One thing that has made Indian cuisine famous all over the world is the quintessential Indian curry. However, a lot of culinary expertise, experience, and knowledge go into the making of a delectable curry that would leave you asking for more. The authentic Indian spices and the fresh ingredients go a long way in making the Indian curry stand out from the rest. Use of the right ingredients and the right methods would result in an incredibly tasty Indian curry that would be just right for complementing your meals. Visit one of the reputed Indian restaurants in Hawthorn and enjoy the hot favourite Indian curry.
Here are a few secrets that help you in creating an authentic Indian curry that is loved and acclaimed by gourmands worldwide.
Use Tempered Desi Masalas (Authentic Indian Spices)
Spices such as mustard seeds, cumin seeds, cloves, cinnamon or even cardamom are often used as whole spices in Indian cuisine. They are necessarily tempered well in hot mustard oil, refined sunflower oil, groundnut oil, vegetable oil, ghee or clarified butter. These whole spices could be tempered in one of the oils of your choice until they start sizzling and popping.
These authentic Indian spices usually start releasing their distinctive flavours as soon as they start popping and sizzling. This is the most important step towards cooking a delicious Indian curry. Many of the Indian curries are taken to the next level by adding asafoetida. This is supposed to be a tree-based gum that adds a fantastic aroma to your curry. Allow it to go on sizzling in hot oil for a few seconds and then add the rest of the ingredients one by one.
Use Curry Leaves or Bay leaves & Garam Masala
You must add fresh curry leaves while the whole spices are popping in the hot oil. Curry leaves would be infusing a distinctive aroma of its own that would give a whole new dimension to your curry. Curry leaves are mostly used in authentic South Indian curries that are coconut milk based. However, for the usual spicy Indian curry, you could stick to the bay leaves or tej patta. They infuse an amazing aroma to your curry along with the authentic Indian garam masala which is a magical mix of a number of spices ground together into a fine powder.
Garam masala must be added during the last stages of cooking the curry. They are not to be used earlier as they might get burned and lose their authentic flavours. A dash of garam masala is always sprinkled on a great Indian curry to infuse an authentic Indian aroma. Do not miss the opportunity of enjoying authentic Indian delicacies in one of the good restaurants based in Hawthorn.
Onions, Ginger, & Garlic
In order to get the thick consistency of a typical Indian curry, you must add a smooth onion paste to the oil in which the whole spices are tempered. The onion paste is cooked thoroughly until it is brownish in colour and the oil has separated from the masala. You may add the ginger garlic paste one by one as per your taste buds. Fry the pastes till a nice flavour comes out. Once the pastes are nicely cooked, warm water may be added to create a rich, thick and exotic gravy or Indian curry to which you could add paneer koftas, meatballs, etc.
Cream and Saffron
In order to make your usual Indian curry a richer exotic one that is served in restaurants in Hawthorn, you could add some fresh cream once your cooking is done. You may alternatively add some soaked and ground almonds to your curry to give it a rich royal taste. Often beaten yogurt may be added to the cooked onion paste to give a creamy texture and a lip-smacking taste to your dish. You may even add saffron to your curry for boosting the authentic curry flavour.
Always keep tomatoes ready if you are planning to make an Indian curry. Make a smooth and thick tomato puree in a blender. This could be added to the other ingredients while cooking a curry. You may add a little bit of sugar for neutralizing the acidity. You may finish the curry with a dash of fresh cream once the pureed tomato is well cooked with the rest of the onion, ginger and garlic paste. Add finely chopped coriander leaves as a garnish to whatever curry you make.