Like the title says. Be adventurous and brave, don’t let curry push you around. The ingredients are cheap, so have fun and experiment.
Most of us don’t make our own spice rub or curries and we tend to make one of two curries. They add curry powder to coconut milk or curry paste to coconut milk. Done, dinner served. There are definitely times when these pre-made curries are a life saver, I get it.
But…if you have an extra five minutes, creating a fresh curry is cathartic and rewarding. The complexity brought from fresh toasted spices is always a smell that makes you give a smiling, closed eye, moaning exhale. One ingredient can change the outcome of a curry but will almost never ruin it; so always feel free to riff or alter. It’s always about the sum of its parts being stronger than any one ingredient.
Below is a simple curry made with spices you can get anywhere. I hope this allows you to take a creative breath and add a little spice to your culinary lexicon.
Basic mix
½in cinnamon stick
1T coriander seeds
½T cumin seeds
1tsp cardamom seeds
1tsp whole black peppercorns
½ tsp fennel seeds
½tsp mustard seeds
½tsp fenugreek seeds
3 whole cloves
2-4 dried red chiles, broken in pieces
1T turmeric
1tsp kosher salt
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, fenugreek, cloves, and the chiles in a small dry skillet over medium heat just until they smell fragrant, about 2 minutes; let cool. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Stir in the turmeric and salt and you are done. If you omit the turmeric you will have a lovely and spicy Garam Masala.
Making a spice mixture is the first step of a curry and can be made days and weeks ahead of time. The remaining steps are universal to most curry recipes and should never be fussed over. Sauté aromatics in plenty of oil over a medium heat until everything breaks down, and softens. Add in a liquid and boil until perfect, season to taste and add meat as you see fit. Measurements and aromatics below:
A spice mix
2c grapeseed or avocado oil
1c sliced shallots
2 small chilies
2T minced ginger
2T minced garlic
1c chopped tomato
1c chopped cilantro
2-3T prepared curry powder
4c water or coconut milk