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Author Topic: currybase from my local restaurant in munich revealed!! enjoy  (read 40,715 times)

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Offline jasper

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #10 on: January 03, 2007, 09:13 AM »
Hi Guys,

This is the recipe from the tandoori lamb from the curry house.

Superbe Tandoori Lamb to put in the gravy above.

They make a slightly different mixture for the chicken, When making chicken tandoori they don?t put in the Gram flour? I don?t know exactly why the use the Gram Flour. Unfortunately that is too difficult to ask, because their English German and Dutch is pretty limited and my Hindi is not that good as well? ::)


1 Teaspoon Vinegar (100%)
2 heaped Tablespoons Garlic ginger mixture (this mixture is about 50/50%)
1 Teaspoon Lemon juice
3 Teaspoons Paprika
1 Teaspoon Turmeric
1 Teaspoon Cumin
1 Teaspoon Garam Masala
1 Teaspoon Chilli
1 Teaspoon Fenugreek leaves
3 Tablespoons Oil
2 Tablespoons Gram Flour
1 Teaspoon Salt


The trick here is to make this mixture and add sufficient Oil that it is looking like a liquid paste? ;)

Add about the same volume of yoghurt (spices/yoghurt = 50/50%)

Cheers,

Jasper
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Offline Cory Ander

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #11 on: January 03, 2007, 09:36 AM »
Hi Jasper! 

Thanks for this!  I think the gram flour is, no doubt, simply to thicken the sauce?....or is this a marinade?......are there any procedures to go with the ingredients Jasper?

Regards
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Offline Jeera

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #12 on: January 04, 2007, 01:36 PM »
I've made 2 of these now (used Patak madras paste though). Best curry I've ever made at home and definately had the taste in each.

Great post Jasper.
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Offline Cory Ander

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #13 on: January 04, 2007, 01:52 PM »
That's really great Jeera!.....you mean the Vindaloo do you?
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Offline mustapharuby

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #14 on: January 04, 2007, 02:03 PM »
What was in your tomato passata? for this sauce.
thanks :)
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Offline Jeera

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #15 on: January 04, 2007, 02:27 PM »
Cory, yes the vindaloo. Only slight tweak was I added some watered down tomato puree at the final stage (per the recent scrape around the bottom of the pan posts) and of course used madras rather than Vindaloo paste (I'll try that next time).

mustapharuby, just plain passata. I used a jar - approx 400ml.

The colour, texture and taste were all perfect.

fyi, since there is a lot of oil in this recipe, I decided to add some more water to the final stage of my 2nd attempt alongside adding the 2 ladels of base (I suppose you could easily water down the base for the same effect). Once I added the base & water, I let it simmer for 5 mins, rest for 2 mins and the oil seperated really well - I spooned this off back into the base.

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Offline jasper

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #16 on: January 04, 2007, 07:25 PM »
Hi Cory,

No special procedures for the marinade... just put everything together! 8)

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
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Offline jasper

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #17 on: January 04, 2007, 07:29 PM »
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


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Offline Cory Ander

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #18 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...

Hi Jasper,

Thanks for posting these recipes  :)

One point of clarification please.......by my reckoning:


  • 1 dessert spoon (dsp) = 10ml (so 3 dsp = 30ml)
  • 1 tablespoon (tbsp) = 15ml (so 10 tbsp = 150ml)

So, depending on which you look at, your soup ladle is either 2 x 30ml = 60ml (former) or 10 x 15ml = 150ml (latter)??  Quite a difference, I think you'll agree? 

Perhaps you meant 10 teaspoons rather than 10 tablespoons in the latter (i.e. 10 x 5ml = 50ml)?

Perhaps you could clarify this please?

Ta,  8)
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Offline Curry King

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Re: currybase from my local restaurant in munich revealed!! enjoy
« Reply #19 on: January 05, 2007, 11:35 AM »
Quote from: jasper on January 04, 2007, 07:25 PM
Do you guys know how I can upload pictures here??

Hi Jasper,

We have a section dedicated to pictures here:

https://curry-recipes.co.uk/curry/index.php?board=10.0

If you need a hand or anything just reply here or send me a PM.

cK
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