Basic curry
Basic curry recipe in the curry category
Recipe ingredients:
- Paste:
- 3 tablespoon curry powder
- 1 teaspoon cumin, powder or seed
- 1/2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons oil, ghee or any other kind
- 1 teaspoon ground black pepper
- 1 inch ginger
- 2 garlic cloves
- Small capfull vinegar
- A few cloves
- 1 hot chilli pepper
- Fresh coriander
- Some vegetable stock, cube or liquid
- 2 medium sized onions
Recipe method:
- Preheat a sturdy frying pan and get a bigger pan with a lid ready.
- Add oil to the pan and allow to preheat on medium heat.
- Peel and chop the onions as finely as you can.
- Add to the hot oil and spinkle a little salt on the top.
- Ensure that the pan is not too hot, you do not want the onions going brown.
- Whilst the onions cook slowly, make the curry paste.
- Add all the powders and seeds together in a stain-proof bowl, peel and chop the giner as finely as you can, along with the garlic and chilli, which can be cut into slices or finely, and add it all to the powder.
- Add the oil and vinegar and mix well. If it is too stiff, add more oil. You need a lot of oil to make a good curry, use olive oil if you are worried about your health.
- Remember to stir your onions upon occasion. When they are well cooked and clear, turn down the heat to low and allow to cool slightly.
- Push the onion to the edges of the pan and make a space in the middle.
- Add the curry paste to fill the centre and allow to cook for a minute or two. This should make a very nice smell.
- Mix the onions with the paste and cook for another minute or less. This onion mix is the base for any curry.
- In the large pan, boil a cup of water or two, and add the stock. Add the onion mix to this and any other ingredients too and cook on a low heat, covered, for an hour or so.
- Add the chopped, fresh coriander about ten minutes before serving.