Welcome to Curries Unlimited. We take utmost pride and pleasure in introducing the best of Indian curries from the 7th largest country in the world which has 29 states and 7 union territories and certainly the most diverse and complex cuisine.
Step by Step video recipes for quick, easy and delicious cooking
FACTS & TIPS
Spices are highly sensitive to heat; please make sure you are cooking them on a slow fire so to extract the exact aroma from them.
Fry the ground masala on reduced flame, so that it retains its color and taste.
Do not salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
Always cook your meat gravies on a slow flame; this helps the meats to retain its tenderness and texture. The juices present in the meat in combination to the spices impart the taste and the flavor to the gravy.
Before frying the curry paste, make sure you sauté the meat on a high flame for 2 minutes and keep aside. This not only seals the juices but also gives a nice texture to the meat.
While cooking meat add tomatoes or other sour ingredients like vinegar, wine, tamarind once the meat is cooked. Souring ingredients tend to prolong the cooking time and changes the texture of the meat.
If you cook vegetables in water, do not throw the water, keep it to make gravies.
For enhanced results use ghee (Indian butter), butter or vanaspathi / margarine with or instead of oil, which gives a traditional flavor to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.