Nisha Katona, the founder of Mowgli Street Food, has shared three essential tips for making the perfect curry at home. The restaurant chain, known for its Indian small plates, first opened on Bold Street in 2014 and now has over 20 locations across the UK.
Tip One: Perfect the Onions
Katona emphasizes the importance of cooking onions properly. She advises cooking them until they are caramelized to a 'hot dog brown' color, which provides a foundation of sweetness and depth. 'If you're going to start your curry with onions, you need to cook them to the point you would have them on a hot dog,' she said in an Instagram video.
Tip Two: Master the Spices
According to Katona, three spices are essential for every curry: turmeric and chilli are constant, while the third varies depending on the main ingredient. 'The mother and father of all curries are turmeric and chilli. They go into every curry to the point that your parents don't even tell you that when you're giving you a recipe,' she explained.
Tip Three: Cook Tomatoes Until Oil Separates
Katona's final tip involves cooking tomatoes until the oil rises to the surface. 'You have to cook them until the oil at the bottom of the pan percolates up and sits like a golden mirror on top of the tomatoes. That's when you know that tomatoes have turned from tomato to tang,' she said, adding that this gives the curry acidity and brightness.
Fans have praised the advice, with one commenting, 'You’ve taught me how to make proper curry, no pastes and I am so grateful.' Another said, 'You give the best tips thank you.'
Katona, who was awarded an MBE for services to the food industry in 2019, has also released her seventh cookbook, The Curry Bible, featuring 100 recipes. She told the Liverpool ECHO, 'Hopefully it’s the only curry book you’ll ever need.'
