Topic: An Even Better Curry Base

[ifindforu]

CUT ABOUT 10 ONIONS AND FRY IN A SAUSPAN FOR ABOUT 10 MINS IN HALF A CUP OF OIL.ADD 2 PINTS OF WATER AND BRING TO BOIL FOR ABOUT 6 MINS NOW IN ANOTHER SAUSPAN PUT HALF A CUP OF OIL AND WAIT TILL VERY HOT,THEN PUTTING IN 2 HEAPED DESERT SPOONS OF GARLIC AND GINGER MINCED, MIXED TO A RATIO OF 2TO1 GARLIC BEING THE MOST
ALOW TO FRY FOR ABOUT 3-4 MINS NOW MAKE A PASTE OF 2 DESERT SPOONS OF TERMARIC 1 DESERT SPOON OF THE RAJAH POWDER,1 DESERT SPOON OF JEERRA,1DERERT SPOON OF CORIANDER, A TEASPOON OF GARAMASAlA AND A TEASPOON OF CHILLI POWDER.MIX WITH WATER AND ADD TO GARLIC AND GINGER FRY FOR ABOUT 5 MINS ADDING SMALL AMOUNTS OFF WATER TO AVOID BURNING NOW LIQIDISE ALL THE ONIONS WITH THE WATER AND OIL AS WELL,NOW ADD 2 DESERT SPOOMS OF DOUBLE CONCENTRATED TOMATO PUREE TO THE SPICES AND THE GARLIC AND GINGER AND FRY FOR A FUTHER 4 MINS NOW ADD THE ONION LIQUID AND STIR,NOW ADD A HALVE BLOCK OF COCONUT CREAM AND LEAVE TO MELT ALSO 1 DESERT SPOON OF SUGAR BOIL FOR ABOUT A FUTHER 10 MINS ADDING MORE WATER TO KEEP NOT TO THICK NOW ADD A LITTLE SHAKE AT A TIME SOME OF THE ALL PURPOSE SEASONING AND STOP WHEN YOU ARE HAPPY WITH THE TASTE  ADD HALF TEASPOON OF SALT WHEN FRYING THE TOMATO PUREE

[Curry King]

Hi Terry,

I notice there is no salt in this recipe is that correct?

cK

[Yellow Fingers]

I was typing and reformatting this for my own use so I thought I would post it.

Fry 10 cut onions in 1/2 cup of oil for ten minutes.
Add 2 pints of water, bring to the boil and continue boiling for 6 minutes.
In another pan add half a cup of oil and when very hot add 2 TBSP garlic/ginger paste mixed 2:1
Fry for 3 or 4 minutes, then add the following spices mixed with water to form a paste:

2 dessert spoons turmeric
1 dessert spoon Rajah Gold
1 dessert spoon cumin
1 dessert spoon coriander
1 tsp garam masala
1 tsp chilli

Continue to fry for 5 minutes adding small amounts of water if necessary to avoid burning the spices.

Liquidise the onions without removing any oil.

Add 2 dessert spoons of double concentrate tomato puree and 1/2 tsp of salt to the spices and fry for 4 minutes.

Now add the contents of the spice pan to the pureed onions.

Add 1/2 block coconut cream, 1 dessert spoon sugar and boil for a further 10 minutes adding more water if
the mix gets too thick.

Add all purpose seasoning to taste.

YF

[ifindforu]

Thank you YELLOW FINGERS

[Yellow Fingers]

No problem terry 

I don't know if you've noticed but your recipe is almost identical to the one poppadom_pete posted after you?

YF

[George]

Terry

Please clarify....I thought your first base was a faithful, scaled-down version of the actual base sauce used by a BIR which you worked at.

Anything can be improved and perhaps that's what you've done with your MKII version.

Or are they both effectively your own recipes and not the same as used at any particular BIR?

I'm confused!

Regards
George

[ifindforu]

HI GEORGE ITS JUST I MODIFIED IT A BIT AFTER TRYING IT AND FOUND IT A TREAT TERRY

[poppadom_pete]

No problem terry 

I don't know if you've noticed but your recipe is almost identical to the one poppadom_pete posted after you?

YF

Yeah the first version (before the edit) is quite similar to the one I had posted. Except for the coconut bit. I may try adding coconut to the one I posted, although it was allready realy sweet anyways.

[haldi]

there are a lot of recipes, I have on my list to try
this was one of them and I made it last Saturday
Way too spicy and smells wrong..and half a block of coconut cream with only 10 onions?
The curries I made with it were not very good
There is another IFINDFORU base, on this site, which is far more involved than this one
I'll try that at some point
That one looks far more promising
I can't figure IFINDFORU out though
Is this genuine BIR info?
He clearly does know something

[pongoatdjs]

I am going to post the ULTIMATE base sauce recipe tomorrow. Watch this space...