How do I Make a Simple Indian Curry?

If there is an Indian grocery store in your area, you can probably pick up a pre-made curry spice blend, and then you can tweak it to suit your tastes.

My curry is a little different, in that I start with a white sauce, and add a curry blend, onions, garlic and other spices. It makes a thicker, more gravy-like sauce that comes together fairly quickly. It's not traditional, I realize, but it is a good way to introduce curry to someone who hasn't experienced it before. I've been known to eat just the sauce and rice, with no meat. Because of the carb count, I don't do it much anymore, but it is tasty stuff. I'll eat curry at a restaurant and just go easy on the rice. Love that stuff. I was a convert from the first bite.

how dare you call beef dirty meat? You must respect all kinds of cultures before you post this. In case you didn't know, a lot of Indians eat beef.

re: rltomkinson: The smaller the chilly, the hotter it is. You can usually buy them from asian grocery stores.

If you're using chilli powder, then any red chilli powder will do. The heat from chilli powder is a sharp heat, whereas the heat from green chilli is a more rounded heat. I prefer the green chilli in my Indian cooking.

Popular brands of chilli powder include in the UK: TRS, Rajah, East End, Natco.

You may be able to buy these online. Another thing is, chilli plants are very easy to grow. If you want the hottest chilli plant, there's a place in UK that sells Dorset Naga chilli seeds, but they are relatively expensive. I'm sure they will grow in the USA. --Suky B.

Can you tell me what type of chillies your mother used? Most american recipes for Indian foods don't mention chillies at all, or just say chillies, or jalapenos. I like my curry very hot.

When I lived in the UK, i could go into a restaurant and ask for the hottest curry and it would always be hot enough, sometimes too hot. But, now that I am back in the states, the hottest level is no more than medium hot. So, I would like to learn to make my own.

But I cannot find any information on what type of chillies, or chilli powder, Indians actually use.

Ive just read your quick indian curry, but i have to say, my stepmother is from India and she cooks the best curry. She has showed me the way to cook it and it is nothing like what you have said. Very complicated and you have to cook the meat 1/3 and then add spices, with using your traditional Curry Leaves. I have been trying to buy a curry tree for a long time as you have never tasted a curry until you try this one. I will share it with you and try it for yourself. Ingredients are - crushed onion garlic and ginger, chillies or powder, cummin powder, clove powder, cinamon stick, curry leaves- mature only, fresh corriander, garam masala, tumeric powder- small amount, salt, Meat- not beef as it is a dirty meat in indias terms, carrots, cauliflower, eggplant, tomato, potato, greek style yogurt, extra diced onion. Wash meat in boiling hot water and drain well cook 1/3 slowly add spices, except coriander cook well stirring occasionally add veges and yogurt and coriander simmer gently until cooked add boiling water to make textured gravy add more salt and chillies for desired taste. But I have to say I got shown how to make this curry and it is not measured we go by smell and taste. Enjoy. I also got shown how to make Roti, the bought one from the supermarket just doesn't compare a mixture of plain flour melted butter salt and cooled boiling water, and mix it with your hands roll out 1mm thin and cook in a very hot frypan turn when cooked on one side. I use my fingers to turn the roti as it is the way I was shown Hope you enjoy