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Indian Curry Recipes These recipes are mine which I have made up over the last 30 years. I tried to bring together the taste of my mothers cooking after a lot of experimenting with local ingredients. I use Crushed Garlic, Ginger, Red Chillies and Coriander which are available from most supermarkets in jars. Make sure the base is water and not vinegar. Fresh ingredients are always better though, but are difficult to find where I live. Most of the other spices can be obtained from any Health Food store in New Zealand and even some supermarkets. Make sure the packets and their labels look new. If buying from bins, get only a small amount to try first. Keep spices in air tight containers. You can use Curry Powder but this is only a combination of the common spices (coriander, cumin, black pepper, white pepper, turmeric and chillies). Make sure that the coriander content is not too large - less then 30%. Also some curry powders use funny ingredients (aniseed), so you will have to try a little first. Curry Powder from India or England is usually good but expensive. If you use the raw ingredients I have suggested, you will soon, with experimentation, settle on your own combination. Remember it is the taste that you are looking for. Garam Masala is a combination of coriander, cumin, peppercorns, cinnamon, nutmeg, cloves and cardamoms. It is used to add a final flavouring towards the end of cooking. Again this is available from Health Food stores and supermarkets. A recipe is provided for Garam Masala if you prefer to make your own. I use a lot of Green Herb stock and Chicken stock or cubes to give flavour and substance as well as Soy Sauce. These are very salty which will explain why most of the recipes do not have any salt at all. The stocks come in powder form and provide a thickening as well. If you cannot find any, use a small amount of potatoes or corn flower. Experiment with other herbs and spices. Put in whatever you are comfortable with and like (basil, mint etc.) Hope you enjoy these free Indian Curry Recipes.
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