curryindian-cuisine
Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce.
Am I doing this correctly or is there a different order to add the ingredients for maximum flavor and efficient cook time?
Here are the ingredient types I usually use:
If the English curry is similar to this, you are missing CREAM!
You know, I don't think you need to overthink this too much. If you look at a typical Indian curry recipe, it might have 10 spices in it. Just leave out the cumin, and maybe bump up the other spices a little to compensate. It won't be exactly the same, but it will still be delicious. You are correct that you'll have to be careful to avoid pre-packaged spice mixtures unless the ingredients are spelled out. Here is my Chana Mushroom Masala, from which you can safely omit the cumin: http://www.herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html
Best Answer
there's aload of variations, by chefs preference, geographical origin etc etc
"no best way" (taste being subjective) but the fresher/tastier the ingredients the better.
chilli powder vs. fresh chillis is non comparible etc, as with ginger tumeric etc.
some curries are "stewed" for hours, others quick pan fried in minutes.
if i were you, in a pan/wok brown your whole spice ("roast") to bring out flavour, then set aside and grind / pulverize.
next brown onions in oil to prefrence, then add meat and browned spice / garlic (all "base ingredients").
then your garnish vegetables (tomato / onion / chilli (whatever)) towards the end of cooking (meat).
can't have a curry without fresh coriander! (big handfull right at the end) imho....