Famous Indian Curries | Madras Curry Recipe | Vindaloo Curry | Bisi Bele Bath | Fish Curry

Curry is the most complicated but delicious part of any dish. India is famous for its different curries. Each curry has its own combination of spices which makes it different from others. Some curries are hot, some are mild but when we talk about the hot and spicy curry, Madras Curry is on top of the list.   

There are other curries that are mild in taste, like Indian yellow curry and Vadouvan curry, all curries have deep and subtle flavors of spices and herbs. We have selected some top curries which are famous all over the world and can be cooked easily at home. 

1. Madras Curry  

The Madras Curry is a combination of herbs and spices, it is a hot spicy curry with loads of different spices which give an earthy and umami flavor. It is a versatile curry and can be cooked with chicken, lamb, or veggies.  

It has a cinnamon flavor with the freshness of fennel seed & sourness of raw mango with the aroma of curry leaves which reminds you of the true south Indian flavor. The Madras curry powder is a versatile masala; you can use this masala in many dishes like marinades, yogurt, stuffing, roasting, and grilling. 

Madras Chicken Curry Recipe 

Serves – 10 Persons
Ingredients

Vegetable oil – 7 tbsp.
Onions chopped – 3 large
Tomatoes chopped – 4 medium
Chicken pieces – 1 ½ kg
Ginger chopped – 10 gm
Garlic minced – 11 flakes
Kashmiri Red chili powder – 1 tsp
Madras Curry Powder– 1 ½ tbsp.
Garam masala – ½ tsp
Salt – 4 tsp
Coconut milk – 1 cup
Lime juice – 1 tbsp.
Cilantro chopped – 50 gm
Curry leaves – 1 sprig
Water – 1 cup

Method of making Madras Chicken Curry 

  • Heat oil in a pan and add chopped ginger, garlic, and half cilantro. Stir for 1 minute and add onion. 
  • Add curry powder, chili powder, garam masala and tomatoes. Stir for 3-5 minutes, then add salt and curry leaves. Stir for 1 minute. 
  • Add chicken pieces and stir for 2 minutes, then add coconut milk and water. Stir and cover the lid, cook for 15-20 minutes. 
  • Remove the curry in a serving dish and add lime juice and remaining cilantro.  
  • Serve hot with Basmati steamed rice, naan, chapati or laccha paratha.  

Madras Vegetable Curry Recipe

Serves – 10 Persons
Ingredients

Vegetable oil – 7 tbsp.
Onions chopped – 3 large
Tomatoes chopped – 4 medium
Ginger chopped – 10 gm
Garlic minced – 11 flakes
Kashmiri Red chili powder – 1 tsp
Madras Curry Powder – 1 ½ tbsp.
Garam masala – ½ tsp
Salt – 4 tsp
Coconut milk – 1 cup
Lime juice – 1 tbsp.
Cilantro chopped – 50 gm
Curry leaves – 1 sprig
Vegetable stock – 1 cup
Potatoes coarse chopped – 2 medium
Cauliflower florets – 500 gm
Green Peas – 500gm
Baby Spinach leaves – 200 gm
Orange Carrot coarse chopped– 200 gm

Method of making Madras Chicken Curry

  • Heat oil in a pan and add chopped ginger, garlic, and half cilantro. Stir for 1 minute and add onion.
  • Add curry powder, chili powder, garam masala and tomatoes. Stir for 3-5 minutes, then add salt and curry leaves. Stir for 1 minute.
  • Add chopped vegetables and stir for 2 minutes, then add coconut milk and vegetable stock. Stir and cover the lid, cook for 10-15 minutes.
  • Remove the curry in a serving dish and add lime juice and remaining cilantro.
  • Serve hot with Basmati steamed rice, naan, chapati or laccha paratha.

2. Vindaloo Curry 

Vindaloo is an Indian curry that comes from Goa and is based on a Portuguese dish named Carne de vinha d’alhos. It is a hot, sour, and spicy curry and it is quite popular in Indian restaurants, especially in North India. It is also called Indian Pork curry but also be cooked with veggies, lamb, or chicken. 

Here is the Vindaloo curry recipe   

Pork Vindaloo Curry 

Serves – 10 Persons
Ingredients

Whole Dry Red Kashmiri Chili – Soaked in water – 5
and vinegar for 2 hours
Ginger – 15gm
Garlic – 8 flakes
Vegetable Oil – 5 tbsp.
Onions – chopped – 3 large (1/2 kg)
Pork – cut into 5 cm pieces – 1 ½ kg
Salt – 1 tsp
Water – ½ cup
Vindaloo Curry Powder – 2 tbsp.

Method of making Pork Vindaloo Curry

  • Grind chilies, ginger, garlic, vindaloo curry powder into paste, adding from time to time a little vinegar in which chilies were soaked till all the vinegar is used.
  • Heat oil in cooker for about 3 minutes, add onions & fry till golden brown. Then add pork, ground paste & salt, stir fry for about 5 minutes and then add water, stir again for 1 minute.
  • Close the cooker lid and bring to full pressure on high heat, reduce heat and cook for 8 minutes.
  • Remove the cooker from heat and allow it to cool naturally.
  • Open the cooker and serve hot with fresh coriander.

Vegetable Vindaloo Curry

Serves – 5 Persons
Ingredients

Ginger – 1 tbsp.
Garlic chopped – 3 flakes
Onion chopped – 1 medium
Carrot cuts in cubes – 2 small
Cauliflower florets – 1 small
Zucchini cuts in cubes – 1 small
Kidney beans boiled – 1 ½ cup
Tomato paste – 1 cup
Green peas – 1 cup
Vindaloo Curry Powder – 2 tbsp.
Salt – 1 tsp
Vegetable oil – 2 tbsp.
Water – 1 cup
Whole Dry Red Kashmiri Chili – Soaked in water – 5
and vinegar for 2 hours

Method of making Vegetable Vindaloo Curry

  • Grind chilies, ginger, garlic, vindaloo curry powder into paste, adding from time to time a little vinegar in which chilies were soaked till all the vinegar is used.
  • Heat oil in pan for about 3 minutes, add onions & fry till golden brown. Then add chopped veggies, ground paste & salt, stir fry for about 5 minutes and then add water, stir again for 1 minute.
  • Cover the pan with lid and cook for 8 minutes.
  • Remove the pan from heat and transfer the curry in a serving dish.
  • Serve hot and garnish with fresh coriander, accompanied with steamed rice, chapati, naan with yogurt.

3. Bisi Bele Bath Curry

Bisi Bele Bath is a traditional dish of Karnataka India, it is a very delicious curry and cooked with rice, lentils, vegetables, and lots of spices. It is a South Indian delicacy, and it is originated from Karnataka and popular in Andhra Pradesh and Tamil Nādu. The Bisi Bele bath curry powder has the aroma of spices and roasted lentils with the heat of black pepper and red chili, it is a medium spicy curry.

Bisi Bele Bath Curry Recipe

Serves – 6 Persons
Ingredients

Pigeon peas spilt OR Arhar dal – 1 cup
Rice – 1 cup
Peanuts – 100 grams
Tamarind soaked in water – the pulp – ½ cup
Carrot chopped – 2 small
Green Peas – ½ cup
Beans – 1 cup
Coconut grated – ½ cup
Ghee – 2 tbsp.
Water – 2 cups
Bisi Bele Bath Curry Powder – 2tbsp
Salt – 1 tsp
Jaggery powder – 1tbsp

For Tempering

Brown Mustard seeds – ½ tsp
Dry red chili – 2
Cashew – ½ cup
Asafetida (Hing) – a pinch
Curry leaves – 2 sprig
Fresh coriander chopped – 1 tbsp.

Method of making Bisi Bele Bath Curry

  • Take rice and peanuts and soaked for 20 minutes in water, also soaked the Pigeon peas spilt OR Arhar dal in water for the same time.
  • Take a bowl, mix Bisi Bele Bath masala powder in water, and make a paste.
  • Mash the tamarind and sieve the liquid, add jaggery powder and salt in the liquid and mix it well.
  • Cook the soaked rice and peanut in a pressure cooker and lentils. You can use separators for rice and lentil cooking.
  • Boil all chopped vegetables for 5 minutes.
  • Take a bowl and mash the dal then add rice and mix it well.
  • Then add tamarind mixture and mix it, add the Bisi Bele Bath masala paste and mix it gently.
  • Add grated coconut on the top, now the dish is ready for tempering.
  • Heat a tadka pan and add ghee in it, crackle mustard seed, temper red dry chili, curry leaves, cashew with Asafetida (hing).
  • Pour this mixture onto the ready dish and mix it gently. Garnish with fresh coriander.

4. Fish Curry

Serves – 6 Persons, Pressure Cooking Time – 2 minutes

Ingredients Coconut Grated – 1 cup

Curry Powder – 3 tbsp.

Garlic – 6 flakes

Coriander Seeds – 1.5 tbsp.

Vegetable Oil – 1/3 cup

Onion chopped – 1 Large (150 gm)

Ginger (Cut into thin strips) – 10 gm

Salt – 1 tbsp.

Water – 1.5 cups

Raw Mango (cut into 1/2cm. thick slices) – 1 medium (150 gm)

Pomfrets (Cut into 2.5 cm. thick slices) – 2 medium (1 kg)

Curry Leaves – 1 sprig

Vegetable oil – 1 tbsp.

Method of making Fish Curry

  • Grind coconut, garlic, curry powder, coriander seeds into a paste, adding from time to time a little water (half cup).
  • Heat oil in cooker for about 1 minute, then add onion and fry till golden brown. After that add ground paste.
  • Stir fry till oil shows separately (approx. 3 minutes), then add ginger & salt. Stir for a few seconds. Add water and bring to boil.
  • Then add mango and fish and close the cooker lid. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
  • Remove the cooker from heat, uplift the whistle, release the pressure & open the cooker.
  • For tempering, heat oil in a pan for about half a minute. Add curry leaves and stir for a few seconds and pour over fish. Serve hot.

 


Frequently Asked Questions 

Q1 – How to store Madras Curry Powder? 

You can store this masala for a long time, use an airtight container and try to keep it away from moisture place. Do not put any wet spoon to pull out the masala and try to not leave the jar opened.  

Q2 – What are uses of Madras Curry Powder? 

You can use Madras curry masala in many dishes, it adds a spicy kick to the dish. Here are some awesome ideas.  

  • Soup and Stew – You can use this masala for making spicy and hot soups and stew like chicken soup, pork stew.  
  • Marinades – Use this spice for marinade, it gives a spicy and tangy floor. Rub this spice on protein and cook after 2 hours.  
  • Pasta, Salad and Burger – You can use this spice in pasta curry, sprinkle it on salad.  
  • Curry – Use this masala in any kind of curry like chicken curry, lamb curry, egg curry or vegetable curry.  

Q3 – Is Madras curry very spicy? 

Yes, madras curry is spicy and hot curry, but we have managed the spiciness in our curry powder so that everybody can enjoy the curry. 

Q4 – What is the difference between madras and Vindaloo curry? 

The basic difference between them is the flavor and the spiciness, vindaloo is much hotter than madras curry. The main protein used in Madras curry is chicken and pork in Vindaloo.  

Q5 – What does a Vindaloo taste like? 

It is a medium spicy curry masala with the goodness of turmeric and the aroma of cardamom, spiciness of chili, and hot spices like black pepper, clove, ginger.  

Q6 – What is Bisi bele bath called in English? 

Bisi bele bath can be translated to Hot Rice Lentil Dish, which is the core ingredient of the dish.  

Q7 – How do you eat vindaloo? 

Eat vindaloo curry very carefully if you are not a chili lover, try to eat curry when it is not too hot. You can eat with plain rice, Indian bread, raita, or vegetable salad. 

Q8 – How does bisi bele bath taste? 

It is a famous dish of Karnataka, the curry is fully loaded with rice, vegetable, and lentils. It is a spicy curry with the tanginess of tamarind and the aroma of curry leaves. 

Q9 – What is the meaning of bisi bele bath? 

Bisi bele bath is a Karnataka India traditional dish, this is a spicy curry that included rice, lentils, and vegetables. It has a deep flavor and aroma of spices and roasted lentils. 


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