HOW TO MAKE THE PERFECT CURRY

Curry is one of the nation’s favourite dishes, but as a term it encapsulates so many varied and individual dishes. Within traditional Indian cuisine, however, ‘curry’ is used to describe a very particular type of dish, so with our latest Shop Spicy blog we guide you through everything you need to know about making the perfect curry. The most important thing you’ll need is the spices. These are many, and each has its own particular flavour and intensity that will give your curry its individual flavour. Fundamental to all curry dishes are cumin seeds and coriander seeds. These should be toasted until they crackle, and then freshly ground and blended with other spices to achieve your desired flavour. Crushing the spices, or indeed using them whole, will vary the texture and taste too, so there’s plenty of scope to use the same spices in inventive ways every time.

If you’re looking to bring a bit of heat to your curry then you’ll want to reach for the chilli. Again, like the cumin and coriander, it is available in a variety of styles, each possessing their own qualities. For a truly authentic Indian taste, long, thin, green cayenne or finger chillies, as they have a good spice and can be easily manipulated. Chilli powder is great for spreading heat evenly throughout the dish whilst cooking, while whole chillies will give the meal heat when directly consumed. Bear in mind ​​that if you’re adding chilli powder, do so during cooking, as it needs to be worked into the dish to add its heat.

An oversight in preparing curries is that most people tend to believe little or no salt is required. The perception that the other spices and flavours will be enough for your dish is incorrect, and all curries should be seasoned to taste with a little salt. As one of the five key taste areas of the tongue, salt is extremely important in bringing your dish to life, and so should be an integral part of your dish. Aside from this condiment, add a little ginger, but otherwise very little else is required.

Another common misconception is that the curry is simply the sauce, and exists as a liquid alone. In fact, a good curry should contain a healthy amount of onions and garlic. Finely chopped and sautéed, the onions add a sweetness to any dish, and that can help counteract some of the heat from the chillies. Making the sauce part of your curry will depend on what you want to achieve. Yoghurt is a great base for milder dishes, whereas pureed chillies and tomato will give your dish a richer, deeper texture with spicy overtones. Pureed onion forms the basis of many traditional curries too, but it is really up to you how you blend all the elements together to achieve your desired taste. There’s no real rule-book when it comes to combining flavours! Preparing the perfect curry can be a hard task, particularly if you are catering for different tastes and spice levels. Gauging the right kind level of Indian spices is the secret behind the perfect curry, and with a little practice you’ll be wowing your guests with authentic Indian dishes in no time.