India has always been known as the ‘Land of Spices and Flavors’ since ancient times and what more can describe the spices and the flavors than the various curries prepared in Indian cuisine. It is known that every Indian state has its own curry specialty, with its own unique taste and flavor. We will be showing few curries which will add more flavor to your meal and make it more delicious to taste and also show your culinary skills to guests.
Indian Curries, Indulge in a world of spice and flavorsMarch 6, 2014 294 0 0
We start with the all-time favorite ‘Butter Chicken’. Apparently this authentic Punjabi dish is slow cooked with leftover Chicken tandoori, yogurt and lot of butter making it a very thick and creamy curry. However, we will take a less time consuming yet tasty method to make the same.
We need the following ingredients to make our Butter Chicken:
800 gms Chicken (preferably boneless), 1 tablespoon lemon juice, 1 teaspoon Kashmiri Red Chili Powder, 2 tablespoons Butter and Salt to taste.
For the marinade we need:
1 cup thick yogurt, ½ teaspoon garlic paste, ½ teaspoon Garam Masala powder, 1 teaspoon Kashmiri red chili powder, 2 tablespoons Ginger paste, 2 tablespoons Lemon juice, 2 tablespoons vegetable oil and salt to taste.
For the gravy we need:
50 gms butter, 1 tablespoon ginger paste, 4-5 green chilies chopped, 1 tablespoon red chili powder, ½ teaspoon kasuri methi, 1 tablespoon whole Garam Masala, 1 tablespoon Garlic paste, 400 grams tomato puree, 1 cup whole cream, 1 teaspoon sugar and salt to taste.
How do we make it?
Mix red chili powder, lemon juice and salt together and apply the mixture to the chicken thoroughly and keep aside for at least half an hour.
In a separate bowl mix together the thick yogurt, red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil, then apply this marinade to the chicken pieces already set aside and refrigerate for more than two hours. Then place the chicken into a preheated oven (200°C) for ten to twelve minutes after which you can baste it with butter until almost done, say for another two minutes.
Heat butter in a pan, then add the whole garam masala to it. Sauté for two minutes, add chopped green chilies and ginger-garlic paste. After two minutes, add the tomato puree, red chili powder, garam masala powder, salt and one cup of water bringing it to a boil. Reduce heat and simmer for ten minutes. Add sugar and fine powder of kasoori methi to the pan along with cooked tandoori chicken pieces. Simmer for five minutes and then top it up with fresh cream.
Serve with hot piping rotis or naans.
(*We don’t want to disappoint our vegetarian readers so to make the dish vegetarian just substitute the chicken with fried Paneer cubes and Voila!! You have Paneer Makhani)
Moving ahead we move to the land of sunny beaches, fish, cashews and every youngster’s vacation paradise, i.e. Goa. We select Goan Fish Curry as one of the contender in our Indian curries list. A spicy coconut based curry when served with brown rice and a pint of lager to wash it down will really make your day and make you scream ‘Susegado’ for sure.
Goan Fish Curry
We need the following ingredients to make our Goan Fish Curry:
2 tablespoons lemon juice, 2 thick slices of white fish such as King Fish (Surmai) or Pomfret* We recommend you to get fresh fish from the market and not frozen for acquiring the authentic taste of the curry and a pinch of salt to taste.
For the Masala we need:
1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 4 flakes of garlic, 8 whole Kashmiri red chilies, 1 Table spoon coriander seeds, 1 fresh grated coconut, 1 ½ tablespoon tamarind juice, ½ cup of water, 1 onion finely sliced and 2 green chilies chopped
How do we make it?
First marinate the fish slices in salt and 1 tablespoon lemon juice and keep it aside for 10 minutes. Then grind together all the ingredients for the masala in a food processor adding a bit of water to adjust the thickness of the curry. Put a pan on to a low flame and add some oil to it, add the sliced onions and chilies to the simmering oil and fry till the onions turn brown. Add the masala paste from the food processor to the pan and let it boil for 10 minutes. Once done, add the marinated fish to the masala in the pan and cook till the fish slices looks completely white and firm in the curry.
The Goan fish curry tastes best when served with brown rice.
So, what would you like to make for your guests when they visit you next? We suggest try both the recipes and amaze them with your super culinary skills. Bon Appetite!!
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