Curry

From Wikipedia, the free encyclopedia

Although the names may be similar to traditional dishes, the recipes generally are not. Korma/Kurma - mild, yellow in colour, with almond and coconut powder Curry - medium, brown, gravy-like sauce Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient. Pasanda - a mild curry sauce made with cream, coconut milk, and almonds. Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to either 'spiciness' or temperature)) - medium, with tomatoes Bhuna - medium, thick sauce, some vegetables Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple. Madras - fairly hot curry, red in colour and with heavy use of chili powder Pathia - generally similar to a Madras with lemon juice and tomato pure Jalfrezi - onion, green chili and a thick sauce Vindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic) Phaal - extremely hot. Tindaloo - Extremely hot in a similar vein to Phaal. Generally only found around Bradford[citation needed] and the north in general. Afghan - with chickpeas. The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became popular dishes; Chicken Tikka Masala was said to have been invented in Glasgow by a bengali chef, when a customer demanded a sauce with a 'too dry' tikka (legend has it that the cook then heated up a tin of Campbell's condensed tomato soup and added some spices)

Korma
From Wikipedia, the free encyclopedia

Look up korma in Wiktionary, the free dictionary.

Page 1 of 8

Curry
From Wikipedia, the free encyclopedia A vegetarian korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a type of mild curry dish that originated in India[citation needed] and is made with yoghurt or coconut milk to add a creaminess to the curry. Both vegetarian and non-vegetarian kormas exist.

History
Korma has its roots in the Mughalese cuisine[1] of North India. It is a characteristically creamy and silky Persian-Indian dish which can be traced back to the 16th century and the Mughal insertions into the North-Western parts of India and modern day Pakistan and Bangladesh.

Overview
The flavour is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt or coconut milk kept below curdling temperature and incorporated slowly and carefully. Nuts can be used but not in great quantities; usually almonds or cashews. Korma is generally a mild curry with either chicken, beef or lamb and only a few vegetables, such as onion and potato. It is important which point at the meat is introduced. Chicken requires fairly thorough coating with the spice mixture and heating evenly at a fairly high temperature (enough to cook each piece properly), followed by a cooling period after which the yoghurt and cream are added. However, lamb requires a very brief initial cooking process simply to brown the surface of each piece, followed by a similar process of cooling, similar to the corresponding chicken method; but in this case the temperature must be maintained at a low temperature throughout. This avoids the lamb becoming tough, which is often a serious problem if a large amount is to be cooked (which involves large temperature heterogeneity in the mixture if left to stand). This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish. There is a wide variation that may be encountered in individual korma and other mild curry recipes. Chili is nearly always used, but the precise method of preparation results in widely different flavours; likewise the way that the ginger is divided and
Page 2 of 8

Curry
From Wikipedia, the free encyclopedia

cooked is critical. However, occasionally one hears of bay leaves or dried coconut being added. If this is done, the results can be sharply different.

Dhansak
From Wikipedia, the free encyclopedia Dhansak is a popular Indian curry, very popular among the Parsi community and combines elements of Persian and Gujarati cuisine. Ingredients It is made of lentils, spices, cumin seeds, ginger, garlic etc. Among the Parsi community, Dhansak usually contains mutton in addition to the lentils.

Madras
From Wikipedia, the free encyclopedia Madras sauce (Redirected from Madras (curry))

A pack of madras curry Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chilli powder. It originates in the south of India and gets its name from the city of Madras now known as Chennai. This curry can be vegetarian or of meat. It has its origins in Hindu culture and being vegetarian is common. There are many variations on Madras curry and cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras Page 3 of 8

Curry
From Wikipedia, the free encyclopedia
curries can be achieved through different means; the result often being that of: red colour; toasty spices; and the smoothness of coconut (or yoghurt); the sour-sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet, and sour. The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. A possible variation, to achieve an end result of redness, is also the addition of the fruity-savoury flavours of tomato. The sourness is from the tamarind with the possible addition of lemon, lime or vinegar. The spices are complimentary to the fruit and the savoury flavours. The savoury ingredients include garlic (and possibly also onion or asefoetida). The oil may be ghee or coconut oil. Garam masala may be part of the spice mixture with other spices including coriander, and black peppercorns. Common ingredients may also include fresh curry leaves, and the final addition of fresh coriander. The variations include the roasting of many of the spices including dried chillis, coriander seed, aniseed, cummin, and cinnamon. This can be done in an oven for 10 minutes at 180o C, or in a frying pan with no oil at low heat. A basic spice mix for Madras curry can be made when these dried roasted ingredients are ground in a mortar and pestle or coffee grinder and mixed with turmeric and stored in readiness for use. Common accompaniments to Madras curry include raita and fresh coriander. The food of Southern India is more likely to have rice as the main carbohydrate than any breads eg naan. Individual households will express their own traditions. Other common variations will include brown mustard seeds which are fried till they pop, black pepper corns (a local tropical product), and vinegar as the acidulant instead of, or with the acid fruits. The dried roasted spices may be cooked in ghee or coconut oil and then other major fresh ingredients such as garlic, coconut (milk and also meat), and ginger are added with the vegetables and or meat. The sweet and sour ingredients such as tamarind and lemon juice or vinegar are added with the coconut milk. Finally the fresh coriander is added immediately prior to serving. Yoghurt is also a common variation - it adds sweetness, sourness and a smooth thickness which are all signatures of this curry. Other variations may include the use of cloves, bay leaves, fenugreek, and allspice. Variations are also related to means of storage. The primary spice ingredients can be stored as; roasted dried ground powder; a paste of dried ingredients with vinegar; an oil spice infusion. If meat is used it may be kid goat, lamb, beef, or chicken. When made of kid or lamb it is called Gosht (or Ghoust) Madras.

Jalfrezi
From Wikipedia, the free encyclopedia

Page 4 of 8

Curry
From Wikipedia, the free encyclopedia

Chicken Tikka Jalfrezi, pilau rice, and cucumber raita Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings) is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one.[1] Other main ingredients include peppers, onion and tomato.[2] The jalfrezi dates from the times of the British Raj[3] when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste.[4] The name comes indirectly from Bengali jhl, spicy food, and Urdu parhez, suitable for a diet.[5]

Vindaloo
From Wikipedia, the free encyclopedia For other uses, see Vindaloo (disambiguation).

Pork vindalho, served in Lisbon, Portugal, in a Goan restaurant The term Vindaloo, derivative of the Portuguese "vinho de alho", and also called Vindalho or Vindallo, refers to a popular Indian dish. It was first brought to Goa by the Portuguese[1] and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar and stewed with garlic, but later received the Goan treatment of adding plentiful amounts of spice and dried chilis.[2] Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes.[1] Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi. The dish has gained popularity in Britain and New Zealand, where it is almost universally featured on Indian restaurant menus and is known as one of the hotter curries available. In many restaurants it is the hottest dish on the menu, although in some establishments phall and tindaloo may be available, which are even hotter. However, it is not known in many parts of India and is famous only among those people who visit Goa. Trivia The popularity of the dish inspired the song Vindaloo, The unofficial anthem of the England football team for the 1998 FIFA World Cup. Vindaloo is a favorite food of Dave Lister, the lead character of the popular BBC television series Red Dwarf. Page 5 of 8

Curry
From Wikipedia, the free encyclopedia
Punk rock pioneers the Ramones opened their 1978 album Road to Ruin with the lines, "Hanging out on Second Avenue/ Eating chicken vindaloo ..." Wikibooks has a book on the topic of Cookbook:Chicken_Vindaloo Recipe for Lamb Vindaloo, taken from a 1986 Esquire Magazine Recipe for Chicken Vindaloo and Vindaloo Paste Goa Food Pork Vindaloo recipe Chicken Vindaloo recipe referring to this page on Forkd

Phaal
From Wikipedia, the free encyclopedia Phaal, sometimes spelt as phall or paal, is an Indian curry dish, red to red-orange in colour. It is widely reputed to be one of the hottest forms of curry available, even hotter than the Vindaloo, with at least 10 or 12 ground chillies included in a standard portion. The phaal has achieved a certain degree of notoriety as the hottest generally available dish from Indian restaurants, so much so that many of them do not actually list it on their menus and will only cook it if specifically requested.

Tandoor
From Wikipedia, the free encyclopedia A tandoor is a cylindrical clay oven used in Transcaucasus, the Balkans, the Middle East, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480C (900F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for livefire, radiant heat cooking.

Lamb meat, cooked and smoked inside of an Armenian tonir. Tandoor is used for cooking certain types of Irani, Indian and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) It is also known as a tonir in Armenian which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab. The tandoor is also known by another name of 'Bhatti' in India. The Bhatti tribe of the Thar Desert of Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained Page 6 of 8

Curry
From Wikipedia, the free encyclopedia
the name of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the Roma, who originated amongst the Thar Desert tribes. The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal. Etymology The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor comes from the Urdu words tandr and tannr; these are derived from very similar terms, viz. Persian tanr ( ), Arabic tandr, Turkish Tandr and Azeri word t ndir (which all have the same meaning as explained in the article). According to Dehkhoda Persian Dictionary the word has originated from Akkadian tinru, Avestan tanra and Pahlavi tanr and as such, the term might be neither of Semitic nor Iranian origin and dates back to periods before migration of Aryan and Semitic people to Iranian plateau and Mesopotamia when they had been populated by their original native inhabitants. Tandoori Cuisine Chicken Tikka

Chicken Tikka ready to be served or used in a Chicken Tikka Masala.

Tandoori chicken is a popular dish in Indian cuisine. see main article, Chicken Tikka Chicken tikka (Hindi: / murgh tikka ) is a Northern Indian & Bangladeshi dish made by grilling small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. It is normally served and eaten with a green coriander chutney, or used in a preparing the curry Chicken Tikka Masala. Page 7 of 8

Curry
From Wikipedia, the free encyclopedia
Tandoori Chicken

Tandoori Chicken is a Punjabi dish dating back to the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area. The chicken is marinated in a yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. Cayenne, red chili powder, or other spices give it its red color. Turmeric produces a yellow-orange color. In some modern versions red and yellow food coloring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. In many Indian restaurants they serve the red Tandoori chicken with sliced onions. It is India's version of barbecued chicken and being one of the most popular delicacies stemming from the North of India it has survived years of perfection. The Tandoori chicken when served should be accompanied by freshly cut onions, and wedges of fresh lemon or lime.

Page 8 of 8