“Curry” is one of the loosest words in the culinary lexicon. Popular in almost every country between Pakistan and Japan (and anywhere with a significant Indian diaspora, such as South Africa, the West Indies and Fiji) curries can be saucy or dry, sweet or savoury, spicy or mild, meaty or vegetarian. Most do not contain curry leaves, as you might think.
Regardless of this enormous range of possibilities, when you hear the word you pretty much know what you’re in for: a meal that’s satisfying, big on flavour and easy to eat (the knives can stay in the drawer). Here are seven of our go-tos when curry cravings strike.
Amandeep Sharma’s Butter Chicken
Amandeep Sharma spent six years working at Melbourne’s Attica, the best restaurant in the country, including almost four as a chef de partie. During his tenure, this dish was one of the most popular staff meals. We can see why. The yoghurt’s gentle lactic tang and the lemon juice’s sharper acidity are the perfect foils to the richness of the cream and tomatoes. This lovely balance makes this luscious curry lighter than you might expect.
Patty Antico’s Khao Soi
Anyone who’s been to Chiang Mai will know the joy of khao soi. The soupy, coconut milk-based red curry is one of northern Thailand’s most iconic dishes. This particular version came to Australia 35 years ago with Thai expat Patty Antico, whose daughter Tania Fergusson co-owns Sydney’s Automata and A1 Canteen. Like Sharma’s butter chicken, it’s one of the most popular staff meals at the two restaurants. Regardless of whether you’re a hospo worker pulling long shifts, khao soi’s hearty mix of chicken, sharp red onion, pickled mustard greens and filling egg noodles is easy to appreciate.
Two Good Co’s Snapper Curry With Brown Rice and Pumpkin
Sydney’s Two Good Co is a social enterprise that provides meals and work to domestic violence survivors. As much as possible, it focuses on comforting, nourishing food – such as this curry, which contains turmeric, ginger and a rainbow of vegetables. It’s a simpler version of a fish-curry recipe head chef Jane Strode learned at Neil Perry’s Rockpool when she was just starting her hospitality career. “It was cooked to order with coral trout,” she says. “They’d serve it with fresh semolina noodles and lightly blanched vegetables. The lid would come off the pot, and the customer would get a hit of fragrance.”
Sara Oteri’s Sri Lankan-Style Lamb Curry With Basmati Rice
This fragrant curry takes two hours to cook, but demands just 15 minutes of prep time. Like many curries, it also uses just a single pot. And the third and final big tick? A similar balance to Sharma’s butter chicken, courtesy of natural yoghurt, lime juice and coconut flakes. Your house is going to smell so, so good.
Shane Delia’s Lamb-Shoulder Curry With Green Pea Basmati Rice
You’ve met roast lamb, and lamb curry. Now meet their well-endowed offspring: Shane Delia’s roast lamb curry. This is the kind of frankenfood we can get behind. The lamb is marinated in garlic and cumin for five hours, then plonked in a coconut milk curry and cooked for more than four hours until it’s a burnished golden brown. The final touch? Finely grated macadamias, to make the lamb look like it’s “been sprinkled with snow”. Very nice stuff from the host of SBS’s Spice Journey and the owner of Melbourne’s Maha.
Griff Pamment’s Thai Red-Curry Soup
The former executive chef at shuttered Sydney institution Longrain makes this quick, warming cross between curry and laksa when he goes camping. At home, in an actual kitchen, it’s a cinch and sacrifices nothing on flavour. The dish is vegetarian and gets its bulk from pumpkin, but you can easily throw in some seared chicken or another meat of your choosing.
Hugh Allen’s Marron Curry
This rich, bisque-like curry, from the executive chef at Melbourne fine diner Vue de Monde, marries Southeast Asian flavours with Aussie ingredients: marron heads, barramundi bones and Tasmanian mountain pepper. Clocking in at two and a half hours, this is a definite weekend project, but there’s commensurate satisfaction to be gained in nailing the four sub-recipes: coconut and cauliflower puree, blanched marron heads, marron and saffron paste, and finally the curry itself.
FAQs
A famed tradition Indo-Guyana is 7 curry. It is generally served in a water-lily leaf, and is rice with seven different curries, which are traditionally pumpkin, bagee (spinach), catahar, potato/ channa (chick peas), balange (eggplant), edoe, and dahl.
What is the secret ingredient in curry? ›
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
What is the secret to a good curry? ›
Tips for the Perfect Curry
- Use fresh spices. For the best results, always try to use fresh spices. ...
- Give the spices a toast. ...
- Wrap up your whole spices. ...
- Blitz your tomatoes. ...
- Onions are the key. ...
- Don't overcook your chicken. ...
- Keep your garlic and ginger fresh. ...
- Add exciting toppings.
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
Where does 7 curry come from? ›
7 Curry is a local dish from the East Indian heritage, usually prepared on special Hindu occasions such as weddings and religious functions is loved by the majority of Guyanese. This meal is traditionally served in a freshly gathered lotus leaf.
How many types of curry dishes are there? ›
In India and around the world, there are thousands of different types of curry. Its taste and consistency vary from place to place, accommodating as per the geography, availability of ingredients, and the cultural and religious preferences of the people residing in the specific region.
What is the most important spice in curry? ›
Fenugreek (Methi)
This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.
How do restaurants make curry so creamy? ›
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
What calms a curry down? ›
Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.
What is the most delicious curry? ›
14 Best Curries around the World
- Massaman Curry – Thailand. Massaman curry is one of Thailand's most popular dishes, known for its rich and nutty flavour. ...
- Rogan Josh – India. ...
- Vindaloo – Portugal. ...
- Green Curry – Thailand. ...
- Butter Chicken – India. ...
- Jamaican Curry – Jamaica. ...
- Tikka Masala – United Kingdom. ...
- Goulash – Hungary.
A common mistake made by beginners is to either undercook or overcook spices. If you overcook and burn your spices your curries will taste bitter; if you undercook them then they will taste raw and gritty. To cook spices properly you need enough oil in the pan and for it to be at the right temperature.
What vegetables to put in curry? ›
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
When to add tomatoes to curry? ›
The sequence for meat / chicken curries is:
- Whole spices (if not using spice powders)
- Onions.
- Ginger and garlic paste.
- Meat / chicken.
- Turmeric, chilly powder and spice powders.
- Tomatoes or beaten yoghurt.
- Salt.
Simple suggestions for restaurant good quality curries:
- Fry your onions till they are golden brown.
- Fry your spices but don't burn them. ...
- Use good quality spices. ...
- Seasoning. ...
- Use fatty yoghurt (greek style works) in curries to make them richer. ...
- Patience. ...
- Use a neutral vegetable oil. ...
- Experiment.
The Top 5 Spiciest Curries
- Vindaloo. Well known as one of the spiciest Indian dishes, Vindaloo can be found on most Indian curry house menus, and is Goan in origin with a Portuguese influence. ...
- Naga Chicken. Naga chicken is made with one of the world's hottest chilli peppers, the naga chilli. ...
- Jalfrezi. ...
- Laal Maas. ...
- Kozhi Curry.
When it comes to the top of the list of hot curries, nothing sits above the Phall. Made with a mix of ginger, fennel seed and a combination of dried chillies, the British Asian dish actually originated in Indian restaurants in Birmingham – the city that's well-known for its versatile curry offering.
What is the Holy Trinity of curry? ›
Ginger, garlic and onions
These aromatics are the essence of most Indian cooking and the soul of curry. They are usually cooked until brown, along with tomatoes, chilies and tempered spices.
