Some Curries are tomato based, (this is the easiest & most versatile & this is what I am going topresent today), while others have a lot of cream/milk sometimes along with the tomatoes. Somehave yogurt, again may be along with the tomato. In the Southern parts of India, tamarind & coconut is also used for the color, texture & the taste. Other than the basic Cooking Process & aFew Ingredients which need to be used, there are no mandatory rules to making a Curry.
Types of Curry:
I will name a few different kinds of Curries here, some common names you might hear:
(Yogurt, cream, saffron, nuts/almonds/cashews)
(Stir fried with spices)
(Vinegar, Chillies & Garlic ± very Spicy)
(Yogurt & Spices without tomatoes)
(Do=Two Piaz=Onion, double the amount of Onion than the man ingredient like meat,or sometimes it means the onion being cooked twice)
(Hot with spices used for Indian pickles/achar)
(Wet/damp curry usually served in a Karahi or Balti)There are a hundred (or more) variation with can be done with this simple sauce. Permute,combine & experiment with different spices. There are a few spices which I have added here(marked as Optional).. they add a wonderful warm aroma, but if you do not have them handy, itis alright to skip these.
2 parts of a Curry:
First is making the curry sauce, second you have to decide what to make acurry of!
ome ideas for t
are turned into a curry: