Curry, a beloved globally enjoyed dish, is a culinary masterpiece that combines a symphony of flavours, textures, and aromas. While the magic lies in the blend of spices, the true essence of a curry experience is elevated when enjoyed with authentic Indian tableware and cooking utensils. In this guide, we'll delve into Indian cuisine, exploring the essential tools and tableware as well as key ingredients and cooking techniques that can transform your curries into authentic delights.

Understanding the Importance of Authentic Utensils

The foundation of a traditional curry is in the preparation. Authentic Indian utensils are perfectly crafted to enhance the cooking process, extracting the maximum flavour from your ingredients. Cooksmill offers a wide range of all the essential Indian cooking utensils needed for the perfect curry.

The Tadka Pan: This small, deep-bottomed pan is an essential tool for creating the aromatic tempering that forms the backbone of many curries. Its shape and material ensure even heating, allowing the spices to release their essence into oil and butter without burning. This spice and oil/butter combination is poured into curries to elevate the flavour.

The Karahi: A versatile wok-like vessel, the karahi is perfect for stir-frying, sauteing, and simmering curries. Its wide base and curved sides facilitate efficient cooking and prevent sticking.

The Mortar and Pestle: Grinding fresh spices unlocks a world of flavour. A traditional Indian mortar and pestle, made from stone or metal, is ideal for releasing the essential oils and creating a fine, consistent paste.

Serving with Indian Tableware

The presentation of a curry is as important as its taste. Authentic Indian tableware adds a touch of elegance and enhances the dining experience.

Thalis: These multi-compartment plates are perfect for serving a variety of curries, rice, and accompaniments. The traditional thali offers a visually appealing and functional way to enjoy a complete Indian meal.

Bowls: From serving raita to enjoying a bowl of steaming biryani, Indian bowls come in various sizes and shapes to suit different dishes. Look for bowls with a depth that complements the texture of your curry.

Serving Karahis:Karahis are also used to serve food at the table and come in several different shapes, sizes and materials. These small-serving karahis are ideal for serving curries and add a traditional look to your table.

Build Your Curry Base: A Shortcut to Flavour

One of the secrets to efficient and delicious curry is creating a versatile base. This pre-prepared foundation can be the starting point for a wide range of curries, saving you time and effort without compromising on taste. Here’s how to create a versatile curry base:

Essential Ingredients for Your Curry Base:

• Onion: The backbone of most curries, onion provides sweetness and depth of flavour.
• Garlic and Ginger: These aromatic powerhouses add complexity and warmth.
• Tomatoes: Whether fresh or canned, tomatoes contribute acidity and sweetness.
• Spices: A blend of ground cumin, coriander, turmeric, chilli powder, salt, and garam masala is a classic base. Adjust to your taste preferences.
• Oil or Ghee: For sauteing and flavour infusion.

Creating Your Curry Base:

• Saute the Aromatics: In a large pot or Dutch oven, heat oil or ghee. Saute chopped onions until golden brown. Add minced garlic and ginger, stirring until fragrant.
• Build the Flavor: Stir in your chosen spices. Cook for a minute or two to release their aroma.
• Add Tomatoes: Pureed tomatoes or chopped tomatoes work well. Simmer until the mixture thickens and the raw tomato flavour disappears.
• Blend or Not: For a smoother base, blend the mixture until smooth. For a chunkier texture, leave it as is.
• Season and Adjust: Taste and adjust seasoning with salt, sugar, or additional spices as needed.
• Store Properly: Allow the base to cool completely. Portion it into airtight containers or freezer-safe bags. Freeze for later use or refrigerate for up to a week.

Using Your Curry Base:

• Thicken or Thin: Adjust the consistency of your base by adding water or simmering to reduce liquid.
• Customise Flavours: Add specific spices, herbs, or proteins to transform your base into different curry styles. For instance, add spinach for a saag curry, chicken for a chicken tikka masala, or lentils for a dal.
• Time-Saving Magic: With a well-stocked freezer of curry base, you can whip up a delicious curry in minutes.

Tips for Restaurant Use:

• Large Batch Production: For restaurants, preparing a large batch of curry base in advance is essential for efficiency.
• Portion Control: Divide the base into consistent portions for easy access and quick use.
• Flavour Profiles: Create different base variations to accommodate various curry styles on your menu.
• Quality Ingredients: Using high-quality ingredients in your base will elevate the taste of your final dishes.

By mastering the art of creating a versatile curry base, you'll not only save time but also enhance the flavour of your home-cooked or restaurant-served curries.

Chicken Karahi with Curry Base

This recipe uses your pre-made base to create a flavourful and authentic Chicken Karahi. By utilising the pre-made curry base, you can significantly reduce preparation time without compromising the taste of this classic Indian dish. Adjust the spice levels to your preference.

Ingredients:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 2-3 green chillies, finely chopped (adjust to taste)
• 2 tablespoons garlic and ginger paste
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 cup prepared curry base
• 1/4 cup double cream
• Fresh coriander, for garnish
• Salt to taste
• Oil for cooking

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken with a little salt, turmeric, and red chilli powder. Marinate for at least 30 minutes.
2. Prepare the Base: Heat oil in a karahi or large, deep-bottomed pan. Add the onions and saute until golden brown.
3. Add Spices: Stir in the garlic and ginger paste, cooking for a minute until fragrant. Add garam masala, cumin, and red chilli powder, and cook for another 30 seconds.
4. Introduce the Chicken: Add the marinated chicken to the pan and cook until browned on all sides.
5. Combine with Base: Pour in the prepared curry base and stir to coat the chicken evenly.
6. Simmer and Thicken: Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Finish with Cream: Stir in the double cream and cook for a few more minutes to combine flavours.
8. Garnish and Serve: Garnish with fresh coriander and serve hot with naan or rice.

Tips:

• For a richer flavour, use ghee instead of oil.
• Adjust the spice levels to your preference by adding more or less chilli powder or green chillies.
• For a thicker gravy, simmer the curry for a longer period.
• Serve with a side of raita or a fresh green salad to balance the flavours.

Traditional Cooking with Cooksmill

Utilising authentic Indian tableware and cooking utensils enables you to enrich your appreciation for this vibrant cuisine. Use Cooksmill’s Indian cooking essentials to experiment with different recipes, explore the diverse range of spices and savour the incredible flavours that await.