As you begin to work your way through some
of the delicious dishes over the following recipes in
you will probably notice that many of the same ingredients pop up in
different recipes. This is because the base of many curry recipes is
centred on a few key ingredients, with the unique flavor of each dish
being built up around this base. Listed here are some of the most-used
ingredients for curry recipes.
Chilies - The smaller they are, the
hotter the flavor, and many recipes will call for specific types or
colors of chili. This is where much of the heat in curries comes from,
but it is the careful blend of chilies with other spices that creates
the individual character of each dish.
Coriander - Fragrant, delicate and
distinctive, this herbs is synonymous with curries and is often used as
Cumin - The seeds are often
dry-fried first to release their aroma. You will find them in many
recipes from across Asia.
Balachaung - A hot Burmese
condiment made from deep-fried shallots, garlic, chilies and dried
Fennel - As well as being used in
main dishes, fennel seeds, which have a subtle aniseed flavor, can also
be eaten after a meal to aid digestion.
Garlic - It is no exaggeration to
state that you will find garlic listed as an ingredient in most curry
recipes. As well as the obvious flavor factor, garlic has many positive
healthy benefits, such as acting as a mild antibiotic and helping to
stave off winter colds and flu.
Ginger - This aromatic root has a
distinctive flavor and is commonly used in all South and Southeast Asian
cuisines. It also has a number of health benefits, the most well known
of which is its anti-nausea properties.
Onion - Another ingredient that is
found in most curry recipes, onions add texture and flavor to the food.
Many recipes start by frying chopped onion, to which a variety of spices
Turmeric - Another fragrant root,
turmeric is used to add flavor to dishes but it's the vibrant
yellow-orange color that really makes it such a popular inclusion in so
Asafoetida Powder - This powder is
formed from the sap of the plant. It produces a subtle, oniony flavor
when stirred into sauces. Store in an airtight container and use only in