Restarurant curries

Index

The term 'curry' has come to be synonymous with the phrase 'Indian meal', especially with regard to those taken in restaurants. This cuisine has evolved over the years, taking on a life of its own, by no means 'authentic' Indian, yet often served alongside a small selection of genuine Indian specialities. Rather than dismiss these curries due to perceived 'inauthenticity', I choose here to celebrate them: well-cooked, these meals provide a delicious assault on tastebuds in search of adventure. I cannot hope to replicate with any great accuracy as I don't have the facilities to prepare and store the various base mixtures used by busy restaurants, but a little research has directed me towards certain key ingredients that provide the central characteristics of each of the well-known styles. As with chillies (the dish), it's quite easy to cook the chillies (the pepper) separately and distribute according to preference.

The familiar names that form the centrepiece of so many Indian meals.

'Dopiaza' roughly translates as 'double onion' and refers to the use of both fried and boiled onions in the dish. Additionally, the dish is topped with crisply fried onion rings to further the theme. The key spicing ingredients are turmeric, ginger and cinnamon. Richly flavoured, but not heavy on the chillies, this is an excellent 'introductory' curry.

Ingredients

10 oz/285g chickpeas
1 lb/0.45kg potatoes, diced small
6 tbsp sunflower oil
5 onions
2 inch piece root ginger, grated
2 cloves garlic, finely chopped
1 tbsp curry powder
1 tsp turmeric
1 tsp cinnamon
1 tsp ground ginger
½ tsp cayenne pepper
1 tbsp tomato purée
5 fl oz/140g water or chickpea stock
2 tsp cumin seeds
chopped green chillies to taste, fried (optional)
seasoning

Instructions

1. Pressure-cook the chickpeas for 30 minutes and reserve the stock.
2. Halve 3 of the onions: dice one and a half, and cut the remainder into fine half-rings.
3. Boil the diced onions with the potatoes until the latter are cooked. Drain.
4. Heat the 4 tbsp of the oil in a large pan and fry the sliced onions until browning.
5. Add the ginger and garlic, cook briefly, then stir in the spices.
6. Cook briefly then add the tomato purée and water/stock.
7. Add the potatoes, boiled onions and cooked chickpeas and heat through, seasoning to taste.
8. In a large frying pan or wok, heat the remaining oil.
9. Slice the remaining onions into rings and fry over medium-high heat with the cumin seeds until brown.
10. Season, and serve over the curry, accompanied by plain basmati rice.

For those who like it a little hotter...

Ingredients

12 oz/340g chickpeas, soaked overnight
5 tbsp sunflower oil
½ tsp asafoetida
1 tsp black mustard seeds
1 tbsp curry leaves
2 onions, finely chopped
1 green pepper, finely chopped
3 cloves garlic, finely chopped
1 inch root ginger, grated
2 tsp curry powder
1 tsp turmeric
seasoning
2 tbsp oil
plenty of fried chopped green chillies to taste
   (6 to 10 per portion, depending on size/heat)

Instructions

1. Pressure-cook the chickpeas for 30 minutes.
2. Heat the oil in a large pan and add the asafoetida, black mustard seeds and curry leaves.
3. Stir briefly, then add the onions and pepper and cook over medium heat until tender but not browning.
4. Add the garlic, ginger and remaining spices.
5. Stir briefly, then add the cooked chickpeas and seasoning to taste.
6. Fry chopped green chillies for those who desire them, 6 - 10 per portion depending on size/heat.
7. Serve with basmati rice.

The sharpness of lemon juice and the warmth of ginger and chilli characterise this dish.

Ingredients

2 lb/0.9kg mushrooms
6 tbsp sunflower oil
2 onions, chopped
2 inches root ginger, grated
3 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tbsp paprika
1 tsp smoked paprika
2 tbsp tomato purée
2 lemons, juice of
5 fl oz/140g stock
seasoning
1 tbsp oil
10 piquin chillies
2 dried red chillies

Instructions

1. Depending on size, leave mushrooms whole (1''/2.5cm) or halve/quarter as appropriate.
2. Heat the oil in a large pan and fry the onions until tender.
3. Add the garlic and ginger, stir briefly then add the spices.
4. Now add the mushrooms.
5. Cook till they release their juices, stirring fairly regularly.
6. Add the tomato purée and lemon juice and season to taste.
7. Re-hydrate the dried chillies if using by heating in a little water in a small pan, taking care not to let the liquid boil dry - 10 to 15 minutes should suffice.
8. Finely chop the re-hydrated chillies and fry gently in the oil unti lreleasing their aroma.
9. Deploy these as appropriate, and serve with plain basmati rice.

Mild and creamy, a very distinctive curry.

Ingredients

2 lb/0.9kg potatoes, diced
1 cauliflower, cut into florets
5 tbsp sunflower oil
2 onions, diced
2 cloves garlic, finely chopped
1 inch root ginger, grated
2 tsp mild curry powder
1 tsp turmeric
1 tsp paprika
1 tsp bouillon powder
1 sachet creamed coconut
1 oz/30g ground almonds
½ pint/0.29l soya milk
seasoning

Instructions

1. Separately parboil the diced potatoes and cauliflower florets.
2. Heat the oil in a large pan and gently fry the onions.
3. Add the garlic and ginger, stir briefly, then add the parboiled cauliflower and potatoes.
4. Stir, then add all the spices.
5. Add the remaining ingredients, heat through and check the seasoning.
6. Serve with plain basmati rice.

A central characteristic of the bhuna is a relative 'dryness', a lack of the glutinous sauce or gravy that is a hallmark of many a reastaurant curry. Comfortably spiced, generous on the cumin, this is often described as "a good all-rounder". A topping of fried onion and green pepper completes the picture.

Ingredients

6 oz/170g TVP chunks, reconstituted according to instructions,
   and including 1 tsp ground cumin
1 large cauliflower, cut into florets
5 tbsp sunflower oil
2 cloves garlic, finely chopped
1 inch piece root ginger, grated
1 tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp curry powder
½ tsp turmeric
½ tsp fennel seeds, ground
½ tsp cayenne pepper
2 tbsp sunflower oil
1 onion, finely chopped
1 green pepper, finely chopped
chopped green chillies to taste
seasoning

Instructions

1. Parboil the cauliflower florets.
2. Heat the oil in a wok or large pan.
3. Add the garlic and ginger, stir briefly, then add the parboiled cauliflower.
4. Stir, then add all the spices.
5. Continue stirring and add the TVP chunks.
6. Season to taste and heat through.
7. Meanwhile, heat the remaining oil in a frying pan over medium-high heat and fry the onion and green pepper until beginning to brown.
8. Serve the curry topped with the onion/pepper mix plus fried chillies if desired, accompanied by plain basmati rice.

Versatile all-in-one curry, often served with a 'wet' dish as accompaniment.

Ingredients

6 oz/170g TVP chunks, reconstituted according to instructions
   and including 2 tsp ground cumin
5 tbsp sunflower oil
2 cloves garlic, finely chopped
1 inch piece root ginger, grated
1 tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp curry powder
½ tsp turmeric
½ tsp fennel seeds, ground
8 oz/225g basmati rice, cooked in 12 fl oz water
4 oz/115g frozen peas
2 tsp garam masala
fried chopped green chillies to taste

Instructions

1. Cook the peas with the basmati rice and set aside when done.
2. Heat the oil in a large pan or wok.
3. Add the ginger and garlic, stir briefly, then add the ground spices.
4. Stir, then add the TVP chunks and stir to coat.
5. Now stir in the rice/peas mixture, add the garam masala and heat through.