Curry Recipes Online

Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Vinda looo on January 20, 2007, 03:39 PM

Title: Tarka
Post by: Vinda looo on January 20, 2007, 03:39 PM

Whats this tarka I keep reading about. I cant seem to figure out how and why some people do it.

Title: Re: Tarka
Post by: Yellow Fingers on January 20, 2007, 05:36 PM

A tarka is a (usually) very fast frying of spices/garlic/chillis and other ingredients in various combinations. The oil and fried spices are then added to the curry at the very end of cooking to preserve their freshness, and mixed through. This is also called tempering.
So a tarka daal, for example, is a lentil curry (the daal) which has had the tarka added at the end and mixed in for extra flavour.

YF

Title: Re: Tarka
Post by: Vinda looo on January 20, 2007, 06:43 PM

Thanks YF at least I know now what people are on about.

Title: Re: Tarka
Post by: Mark J on January 20, 2007, 09:12 PM

Hence the dish Chicken Tarka, its like vindaloo but 'otter

Title: Re: Tarka
Post by: Mark J on January 20, 2007, 09:13 PM

Sorry couldnt resist that one  ;D

Title: Re: Tarka
Post by: Cory Ander on January 21, 2007, 01:36 AM

Also check here Vindaloo: http://www.curry-recipes.co.uk/curry/index.php?topic=504.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=504.0)

Title: Re: Tarka
Post by: parker21 on January 21, 2007, 09:16 AM

hi vindaloo
have you read bruce edwards curryhouse cookery this gives a good starting point for curry making this is where my curries changed for the better. in the fact it explains every thing. and imo is where all newbies to this site should begin there quest :)

regards
gary