Chef shares easy ‘formula’ to make the perfect mid-week curry at home
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In Britain we spend an enormous amount of money on curry – according to Sainsbury’s we spend £30,331 each on average over a lifetime.
So, it’s safe to say we’re obsessed with the spicy dishes despite our (incorrect) reputation for bland cuisine.
If you love whipping up a curry for your family on a cold mid-winter evening then we’ve got a treat for you.
Daily Star Online spoke to Peter Joseph, chef patron of Kahani, London, to find out how you can take your homemade curry to the next level.
What is your favourite curry? Let us know in the comments below…
Here are Peter’s top tips:
Firstly, making a good curry takes more time than just grilling meats.
The secret to making a delicious curry is achieving each stage right – from initial spice tempering up to the garnish.
One of the main things is cooking out the onions.
There are different points to be achieved while cooking onions, for example, when cooking Korma dishes, onions should be cooked slightly (just sweat the onions).
For seafood dishes you should cook the onions to medium or golden brown.
And, for rogan josh and bhuna dishes, onions need to be cooked until dark brown – not golden brown nor see-through – they must be really brown!
This is one the secrets to getting many sauces right.
Also, it's important you are using the right amount of Indian spices at the right moment when cooking.
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The more you practice the better you will get.
Making a nice curry is more in the technique than the recipe!
Peter’s formula for achieving a good curry:
When trying to make a curry at home, add the ingredients in the following order for the perfect flavour.
- Aromatic spices
- Ginger and garlic
- Turmeric powder
- Other spice powders
- Meat – if you are using yoghurt add along with the meat and sauté
- If you are using tomato add the tomato when the meat is half cooked
- Garam masala powder
- Coconut milk or cream – if you want a mild curry
Use the right meat
If you are making a red meat curry try marinating the meat overnight with ginger and garlic paste to tenderise the meat.
Using the right meat in the right curry also makes the dish delicious.
Chicken thighs are much tastier in curry than chicken breasts.
Lamb shoulders are good for korma dishes, lamb legs are good for Rogan josh and bhuna dishes.
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