Most BIR curry recipes follow a similar process. Once you’ve cooked one curry, cooking other curries will be familiar. Here we’ve outlined the high level steps of cooking a typical BIR curry, which will of course vary depending on what curry you are cooking.
Get everything prepared and ready before you start
Measure out all the ingredients and have them close to hand as BIR curries cook quickly.
Heat a frying pan and add oil and garlic paste
Use a medium heat and be careful not to burn the garlic as it will give a bitter taste to the curry.
Soften onions (if recipe requires it)
Cook finely sliced or diced onions, with salt and kasoori methi, until the onions become soft and translucent. (In BIR kitchens it’s common to use pre-cooked onions which cook even quicker).
Add spices and tomato paste
Stir in the mix powder along with any other spices, such as chilli powder, and cook for a few seconds to release their essential oils and flavours. Be careful not to burn the spices. Then add tomato paste and cook for a further few seconds followed by any other pastes (if required).
Add chicken/meat/veg and any other ingredients
Add your main pre-cooked protein and any other ingredients making sure they are coated well in the spices. If they start sticking to the pan at this point, add a spoon of base gravy to loosen them and prevent burning.
Add base gravy and cook on a high heat
Pour in half the base gravy and cook on a high heat for a few minutes, then add the remaining gravy until it rapidly boils. This is when the curry will start splattering – avoid covering the pan fully as the steam needs to evaporate to help reduce the sauce down and intensify the flavours.
Simmer the curry on a medium heat
Turn the heat down to medium and simmer the curry, stirring occasionally until the sauce thickens and the oil starts separating. This is a sign that the curry is ready. Add a handful of chopped coriander and stir through before serving.
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