The Different Types of Indian Curry
The large Indian sub-continent is inundated with different types of Indian foods, especially curries. Europeans, confronted with the diversity, just used the word “curry” for a wide variety of dishes.
Indians are very scurrilous about their approaches to what is considered palatable, what are the ingredients and when should it be mixed as another component to produce lip-smacking delicacies.
Indian curries also differ with their cultures, religion, groups and ethnicity, climate, availability of local spices, herbs, vegetables and animals. Below are 8 most famous Indian curry types one should try for a change of taste:
This is one of the signature dishes of the Kashmir. It is a fine mutton delicacy cooked slowly with rich gravy and moderate amounts of Kashmiri chillies, cardamom and other spices which produce its iconic red hue and strong aroma of spices. It is traditionally enjoyed during winter. To prepare the dish, first soak the mutton pieces in lukewarm water and then marinate the pieces with spices for two hours. This makes the mutton pieces juicy and succulent as the spices are fully absorbed. Then cook the mutton in mustard oil in medium heat with cumin seeds, cinnamon, cloves, peppercorns, cardamoms and whole red chillies until it is tender. Whisked hung yogurt and saffron can also be added. This dish is generally served with naan or rice.
Do-Pyaza is primarily a Pakistani dish that has migrated to Punjab. This scrumptious dish can be both veg and non-veg, depending upon what is used as the main ingredient- mutton, chicken or mushroom. The basic cooking procedure is the same, whatever the main ingredient. It is prepared in mustard oil with the sliced main ingredient, and cooked in mild sauce with tomatoes and finely chopped or cubed onions. It’s generally a mild dish that obtains its sweetness from the onions and melts on your tongue. As taste enhancer, cinnamon sticks, cloves, garlic paste, coriander seeds powder, garam masala, black pepper are generally added.
A bhuna curry is generally a non-veg dish, preferably made with mutton. Here, the spices have been gently fried and meat is cooked slowly till the meat releases its own juice and mixes with the spices to give slightly dry velvety gravy. The preparation starts with frying spices, preferably in mustard oil, meat, tomato and plenty of onions into hot oil until a pasty, savory mixture is formed. Adding the meat in pre-cooked spices results in a bold taste as the spices in the paste have the chance to soak in their own juices and mingle with the meat. The magic begins when it is taken with flatbreads, like naan and roti.
Jalfrezi, one of India’s most loved curries, can be both veg and non-veg versions. It involves marinating pieces of meat, fish or vegetables and frying them in spiced oil, thus producing a dry, thick sauce. The dish includes green chillies, peppers, onion, cabbage and tomatoes, which can vary the spiciness of the dish. First, the vegetables or the meat is marinated with cumin, coriander, turmeric and refrigerated. Then chopped onions, garlic and green chilies are gently fried with the marinated vegetables or meat and finally it is mixed with tomato juice, pepper and red chilies with a very little amount of water. It is best served with basmati rice or roti.
This is one of the famous traditional fish curry of east India, especially Bengal and Odisha. The taste varies from light to very hot, depending upon the amount of spices used. This is primarily made up of freshwater fish with different types of vegetables prepared in mustard oil. It’s part and parcel of every Bengali lunch, and often dinner, as well. The preparation starts with frying the fish lightly in mustard oil followed by a light to thick gravy of onion, garlic and grated ginger. Half-fried or fresh vegetables like potatoes, tomatoes, brinjals or beans can be directly added during the early cooking stage. Spices, like coriander, cumin, peeper, chilies are added to enhance the taste. The fried fish is then added in the soupy curry, boiled for some time and served with white rice.
This variation of curry can be both veg and non veg. While Chicken and Panner tikka masala are the most famous, this savory dish from Punjab is well known for its creamy curry that stimulates to lick the fingers. It contains roasted chunks of marinated chicken or panner and is coated in a mildly spicy, orange-hued sauce. The panner or chicken is cooked until tender and served over a base of rice or roti.
Korma is a traditional Indian dish that is typically non-veg. It is a light and appetizing curry made with tomato paste mixed with butter and cream, and often combined with yogurt-marinated meats that are slow cooked. The spice combination generally includes ground coriander and cumin. Korma is fairly adaptable and can be mildly spiced or fiery, and can include any kind of meat. Some Kormas even combine meat and vegetables, such as spinach and turnips. These curries are spiced not for heat, but for flavor.
Vindaloo is an infamously-spicy dish that hails from Goa. It can be made with a number of different meats, but most of them features pork. It’s basically a Portugese dish that goes with only a few spices in copious quantities to produce an incredibly hot dish. Cooking starts with ginger, garlic that are sauté fried in oil till they are browning. It is then spiced with cayenne peppers, paprika, mustard seeds, cumin and then combined with a mixture of vinegar, tamarind and turmeric that give the dish its blast of flavor. It is generally served with steamed rice or laccha.