ifindforyou
Many thanks for your recipe, which I look forward to trying. Some people prefer UPPER CASE wording but I'm from the old school. So I've typed it out afresh, in order to be able to use it when I try your recipe. I hope this is OK. For anyone else who prefers lower case letters, paragraphs, line breaks, etc - here's my interpretation:
HEAVILY MODIFIED 16 June 2006 to reflect Terry's move from tablespoon-sized measures to dessertspoon measures for many spices and pastes. I use "dsrt" as the abbreviation for dessertspoon although I'm sure it's not right.
Ingredients for paste ?A?:
1 mug of water
1 dsrt Rajah Gold Madras (as it?s what most BIR restaurants use)
2 dsrt turmeric
0.5 dsrt ground cummin
1 dsrt ground coriander
1 tsp garam masala (brand or mix not specified)
1 tsp (or less) chilli powder (brand and heat level not specified)
Other ingredients:
8 onions, roughly chopped
5 cloves garlic
1 green pepper, roughly chopped
3 pints water
0.5 tsp bicarbonate of soda
0.5 cup of oil
5 potatoes (adds more flavour)
1 tsp turmeric
0.5 tsp salt
0.5 cup + 1 mug of vegetable oil (need to clarify mug size in ml.)
5 dsrt garlic paste (home made or bought)
2 dsrt ginger paste (home made or bought)
2 heaped tbls ?double concentrate? tomato paste
Another two or three mugs of water
1 tsp adjowan seeds
1 full block (assume 200 grams) creamed coconut
1 tsp concentrated tamarind
1 tbls sugar
0.5 tsp salt
Plus: Rajah ?All Purpose Seasoning? - added to taste
Method
A. Make paste ?A?
Add all the ingredients together and mix to a paste. Set aside.
B. Make the base sauce
1. Roughly chop the 8 onions, 5 cloves garlic and 1 green pepper. Cover with 3 pints of water and bring to the boil.
2. Add 1 tsp bicarbonate of soda, 0.5 cup vegetable oil, 5 potatoes, 1 tsp turmeric and 0.5 tsp salt.
3. Boil for 5 minutes then reduce heat and simmer for a further 10 minutes.
4. Remove the potatoes with a slotted spoon.
5. Liquidize the remaining mix until very smooth. Set aside.
6. In a clean saucepan place 1 mug of vegetable oil, 5 dsrt garlic paste and 2 dsrt ginger paste.
7. Fry for about 2 mins until a ?little? golden brown
8. Add paste ?A? and fry for another 3-4 mins. Keep strirring. Avoid burning.
9.. Add 2 heaped tbls double concentrate tomato puree and fry for another 3 mins
10. Add 1 tsp adjowan seeds and a further mug of water. Cook for another 5 mins.
11. Add back the puree from stage 5, together with a 200g block of creamed coconut, 1 tbls sugar, 1 tsp concentrated tamarind, 0.5 tsp salt and Rajah 'General Purpose Seasoning' added to taste, a teaspoon at a time (5ml), up to a suggested absolute max of 2 tbls (30 ml).
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Topic: A Good Curry Base (Read 103996 times)