Indian Kari (aka Curry) recipes to relish

The great Indian curry, originally  ‘kari’, the word for sauce or gravy found first mentioned in the Dravidian languages of South India is believed to have originated sometime, somewhere in ancient southern India. Over the centuries, ‘kari’ has traveled beyond the borders of India, through trade, colonization, migration and globalization to reach the farthest corners of the world.

In this process of spreading from its original home, the Kari has evolved through the ingenuity of cooks and the creativity of chefs in order to placate the palates of local curry lovers around the world. A versatile and ultimate crowd-pleaser, the humble ‘kari’ now occupies pride of place even at state banquets. As India marks the 75th anniversary of Republic Day, we share the recipes for some of the most popular curries out there.

Mughlai Karahi Gosht

Ingredients

• 1 kg leg of lamb on the bone, cut to bite-sized pieces
• 5 garlic cloves, roughly chopped
• 3.5cm piece ginger, roughly chopped
• 4 tbsp vegetable oil
• 500g tomato, thinly sliced
• 200g onions, thinly sliced
• 1 heaped tsp kashmiri chili powder (or mild paprika)
• Salt to taste
• 2 tbsp Greek yogurt
• 2 tsp coriander powder
• Pinch of turmeric powder
• 1 tsp cumin seeds, coarsely crushed
• 1⁄2 tsp black pepper, coarsely crushed
• Pinch of garam masala powder
• 2 green chilies, slit lengthwise (optional)
• 1 tbsp chopped coriander leaves
• 1 tbsp chopped mint leaves and ginger slivers for garnish

Instructions: 

Place the lamb in a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the lamb. Stir well and set aside for an hour or overnight if you have the time.

In a large heavy-bottomed saucepan or ‘kadhai’, heat the oil on a medium heat.

Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and chili powder and stir well

Cook for a further 3 minutes. Season to taste.

Now lower the heat and simmer with the lid on for 30 minutes stirring half way through the cooking process. Add the Greek yogurt to a small bowl and mix in the ground spices: coriander, turmeric, cumin and black pepper.

Add this to the karahi gosht and stir well, making sure the yogurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the lamb for 45-50 minutes, stirring half way through cooking, making sure it does not stick to the bottom of the pan.

Turn the heat off and while it is still warm add the garam masala, slit chilies if using, coriander, mint and ginger slivers.

Goan Prawn Curry

Ingredients

• 400g raw king prawns, deveined, with tails on
• 1⁄2 tsp turmeric powder
• 1 tbsp Goan vinegar or malt vinegar
• Pinch of salt
• 1 tbsp vegetable oil
• 90g onion, finely chopped
• 80g tomato, finely chopped
• 3 cloves garlic, pounded to a paste
• 2.5cm piece of fresh root ginger, pounded to a paste
• 400ml coconut milk
• 80 ml water
• 1 tbsp tamarind paste
• 3 green chilies, slit lengthwise
• Pinch of sugar
• Salt to taste
• 1 tbsp chopped coriander leaves, to garnish

For the powdered spices

• 1 tsp cumin seeds
• 15-18 black peppercorns
• 1 tbsp coriander seeds

Instructions:

In a bowl add the prawns and sprinkle over the turmeric powder, vinegar and salt. Mix and set aside for 15-20 minutes while you get the curry ready. In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds.

Blitz to a fine powder and set aside. Heat the oil in a heavy-based saucepan over a medium heat and add the onions and fry for 5-7 minutes until they start to change colour to a light brown.

Add the chopped tomato and fry for 5 minutes. As they begin to soften add the garlic and ginger paste and fry for a further minute. Now add the powdered spices and mix it all together.

Fry for 2 minutes and add the marinated prawns. Stir, coating them in the spiced sauce for a further 20-30 seconds, then add the coconut milk, water and tamarind paste. Cover and simmer gently for no more than 4-5 minutes until the prawns turn pink. Add the green chilies and sugar. Garnish with coriander leaves and check seasoning. Serve with lime and coriander rice.

Butter Chicken

Ingredients

For the chicken

• 2.5cm piece ginger, peeled
• 4 cloves garlic, peeled
• 1 green chilli, destalked
• 2 tbsp thick natural yogurt or Greek yogurt
• 2 tsp chickpea flour (gram flour)
• 1 tsp mild paprika
• 1⁄2 tsp chilli powder (or a little more if you like it spicy)
• 1⁄2 tsp garam masala powder
• 1 tsp coriander powder
• Pinch cinnamon powder
• Pinch saffron, crushed
• Salt to taste
• 450g skinless boneless chicken thighs, cut into bite-sized pieces
• Melted butter for basting
• 1 tsp chaat masala
• Juice of 1⁄2 a lemon
• Salad and chutney to serve

For the sauce

• 11⁄2 tbsp unsalted butter
• 6 green cardamom pods, lightly crushed
• 2.5cm piece cinnamon
• 4 cloves
• 1 onion, finely chopped
• 1 heaped tbsp grated ginger (made from an 8 cm piece of fresh ginger)
• 2 green chilies, slit lengthwise
• 1 tsp kashmiri chili powder (or mild paprika)
• 1⁄2 tsp garam masala powder
• 3 tbsp tomato puree
• 150ml double cream
• 2 tbsp honey
• 1 tbsp dried Kasoori methi (dried fenugreek leaf)
• 50 ml water
• Salt to taste
• Chopped coriander for garnish

Instructions:

Place the ginger, garlic and green chili in a wet grinder and blend to a smooth paste. Mix the yogurt with the gram flour in a bowl to get rid of any lumps, until you have a thick paste.

Add the ginger, garlic and chilli paste, the paprika, chilli powder, garammasala and coriander powder to the yogurt mix. Add the ground cinnamon, saffron and salt, stir well and tip in the chicken pieces and mix well, making sure to coat them in the thick marinade.

Leave to marinate for a few hours or even overnight if you prefer. Soak wooden skewers in water. Preheat the grill to medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes.

Turn the skewers every 5 minutes and baste with melted butter until the chicken juices run clear and the pieces are cooked through and slightly charred around the edges.

To prepare the sauce, place a deep saucepan over a low heat and add the butter. When hot, add cardamom pods, cinnamon and cloves.

Fry for 20 seconds, then add the onions and sauté for 5-7 minutes over a medium heat until they take on a light brown color. Add the grated ginger and the chilies.

Fry for a further minute, add the chilli powder and garam masala, stir for 20 seconds and add the tomato puree. Mix well and cook for a couple of minutes.

Now gradually add the double cream, stirring continuously to mix it with all the spices. Simmer and cook for 2 minutes. Stir in the honey and the fenugreek. Season to taste.

Add water and the cooked chicken pieces and simmer the curry on a low heat for 6-8 minutes. Garnish with coriander and serve with naan bread.

Hirwa Fish Kalwan

Ingredients

• 800g firm white fish steaks with the centre bone intact (cod would be ideal)
• 1⁄2 tsp turmeric powder
• 3 tbsp vegetable oil
• 10 curry leaves, plus 5, roughly torn, to garnish
• 400ml coconut milk
• 2 tsp tamarind paste
• 1 red chili, halved lengthwise
• 1 tsp sugar
• 1 tbsp chopped coriander, to garnish

For the green paste

• 50g (13⁄4oz) coriander leaves
• 50g (13⁄4oz) coriander stalks
• 5 cloves garlic 2.5cm (1in) piece root ginger
• 1 green birds-eye chilli
• 2 spring onions, roughly chopped

Instructions:

Place the fish steaks on a plate and sprinkle over a pinch of salt and the turmeric powder. Rub this into the fish well and set aside while you make the paste.

Mix all the ingredients for the paste in a mini food processor and add 50ml (2fl oz) water to form a smooth paste. Heat the oil in a saucepan and add the 10 whole curry leaves.

When they begin to splutter add the paste and fry on a low flame for three to four minutes. Stir well and pour in the coconut milk, tamarind paste and 150ml water. Stir again and simmer for 5 minutes. Season to taste and add the sugar.

Add the fish steaks and, with the heat still on a low heat, cook the fish with the lid on for 3 to 4 minutes until just done. Halfway through the cooking process just lift the pan and swirl it gently to mix – do not stir.

Garnish with chopped coriander and remaining curry leaves. Turn the heat off and leave the curry to rest for 15 to 20 minutes. Serve warm with steamed rice.