Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: ifindforu on January 21, 2012, 10:38 AM
-
Into a muslin net (to make like a teabag thingy)
3 cloves
6 x 1 inch pieces of cassia bark
3 - 4 pieces of mace
3 - 4 green cardamom pods
2 star anise
3 bay leaves, dried
then tie a knot - making it similar to a large teabag. Drop this into the pan, along with:
1 kg onion, roughly chopped
1 tbsp salt
1050 ml cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
Stir well.
Put onto a high heat, and bring to the boil. Cover and boil for 45 minutes stirring frequently.
While that's simmering, make another mixture to add to it. Take:
30g peeled fresh garlic (about 3 - 4 cloves)
30g peeled fresh ginger
Using a blender, make into a paste with a small amount of water. Set aside.
Then, in a seperate bowl, mix:
2 1/4 tsp chilli powder
1 3/4 tsp coriander powder
3/4 tsp cumin powder
2 tsp tumeric powder
1 1/2 tsp curry powder
1 3/4 tsp dried fenugreek leaf (Methi) finely chopped
3/4 tsp garam masala powder
Open a 200g can of chopped tomato and set aside.
Roughly chop 12g fresh coriander leaves, and also put to one side. These will be used at the end of the recipe.
Into a seperat, good-sized saucepan (I use a wok) add 5 tbsp (75ml) of vegetable oil. Heat the oil then add the garlic and ginger paste mixture. Stir until it becomes golden brown.
Take off the heat, and add the mixture of spices. It's important to remove it from the heat, as the spices burn easily, and should be treated with care.
Stir well, and return to a very low heat. You'll notice the wonderful instant aroma of spices.
Add the can of chopped tomato, and bring to the boil, stirring constantly.
Add 600ml (1 pint) of hot water into the mixture, and bring back to the boil, stirring constantly. Despit the fact that there's now liquid in this mixture, the spices can still burn on the base of the pan.
Once it has boiled for about 3 - 4 minutes, take it off the heat.
Go back to the large pan of onion mixture. Once it's boiled for the necessary 45 minutes, remove the net containing the whole spices and throw it away.
Pour the spicy tomato mixure into the onion pan, stir well, and boil for around 5 minutes.
Leave to cool before adding the coriander leaves, and then reduce to a smooth gravy using a blender. The base sauce is now complete!
This sauce should be enough for about 10 portions but I like to add more water, just to thin it out a touch as it is quite thick.
-
Eh? Am I missing something here Terry ???
-
I'm lost as well - what is this?
-
looks like base sauce of some description
-
looks like base sauce of some description
It is, it's from the Authentic Balti Curry cookbook that I posted a while back. It's already in the correct section, so not sure why Terry has reposted it ???
Ray ???
-
Is that not a moderator's job?
-
Is that not a moderator's job?
And therein lies the problem Stephen, no active moderators with full moderating privileges.
Ray :(
-
Eh? Am I missing something here Terry ???
i noticed it was moved by coryander so put it back
-
I can remember CA moving 2 threads about,(not long ago) but form where to where I cant remember
Les
-
I have no idea who moved what or when, but I think ifindforu should rename the thread title to something meaningful. Other than Stew, I don't think anyone else should rename or delete the thread.
-
Well, Ramirez my good friend - you should consider yourself officially 'bitch slapped'.
(http://www.curry-recipes.co.uk/imagehost/pics/e4adca918e5d33b62888494c8dc9226d.jpg) (http://www.curry-recipes.co.uk/imagehost/#e4adca918e5d33b62888494c8dc9226d.jpg)
I imagine that you would now, be more than hysterical that you are officially out of "imagined 'star chamber' - people whose opinions I rate."
LOL
-
Nice handbag response (edited several times) from George there.
Seems like I have now been 'bitch slapped' too.
Oh well. Off to cook some curry. Have a splendid evening all.
:)
-
Alternatively, The Star Chamber (Latin: Camera stellata) was an English court of law that sat at the royal Palace of Westminster until 1641. It was made up of Privy Counsellors, who I assume would all have been men.
Quite correct George
http://www.tudorplace.com.ar/Documents/the_court_of_star_chamber.htm (http://www.tudorplace.com.ar/Documents/the_court_of_star_chamber.htm)
And that concludes our history lesson for today children ;D
Les
-
It started life here :
http://www.curry-recipes.co.uk/curry/index.php?topic=4283.msg38978#msg38978 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.msg38978#msg38978)
CA would appear to have moved it in 2010. Perhaps Ifindforu didn't notice at the time ...
** Phil.
-
Problems is...
Names (who posted what) threads with quotes with quotes etc
don't make sense anymore, cross posting. Someone said this and that
with more quotes, and now threads being renamed it's bonkers.
-
Problems is...
Names (who posted what) threads with quotes with quotes etc
don't make sense anymore, cross posting. Someone said this and that
with more quotes, and now threads being renamed it's bonkers.
This forum has gone to the dog's, And can't see it getting any better soon neither, sad really, but there you go
Les
-
This forum has gone to the dog's, And can't see it getting any better soon neither, sad really, but there you go
I don't think it has gone to the dogs, Les : it has its ups and downs, its good moments and its bad, but it is still probably the best resource for researching BIR cuisine that the world has ever known.
** Phil.
-
I don't think it has gone to the dogs, Les : it has its ups and downs, its good moments and its bad, but it is still probably the best resource for researching BIR cuisine that the world has ever known.
** Phil.
[/quote]
I agree with you Phil,
It is the best curry site ever, It's just all the "bitchin" and "back biting" that brings it down to the level of the rubbish forums around, If only the rest of the forum could see what they really have here.
Les
Last posting, Had enough now, Best of luck guy's, Hope you find what your looking for ;)
-
Groan :-\
-
100% true what ABDUL says