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Author Topic: Basic curry gravy  (read 22,585 times)

AI Summary
The basic curry gravy recipe shared in the discussion includes ingredients such as onions, garlic, ginger, green pepper, coriander, and spices like garam masala and turmeric, intended to create a versatile base for various curries. Community members expressed enthusiasm for trying the recipe, with several sharing their positive experiences and suggesting that the key to replicating restaurant flavors lies in the quality of spices used. There is a general consensus that while there may not be a "secret ingredient," variations in spices and personal adjustments can significantly impact the final dish.

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bryan@232

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Basic curry gravy
« on: June 20, 2005, 12:10 PM »
Here is a curry gravy recipe intended to illustrate what I was saying in LETS TALK CURRY.
Makes 2 litres.

8 onions
4cloves garlic and 1 cu inch ginger
half a green pepper
some coriander stalks and leaves
1.5 TSP salt
4 oz oil
1.25 pints water
Spices: half TBSP each garam masala and turmeric
Simmer all ingredients except spices for 50-60 mins. Add spices 5mins before finish. Cool and blend.

To make typical curry:

1 ladle of the curry gravy
1 TBSP tomato puree
half TSP restaurant masala{coriander/turmeric/cumin/curry powder mix}
2 pinches salt
cooked meat
1 oz oil
coriander leaves
Method: standard.

Looks a bit flimsy, I know,but just maybe what some people are looking for.

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Offline DARTHPHALL

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Re: Basic curry gravy
« Reply #1 on: June 20, 2005, 12:49 PM »
Looks good i`ll give it go in the week & post my results, thankyou for an excellent post mate, it could be what we need. ( A fresh pair of Eye`s !! ;) ).
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Offline CurryCrazy

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Re: Basic curry gravy
« Reply #2 on: June 20, 2005, 01:53 PM »
Keepin it simple...I like it (being a bit simple myself ;))

Thanks Bryan
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Offline Curry King

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Re: Basic curry gravy
« Reply #3 on: June 20, 2005, 02:09 PM »
Cheers Bryan I will give this gravy a go next time I make a batch.
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Offline joe2

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Re: Basic curry gravy
« Reply #4 on: June 20, 2005, 09:16 PM »
Hi Brian, well youve finally hit the nail right smack bang on the head.
I've watched the guys load the vans belonging to restuarants at the cash n carry in Bristol - what do you see?? -  chilli, tumeric, coriander, paprika, etc, etc, etc.......

I said months, months, months ago - there is no secret ingredient in restuarant curry - your right - its all here on the site. Someone who still posts here regularly suggested i didn't know what i was talking about, well that's maybe because i've only been doing it for about 25 years.

As far as i'm concerned - pooling the info found on this site, i have finally cracked it, yes I'm there at last - and yes i have learned a lot from lots of different poeple's ideas. In fact, I still wouldn't be there if I had never found this great site.
Many thanks to all the hard workers on this site for offering their opinions and helpful ideas.

Joe
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Offline DARTHPHALL

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Re: Basic curry gravy
« Reply #5 on: June 20, 2005, 10:11 PM »
I don't think there is a "secret ingredient". But do think that the Resteraunts across the UK use a basic recipe & then its up to the Chef to make it individual to their Take-away by adding or subtracting an ingredient or two( Yes many don't bother).
I have eaten in over 10  in a 30 mile Radius from my home some are very alike & some have a slight difference in taste ( some are not up to any standard & I'm sure most of us can cook far superior Meals ).
Personally i think this is were the main problem lies. Someone will say they`ve got it, we try it & some are happy others are not. We are probably at the stage ( i am ) were we are fine tuning the Curries to a certain
taste/smell, like me, you are trying to capture the taste/smell of one BIR in particular perhaps ?.
I agree we are very close & that may be as far as we get because of the slight variation across the UK.
But i agree it is slight because Ive tried many recipes for the Vindalloo & all are somewere near, ( even P Chapman & K Dhillon are close !!).
One thing ive noticed worth mentioning.
Having bought many spices over the years( who hasn't ?) Have you noticed how one spice tastes/smells slightly different from Brand to Brand, it may just be that, a Brand thing. EG... Rajah Cumin & Sainsbury`s Cumin are subtly different from each other even though both are easily recognizable as being Cumin.
We may not be able to capture the taste/smell because we need to source out Catering Brand Spices, sound far fetched maybe,but that small point may make the difference to actually copying your favorite Take-away or not.
As the season draws to an end i will try for cooking lessons & see were i get, I'm sure they will as i will instruct them that if they decline i`ll bash their faces in with a Hammer.heheheheheheheh  ;D ;D ;D ;D ;D ;D
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bryan@232

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Re: Basic curry gravy
« Reply #6 on: June 22, 2005, 05:57 PM »
Yes spices {particularly chilli} do vary slightly from brand to brand. Restaurants generally buy Natco and TRS brands. These are supplied in smaller bags for the consumer {up to 1 kg.} and large bags for restaurants.{5 and 10 kg.} Dont buy from Sainsburys! Find an Asian grocer or look up Simply Spice in Kent. {They have a website}
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Offline DARTHPHALL

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Re: Basic curry gravy
« Reply #7 on: June 22, 2005, 06:20 PM »
I  get most my Spices from SimplySpice ( trs & Rajah etc..). :)
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Offline Blondie

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Re: Basic curry gravy
« Reply #8 on: June 22, 2005, 10:45 PM »
Hi all,

I have been cooking curries and buying spices from many different asian shops over many years, I have never seen the brand trs.  Could this be a localised brand, and could other brands be localised, and this is why we may get regional variations in BIRs.

Just a thought (and what areas might the trs brand be found)

cheers all,

Blondie
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Offline Mark J

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Re: Basic curry gravy
« Reply #9 on: June 22, 2005, 11:24 PM »
Ive seen trs but mainly rajah and east end in my shop.

A chap I know has started working in my local BIR and I told him to keep a look out for MSG, he said he saw a box with msg written on it, this is probably the only real 'secret' ingredient
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