Topic: Curry Sauce - this is the closest one i have used to date (Dec 04)

[stewpot007]

Curry Gravy (Thanks to Pete from in2curry)
 
600 ml oil
1 ? bulb of garlic
? quantity of ginger pureed together with water
2 cinnamon sticks
1-teaspoon black pepper
4 black cardamoms
8 onions chopped
2 inch of creamed coconut block
1 ? teaspoon salt
3 bay leaves
6 breakfast spoon curry powder
1 ? breakfast spoon cumin
1 breakfast spoon turmeric
1 ? tins tomatoes

Heat the oil and cook garlic/ginger until golden and add the cinnamon stick and peppercorns and cook until garlic/ginger is brown not golden but Brown THIS BROWNING STAGE IS THE MISSING FLAVOUR It will go sticky, be very careful it doesn?t stick to the pan Add onions and water; enough to come just under the initial height of the onions Add everything except tinned tomatoes Cook until onions are soft (about an hour) Now add the tomatoes and cook for a further hour Remove the whole spices, and puree Return the whole spices to the mixture (they continue to add flavour) Put it somewhere cool It will keep four days because of the oil.

[Mark J]

Curry Gravy (Thanks to Pete from in2curry)
snip

add the cinnamon stick and peppercorns

snip

This is a misprint I believe, Pete can you confirm you meant black cardomom at this point rather than peppercorns?

[pete]

It's no misprint. That is what he said.

[Mark J]

OK so the black cardaomoms go in at the later stage then yes? (Its just your recipe didnt mention peppercorns so I thought it a misprint). This seems a bit odd to me, almost every other recipe that uses black cardamoms seems to add them in with the cinamon.

I've made this base sauce twice now Pete and both times its been fantastic (I add the black cardamoms at the same time as the cinamon), well done for finding it!

cheers

[Curry King]

I use this base sauce now all the time and its great, I have on occasion thrown in a carrot and a couple of peppers and this works equally well. 

[pete]

Sorry!
I have made a mistake
When I wrote "black pepper" on the line above "black cardomons"
I meant to write "black pepper corns" instead
I think it probably wouldn't affect it too much anyhow
I am really pleased that folks have found this recipe useful
I made it again yesterday and the house smells slighlty "aromatic" today
I'm going to let the sauce mature for a couple of days first then
I'll cook up a batch of Vindaloo and freeze it

[adamski]

Just a couple of questions.

1. what is a breakfast spoon?
2. is the amount of ginger half the amout of garlic?

[Curry King]

Just a couple of questions.

Hi,

Breakfastspoon = Desertspoon
The amount of ginger is half that of garlic and both purred together with water and oil.

For some more info have a look at this thread on in2curry where its discussed in detail:

http://www.in2curry.co.uk/curry_chat/posts.asp?fTopicID=350

Hope this helps
cK

[tempest63]

Just a couple of questions.

Hi,

Breakfastspoon = Desertspoon
The amount of ginger is half that of garlic and both purred together with water and oil.

For some more info have a look at this thread on in2curry where its discussed in detail:

http://www.in2curry.co.uk/curry_chat/posts.asp?fTopicID=350

Hope this helps
cK

British Spoon Measures
Teaspoon 5ml
Dessertspoon 10ml (though I have never heard it called a breakfast spoon)
Tablespoon 15ml

Both spoon measures and cup measures change depending on where your recipe comes from.

[adamski]

Thanks for the responses,

I now have a big pot of orange sauce sitting on my stove, and it smells better than my local take-away, more like a good quality
Indian resteraunt.

Several quck questions, during the cooking the oil sort of floated to the top which was good as I wanted to skim it off and store it for
cooking the curries. However after I blitzed it with a hand blender the oil has sort of emulsified into the sauce. Any ideas on how
to cause it to seperate again?

Or should I just portion it off and freeze it in individual portions?

Thanks again.