Have you ever dipped your spoon into a steaming bowl of curry and thought, “I wish I could make this at home”? Well, you’re in luck! Creating the perfect curry isn’t just about following a recipe; it’s about understanding the magic of spice blends and base ingredients. Whether you’re a seasoned chef or a curious newbie, this guide will help you make a curry you will love.
What is curry?
Curry is more than just a dish—it’s a dish that spans continents and cultures. From the streets of Bangkok to the markets of Mumbai, curry is a food that brings people together. The spices and aromas vary, but the love for these dishes remains universal. Whether you’re craving a fiery Thai red curry or a comforting Indian korma, there’s a curry out there for everyone.
But why is curry so loved? For starters, it offers endless possibilities. You can tailor it to your taste, making it as spicy or mild as you like. Plus, with a few key spices, you can turn basic ingredients into something amazing. This versatility is what makes curry exciting.
Building a Curry Base
Before we look at spices, let’s talk about the foundation of curry, the base. While each curry has its unique elements, the base is what ties everything together. Most curries start with a fragrant combination of onions, garlic, and ginger. These three ingredients are sautéed until golden, creating good rich foundation for your curry.
Tomatoes often are also added, for a touch of acidity and sweetness. Coconut milk or cream might also be used for creaminess and depth. It’s this balance that makes the base to build your curry on.
Spice Blending
Spices are the heart and soul of any curry. They’re what give each dish its distinct flavour and character. But with so many spices to choose from, it can be overwhelming to know where to start. The key is to understand the role of each spice and how they work together.
For example, cumin and coriander are often the backbone of many curry blends, providing earthiness and warmth. Turmeric adds a golden hue and subtle bitterness, while chilli powder brings the heat. Then there are spices like cardamom and cinnamon, which offer sweetness and complexity. By experimenting with different combinations, you can create a blend that’s uniquely yours.
Making an Indian Curry
Indian curries are a tapestry of flavours, each region boasting its own signature dishes. Common spice blends include garam masala, a fragrant mix of cinnamon, cloves, and cardamom, and curry powder, which combines turmeric, cumin, and coriander. To make a classic Indian curry, start with a base of onions, garlic, and ginger, then add your chosen spices.
Next, introduce your protein and/or vegetables, whether it’s chicken, beef, chickpeas, Quorn or another protein of your choice along with any vegetables. Finally, add tomatoes and a splash of cream or yogurt for richness. Simmer until everything is cooked through and the spices have melded together. Serve with fluffy rice or warm naan.
I have a few Indian curry recipes you might like to try if you want to make a curry from a recipe first:
Thai Curry
Thai curries are known for their bold flavours and vibrant colours. They rely on fresh herbs and pastes rather than dried spices. Red curry paste, made from red chillies, garlic, and lemongrass, is fiery and aromatic. Green curry paste, with green chillies and kaffir lime leaves, is fresh and zesty.
To create a Thai curry, start with your chosen paste and sauté it in a little oil. Add coconut milk for a creamy base, then introduce your choice of protein or vegetables. Fish sauce and palm sugar add depth and balance, while fresh basil or coriander provide a burst of freshness. The result is a perfect Thai curry.
Making Japanese Curry
Japanese curry is a beloved comfort food that’s milder and sweeter than its Indian and Thai counterparts. It’s often made with a roux, a thickening agent of flour and fat, which gives the curry its creamy texture. Spices like curry powder, garam masala, and ginger provide warmth and complexity.
To make a Japanese curry, start by cooking onions, carrots, and potatoes until soft. Add your choice of protein, such as chicken or beef, and season with the spices. Stir in the roux and simmer until the curry is thick and velvety. Serve with steamed rice for a hearty meal.
Try my recipe for Katsu curry to see if you like Japanese curry.
How to cook a Jamaican Curry
Jamaican curry is a vibrant fusion of African, Indian, and Caribbean influences. It’s characterised by its bold use of spices like allspice, thyme, and Scotch bonnet peppers. Curry powder, often with a hint of turmeric, lends colour and flavour. Could you make a curry with Jamaican flavours?
To create a Jamaican curry, start by marinating your protein of choice in spices and lime juice. Sauté onions, garlic, and peppers until fragrant, then add the marinated protein. Stir in coconut milk and simmer until everything is cooked through. Serve with rice and peas.
My Jamaican beef stew is a great one to try.
Creating a Malaysian Curry
Malaysian curries are a blend of Malay, Chinese, and Indian cuisines. They’re known for their complex spice blends, including star anise, cloves, and lemongrass. Curry powder and coconut milk are often used to create a rich, aromatic sauce.
To make a Malaysian curry, start by frying your spices in oil until fragrant. Add your protein and coat it in the spices before adding coconut milk. Simmer until the flavours have melded together, and serve with steamed rice. The result is a curry that’s both spicy and comforting.
Fancy trying a Malaysian curry? Why not give my Malaysian chicken curry recipe a go? It also works well with Quorn.
Making a Moroccan Curry
Moroccan curries use spices like cumin, coriander, and cinnamon. Harissa, a fiery paste made from red peppers, garlic, and spices, adds depth and heat. Dried fruits like apricots and dates provide sweetness, while preserved lemons add tang to make a curry truly Moroccan.
To create a Moroccan curry, start by sautéing onions and garlic in olive oil. Add your spices and harissa, then introduce your protein or vegetables. Stir in tomatoes and stock, and simmer until everything is tender. Serve with couscous for a dish that’s full of contrasting flavours and textures.
My Moroccan meatballs recipe is a great meal to try if you love Moroccan flavours.
Side Dishes
A great curry is only half the battle, the right side dishes can really make the meal perfect. Rice is a classic choice, providing a neutral base that soaks up the curry sauce. Naan or roti are perfect for scooping up every last bit of curry goodness.
For a refreshing contrast, consider a cucumber raita or mango chutney. These cooling accompaniments balance the heat of the curry and add a burst of freshness. With the right sides, your curry meal becomes as good as the ones you order in restaurants.
How to store your spices
The secret to help you make a curry perfectly lies in the freshness of your spices. Over time, spices lose their potency, so it’s important to store them properly. Keep them in airtight containers away from heat and light to preserve their flavour.
Whole spices last longer than ground ones, so consider buying them whole and grinding them as needed to make a curry. By taking care of your spices, you ensure that each curry you make is as flavourful as the last one.
Get Creative
Once you’ve mastered the basics, why not get creative and experiment with fusion curry creations? Try blending the flavours of different cuisines, like a Thai-inspired Indian curry with coconut milk and turmeric. Or add a twist to a classic curry by incorporating unexpected ingredients like chocolate or coffee. The possibilities are endless, and the results can be surprisingly delicious.
Will you be trying new curry dishes this week? Let me know what you make in the comments below.