Topic: healthy curry base sauce

[staffybtuk]

I'm looking for any low fat or no fat veg curry base sauces recipe any help would be great. hot or mild

[Naga]

I don't know of any no-fat bases, but there are plenty of low-fat base recipes on this site. My current favourite is the Zaal Restaurant Base and it recommends 2 chef's spoons (approx. 90ml) of vegetable oil. Given that the recipe yields around 16 x 350ml portions of base gravy, this works out at less than 6ml/6g oil per generous portion. As I said, there are loads of other options available which you could amend to suit yourself.

I'm sure you could reduce the amount of oil in the base recipes, but the problem will come when you prepare the final dish - it's up to you how much oil/ghee you use to fry off any vegetables and fuse the spices, but I'm sure you'll need some.

Maybe you just need to save curry days for a bit of a treat and damn the calories!

[staffybtuk]

Thanks naga i try jamie olivers curry base sauce without putting oil in it but added the coconut milk which was only 2 sins was very nice but i cant eat the same thing everyday if i can find a couple different sauce i can make every other week or something

[Naga]

I'm not sure we're on the same page here, and I know nothing of Jamie Oliver's curries, but just for clarity, the general idea of BIR curries here is that you pre-prepare a base gravy which, along with the oil, is used as a carrier for the different spices, herbs and other ingredients demanded by a specific recipe.

So you might use the same base gravy to make a range of different curries from Kormas to Vindaloos. The base remains the same, but the other ingredients vary in type and quantity.

Mostly, a lot of the ingredients will be pre-prepared - the base gravy, the spice mix, the meat, the vegetables, the rice etc. In this way, a full-blown individual curry can be plated up in less than 10 minutes from start to finish.

Sorry if you already have a good grasp of the BIR cooking method, but I thought I'd better add this info just in case. Happy currying!

[staffybtuk]

http://www.jamieoliver.com/recipes/vegetables-recipes/curry-base-sauce

^^ i did this one i just looking for different type of sauces etc. hot, mild, medium, sours & sweet currys i could mix up with veg so i'm not eating the same thing over and over again

[DalPuri]

My current favourite is the Zaal Restaurant Base and it recommends 2 chef's spoons (approx. 90ml) of vegetable oil.

Not forgetting the heaped chef spoon of veg ghee as well 

[Naga]

My current favourite is the Zaal Restaurant Base and it recommends 2 chef's spoons (approx. 90ml) of vegetable oil.

Not forgetting the heaped chef spoon of veg ghee as well 

I don't use ghee myself and substitute veg oil instead - plus, I was trying not to frighten the OP's arteries lol!

[Naga]

http://www.jamieoliver.com/recipes/vegetables-recipes/curry-base-sauce

^^ i did this one i just looking for different type of sauces etc. hot, mild, medium, sours & sweet currys i could mix up with veg so i'm not eating the same thing over and over again

I had a look at Jamie Oliver's recipe and there's nothing wrong with it per se (I'm sure he'll be eternally grateful for my endorsement lol! ).

If I might suggest, you could look at some of the base gravies from the link above and see how a BIR-style base gravy is put together. Then have a look at the various dishes here and see how the different types of curry are assembled at the point of cooking and what ingredients lend a particular dish it's principal characteristics.

Try a few recipes and I'm certain your eyes will be opened as to the tremendous tastes you can achieve without major effort.

I note that you're mentioning curries with vegetables, so you might like to try your hand with some dhals (lentils and pulses), mushroom bhajiis or omelettes. The recipes are all available to you here with a few keystrokes in the search facility.