Ginger Curry is a dish that combines the spicy kick of ginger with the rich aromas of coriander seeds and red chillies, balanced by the tanginess of tamarind and a touch of sweetness from jaggery or sugar. This recipe offers a unique and excellent flavour. Ginger curry can be a side dish for rice or pulao, creating a meal full of flavour.Â
About the Recipe
This curry offers a perfect balance of spice, tang, and sweetness, making it a must-try for those who love experimenting with bold flavours. You can customize the heat by adjusting the number of chillies, and it’s versatile enough to complement various main courses.
Why You Will Love This Recipe
You’ll love Ginger Curry for its unique flavour profile and simple cooking process. The combination of crispy fried ginger and aromatic spices creates a sensory delight that’s both spicy and tangy, with a hint of sweetness. It’s an easy-to-make dish that packs a punch, perfect for adding excitement to your meals. Whether you’re a fan of spicy foods or looking to try something new, this curry will quickly become a favourite in your kitchen.
Ginger Curry
Cooking Tips
For the best Ginger Curry, use fresh ginger and fry it until golden and crispy. This enhances the dish’s texture and flavour. Toast the spices gently over low heat to release their full aroma without burning them. Please adjust the number of chillies to match your spice preference, and let the curry simmer until it thickens to your liking.
Serving and Storing Suggestions
Serve Ginger Curry hot alongside steamed rice or a flavorful pulao. It’s also great as a side dish for Indian breads like roti or naan. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a water splash to restore the gravy’s consistency.
Nutrient Benefits
Ginger, a star ingredient in Ginger Curry, is known for its anti-inflammatory and digestive benefits. Tamarind is rich in antioxidants and vitamins, while fenugreek seeds help regulate blood sugar levels. This dish delights your taste buds and offers several health benefits.
Ginger Curry
Ingredients
- 6 Ginger Cubes (one-inch pieces)
- 1 tsp Rice Flour – 1 tsp
- 1/2 cup Gingelly Oil (+ 1 tbsp)
- 2 Green Chilies
- 1 tbsp Coriander Seeds
- 8 Dry Red Chilies
- 1/4 tsp Fenugreek Seeds
- Tamarind (the size of a lime, soaked in 1 cup of water)
- 1 tsp Sugar or Jaggery
- Salt (to taste)
For the Seasoning:
- 1 tbsp Gingelly oil – 1 tbsp
- 1/8 tsp Mustard Seeds – 1/8 tsp
- 2 Dry Red Chilies (halved)
- Curry Leaves (a few)
Instructions
- Crush the ginger and squeeze out the juice.
- Dredge the ginger shreds in rice flour and fry in 1/4 cup gingelly oil with green chillies until crispy.
- Remove the fried ginger and green chillies, then grind them coarsely. Set aside.
- In 1/2 tbsp gingelly oil, roast coriander seeds, dry red chillies, and fenugreek seeds over low heat until aromatic.
- Grind the roasted spices to a smooth paste.
- Extract the juice from the soaked tamarind.
- Combine the tamarind juice, fried ginger, ground spice paste, and salt in a pan. Bring to a boil.
- Simmer the mixture until the gravy thickens.
- Add jaggery or sugar, and simmer for a few more minutes.
- In a separate pan, heat 1 tbsp gingelly oil for seasoning. Add mustard seeds, halved dry red chillies, curry leaves, and fry until aromatic.
- Pour the seasoning over the curry and mix well.
Frequently Asked Questions
How spicy is Ginger Curry?
Ginger Curry can be adjusted to your spice preference. The recipe calls for green and dry red chillies, which provide moderate heat. If you prefer a milder curry, reduce the number of chillies. Add more chillies or even a pinch of chilli powder for those who love extra heat.
Can I use fresh tamarind instead of tamarind paste?
Absolutely! Fresh tamarind can be used to make Ginger Curry. Soak a small ball of tamarind in warm water for about 15 minutes, then mash and strain it to extract the juice. This fresh tamarind juice will add a more intense tangy flavour than the paste.
What can I substitute for gingelly oil?
Gingelly oil (sesame oil) adds a distinct flavour to Ginger Curry. If you don’t have it, you can substitute it with other oils like vegetable or sunflower. However, using sesame oil is recommended to achieve the authentic taste of the dish.
How can I make the curry thicker?
To thicken the ginger curry, simmer until it reaches your desired consistency. If it’s still not thick enough, mix a small amount of rice flour with water to create a slurry and stir it into the curry. This will help thicken the gravy.
What dishes pair well with Ginger Curry?
Ginger Curry pairs wonderfully with plain steamed rice, pulao, or Indian bread like roti and naan. It also complements dishes like spicy lemon or tamarind rice, enhancing their flavours with their spicy, tangy, and slightly sweet profile.
