The Indian curries are the blend of the finest of spices which have the aromatic and strong flavor of rich and balanced palette. The Indian curries may be the perfect culinary and are widely acclaimed throughout the globe.

The Indian curries range in variety and they are mildly flavored curries to the most delicate and strong flavored and even very spicy. With the different spectrum of the taste buds and believing that each of the curry recipes of India is highly enjoyed and relished the most common and yet prominent recipes from the Indian curry recipes have been summarized.

The spices used in the curries are the important part of making the exquisite and delicate recipes. The proper and balanced use of the spices is helpful in making the recipe a delightful cuisine to savour upon. The basic spices used in the curries are red chilly, turmeric, ginger and garlic paste, black pepper powder, mixture of the five powdered spices known as the “Garam masala” in Hindi such as the cinnamon, cloves, cardamom, nutmeg and mace.

The curry paste: The basic ingredients of the curry paste are:

1. Garlic flakes- 10 flakes
2. Ginger – 2 inch pieces
3. Red chilly powder- 2 tspns
4. Turmeric powder-  1 tspn
5. Cumin powder- 2 tbspn
6. Black pepper powder- 1 tspn
7. Mustard seeds- 1 tspn
8. Garam masala- 1 tspn
9. Vinegar – ½ cup
10. Edible oil- 100 ml

The method:

1. Make a ground paste with all the ingredients except the oil.
2. Heat oil in a thick and heavy bottomed pan and mix in the ground paste and fry on medium heat.
3. Keep on stirring in between to make sure the spices don’t stick to the pan and get burnt.
4. The process should be continued till oil separates.
5. Drain the excess oil and allow the paste to cool completely.
6. Store in the refrigerator in an air tight container.
 
The seasoning:

The curry leaves form the basic of the seasoning in most of the curry recipes. The curry leaves are found in large numbers in the southern parts of India. They are best to be used in their raw form fried in hot oil or the clarified butter. They are very aromatic and may be sometimes used in the paste form along with other spices. The second phase of the seasoning may be the use of the onions, tomatoes or even the ginger and garlic. These form the base for the gravies and are the essential part in any of the Indian cuisines.