Classic Indian Curry

Total time:  Approximately 1 hour, plus rice cook time.

Classic spicy Indian curry with pork, served with saffron rice.

Adapted from 1,000 Indian Recipes by Neelam Batra.

2 large cloves fresh garlic, peeled (about 1 tablespoon)
4-6 quarter-size slices peeled fresh ginger (about 1 tablespoon)
1-3 fresh serranos (optional!)
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil

1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste

1/2 cup nonfat plain yogurt, whisked until smooth
4 cups of water (or less or up to 5 cups)
1/4 teaspoon garam masala
3 tablespoons finely chopped fresh cilantro

Blend the first four ingredients until smooth, set aside.

Blend the tomato until smooth, set aside.

Heat the oil in a large saucepan over medium-high heat. Cook the onion mixture 2-3 minutes, stirring constantly, then lower the heat until well browned (about 10 minutes).

Add the tomato and crank it back up to medium-high. Cook, stirring occasionally until all the juices evaporate and drops of oil appear on the tops and sides (about 10 minutes) then turn the heat down to medium-low.

Add the seasonings (except the cilantro and garam masala) and let the sauce cook for 2-3 minutes.

Mix in the yogurt about a tablespoon at a time (very, very slowly), stirring constantly to prevent it from curdling.

Add the water and bring to a boil on high heat. Add 5 cups for a very thin sauce or fewer cups for a thicker sauce.

Reduce heat and simmer 12-15 minutes. Garnish with garam masala and cilantro.

Seen here with pork.

Do not cover! You want some of the water to boil off so the sauce becomes sauce!

If you want to add meat or vegetables to your curry sauce, do so anytime between the seasonings and the water, depending on how well cooked you like your vegies. We added cubed pork at the same time as our seasonings.

I misread the instructions and used some 3 tablespoons of ginger root. We also used one habanero pepper in place of serranos. One was plenty warm, although I think JB would have liked to have added 1/2 to 1 more. Remember that ginger can add heat to a dish, too. Unless you like hot, try it without peppers first.