Home demo of curry gravy

[pete]

I had this demo a little while ago
It's very simple and I think needs chicken stock
But it is excellent and similar to CK's home demo too
So we are doing things right!


Ingredients
4 onions
1 teaspoon salt
? pan of water
1 cup oil
2 tomatoes
2 cloves garlic
1 tablespoon restaurant curry mix
1 ? huge spoon tomato puree (watered down concentrate)

Slice the onions
Add to the pan with the water
Add salt and oil and bring to the boil
Cook for 20 minutes
Add garlic and chopped tomatoes
Cook five minutes more then puree
Add restaurant curry mix mix
Simmer and add tomato puree
Ready in five minutes

Overcooking spoils the fresh garlic you added

To make a tablespoon of restaurant mix

1 teaspoon paprika
3/4 teaspoon turmeric
1/4 teaspoon salt (yes, definitely salt!)
1/4 teaspoon chilli
1/4 teaspoon cummin
1/3 teaspoon coriander
1/3 teaspoon rajah mild madras curry powder

[DARTHPHALL]

I like this simplistic approach , seems logical a Take-away would go down this road as long as it produces a good tasting curry i don't think i would mind using hardly any spices .
Does this taste very much like a BIR curry ? i might give it a go today ( as i bought 30 onions yesterday !! ;D ;D for the big one !!).

[merrybaker]

? pan of water

How large a pan are you talking about, Pete?

The short cooking time is very tempting.? Less time for the smell to permeate one's hair, clothing, furniture...

[Mark J]

Less time for the smell to permeate one's hair, clothing, furniture...

I always thought that was a bonus!

[DARTHPHALL]

Am i the only one who`s sweat smell of curry then ;D ;D ;D

[blade1212]

Pete, at what stage do you use the oil in recipe ?

[pete]

? pan of water

How large a pan are you talking about, Pete?

Sorry that was a bit vague.
It was about a litre of water

Pete, at what stage do you use the oil in recipe ?

The oil goes in at the start with the onions

I used the curry gravy tonight after leaving it a day to mature.
I made the Rhogan Josh I was shown at Bengal Cuisine.
https://curry-recipes.co.uk/curry/index.php?topic=118.0
It was really good
I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.
I tried an experiment adding a bought liquid chicken stock for the curries.
It improved them but doesn't have the same flavour as the chicken jelly
The vindaloos were both veg.
I precooked them yesterday as well.
I saved the oil from that, and used it to fry todays curry (dangerous, I know!)
Amongst the veg I cooked were sliced green peppers.
Curryqueen mentioned something like this before

Green peppers and the "taste"

Whenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.
Spooky eh?
Anyhow, I'm definitely doing this base again!

[Mark J]

Doesnt that seem to lend credence to the bases that contain green pepper?

[Yellow Fingers]

I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.

Which was the better one?

I tried an experiment adding a bought liquid chicken stock for the curries.

Which one? I saw a Gordon Ramsay review and he gave Knorr stock cubes the best mark

It improved them but doesn't have the same flavour as the chicken jelly

The chicken jelly being better I presume?

Whenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.

So is this a nudge toward using more green pepper in the base or perhaps pureed fried peppers in either the base or the final curry perhaps?

[pete]

Doesnt that seem to lend credence to the bases that contain green pepper?

Yes, The Bengali Cuisine curry base recipe has green pepper in.
But you seem to lose a flavour when you puree it.
Quite a few times I have been making a base and thought "yes, this is the one" .
Then after pureeing it, the certain something disappears.
I have heard that pureeing should be done the next day, and I've not tried that yet.
Next time.

I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.

Which was the better one?

This is the recipe:-
Vegetable Vindaloo

Add a large spoon of curry gravy
A spoon of tomato puree
? a large spoon garlic/ginger
? a large spoon of yellow spice mixture
Spoon of peas from tub with water in too
Spoon of chick peas
? cup of precooked veg
Spoon of cooked mushrooms
More curry gravy
Spoon of tomato puree
Extra curry gravy oil
Cooking time 7 minutes

I tried an experiment adding a bought liquid chicken stock for the curries.

Which one? I saw a Gordon Ramsay review and he gave Knorr stock cubes the best mark

Just Bouillon made by Kallo
Sold in Asda, not recommended
It's a liquid stock
When diluted it smelt very similar to a chicken gravy (made with cooked chicken juices)

It improved them but doesn't have the same flavour as the chicken jelly

The chicken jelly being better I presume?

Yes, chicken jelly, very strangely, doesn't taste of chicken.
It's slighly spicey and has a unique quality.
I don't like making it though.

Whenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.

So is this a nudge toward using more green pepper in the base or perhaps pureed fried peppers in either the base or the final curry perhaps?

See top