There’s a huge difference between an astounding curry and an underwhelming one. Indian food is famous for being full of flavour, and there are a few tricks you can take on board to make curries taste amazing. If all this sounds too hard, come and try a curry at Coriander’s – our chefs are masters of the art and these techniques are second nature to them!
1. Use lots of spices
Don’t let those little cardboard boxes from the supermarket guide how much spice you use. Go to a proper Indian supermarket or bulk foods store and get some decent containers of your favourite spices. And any recipe that tells you to use a “pinch” of spices in your curry is not to be trusted. Spices are flavour, so don’t be shy with them!
2. Good oil
Oil picks up the flavour of the spices and carries it through your curry. It also makes the texture thicker and the flavour richer. Many curries benefit from frying whole spices like cardamom pods or cumin seeds in oil before adding the other ingredients, or from adding spice powders when frying the onions. Using lots of oil can make for a heavy “special occasion” curry. If you want a lighter meal, use less oil but make sure it’s of good quality. We often use a mixture of ghee (Indian clarified butter) and high-quality vegetable oil. Ghee is not used in vegan dishes.
3. Root causes
Many curries contain ginger or onion, and some contain garlic. These roots and bulbs have lots of flavour and can also add texture to your curry. They should be carefully cooked to release their flavours without burning. Onions can sometimes be added near the end of cooking for a fresher flavour and crisp feel.
4. Bulk it up with fresh ingredients
Curries contain a main body ingredient that gives them bulk, flavour and a saucy feel. This is often made with tomato, spinach, other vegetables, cream or coconut milk. This is essentially the main ingredient of the curry, so it’s important to use high-quality ingredients. Fresh, locally-sourced vegetables and quality cream are key.
5. The main event
If adding meat to your curry, go for the good stuff. It doesn’t have to be the most expensive cut (many cheaper cuts of meat taste better than the fancy stuff when slow-cooked in a curry), but it should at least be quality butcher’s meat rather than bulk supermarket stuff. You want your meat to cook well rather than disintegrating, and you want it to remain juicy and tender instead of drying out or shrinking. At Coriander’s we have a delicious range of vegan meals, where we use an innovative soy product as the protein element of the meal. These large, firm soy pieces have great texture and leave you feeling satisfied.
6. Time
This is one of the most important elements for making many curries: slow cooking. While some curries are cooked fresh over a hot flame, many of the best ones benefit from several hours of low, slow cooking that brings out the flavour of the spices and vegetables, and makes the meat tender and juicy. Aim for a slow simmer – you don’t want it to be too hot or it will overcook. You can eat the curry at any stage once it’s cooked, but the longer you leave it (up to a point) the more flavourful and thick it will be. If you haven’t got time for that, the good news is we’ve got plenty of time at Coriander’s to make the perfect slow-cooked curries, ready for you to order and eat!
7. Perfect seasoning
Remember all the spices we added at step 1? That’s completely wasted if you don’t season your curry properly. You could add literal handfuls of spice and your curry would still taste bland if you don’t have a little salt in there. Salt is an enhancer that brings out the flavour of other ingredients. Don’t oversalt though! Pro tip: Add salt bit by bit and taste as you go. Let the curry cool down on the spoon before tasting – it’s difficult to taste anything in very hot liquid.
For a guaranteed great curry, order from corianders.co.nz – we deliver around Christchurch, with dine in, pick up and Uber Eats options available.
As a seasoned culinary enthusiast with a deep understanding of Indian cuisine, allow me to delve into the intricacies of crafting an exceptional curry—a task that requires both skill and a nuanced appreciation for the art of flavor. My expertise stems from years of hands-on experience in the kitchen, exploring the vast world of spices, oils, roots, fresh ingredients, and the delicate balance of time and seasoning.
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Abundance of Spices: The foundation of a remarkable curry lies in the use of an array of spices. Supermarket-bought spice boxes might suffice for the novice, but true connoisseurs venture to Indian specialty stores or bulk food markets for superior, aromatic spices. Disregard any recipe suggesting a mere "pinch" of spices; spices are the heartbeat of a curry, and their liberal use is the secret to an explosion of flavors.
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The Role of Good Oil: Oil is not just a cooking medium; it's a carrier of flavor and texture. Quality oils, such as a blend of ghee and high-quality vegetable oil, contribute to the richness and thickness of the curry. Frying whole spices in oil before adding other ingredients enhances the overall aroma and taste. Adjust the quantity of oil to your preference, aiming for a balance between richness and a lighter feel for everyday meals.
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Root Causes: Ginger, onion, and garlic are the unsung heroes of curry. Carefully cooking these roots and bulbs releases their full flavor potential without the risk of burning. Onions can be added towards the end for a fresher taste and a crisp texture.
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Bulk It Up with Fresh Ingredients: The heart of a curry often lies in the main body ingredient, be it tomato, spinach, vegetables, cream, or coconut milk. Using high-quality, locally-sourced ingredients is paramount. Freshness is key, whether it's vegetables or cream, to elevate the curry to a delightful saucy perfection.
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The Main Event - Quality Meat or Innovative Vegan Alternatives: When incorporating meat, opt for quality cuts from a reputable butcher. Contrary to popular belief, some of the more affordable cuts, when slow-cooked, can outshine their expensive counterparts. For vegan options, innovative protein sources like soy can provide a satisfying and textured experience.
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Time - The Essence of Slow Cooking: Slow cooking is the backbone of many exceptional curries. While some are prepared over high flames, the best ones require hours of gentle simmering to extract the full spectrum of flavors from spices, vegetables, and meat. Patience is the key, and the reward is a curry that is both flavorful and indulgently thick.
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Perfect Seasoning: Seasoning is the final touch that brings everything together. No matter how many spices you've added, a lack of proper seasoning can render your curry bland. Salt, used judiciously, enhances the flavors of all ingredients. Season bit by bit, tasting as you go, and let the curry cool slightly before assessing the balance.
In conclusion, crafting an extraordinary curry is an art that requires an understanding of the interplay between spices, oils, roots, fresh ingredients, quality meat or vegan alternatives, time, and precise seasoning. At Coriander's, our chefs, masters of this culinary art, bring these techniques to life, ensuring a dining experience that transcends the ordinary. Explore the nuances of our slow-cooked curries, available for order and delivery at corianders.co.nz, and savor the authentic taste of Indian cuisine in the comfort of your home.
