Ruby Murray

[pjm007]

Does anyone else (apart from me!) think that curry is a fantastic meal ? I've just got into cooking my own. My first attempt tonight was surprisingly good. Any tips from some experts please ?

[Sammy Snake]

I went on an Indian Cookery course a few years back - highly recommended. 

The main thing they taught me was to fry the spices (and the onions/garlic/chilli) first, before adding the meat.  The tutor said you could just tell by the smell when the spices 'done' and after a few practices, you can. 

Also grind your own spices wherever possible. For example, Garam Masala. Easy to buy but not too hard to buy the raw ingredients and grind them yourself with a mortar and pestle - and so much more satisfiying.

Takes longer chopping everything up but I would never use 'curry' sauce from a jar or tin ever again.

[pjm007]

Sammy Snake, Thats what I did (Fried the garlic, chilli's, ginger and onion first) like it told me in the book , It turned out OK and I was quite proud of myself. I enjoyed preparing and cooking it and will certainly be doing it again. I really need to master preparing and cooking different kinds of rice and breads, also bhaji's and samosas. I went to my local market today and bought a variety of spices and seeds, etc, but I also used fresh garlic, root ginger, coriander and chilli's. Anymore advice would be gratefully accepted. Cheers.

[Quizmonster]

Re Sammy's point about curry sauce in jars, I'd just like to add a thought. During a trial involving the Patak family at the Old Bailey last year, it was revealed that some 90% of 'Indian' restaurants in Britain use Patak's curry pastes! My point is that these - not sauces - are truly excellent.

I, too, love making curry...grinding spices etc...but I have no shame whatever in using Patak's pastes often as well. If the taste is all-important to you - rather than the process of the cooking itself - give them a try. Delicious and not nearly as time-consuming.

[Quizmonster]

I should have made it clearer, perhaps, in my second-last sentence that I meant "If - on certain occasions - the taste is..." It's clear from your question that the cooking is 'the thing'.

[5029]

Currys are great meals, the hotter the better!

[Chillum]

The single most important thing in cooking a decent curry (and I'm not usually so assertive) has to be fresh chopped corriander.

[crisgal]

i too attended an indian cookery course and agree with everyone's comments. The top tip i learnt was to fry the onions until very brown. Whenever i was shown how to make "English" food from my mum, she always told me to lightly fry the onions until soft but not coloured. It takes a bit of getting used to frying them for so long, but it really does make a difference to the flavour.

I agree with Chillum - fresh coriander -and lots of it - just before serving!