...and, since you posted your "curry base" post in the recipe section of this forum, here is your actual recipe:
"As a rule i cook by imagination but have listed here a more accurate guide for you to follow. but really there's very little, budding curry cook's will know the consistancy of the finished base sauce, as for new cook's it take's time to learn this new skill.
BASE SAUCE INGREDIENT'S
3 large onions, at least 4 inch's in diameter
5 clove's of garlic, no more!
small peice of ginger about 1" square
3 tsps of salt
2 tbls of cooking oil
3 heaped tbls of ghee
1 tsp tomtoe puree
225g tinned tomato's
fresh corriandor/chopped( use the bottom stalk's chopped for best result's)
1 1/2 lb of chicken breast chopped
water to cover
spice's
1 tsp paprika powder
1 tsp (level) turmeric powder
1 tbls cumin powder (the secret to a smokey flavour)
1 tbls of fennel seeds (the secret to a smokey flavour)
6 black cardamom's
8 green cardamom's
1 small peice of cinnamon stick 1" long, No more!
Ok i here you say ive seen these all before, WAIT STOP THERE! it's the way it's cooked. most base sauce's end up bland, no taste as a lot of you say, this base sauce can be eaton as it is without adding any other spice's. *see my list,what not to do, that's what make's this dish special. the secret is not enough cumin powder or fennel seed's are used in base sauce's that's why they fail!
Ok lets get started: Stage 1
chop onion's garlic and ginger, add to pan cover in water, make sure the water is about 1 inch above the onion mixture, add salt, fennal seed's and simmer for 1 hour with a lid on. make sure the fennel seed's are soft, you will notice a very pleasant smell at the end of simmering. remove from heat and blend until super smooth. leave to one side.
stage 2
Add oil and ghee to seperate pan, warm until ghee as melted.remove from heat.
blend 225g's of tinned tomato's and add to pan along with, cumin, turmeric, paprika, tomatoe puree, black and green cardamom's and cinnamon stick, gently simmer for 20 minute's and stiring gently.
last stage
Now add stage 2 to the blended onion mixture and stir in very gently,(do not remove whole spice's), at this point there should be plenty of oil floating on the surface, place back on the heat and simmer gently for 10 minute's. at this stage i add the chicken it's just save's time cooking it seperate,( the taste of the chicken is awsome) and for home use it's just ideal, ok simmer for 1hour stiring occasionally. as you will see the colour will change, remove from heat strain oil off if required, leave to cool for an hour or so. base sauce is now finished and ready to use. remember the taste at the beginning will be different to the end result. so be patient let it cook slowly. the texture should be slightly thinner than a finished dish..
This will make about five curry's"
There, didn't take up half the forum, did it?
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Topic: curry base (Read 27908 times)
