Curry

Marik

This is a basic recipe for curry.
If you use meat in this recipe, fry it briefly in oil to seal in the juices.

The Wet Trinity
Garlic
Onion
Ginger

Peel each. Chop finely. Use a food processor for large quantities. You can vary the amounts to taste, but generally there's much more onion.

The Dry Trinity
Cumin
Coriander
Tumeric

Proportions are:
1 unit of Cumin
2 units of Coriander
1/2 unit of Turmeric

Warm a vegetable oil (Safflower, for example) and add the Wet Trinity. Fry until limp Add the spices. Fry for one minute. Add water to make a paste.

You have now made a marsala.

Add vegetables and/or meat. Add enough water to make a stew. Cover and cook over a low to medium heat for at least twenty minutes. Stir every now and then.

You can add other spices to the dry trinity, like chili powder, ground cardomom, hing (asphoedita).
You can add chilies to the wet trinity.
You can add curry leaves or bay leaves to the stew.
Add salt to taste, if you like.
Add garam marsala before serving by sprinkling it over the curry.
Serve with rice.

This recipe is a modification of my mother's.

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