Seven Recipes for When Only a Curry Will Do (2024)

FAQs

What are the 7 curries? ›

A famed tradition Indo-Guyana is 7 curry. It is generally served in a water-lily leaf, and is rice with seven different curries, which are traditionally pumpkin, bagee (spinach), catahar, potato/ channa (chick peas), balange (eggplant), edoe, and dahl.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

7 Curry or “7 cari” in creole, is an array of several vegetable preparations served on fresh plantain leaves along with hot rice. The Mauritian 7 cari originated from a journey of culinary traditions from Southern India with the arrival of Tamil immigrants on the island after the abolition of slavery in 1835.

The 7 Curry is a local dish loved by the majority of Guyanese. As the name suggests it is of East Indian heritage but is no longer found in India and has become a unique Guyanese tradition. It's usually cooked on special occasions such as weddings and traditionally served in a freshly gathered lotus leaf.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.

Why is my curry gritty? ›

A common mistake made by beginners is to either undercook or overcook spices. If you overcook and burn your spices your curries will taste bitter; if you undercook them then they will taste raw and gritty. To cook spices properly you need enough oil in the pan and for it to be at the right temperature.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Cinnamon: Perfect to channel that sweet undertone, cinnamon adds a natural and fragrant flavour to a curry dish. Often used to marinate the curry meat, it helps to balance the hotter spices.

If you purée it first, you will have to dries up most of that flavor to cook onions. I suggest just chop and cook them till done and purée / blend after to bring out a smooth curry base. *If adding tomatoes, cook that in first and then blend.

Some of the most popular types of curries are red, yellow, green, massaman, panang. These curries vary depending on region, but have some similarities in their makeup, like chilies, veggies, and spices.