Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: rjo333 on May 02, 2013, 02:13 PM
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Hello everyone,
I am going to develop a recipe for the perfect curry - which I am titling the Ultimate.
The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.
Instead of a family ordering a Chicken Tikka Massalla, Chicken Kirma, Lamb Bhuna and King Prawn Madras, I want the order to be 2 Chicken Ultimates, 1 Lamb Ultimate and 1 Ling Prawn Ultimate!
The dish is going to be hot and sweet, thick, velvety, rich.
I haven't actually made the sauce yet, but I have conceived a recipe in my head which I am going to start with and develop in small batches.
Before I start, let me know your opinions on the below:
2 large onions, half a carrot and a few cauliflower florets - boiled until soft.
Puree the above with 2 green finger chillis and a red chilli.
Heat tablespoon of ghee and fry the puree - adding a teaspoon of hot curry powder, ground coriander, methi, tumeric, cloce of garlic and a pinch of fresh ginger
Add a tablespoon of tomato puree, tablespoon of ground almond and about 50g of creamed coconut
I want the curry 'Tandoori Red' so I will add a drop of colour
Thin the sauce with chicken stock and cook for a few hours
Finish with fresh coriander, cashew and lemon juice
Is this going to be the best curry sauce ever - if not, what would you change?
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Welcome to the forum and good luck with your 'ultimate' quest. It's a novel idea but I fear you are battling against the impossible. The sort of person that orders a Korma is not a person that would usually order a madras and probably vice versa. That said, i'll be interested to see what you come up with, it almost sounds like a Madras hot Tikka Masala. ;)
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Thanks Axe.
A hot Tikka Massala isn't far off what I'm trying to achive.
More like a hotter, sweet Tikka Massala - less tomatoey, more coconutty
Should appeal to those who like Korma, Passanda, Tikka Massala, Madras and Ceylon.
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More like a hotter, sweet Tikka Massala - less tomatoey, more coconutty
Should appeal to those who like Korma, Passanda, Tikka Massala, Madras and Ceylon.
I like Madras. I hate sweet curries, coconut, and chicken tikka masala. So it's not clear why it should appeal to someone such as myself who likes Madras but who hates those other three elements. Indeed, it's not at all clear to me that even the Ultimate Curry, should such a thing ever exist, could possibly appeal to such a disparate audience as Korma lovers, Pasanda lovers, CTM lovers, Madras lovers and Ceylon lovers. I think you might be a lot more successful if you were more conservative in your aims.
* Phil.
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The ultimate curry - now there's a challenge.
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In all honesty I like the difference in the curry dishes I make / eat so I cant see an 'all in 1 curry' generating much interest.
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More like a hotter, sweet Tikka Massala - less tomatoey, more coconutty
Should appeal to those who like Korma, Passanda, Tikka Massala, Madras and Ceylon.
I like Madras. I hate sweet curries, coconut, and chicken tikka masala. So it's not clear why it should appeal to someone such as myself who likes Madras but who hates those other three elements. Indeed, it's not at all clear to me that even the Ultimate Curry, should such a thing ever exist, could possibly appeal to such a disparate audience as Korma lovers, Pasanda lovers, CTM lovers, Madras lovers and Ceylon lovers. I think you might be a lot more successful if you were more conservative in your aims.
* Phil.
Have you tried a Ceylon? When done right, it's a deliciously hot, savoury, sweet, thick dish - with heat from chilli and fresh herb, sweetness from coconut and sharpness from lemon.
Ultimate is going to be better than this!
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In all honesty I like the difference in the curry dishes I make / eat so I cant see an 'all in 1 curry' generating much interest.
Me too - do I go for somehing hot, something creamy, something sweet, something tomatoey? This will have it all.
Complex flavours that you will taste separately before they unite on the tongue.
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Good luck with that. Personally I wouldn't even order it because it contains cauliflower. So I'd never know how it tastes.
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Good luck with that. Personally I wouldn't even order it because it contains cauliflower. So I'd never know how it tastes.
I wouldn't advertise the cauliflower content.
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Today is the day boys!!!
Ulrimate Sauce v1.00 will be made today in a small quantity.
Expect depth, heat, sweetness, rich, thick, flavourful, spicy, nutty.
Will update with progress.
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UPDATE!!!!!
Version 1.00 made and tested.
Not the perfect curry yet but a fantastic first attempt. Lovely caramelised onion gravy, sweetness from coconut and ground almond, heat from fresh green chilli, a little sharpness from fresh lemon, some soothing warmth from cinnamon.
Recipe and method below:
Add a teaspoon of hot curry powder to a pan of boiling water, and boil 2 large onions, half a carrot and a quarter green pepper for 10 mins.
Heat 2 tablespoons of ghee, and gently fry 1 teaspoon of Tumeric, 1 teaspoon of Madras powder, 1 teaspoon of Ground Coriander and half a teaspoon of Methi Powder for 2 mins.
Add the boiled onions, carrot and pepper and gently fry for an hour.
Add a teaspoon of chopped red chilli and a tablespoon of tomato puree, stir well and continue to simmer for another 30 mins.
Blend to a sauce, add 2 cloves of garlic, 1 teaspoon of ginger, a cinnamon stick, about 80g of creamed coconut (block) and 2 tablespoons of sugar. Continue to simmer for another hour.
Remove cinnamon stick, add a tablespoon of natural yoghurt and chopped coriander, and squeeze fresh lemon and sugar to taste.