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Author Topic: Home demo of curry gravy  (read 16,822 times)

AI Summary
The discussion revolves around a simple curry gravy recipe that includes onions, tomatoes, garlic, and a restaurant curry mix, with suggestions for improving flavor through the use of chicken stock and green peppers. Participants express interest in the recipe's simplicity and share their experiences with variations, including the impact of pureeing ingredients on flavor. The consensus leans towards the idea that incorporating green peppers may enhance the taste of the curry base, although some caution that pureeing can diminish certain flavors.

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Offline pete

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Home demo of curry gravy
« on: May 29, 2005, 10:17 AM »
I had this demo a little while ago
It's very simple and I think needs chicken stock
But it is excellent and similar to CK's home demo too
So we are doing things right!


Ingredients
4 onions
1 teaspoon salt
? pan of water
1 cup oil
2 tomatoes
2 cloves garlic
1 tablespoon restaurant curry mix
1 ? huge spoon tomato puree (watered down concentrate)

Slice the onions
Add to the pan with the water
Add salt and oil and bring to the boil
Cook for 20 minutes
Add garlic and chopped tomatoes
Cook five minutes more then puree
Add restaurant curry mix mix
Simmer and add tomato puree
Ready in five minutes

Overcooking spoils the fresh garlic you added

To make a tablespoon of restaurant mix

1 teaspoon paprika
3/4 teaspoon turmeric
1/4 teaspoon salt (yes, definitely salt!)
1/4 teaspoon chilli
1/4 teaspoon cummin
1/3 teaspoon coriander
1/3 teaspoon rajah mild madras curry powder





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Offline DARTHPHALL

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Re: Home demo of curry gravy
« Reply #1 on: May 29, 2005, 10:23 AM »
I like this simplistic approach , seems logical a Take-away would go down this road as long as it produces a good tasting curry i don't think i would mind using hardly any spices .
Does this taste very much like a BIR curry ? i might give it a go today ( as i bought 30 onions yesterday !! ;D ;D for the big one !!).
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Offline merrybaker

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Re: Home demo of curry gravy
« Reply #2 on: May 29, 2005, 04:54 PM »
Quote from: pete on May 29, 2005, 10:17 AM
? pan of water
How large a pan are you talking about, Pete?

The short cooking time is very tempting.? Less time for the smell to permeate one's hair, clothing, furniture... :D
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Offline Mark J

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Re: Home demo of curry gravy
« Reply #3 on: May 29, 2005, 07:01 PM »
Quote from: merrybaker on May 29, 2005, 04:54 PM
Less time for the smell to permeate one's hair, clothing, furniture... :D
I always thought that was a bonus!

;)
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Offline DARTHPHALL

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Re: Home demo of curry gravy
« Reply #4 on: May 29, 2005, 07:05 PM »
Am i the only one who`s sweat smell of curry then ??? ;D ;D ;D
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Offline blade1212

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Re: Home demo of curry gravy
« Reply #5 on: May 29, 2005, 07:44 PM »
Pete, at what stage do you use the oil in recipe ?
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Offline pete

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Re: Home demo of curry gravy
« Reply #6 on: May 29, 2005, 08:32 PM »
Quote from: merrybaker on May 29, 2005, 04:54 PM
Quote from: pete on May 29, 2005, 10:17 AM
? pan of water
How large a pan are you talking about, Pete?
Sorry that was a bit vague.
It was about a litre of water
Quote from: blade1212 on May 29, 2005, 07:44 PM
Pete, at what stage do you use the oil in recipe ?
The oil goes in at the start with the onions

I used the curry gravy tonight after leaving it a day to mature.
I made the Rhogan Josh I was shown at Bengal Cuisine.
https://curry-recipes.co.uk/curry/index.php?topic=118.0
It was really good
I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.
I tried an experiment adding a bought liquid chicken stock for the curries.
It improved them but doesn't have the same flavour as the chicken jelly
The vindaloos were both veg.
I precooked them yesterday as well.
I saved the oil from that, and used it to fry todays curry (dangerous, I know!)
Amongst the veg I cooked were sliced green peppers.
Curryqueen mentioned something like this before

Green peppers and the "taste"

Whenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.
Spooky eh?
Anyhow, I'm definitely doing this base again!
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Offline Mark J

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Re: Home demo of curry gravy
« Reply #7 on: May 29, 2005, 09:05 PM »
Doesnt that seem to lend credence to the bases that contain green pepper?

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Offline Yellow Fingers

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Re: Home demo of curry gravy
« Reply #8 on: May 29, 2005, 09:07 PM »
Quote from: pete on May 29, 2005, 08:32 PM
I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.

Which was the better one?

QuoteI tried an experiment adding a bought liquid chicken stock for the curries.

Which one? I saw a Gordon Ramsay review and he gave Knorr stock cubes the best mark

QuoteIt improved them but doesn't have the same flavour as the chicken jelly

The chicken jelly being better I presume?

QuoteWhenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.

So is this a nudge toward using more green pepper in the base or perhaps pureed fried peppers in either the base or the final curry perhaps?

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Offline pete

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Re: Home demo of curry gravy
« Reply #9 on: May 30, 2005, 08:44 AM »
Quote from: Mark J on May 29, 2005, 09:05 PM
Doesnt that seem to lend credence to the bases that contain green pepper?
Yes, The Bengali Cuisine curry base recipe has green pepper in.
But you seem to lose a flavour when you puree it.
Quite a few times I have been making a base and thought "yes, this is the one" .
Then after pureeing it, the certain something disappears.
I have heard that pureeing should be done the next day, and I've not tried that yet.
Next time.

Quote from: Yellow Fingers on May 29, 2005, 09:07 PM
Quote from: pete on May 29, 2005, 08:32 PM
I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.

Which was the better one?

This is the recipe:-
Vegetable Vindaloo

Add a large spoon of curry gravy
A spoon of tomato puree
? a large spoon garlic/ginger
? a large spoon of yellow spice mixture
Spoon of peas from tub with water in too
Spoon of chick peas
? cup of precooked veg
Spoon of cooked mushrooms
More curry gravy
Spoon of tomato puree
Extra curry gravy oil
Cooking time 7 minutes


QuoteI tried an experiment adding a bought liquid chicken stock for the curries.

Which one? I saw a Gordon Ramsay review and he gave Knorr stock cubes the best mark

Just Bouillon made by Kallo
Sold in Asda, not recommended
It's a liquid stock
When diluted it smelt very similar to a chicken gravy (made with cooked chicken juices)

QuoteIt improved them but doesn't have the same flavour as the chicken jelly

The chicken jelly being better I presume?

Yes, chicken jelly, very strangely, doesn't taste of chicken.
It's slighly spicey and has a unique quality.
I don't like making it though.

QuoteWhenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.

So is this a nudge toward using more green pepper in the base or perhaps pureed fried peppers in either the base or the final curry perhaps?

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