Hello everyone,
I am going to develop a recipe for the perfect curry - which I am titling the Ultimate.
The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.
Instead of a family ordering a Chicken Tikka Massalla, Chicken Kirma, Lamb Bhuna and King Prawn Madras, I want the order to be 2 Chicken Ultimates, 1 Lamb Ultimate and 1 Ling Prawn Ultimate!
The dish is going to be hot and sweet, thick, velvety, rich.
I haven't actually made the sauce yet, but I have conceived a recipe in my head which I am going to start with and develop in small batches.
Before I start, let me know your opinions on the below:
2 large onions, half a carrot and a few cauliflower florets - boiled until soft.
Puree the above with 2 green finger chillis and a red chilli.
Heat tablespoon of ghee and fry the puree - adding a teaspoon of hot curry powder, ground coriander, methi, tumeric, cloce of garlic and a pinch of fresh ginger
Add a tablespoon of tomato puree, tablespoon of ground almond and about 50g of creamed coconut
I want the curry 'Tandoori Red' so I will add a drop of colour
Thin the sauce with chicken stock and cook for a few hours
Finish with fresh coriander, cashew and lemon juice
Is this going to be the best curry sauce ever - if not, what would you change?
I am going to develop a recipe for the perfect curry - which I am titling the Ultimate.
The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.
Instead of a family ordering a Chicken Tikka Massalla, Chicken Kirma, Lamb Bhuna and King Prawn Madras, I want the order to be 2 Chicken Ultimates, 1 Lamb Ultimate and 1 Ling Prawn Ultimate!
The dish is going to be hot and sweet, thick, velvety, rich.
I haven't actually made the sauce yet, but I have conceived a recipe in my head which I am going to start with and develop in small batches.
Before I start, let me know your opinions on the below:
2 large onions, half a carrot and a few cauliflower florets - boiled until soft.
Puree the above with 2 green finger chillis and a red chilli.
Heat tablespoon of ghee and fry the puree - adding a teaspoon of hot curry powder, ground coriander, methi, tumeric, cloce of garlic and a pinch of fresh ginger
Add a tablespoon of tomato puree, tablespoon of ground almond and about 50g of creamed coconut
I want the curry 'Tandoori Red' so I will add a drop of colour
Thin the sauce with chicken stock and cook for a few hours
Finish with fresh coriander, cashew and lemon juice
Is this going to be the best curry sauce ever - if not, what would you change?