Genius! Like you I am new, only joined here 2 weeks ago - but having results beyond what I ever expected!
My first base was too spicy - but had great results with the following. I am keeping my recipes in word format, so just pasted what I did for Veg Rogon Josh (I would say as good as TA/restaurant really), could replace veg with chicken (apologise for long post)-
Cory Anders Spice Mix(slightly modifed) -
Ingredients:
Eighth Quarter
?4 tbsp tumeric powder 2 tsp 4 tsp
?3 tbsp coriander powder 1 ? tsp 3 tsp
?3 tbsp sweet paprika powder 1 ? tsp 3 tsp
?2 tbsp cumin powder 1 tsp 2 tsp
?1 tbsp garlic powder ? tsp 1 tsp
?1 tbsp dried fenugreek leaves ? tsp 1 tsp
?0.5 tsp ginger powder ? tsp ? tsp
?0.5 tsp cardamon powder ? tsp mild madras 1 tsp
?0.5 tsp fenugreek powder -
Cory Anders Curry Base -
It makes about 2.3 litres of curry base, which is sufficient for about 8 single portion curries.
Ingredients:
? 600g brown onions
? 25g fresh garlic
? 15g fresh ginger
? 40g tomato paste
? 175g fresh tomato
? 40g carrot
? 40g green capsicum (or red if you prefer)
? 20g coriander stalks/roots
? ? green chilli
? 1 heaped tsp curry powder (any decent mild or medium one will do)
? 3 heaped tsp spice mix
? 1 tsp salt
? 125ml vegetable oil (or sunflower or canola oil if you prefer)
? 1500ml water
Method:
? Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots
? Place all ingredients in pressure cooker
? Pressure cook for 15 minutes (or boil/simmer for about 1 hour)
? Cool pan with base in cold water, until warm
? Blend to a soup-like consistency. If too thick, add a little more water.
Veggie Rogon Josh ?
https://curry-recipes.co.uk/curry/index.php?topic=834.0 (modified)
Serves 3 (or use pre-cooked chicken instead of veggies)
Ingredients 1:-
2 chefs spoon oil/1 tsp curry oil/1 tsp ghee
? onion, finely chopped
8 tsp garlic/ginger puree
3 dsp tomato puree or 5 dsp tinned tomato
4 heaped tsp spcie mix
1 small tsp powdered chilli (add extra 1 if you want medium)
Approx 12 chefs spoons base (check for correct volume as cooking)
? tsp salt
5 small pre-cooked potatoes
1 large pre-cooked carrot
3 fresh large tomato, chopped
5 mushrooms, chopped
3 desert spoons fresh, chopped coriander
1 ? tsp methi leaves, crushed with fingers
1 tsp ground coriander
Method ?
Heat the 2 chefs spoons of oil, 1 desert spoon chilli oil, 1 tsp ghee for a minute on high
Add the onions and fry for till quite soft, transparent
Add the spice mix, chilli powder, fry for about 10 seconds
Add 3 desert spoons garlic/ginger paste and 2 of the fresh tomato, shake the pan vigorously while stirring, for another minute
Add the tomato puree/tinned tomatoes and stir a couple of times
Cook for another couple of minutes stirring
Add 4 ladles of curry gravy and stir a couple of minutes
Add 3 desert spoons fresh coriander, 2 tsp dried methi and just one teaspoon of the ground coriander
Stir for a minute then add 8 ladles of curry gravy
Add ? tsp salt
Add mushrooms
Put a lid on the pan for three minutes to get it really hot
While this is heating, start the second part of the recipe
Ingredients 2:-
100ml + 2 tsp chilli oil, 1 teaspoon ghee
10 garlic cloves, chopped
3 desert spoons fresh coriander
Heat the 100ml ghee/oil for a minute then add the garlic
Cook for about two minutes until it goes a light brown (not black)
Add garlic/oil tarka into main pan and stir
Add 1 of fresh tomato, precooked potato and veg and stir, cook for a couple of mins
Add 3 desert spoons fresh coriander, 1 tsp ground coriander
Add extra salt to taste if needed
Piccy here -
https://curry-recipes.co.uk/curry/index.php?topic=11125.0May seem like a lot of hard work initially, but worth it.
Topic: NEW CURRY FAN MEMBER ( 2,282 )
