Authentic Curry Cooking Lessons


                                     Learn to Cook Curries

We will gradually build up a number of simple recipes on these pages which you, might like to try.
Although there are many spices, those  we use at home are the most basic ones used for Gujarati cooking. Gujarati food tends to be very simple and therefore it is a good starting point.  The main thing to remember is that there are no hard and fast rules about cooking curries.  As you become more confident become adventurous and try out new vegetables and different style of curries.
There are two types of spices: oil soluble and water soluble 
Oil Soluble
Black mustard seeds
Cumin Seeds
Coriandar Seeds
Whole cardamoms
Cinnamon stick
Fresh or Dry chillies
Asafoetida (Hing)
Water Soluble
Cumin powder
Coriander powder
Chilli powder
Other Ingredients
Fresh ginger
Fresh tomatoes/Tomato paste/Passata
The main thing to remember is that you always put oil soluble spices in HOT oil and water soluble spices at the later stages of cooking.
Ideally it is best to buy these spices from an Indian shop but you can get them from most major supermarkets.
List of Recipes
1  Fried rice with sweet corn and peas
2  Potatoes & peas curry
Simple Fried Rice
(with sweet corn, peas & red pepper)
preparation time 30 minutes for 2 servings
150gm     Basmati Rice                                                 
125gm     Frozen peas 
150gm     Prawns or tuna slices    
125gm     Sweetcorn             
   1            Red  onion                                                                                                    
   1            Red Pepper    
   1            Garlic    
                 Vegetable oil 
                 Black mustard seeds 1/2 tea spoon
                 Cumin seeds    1/2 tea spoon
                 Asafoetida (HIng)  a pinch (optional)
                 Turmeric     1/4 teaspoon
                 Chilli powder to taste
1    Put the Basmati rice in plenty of lightly salted boiling water and simmer it for 10 minutes and then add the frozen     
      peas, bring it  back to boil and
      simmer  for further 5 minutes. Drain it  in a sieve and rinse with cold water to wash out  the starch.
2    While the rice is boiling, finely chop the onion, the red pepper and garlic.
3    Once the rice is ready,  heat the oil in a wok or a frying pan.
4    When the oil is really hot sprinkle the black mustard seeds into the oil when they pop add the cumin  seeds and when they sizzle, 
      sprinkle the asafoetida and immediately plunge the chopped onion and pepper into the wok.  Fry the mixture while stirring and 
      when the onion softens make a little room  in the middle of the wok (pan) to fry the garlic until  brown. Make sure  the garlic does not
5    Tip the drained rice and peas and sweet corn into the wok and fry everything for a few minutes. 
6    Add the turmeric, chilli powder and salt (to taste)  and fry for a  few more minutes, stirring,  and finally add the prawns or tuna
7    Make sure that everything is heated thoroughly.
We serve this with side dishes of plain yoghurt, salad and pickles.
 That's it - enjoy, as they say!
 Potatoes & Peas Curry
(4 persons)
1kg          Potatoes 
125gm    Frozen peas     
1              Onion  
1              Garlic      
                Vegetable oil      1 table spoon
                Black mustard seeds   1/2tsp
                Cumin seeds      1/2 tea spoon
                Asafoetida (Hing)      a pinch
                Turmeric      1/2 teaspoon
                Cuminpowder      1 teaspoon
                Corriander powder    2 teaspoons     
                Chilli powder      to taste
                Salt      to taste
1   Peel and chop the potatoes into 1cm cubes.
2   Finely chop the onion and the garlic.
3   Heat the oil in a frying pan and when it is really hot, add the mustard seeds, turn the heat off  when they pop, and  add the cumin seeds
     and when they sizzle add the  asafoetida (Hing) and immediately sprinkle in  the chopped onion and let the mixture fry gently for a few 
     minutes until the onion is soft.  Make sure that the seeds don't burn!
4   Make a little room in the middle of the wok (pan) to fry the garlic until brown. Make sure  the garlic does not burn!
5   Put the potatoes in the frying pan and fry the mixture gently for about 10 minutes, stirring all the time.
6   Then add the turmeric and the cumin and the corriandar powders and chilli powder and salt to taste. Also add a little water and 
      fresh tomatoes or a little pasata.
7    Let the potatoes cook for a further ten minutres and then add the peas.
8   Continue to cook until potatoes are ready adding more water or pasata if required.   Be careful not to to burn the potatoe or  
      let them get too soft.