Topic: NEW CURRY FAN MEMBER

[geniusofthelamps]

Been eating this stuff for 35 years since I was 7 years old and been addicted to it ever since. Been trying to make the stuff for best part of 15 years and although they are edible, they aren't great really

The bases I have tried have either been boiling onions garlic and ginger and then blitzing and then boiling tom puree, oil and paprika. adding bth and blizting and then scraping scum off and thats it

I don't think thats probably very authentic and the alternatives have been similar but frying instead of boiling

Would love a great curry sauce base recipe and then a few tips on how to make a good, Bhuna, vindaloo or Rogan rom that

Great site BTW

[Stephen Lindsay]

genius

welcome there's loads of recipes here for you - why now have a bit of a browse and see what you like the look of?

[colin grigson]

Welcome Genius !

You'll be knocking out BIR style dishes in no time if you follow the recipes on here ... good luck !!   

[meggeth]

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  ?http://www.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 - http://www.curry-recipes.co.uk/curry/index.php?topic=11125.0

May seem like a lot of hard work initially, but worth it.