Topic: New Base Sauce Recipe -

[brum_57]

Hi 
I made this curry base yesterday, I modified it marginally, I used 10 cloves of garlic and 2 teaspoons of chili powder because I prefer it milder, and it tastes very good, I simmered the onions for about 1 hour,(they were just nicely tanned  ;D) pureed them with the garlic and ginger (instead of tinned tomatoes I used a 500G carton of passata) and returned the lot to the pan, fried gently for another half hour, added the spices and gently fried for nearly 4 hours, (adding water occasionally) (but the oil didn't appear on top), I ended up with a dark orange soup like consistency, and could have eaten it straight away it was that good, but I cooled it down and put it in the fridge, will make something tomorrow and freeze the rest, I want to thank all of you for this recipe, and indeed many of the other ones I've seen, I've only just found this site and have already spent a good few hours perusing the postings and recipes,

more garlic the better i've found with this recipe IMHO yep I use passata also and throw the lot in my slow cooker and forget about it for the best part of a day until oil appears - its a great recipe very tasty and good enough to eat on it's own

Cheers - Kev.

[San]

Hmmm I have a slow cooker, but I thought the idea was to 'fry' the onions spices garlic etc for a loooong time to get those flavours, does it make any difference how long you 'slow cook' it for, could I leave it overnight and all day for instance, I wouldn't mind using this method when it's really hot outside. ;D
_{and please don't say "if you can't stand the heat get outta the kitchen}

[brum_57]

Hmmm I have a slow cooker, but I thought the idea was to 'fry' the onions spices garlic etc for a loooong time to get those flavours, does it make any difference how long you 'slow cook' it for, could I leave it overnight and all day for instance, I wouldn't mind using this method when it's really hot outside. ;D
_{and please don't say "if you can't stand the heat get outta the kitchen}

Hi San - the idea is to cook for as long as possible - the longer the better. I cook for the best part of the day on the slow cooker's high setting then leave over night on auto-warm setting.

As for the spices - I remember rick stein cooking his bradford curry (this sauce is based on that recipe) and I laffed - it'll never work because he hasnt fried the garlic and spices, I thought - but it does work and very well too.

kev

[lorrydoo]

Hi Brum_57, do you know of anywhere on the internet we can get hold of Rick Stiens Bradford curry making video?

Lorry.

[bitchinsahsa]

Hey,

I tried this at the weekend and it was fab.  Didn't make a curry with it yet though I still had some of Darths base to use up so it's just what I have tasted so far.

It was so easy to make and was really yummy, could probably have had it on chips there and then ;D

Would definitely say this is the best out of the two I have tried, only because my other half didn't like Darths as much.  Said it tasted a bit like soup, probably my fault though, I probably didn't cook it correctly.

Anyway thanks for the recipe.

[fumble]

I thought I'd give this base a try this afternoon. Have followed the recipe (used 4 medium onions not 3 large) and used ghee instead of oil, just because I had some.

Here's a picture of it after pureeing the onions and adding the pureed ginger, garlic, tomatoes and spices:



I'll post another after its had time to cook a bit more... then the intention is a chicken jalfrezi...

[fumble]

So after letting the sauce simmer for an hour, it has gone a browner colour and the oil risen to the top. This is it (sorry about the contrast of the picture):



And here is a Chicken Jalfrezi made with about 3 ladles of the sauce. Enough for a large portion (tasting in the interests of science!  ;D) and two more which are going into the fridge for tomorrow...




I like this sauce, its easy to make, doesn't stink the house down and tastes pretty authentic. I didn't seem to have any troubles with it being bitter, I did cook the onions for about 25mins in the oil on the lowest heat with a lid on the pan and at the end they were sweet and very soft. Will definitely be doing this one again.

[Curry King]

Great pics fumble, your jalfrezi looks fantastic I hope it tasted as good as it looks!  Thanks for sharing 

[fumble]

Thanks CK it was definitely yummy!

One thing I forgot to mention... the original recipe says add 1 tbsp chilli powder, presumably because in the original Rick Stein recipe it was cooked with lamb and spinach as a complete curry not a sauce - so I'd have thought that for use as a base it would be better to leave it out, perhaps also the paprika too.

Also I sort of cheated and put the uncooked chicken in the sauce after all the pureeing, and let it cook for 45 mins then removed it with a slotted spoon before finishing cooking the sauce. The reason was the chicken was going to need cooking anyhow and I figured it might give extra flavour to both the sauce and the chicken!

My previous attempts have been the KD base (OK for a first attempt, the boiling of onions/garlic will stink your house out though) and Stew's base curry sauce (good but I fried the onions in a frying pan and they were nowhere near as good as cooking on lowest heat in ghee that I used this time). This sauce is by far the best I've tried so far.

[bitchinsahsa]

Hey fumble,

Good pics,  I'm going to make a curry with this base sauce this weekend.

What Jalfrezi recipe did you use?  Looks alot of curry for only 3 ladles worth of curry  sauce??