I have found the last ingredient to improve Kris Dhillon's curry gravy
It is black cardamom
You don't need much
These spices are very strong and if you freeze the curry base, with them in, the flavour almost overpowers it.
I still have some of my sample curry base, from a takeaway.
There is no difference between that and what I can make at home.
So to recap.
I make KD's base, as per recipe
But I add a stick of celery and a small bit of lemon (with the peel) at the first boil
Then, when you fry the paprika, tomato and turmeric, I use extra oil and 1 black cardamom
When you add the pureed onion to the oil I add
1 tablespoon of vegetable ghee
A small amount of thyme
1 teaspoon of dried fenugreek
I also boil it for an hour (which is longer than recommended)
I bet if you searched around this site you could find a recipe very similar to this anyway.
One of the problems, I have had, is knowing when you have got something right
This is definitely the same, as the base, used at one of my local takeaways
I still cant post pictures here I get this warning
The attachments upload directory is not writable. Your attachment or avatar cannot be saved. So I've posted it here
http://img375.imageshack.us/my.php?image=blackcardamoms4pz.jpg
Topic: Changes to the Dhillon base ( 41,307 )
