There is a wide variety of Indian curries to choose from, some are creamy and mild, while others have fiery kick only the bravest spice lovers can handle. Before you pick up an Indian dining menu and choose a curry, you first need to understand the spice spectrum, work out where your personal spice level is and then choose curry that sits comfortably within that level.
The Spice Spectrum
Here is a breakdown of the spice levels you can expect to encounter in Indian curries:
- Mild (1 chilli): These curries are subtle, often creamy, with a warmth that comes from mild spices such as coriander and turmeric, perfect for anyone who doesn’t like spices and for children.
- Medium (2 chilli’s): For a gentle heat that builds slowly, medium spiced curry levels are perfect. The spice won’t be noticeable straight away, but the flavour will, with the lasting spice rounding off the taste perfectly.
- Hot (3 chilli’s): With a bit of heat and a delicious kick, hot curries are rich in flavour and spice, without the overpowering heat taking over the taste.
- Very Hot (4 chilli’s): Perfect for spice lovers, very hot curries have an intense heat that is bursting with flavour and layers. Not designed for anyone with a tamer palette.
- Extreme (5 chilli’s): Fiery, bold and only for the brave tongued, extreme heat curries are the spiciest type you can find, they pack a punch from the very first mouthful and the spicy flavour remains until well into dessert.
Mild Curries
Popular mild curries include:
- Korma: a creamy, rich and flavourful curry, made from yogurt, coconut milk, cashews and a mild blend of korma masala.
- Butter Chicken: another thick and creamy curry with a lightly spiced tomato-based sauce, made with butter and cream, as well as tender, marinated chicken.
- Pasanda: a succulent lamb dish, marinated in yogurt and cooked in a mild sauce, with mild and fragrant spices such as cumin and cardamom.
Medium Curries
Medium spiced curries include:
- Tikka Masala: with its signature orange colour, this dish consists of grilled chicken tikka pieces in a creamy tomato sauce, spiced with masala, creating a texture similar to butter chicken.
- Biryani: a flavourful rice dish that generally falls into a medium spice range, but can be milder or hotter depending on which recipe is used to make it. Commonly includes basmati rice and spices such as cloves, cardamom and bay leaves.
- Dhansak: a sweet and sour gravy made from tomato, sugar and fragrant spices, mixed with lentils and meat.
Hot Curries
Common hot curries include:
- Jalfrezi: meaning “hot and stir-fried” which spicy dish includes peppers, onions and chillies.
- Madras: a fiery curry that blends chillies, garam masala, cumin, and turmeric.
- Bhuna: getting its heat from a base of fried spices like turmeric and chilli powder, the Bhuna has a thicker red pepper, tomato and onion sauce.
Very Hot & Extreme Curries
Spice lovers everywhere will love:
- Phall: perhaps the hottest curry, this usually includes hot peppers like scotch bonnets or ghost peppers.
- Vindaloo: a very spicy curry that often includes strong chilies such as ghost peppers.
- Naga Curry: made using extremely hot chili powder and/or paste.