Master the art of preparing Indian Curries

Curry is an English word denoting a variety of dishes that originated in the south Asian countries. A special powdered mixture of different spices, commonly known as curry powder, is used to prepare curry dishes. More than twenty spices are used in different combinations to make a huge variety of Indian curries. Garam Masala is the most widely used curry powder. Some of the popular spices used in Indian curry are:

  1. Turmeric
  2. Cloves
  3. Cinnamon
  4. Peppercorns
  5. Cardamom
  6. Cumin seeds
  7. Saffron
  8. Mace
  9. Fenugreek
  10. Mustard seeds

 

Curries in India are usually cooked in a base of tomato, garlic, ginger, onion, lime juice and yoghurt. Tamarind and Coconut milk are also popular ingredients, especially for curries typical to south of India.

Curries can be broadly categorized into wet or dry curry. Wet curry contains a substantial quantity of gravy or sauce whereas the liquid used in dry curry is made to evaporate, leaving the main ingredients covered with rich spices. Curries can be prepared either with fish, meat, and poultry or with a variety of vegetables. There are some curries that contain both meat/fish and vegetables. Two most popular types of curry are Kofta and Korma.

Kofta

Kofta is a meatball or meatloaf curry dish of Balkan and Indian Origin. The meat is grounded and mixed with a variety of spices and onions. In India, the minced meat is often mixed with ingredients like rice dust, eggs or finely chopped vegetables. Koftas can also be prepared with fish or only vegetables instead of meat. You can conveniently make delicious vegetable Koftas with ready-to-cook sans garlic and onion bases from Food Solution India Limited. Once your meatballs are ready, you can grill, steam, bake or even fry them.