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Wednesday, August 17, 2005 
Last weekend we travelled down to Illinois, to attend one of Nathan's friends' 3rd birthday party. While we were there, I had a chance to meet and talk with a friendly Indian couple attending the party with their daughter.
I mentioned how much I love Indian cuisine and curries particularly, asking a few questions about curry (what's good, where to but it, etc.). Before I could say “I love chicken curry” the woman I was chatting with offered me some of her own home-made curry! While our kids played, she zipped across the street to her home, and bagged up a good amount of yellow curry and a big bag raw spices to grind my own garam masala, complete with ingredients and instructions! Wow!
I was so very honored to be given a gift such as this, and boy, she gave me probably half a pound of her mother's own hand-ground curry mix and a raw spices for garam masala curry! I thanked her for the curries, but more importantly, for the honor of being given such a wonderful gift!
Recipe Research
The couple also pointed me to Bawarchi.com and their food section, which I checked out back home. Unfortunately, I was a little overwhelmed with the choices, terminology and options at the site. I was able to find one good-looking chicken curry recipe after a bit of Googling, but I'd love to have some more personally recommended recipes to try with this precious curry.
Readers to the Rescue
Today I thought, hey, why not throw it out to my readers and the blogosphere? So, here I am, asking anyone out there with good curry recipes to share them with me! I particularly love Chicken Curry (Murgh Kari), but any Indian fare with (or without) curry involved interests me.
If you don't have recipes to offer but can share suggestions for websites with good recipes or which can help me understand terms, history, and other things about Indian food, I would greatly appreciate it.
Once I've gathered good recipes and links and have tried a few out, I'd like to post a follow-up article with everything compiled in a nice posting, with credit to those who have helped out (e.g. names and links).
I better go get my stack of blank 3x5 cards ready... :-)
Reader Comments (10)
1/2 teaspoon ground cumin2 teaspoons curry powder (or more, to taste)1/3 cup olive oil4 cloves garlic, peeled and chopped1 medium onion, peeled and chopped3 small Japanese eggplants or one large regular eggplant, trimmed and cut into �-inch cubes15 mushrooms, halved or quartered if large. Any standard mushroom is fine.Salt to taste
Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.
Yield: 4 servings
Tracy: Thanks for the book tip and specific pages to look at. I'll go request it from the libaray and check it out. :-)
I make curries all the time but it's hard to offer recipes. Much of making curry to me is knowing what spices blend well and experimenting. After you've made a few different ones, it's hard to go wrong, but for god's sake stay away from the curry powder you might find in the grocery store. Get some good fresh spices and a coffee grinder, dry roast the spices and grind them to make your own curries. There is no substitute for this.
-n
Next part is the Garam masala..There are millions of Garam masala. Basically u need an 1/2 inch of cinnamon 4 cardomom 4 cloves a teaspoon of pepper corns/ curry for 2. Powder and keepCurries are either tomato or yougurt based.To startheat oil add onion ginger and garlic.. add the tomato mix and fry, now add the spice mix.cook for a few mint till u get a nice aroma. add meat or vege.. cook.. doneif using yogurt, add it along with the meat/vege after the spice mix is friedNow to make variation.. add coconut milk at the end..