Q&A for How to Make Indian Curry

Cumin is the best to add for a stronger typical curry flavor, and garam masala can be added toward the end of cooking for an aromatic lift. For a more savory flavor, add a generous tablespoon of dried fenugreek leaves.

Any rice is OK, but basmati rice is by far the best, both for flavor and cooking times.

Almost all children love potatoes. You can try potato curry.

There's no right or wrong when it comes to flavoring the curry, but adding extra ingredients will certainly weaken your flavors. Truly the best way to tell is to taste as you go.

You can make it more runny by just adding some water, until it gets the consistency you want.

Ginger does not pair well with cooked fish, the flavor bleeds into the fish and gives it an off taste.

It is a fat cut of beef.

This recipe will serve between 2-3 people.

Add it in the end. Turn the heat off and then add the coconut milk. That way, it tastes more like coconut.

Yes, although coffee might not be the most common ingredients in curries, there are definitely some coffee curry recipes. Most of them call for a shot of espresso to deepen the flavor.

Chili powder should be completely cooked. You can simmer it lightly in low flame in the beginning after adding a tablespoon of oil. Or you can add chili powder when your curry is wet with water, after adding all other ingredients. It should boil in the curry for it to be cooked well. Avoid adding chili after cooking, otherwise it will be raw.

No, not in a traditional Indian curry. The flavors from sriracha sauce will overpower the seasoning in a curry.