Thanks for the tip SnS I will get some ordered.
Here is the recipe in its entirety.
Base Sauce
Use any good recipe for chicken stock if you need one please ask as I have one for everyday and one for chinese dishes.
Roughly 2.5 pts chicken stock - I didnt measure this but have topped pan to approx level and measured
400g Thinly sliced onions
200g Carrots chopped
20g Garlic Puree bottled from Indian Supermarket
10g Ginger Puree as above
10ml Cumin Ground
10ml Coriander ground
10ml Turmeric powder
10ml Paprika Natco or Rajah if I remember right
1 Large stick celery sliced
250g Butter
1. Turn butter into ghee by gently melting and passing through muslin or tea towelto remove solids.
2. Mic the cumin,coriander,turmeric, and paprike with water to get a nice not too thick paste.
3. Put wok on high heat and add about 180g ghee.
4. Add sliced onions and stir fry until soft about 7 mins
5. Add the chopped carrots and continue to stir fry until you can just see the onions starting to caramellise about 5 mins.
6. Add garlic, ginger and spice mix and stir fry without burning for about 1 min until the smell gets more fragrant.
7. Add celery and stock and bring to the boil.
8. Turn heat down and simmer until celery is softened about 20 mins - you should notice the ghee is now floating on the top.
9. Remove from heat and blitz so there are no lumps remaining.
10. At this stage I split the sauce into 2 pots there was in total 1.25 litres of sauce - I added 80g blitzed chopped tomatoes to one of the pans.
11 Bring both saucepans to boil and simmer until ghee starts to separate add water as necessary to achieve a consistency such that if you dip a spoon in the back it isnt quite coated
12 Remove from heat - you should notice that you get a lot less separation of the ghee.
13. Remove scum from surface if you wish - I didnt as I was a bit rushed
Sauce is complete
I did the taste test when all three sauces were cold. See previous post
For the Patia - serves 2 or 3
1/2 Green Bell Pepper finely chopped
2 Breasts chicken roughly 1" squares
10 closed cup mushrooms thickly sliced
About 70g Ghee
2 tsp Double concentrate Tom Puree
2 tsp special spice mix - I will post below again but its same as another post on this board
1/2 tsp Extra Hot Chili powder - adjust this to suit your own known tastes
Cooks Pinch of Methi - probably just over 1/2 tsp
2 Cooks pinches fine sea salt - probably around a tsp
2.5 Tbls sugar - sweeten to own taste
2.5 Tbls Lemon Juice - mine was from a bottle once again to taste.
Good handful of coarsely chopped coriander leaf fresh or frozen
1. Put chicken in pot and add boiling water to just cover.
2. Bring chicken to boil and turn down to simmer for only 3 mins then remove from heat - set aside
3. Heat wok and add ghee and bell pepper
4. Stir fry for about 4 mins so that pepper is just about cooked
5. Add sliced mushrooms and stir fry 2 mins
6. Add Tom Puree and stir fry 30 secs
7. Add special spice mix and stir fry for 30 secs
8. Added 3 Ladles of base sauce and brought to boil
9. Turn down to simmering and add chicken reserving water
10. Add Methi, chili powder, Salt, Sugar and lemon juice and stir in - taste and adjust as required
11. Adjust sauce consistency using the water from the chicken.
12. Add chopped coriander just before serving and stir in well.
Serve with Lemon wedges with a garnish of coriander leaf, naan bread and choice of rice.
Special Mix
4 tsp ground coriander
3.5 tsp turmeric
2.5 tsp ground cumin
1 tsp paprika
2 tsp Rajah Hot Madras curry powder
Topic: Curry Tester's Base Soup + Curry (read 46,463 times)
