Hi Folks,

Maybe the secret we are all eagerly searching for is not only the base...

My local take away in Munich (which is listed as one of the best Indian restaurants in Germany) is using 3 sorts of bases!

First of all they use one ladle of the standard gravy we are all talking about here, and its honestly not tasting that well (not any better as what I am reproducing at home).

Then they allways put a ladle of the second base in a curry. These are deep fried onions, tomatos and red and green peppers with spices. I think here is where the excellent taste is comming in! because those deep fried onions with spices are tasting perfectly.

Last but not least they put in the pre cooked lamb or chicken. They always boil the lamb and then deep fry onions, put in the lamb and the spices. So again deep fried onions.... I think they are proberly the most important for the typical BIR taste.

When the are in a hurry the simply use PRE FRIED ONIONS, the ones you can simply buy in every supermarket. And again the curry tastes perfect  :

The dont have any secret spices!!! I know because I spend a lot of time in there kitchen. They only use paprika, chili, coriander, cumin, methi and garam massala.

Did any of you guys tried pre fried onions??

cheers,

Jasper

Hi guys!

I just received from my local curry restaurant after spending a lot of time in their kitchen and helping those guys with chopping onion their secret for the curry base?

It is not a BIR?but it is a really good curry house situated in Munich (Germany) where they serve north Indian cuisine.

I became addicted to their curries after eating it for about 2 years ago? and started the big search for their curry secret. Those guys where really friendly and always let me in their kitchen to help and observing them.

I really tried a lot of curries because I am most of the time travelling in Europe and I still think their curries are on of the best?

Actually the recipe is remarkably simple  ;D

Put in a pan:

2 big Onions roughly chopped
1 cup of oil
2 cups of water
2 small teaspoons salt
1 heaped teaspoon turmeric
2 teaspoons paprika
1 teaspoon chilli
1 teaspoon cumin
1 teaspoon cumin ? seed

Boil this for about 30 minutes with a cover on the pan.
Let it cool down and liquidize


In a frying pan put a little bit of oil and when hot:

   1 dessertspoon garlic ginger paste
   (garlic and ginger with water chopped in a food processor)

fry for about 2 minutes until browned a little bit then add:

   1 teaspoon turmeric
   1 teaspoon paprika

fry for another minute and add:

   2 soup ladles tomato passata

maybe add a little bit of water and let it cook for about 2 minutes



Poor this tomato garlic ginger mixture in the pan with the chopped onions. And cook for another 15 minutes?

After seeing here that a lot of guys are putting carrots in their curry base I asked my Indian friend and he told me he never puts in any other vegetables in his curry base.

He told me also that the use of a large amount of oil is very important.

Please guys try this one and let me know how it tastes?