end of cooking?
Garam masala is usually added near the end of cooking so that it not only seasons the dish but adds to the aroma. Some additional garam masala may also be sprinkled on top of the dish. Traditionally, garam masala is made fresh from the component spices and used within a few days.what. (Bo Burnham FULL SHOW HD)
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Answer 2
1. Oil
2.Whole spices
3/4.If you are using whole garlic/ginger if using paste onion will go first.
5.Meat
6.Dry spices
7.Tomato
Adding tomato should be last because otherwise meat won't get tender due to acidity.
Answer 3
Personal experiences having lived in SEAsia for a number of years. Whole Spices to be ground are first gently heated in a dry pan till they begin toe release aromas- avoid burning/charing. Then...
- Oil
- For Southern Indian styles add mustard seed until it pops,
- chilli whole or flaked
- Onion till translucent
- Chopped aromatics (ginger, garlic - or ginger garlic paste.
- Ground/powdered spices (To avoid burning curry and other ground/powdered spices).
- Meat, turn to coat with above (masala) simmer for a short time.
- Add whole, Curry leaves, bay leaves, star anise, cinnamon,)
- Cooking liquids (whether coconut milk, stock, water) and juicy ingredients (e.g. Tomato)simmer till meat is becoming tender.
- Adjust flavor with prepared garam masala powder
- Add in order of cooking time required e.g potato, squash, green beans, okra
- When meat tender vegetables cooked but not mushy - adjust liquid and add thickening as required (e.g. stock, water, coconut milk/cream, yogurt_
- Adjust acidity (tamarind, citrus, more yogurt) sweetness ( sugar, jaggery) salt,
- contuinue at low simmer till oils separate -(float to top)
- garnish and serve.
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