Whether you’re planning to cook a curry of your own or are making a dinner reservation at an authentic Indian restaurant, it’s important to familiarise yourself with the various curry spices used in Indian dishes. There are many to get your head around, but even a little bit of basic knowledge will help you choose a dish you’ll like. With this in mind, here’s our brief guide to understanding common curry spices.
Turmeric
Turmeric forms the base of many popular curries but should be used in moderation due to its earthy, slightly bitter and peppery flavour. It adds a golden colour to dishes making it a cheaper alternative to saffron, and is well-known for its healing and anti-inflammatory properties. Turmeric is a must-have kitchen staple if you want to make authentic Indian food. You’re likely to find it in pilau rice and biryani dishes.
Cumin
Cumin is one of the main ingredients in curry spice mixes including shop-bought and homemade garam masala. It’s warm, earthy, slightly bitter and can be used in both whole seed and ground form depending on preference. If you enjoy the warm, slightly sweet taste of cumin, you may prefer to use the seeds in dishes, as they impart a more pronounced flavour. You’ll find cumin in dishes such as korma and balti.
Coriander
Coriander is used in many different ways when it comes to Indian cuisine. Fresh coriander leaves are often sprinkled over dishes as a garnish, adding colour and improving presentation. Ground coriander is also added to curry powder mixes due to its citrus-like, slightly sweet and warm flavour profile. Coriander is a common ingredient everything from mild tikka masalas to hot vindaloos.
Ginger
Head to an authentic Indian restaurant in London and you’re sure to find a wide range of dishes that wouldn’t be the same without ginger. Fresh ginger is often used to make a paste, while powdered ginger is also added to spice mixes. It’s warm, slightly sweet and spicy giving curry dishes the heat they need. It’s often used in hotter options on the menu, including madras and vindaloo.
Fenugreek
While you’ve probably heard of ginger, coriander and some of the more common spices, fenugreek might be new to you if you see it on a menu or recipe. It’s used in small quantities due to its strong flavour with it bringing a sweet, nutty and somewhat bitter taste to dishes. If you see the word ‘methi’ on an Indian restaurant menu, the recipe includes fenugreek.
Cinnamon
Sweet, floral and slightly citrusy, cinnamon is perfect for curries in small quantities and is often added to garam masala – a unique spice blend that’s often put together by restaurants according to preference. It’s a common ingredient in pasanda and butter chicken recipes.
It’s amazing how many spices go into a single curry, but they all work together to create magical and truly delicious dishes that will ignite your senses. If you fancy a curry and are looking for an ‘authentic Indian restaurant near me’, don’t miss Little India. Nestled in South Kensington close to many of the area’s popular attractions, our restaurant is the perfect place to grab a bite to eat or a mouth-watering takeaway.