How Can I Make My Curry More Flavourful?
In this article we are going to answer the question: “How can I make my curry more flavourful?” with tips to make your curry more flavourful.
How can I make my curry more flavourful?
Here are some ways in which you can make curry more flavourful.
There is nothing worse than a bland curry after you have gone through all that effort to make it. Here’s what you need to do to make your curry more flavourful:
The complex flavours of curries are determined by three factors: copious spicing, well-cooked onion, ginger and garlic, and something to give it form.
The key is to use a substantial amount of spices. They enhance the flavour and texture of your curry.
Next, consider how you will cook your onion, ginger, and garlic—the trio that creates the rich foundation flavour in most curries.
Finally, choose what will give your curry body; tomatoes, yoghurt, or coconut milk are all excellent alternatives.
What do you need to prepare your curry?
Here are the ingredients you need to prepare your curry.
- 2 medium peeled and coarsely chopped onions
- 1 cm piece of peeled ginger
- 2-3 peeled garlic cloves
- 2 medium coarsely chopped tomatoes or 200g tinned tomatoes
- 2–3 tbsp cooking oil
- 1 tsp cumin seeds
- A pinch of Asafoetida
- ½ tsp turmeric powder
- ¼ tsp chilli powder (or more as per your spice tolerance)
- ½ tsp coriander powder
- Salt for seasoning
- ½ tsp garam masala
- 2 tbsp chopped fresh cilantro (parsley)
A step-by-step guide to making a curry
- Clean and finely cut the onions, ginger, and garlic.
- In a pan, heat the oil and add the cumin and asafoetida powder. Allow the seeds to sputter.
- Add the onion, ginger, and garlic, and fry until golden to medium-dark brown.
- Mix in the powdered spices (except the garam masala) and stir for 10 seconds to release their flavours. Stir in the tomatoes and let it cook until the oil separates (you can also add a tsp of water now and stir-fry until the oil separates again).
Finally, add the chillies, garam masala, and salt to taste. Since the curry base is going to be added to the main curry ingredients, it will be stronger than the finished curry at this stage. It can be cooled and kept in the fridge or freezer for later use.
- Stir-fry the meat or veggies you wish to use in your curry, then add the base and, if required, a little additional water to finish it off. Garnish with fresh cilantro (parsley) and some lemon juice.
A quick fix for your curry
To prepare a paste, blend together some garlic, ginger, and fresh chilies. In a nonstick skillet, roast some cumin and coriander seeds. Then grind them using a pestle and mortar.
Heat a spoonful of oil in the pan you used before and fry the ground spices in it. Add the ginger, garlic and chilli paste and cook it for a few minutes on high heat. Then stir it into your curry and season with salt, pepper, and lemon juice, if desired. Garnish with a sprig of cilantro and serve.
The secret to making a yummy curry:
- Be careful to add the spices as and when needed
- Make sure the spices are cooked thoroughly
- The spices should be cooked for a good 10-15 minutes, more so after adding garam masala
- Cook the curry base well for it can make or break the dish
- Go easy with the water
- Keep tasting as you go to check if the curry needs more salt
- Make extra curry base and add it to your curry if it’s still lacking in flavour
- Add yoghurt or lemon juice to taste once the dish has been prepared
- Garnish your curry with cilantro (parsley)
Mistakes you should avoid while making a curry
- Inadequate use of aromatics, such as onion, tomato, ginger and garlic
- Using out-of-date spices that have lost their pungency and flavour
- Not incorporating the spices properly
- Not integrating the flavours well enough
- Adding too much water to your curry
Final Thoughts
Curry is not a taste, but rather a phrase that signifies sauce or gravy. This classic Indian meal is often prepared with veggies or meat (or both) and served with rice. It’s intensely spicy and never lacks in flavour when done right.
Depending on your own choice and tolerance for spicy cuisine, it might be moderate or quite hot, but nevertheless, delicious all the same. Once you have mastered the above basics of curry-making, you can improvise and make different versions of it however you want to. Enjoy!
Other FAQs about Curry that you may be interested in.
Can I put warm curry in the fridge?
How long does Indian takeaway last in the fridge?
Can you reheat the Indian takeaway after 2 days?
Conclusion
In this article we have answered the question: “How can I make my curry more flavourful?” with tips to make your curry more flavourful.
