Topic: Sweet and aromatic curry base sauce

[Frank1]

This was an attempt to create a curry base using that was aromatic and slightly sweet. It uses little or no chilli but relies on ginger and black pepper for its heat. It has a good depth of flavour and a lasting "warmth".
This recipe is not knowingly based on anything else so comments welcome!

Tested with chicken and lamb tikka and was excellent.

The quantities below make enough for 6-8 servings.

Vegetable base.
2 large (3 medium) onions, finely chopped
40ml vegetable oil
5 cloves garlic, finely chopped
1 stalk celery, finely chopped
30g root ginger, peeled and finely chopped

Spice mixture.
12 green cardamom pods, remove husks
2-3 black cardamom pods, remove husks
1 star anise
6 cloves

Heat the oil in a large saucepan.
Add the chopped vegetables and fry gently without browning for 3-4 minutes.
Put the lid on. Turn the heat to low and cook for 15 minutes.

Take the spice mixture and roast gently in a dry frying pan.
Grind the spice mixture finely using a pestle and mortar.

Add the ground spices to the vegetables together with:
400g tin chopped tomatoes
1 tsp. ground turmeric
2 tsp. sugar (to taste)
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground black pepper
1 tsp. ground cumin
1 tsp. hot chilli powder (optional, to taste)

Add a little water to loosen the mixture and simmer gently for 20 minutes.
Liquidise or use a stick blender, blitz until smooth.
Vary sugar, salt and chilli powder to taste.

(If adding extra chilli powder, simmer for a few minutes more to let the flavour develop before re-tasting)

Enjoy!

[Mikka1]

Frank this looks very good. I take it this produces a very mildly spicy base? I love cardamom both black and green, I notice you keep cooking times down to stop the cardamom from overpowering the sauce altogether too.

Looks a pro base, is it?

Can I ask what onions you use please? I prefer red myself since they are sweeter.
Nice one. 

[Frank1]

Frank this looks very good. I take it this produces a very mildly spicy base? I love cardamom both black and green, I notice you keep cooking times down to stop the cardamom from overpowering the sauce altogether too.

Looks a pro base, is it?

Can I ask what onions you use please? I prefer red myself since they are sweeter.
Nice one. 

No, not a pro base, my amateur, humble attempt.. Yes a very mild base with just a hint of chilli. The warmth comes from the other spices.
I used white onions but as you say, red onions might be a good variation.
Take care with the black cardamoms or the whole dish will take on a smokey, almost burnt flavour.

Frank

[Mikka1]

I find this very interesting Frank.

Almost to the point and I noticed another member (curry god) asking whether to leave a curry in the pan for an hour, many, many others too regarding letting it stand and heating it the next day only leads me one place, the base is really important for many reasons.

I'm going to work on this a lot from this point onwards because it cannot be an accident that a CHICKEN Vindaloo/Madras and a LAMB Vindaloo/Madras are inseparable in taste but for the meat.

I'll get back on the above but I will give your base a try with one modification. I'll caramelise onions, then add spices to that, then add water + Cardamoms/Hard Spices.

Not humble in the slightest. It's a road isn't it and it gets people nearer where they want to be. Thanks for posting this, I truly love cardamom when its a hint. Nice one thank you.  ;D

No, not a pro base, my amateur, humble attempt.. Yes a very mild base with just a hint of chilli. The warmth comes from the other spices.
I used white onions but as you say, red onions might be a good variation.
Take care with the black cardamoms or the whole dish will take on a smokey, almost burnt flavour.

Frank