In my local curryhouse they always fry a few kilos of onions in a lot of oil (few liter), they add some red bell pepper, garlic, ginger, tomatopaste and a few tomatoes together with a spicemix consisting of:

4 parts  paprika
1 part  turmeric
1 part coriander
1 part cumin
1 part salt

The scoop of the oil after (1 hour of boiling) and they put it in a jar.

When making the final curry they use a base sauce, they put in a little bit of the fried onion mix (from above) and they put in a few spoons of the oil. The oil has a nice red color.

So I think CA is on the right way with the oil, but why not simply add a little bit more oil to our base sauce and scoop that off??

grtz Jasper

Hi Folks,

Maybe the secret we are all eagerly searching for is not only the base...

My local take away in Munich (which is listed as one of the best Indian restaurants in Germany) is using 3 sorts of bases!

First of all they use one ladle of the standard gravy we are all talking about here, and its honestly not tasting that well (not any better as what I am reproducing at home).

Then they allways put a ladle of the second base in a curry. These are deep fried onions, tomatos and red and green peppers with spices. I think here is where the excellent taste is comming in! because those deep fried onions with spices are tasting perfectly.

Last but not least they put in the pre cooked lamb or chicken. They always boil the lamb and then deep fry onions, put in the lamb and the spices. So again deep fried onions.... I think they are proberly the most important for the typical BIR taste.

When the are in a hurry the simply use PRE FRIED ONIONS, the ones you can simply buy in every supermarket. And again the curry tastes perfect  :

The dont have any secret spices!!! I know because I spend a lot of time in there kitchen. They only use paprika, chili, coriander, cumin, methi and garam massala.

Did any of you guys tried pre fried onions??

cheers,

Jasper

Guys,

I just spoke to my local indian supermarketowner in Munich and he said he used to make the gravys (in a BIR) almost the same way as prescribed here in this thread.

He only said the he fried the onions until brown, then put in the garlic and the spices(1 turmeric, 1 coriander, 1 chili and maybe 1,5 or 2 cumin), fry a few minutes (almost dark brown) and THEN put in the water and let it cook for a few hours on a very low heat... the ginger he put in at a later stage.

Thank you very much for this recipe...

My girlfriend left the house a few days and I thought this is the right moment to try this recipe ;D Its already smelling great  :

cheers

Jasper

Quote from: merrybaker on January 13, 2007, 04:11 PM
I'm planning on making this sauce tonight, so now I'm reading the recipe very carefully.  Are your measurements level or rounded or heaping?  Do you discard the potato?  Thanks for your help.

Hi Merrybaker,

I found this after carefully reading:

    11.   Remove Potato

I think he just discards the potato

Cheers

The Soup laddle used in my recipe has a size of about 100 ml...

Hi John,

Thats right! They use both of them! cummin seeds and cummin powder. And they don't use coriander in the base.

Quote from: Cory Ander on January 05, 2007, 09:02 AM

Quote from: jasper on January 04, 2007, 07:29 PM
......? Soup ladle turmeric (I think that?s about 3 dessertspoons).......
......1 SL =1  Soup ladle, let?s day about 10 tablespoons...

Sorry guys...

That was a bit confusing but the first one should be


1/2 Soup ladle (about 3 Tablespoons)

I thought a tablespoon and a dessertspoon had the same size (both 15ml)

and the second one should be


1/2 Soup ladle (about 10 teaspoons)

But to be absolutely sure I go to my curryfriends and measure the soup ladle 



Hopefully nobody spoiled a curry because of this sloppy information  :

Thanks for the help!

Thats a good one Cory.. The size of the soup ladle! because 60 ml sounds like a bit too small and 150 ml sounds pretty big to me...

I am going to the curryhouse tomorrow and I will check the size of the soup ladle!

cheers

Hi Guys!

Nice that already some people are trying and enjoying the gravy!

In the restaurant they have also a second curry base?This one is not liquidized!

By preparing most curries they put in about 2 soup ladles of the first gravy and about ? soup ladle of the second curry base.

Here comes the second curry:


10 Big Onions (250 gram) chopped very fine.
3 paprika (1 green 1 yellow 1 red) chopped fine
4 tomatoes chopped fine


They take a big frying pan and put in at least 1 litres of oil.

They fry the onions for about 10 minutes and add the paprika and the tomatoes and continue frying for another 5 minutes.

Then they add 2 soup ladles with garlic ginger paste (with water) and fry 2 more minutes.

Then they use the SAME soup ladle for the spices?because here in the kitchen they don?t use teaspoons or dessertspoons?

? Soup ladle turmeric (I think that?s about 3 dessertspoons)
? Sl Cumin
? Sl Garam Masala
1 Sl Paprika
? Sl Salt

1 SL =1  Soup ladle, let?s day about 10 tablespoons...

They continue frying for another few minutes and then put in 2 litres Tomato passata.

Add a little bit of water when the curry is becoming too thick.

Enjoy,

Jasper

Hi Cory,

No special procedures for the marinade... just put everything together!

mustapharuby, just plain passata. I used a jar - approx 400ml. That?s also exactly what I use!

Do you guys know how I can upload pictures here??

Cheers,

Jasper