I’ve been making with great success very simple coconut curry chicken. Having broken into Indian cooking I’m looking for some more recipes that are tried-and-true yet not particularly difficult for someone like me with no experience other than this one dish.
Try rista, which are lamb (my preference) or mutton meatballs in a red gravy. Traditionally, they’re prepared for weddings, but they make killer appetizers or even as a main dish served over rice. As always, there are different spices involved, but it’s not at all difficult to make.
You really can’t get much simpler than using some of the jarred sauces out there. Patak’s makes some wonderful sauces, and they have a recipe right on the label. I don’t even think you could mix your own spices and have it turn out so well as the jarred sauces.
I make buttered chicken, beef vindaloo, and curried lamb using jarred or wet-packaged spices and they’re wonderful.
Overall great website for vegetarian Indian dishes, broken down by region (including a “Street Food” category.) I do have a lot of the individual spices, but I’ve found that as long as one doesn’t have a very discerning palate (I don’t) it’s not necessary to include every single spice - that’s what can make the recipe ingredient list look rather daunting.
I cook a lot of Indian; here’s a particular dal (lentil) dish I’ve made for so many years I don’t have an actual recipe for it.
Basically: Make a spicy dal stew, mung beans or red/yellow lentils (or a combination) work best. I always add a bay leaf or three during cooking. Add some finely-cubed carrots. Reduce the liquid so the stew is fairly thick. Right before serving, add a can or so of coconut milk and stir through. Optional: garnish with cilantro leaves before serving.
Dead easy, inexpensive and everyone I’ve served it to has loved it.
Pretty much, although the degree of its sourness may vary. Yogurt is made by bacterial fermentation, the results of which includes lactic acid, responsible for the sourness. It seems to me that the sourness gets subtler with more cooking, but that may just be me. That said, most of the Indian recipes I cook don’t call for any yogurt, so you can certainly find plenty of recipes that don’t incorporate it at all, or you can cut the yogurt with cream or half-and-half if you want to reduce the sourness.
UK doper here with a long-time love of cooking and eating Indian food.
I wouldn’t worry about the sourness at all, particularly if you are using plenty of caramelised onions/nuts/coconuts/palm sugar. The sourness won’t be noticeable (a bigger contributor to sourness is often tinned tomatoes as their quality and sharpness can vary wildly. I recommend finding a brand that works well for you and sticking with it.)
As for the OP, One recommendation I’d have is to make the curry sauce base (any type) without the meat. Then add salmon, prawn or other sturdy fish (monkfish perhaps) for a gentle cooking for ten minutes on the residual heat Indian spices and fish are made for each other.