Topic: Its gota be the curry powder!

[jimmyja]

This site is the best! Good fun, really interesting and I just love the ideas. I'm from South Shields but living in Bristol. Where I used to live in Shields, anyone herd of Ocean Road? Loads of curry shops and spent some much time visiting them all. Well at least every weekend and mid week for a take away. The secret, its the curry powder, thats all, no parika no tumeric. Just ghee, garlic,onion, curry powder milk and tomato puree.
The curry powder, you need to get the best, I found mine in scoop shop, mild curry powder. Thats it, the best taste I've ever made at home.

I'll post the recipie soon. Again good to join the forum, I want to crack this curry too!

[Yellow Fingers]

The secret, its the curry powder, thats all, no parika no tumeric. Just ghee, garlic,onion, curry powder milk and tomato puree.

Is this a base sauce recipe?

[jimmyja]

Yeah, I belive so, it just make a cracking curry.

Basic Recipie I had to write it down.

4lbs of onions. I cut them it to quarters then half the lot. Put into to pans with a lug of water and simmer for about 30-35 mins until soft.

Once this has been completed I blend in two batches to form a smooth paste.

Then heat about half a quarter of a pint of ghee, not too hot mind. I add 1 garlic bulb peeled split in into there cloves and add them to ghee, keep taking it off the heat so not to burn.

Then I add 50 gram of curry powder. Stir it in and and keep moving on and off heat not to burn for bout 5-6 mins. If you do burn, start again.

Then I add 50 gram of tomato puree, stir this in and cook out for 5-8 mins.

I then add again about a half a quarter of a pint of milk, semi scimmed and let it all come together 1-2 mins`ish

I then add about 4 cardamon pods and 1 star anise.

Then add a can of chopped tomatoes (plus one chicken stock cube). Stir through building the heat now.

Then add the onion mix. I then turn the heat down and simmer for about 35-40 mins. Keep checking so it doenst cath on the bottom.

I add about 1 lemon, Juice off to finish it.

Thats it really, I forgot to mention, I add half a tea spoon of chile powder with the curry powder.

Thats it really.

From there add what you need to make curry. Any thoughts tastes's good?

 As for the chicken, I just poach with a chicken stock cube mediun heat for about 25 mins. I then slice and add to smaller pan with main sauce and freeze the rest.

You can add some pineapple chunks too, this just taste's really good.

As for rice soak basmati 2-3 hours change water rinse just to get rid of starch. Get a pan and fill with loads of water and boil. Then add rice to water, about a laddle at a time, then let boil build up, add all the rice, once stir and leave on full for 4-5 mins. Take off heat rdrain, blast with cold water to stop cooking. Serve or add to a oven proof dish and add drops of red green and set in oven for 5-10 mins. 

[George]

Yeah, I belive so, it just make a cracking curry.

Before I try it, does your 'cracking curry' base sauce recipe result in curries which taste like those from British Indian resturants (BIRs) and take aways. Your curries may be better but do they have the same taste characteristics as BIR curries?

Regards
George

[jimmyja]

I think it does, alot of my friends who have tried it raved on about it for a while, I really think loads of onions helps, plus the curry powder. It makes enough for about 8 main's I'd say though, that you can add a little water in the final stages. People said it's more like a dhansak rather than madras, yet as there's no lentils?

As for BRI curries, my girlfreind reckons that if it was delivered in a foil tin, I would'nt be able to tell the difference. Maybe when we make curries prepering them, cooking them tasting them.. That BRI taste/smell gets mixed up in our minds (maybe a bit deep) ;o)

Its also very good if you leave? it for a night.. Good luck and let me know how you get on.

Oh, I dont put a lid on the base when its cooking, be prepared though it does gloop and splatter! I also give it a good stir every few mins

Cheers Jimmy

[Yellow Fingers]

Oh, I dont put a lid on the base when its cooking, be prepared though it does gloop and splatter! I also give it a good stir every few mins

I noticed this when I was looking at your recipe, there is very little water in it, so it is bound to gloop and splatter. I don't say that's a bad thing but it's not how the Indian restaurants make a base. Their bases are made to be left, they don't have the time for stirring every 10 mins. How did you come by this recipe?

[jimmyja]

It is quite thick and I do add a little water depending on thickness of the sauce, I add some of the poaching water from the chicken. As for salt the stock cube provides this.

I was back home about a month ago and went round to see my uncle. He was doing a curry. Later I was at my mum's and I mentioned this to her. She said I have the recipie for curry, it was from my uncle. The quantities were originally double this but I thought that was way too much.

Please do give it a try, as for making into other curry, well, I like it as it is. I did try it with half the quantity again ie 2lbs onions but ommiting the chili powder, again with much the same result. I did make a portion with for my girlfriend. This time I started with hot ghee added , cardamon, cloves then  a portion of the sauce and then finished with cream and ground almond and some cream coconut for korma, my girlfreind enjoyed this. Just need the nan bread.

[Yellow Fingers]

Ohh I see now. This isn't an indian restaurant recipe. You are posting in the wrong group mate!

We have a separate group for authentic recipes, perhaps you could post there?

[jimmyja]

I think as far as the base sauce goes it could be on route. I have yet to try it with the KD recipie, I same base but with greater quantity of onions. Sure I've posted this in the curry section. I only joined yesterday. Still try it with half quantity and see what you think. I'm sure you wont be disapointed. If you do. Please let me know, I'm looking to get the BIR sauce sorted.

Can I ask what base sauce recipie you use?

Cheers,

Jimmy

[das63]

hi  jimmy
             good to here someone els has been to ocean rd i live in south shields and have been to a few down there but must say my fav take away is the eastern eye at chi there Parthia is brilliant i get Parthia madras which is fab. iv made darthpalls base which is good and made a Parthia the other day which was nice not perfect i got recipe for Parthia of here too we will just have to keep looking for that perfect curry lol deb