Before I explain my recipe for traditional Indian curry, let me introduce myself. I am 10 years old and studying in 5th class. I learn cooking myself and something myself. i love to create new style of cooking and eyepiece.
Few months back i started cooking for my mother and father when he was sick for few days and they love my cooking. I love to try different type of cooking.
In my family’s Jain Hindu tradition, we do not eat meat, so the recipe I provide below is vegetarian. All my recipes will be pure vegetarian and this is my first recipe.
How to make a pure traditional Indian curry at Home
Ingredient to make traditional Indian curry:
1 to 1½ pounds chicken, lamb, other meat of choice, shrimp, lobster, tuna or other fish (see note below)
1 large onion, minced
1 large tomato, finely diced (or one, 14.5-oz. can whole tomatoes, crushed by hand)
2 to 3 cloves fresh garlic, crushed
1 tablespoon garam masala Indian spice (available at Indian-food shops)
1 teaspoon turmeric powder
1 teaspoon hot/cayenne (red chili-pepper) powder, or to taste – we like it hot!
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground, black pepper
1 ground clove
⅛ teaspoon All Spice
2 servings cooked, Basmati rice
How to Prepare Traditional Indian Curry
Heat enough oil to cover the bottom of a large, deep skillet. If making the recipe with meat, remove any bones and cut into bite-sized pieces. Brown the meat in the oil, then set it aside. If making the recipe with seafood, go to the next step before adding to the pan.
Add the onion to the oil in the pan and fry until caramelized. Add the spices and cook one minute, then add in the garlic and tomato; let it simmer and reduce down to a soupy mash, then add the seafood or the browned meat back in with water enough to cover the contents of the pan. Boil on med-high heat uncovered until water is fairly well evaporated and it’s thickened up nicely.
Serve over the rice with naan, chapatti or other Indian flat bread, using the bread in lieu of flatware to scoop up the curry and rice.