Hi folks, Ive been eating curry from the same curry house in Newcastle for a good few years now but just recently got talking and approached the subject of base sauces. Anyways tonight he was kind enough to take out 10 minutes to write the recipe down. As you can imagine I was realy excited about this, hearing it from the horses mouth and wot not. I was expecting some great revelation but its much the same as most of the recipes we allready know, its still nice to hear it first hand though and I will certainly be giving it a try.
Here goes.
The spoon that was used was a cooking size spoon and I would say roughly 4 normal tablespoons in size, I will try and find a pic of a similar sized spoon later.
1 pot (Id say about 4 litres) filled with onions, onions only need to be half chopped.
Half fill the pan with water. More water can be added to make sure the onions are covered when cooking.
Add 1spponfull of garlic and ginger puree which is a 50/50 mix.
Add half a spoon of salt.
Now boil this for about an hour.
He dscribed it as being ready when the onions could be cut with a spoon. ;D
He then said add about 10 spoons of vegtable oil, after about 2 minutes you should be able to see the oil rise.
Then add 3/4 of a spoon of tomato puree.
1/2 of a spoon of turmeric.
1/2 of a spoon of curry powder.
1/4 of a spoon of chilli powder (optional).
1/4 of a spoon of corriander powder.
1/4 of a spoon of cumin powder.
A little bit less than a 1/4 of a spoon of garam massala.
Cook this for 20 minutes making sure it is stirred on a regualr basis.
Then blend and cook for a few more minutes to finish the base.
He uses a handheld blender which he just puts into the pan so he doesnt need to take the mixture out to blend.
I questioned him about brands of spices and he said it realy wasnt important.
He did say it was going to be difficult to write down as he never realy measure stuff and did it by eye, which is to be expected. So dont take the measurements as gospel.
He did go on to talk about making the actualy currys but not in great depth. He did say that oil was heated to which he added garlic/ginger paste and whatever spice mixture was used making sure the spices were actualy heated to quite a high temprature before adding the gravy. Again stuff we allready know but nice to hear first hand.
Well I think thats about it but if theres anything Ive missed please let me know.
Cheers.
Pete.
Here goes.
The spoon that was used was a cooking size spoon and I would say roughly 4 normal tablespoons in size, I will try and find a pic of a similar sized spoon later.
1 pot (Id say about 4 litres) filled with onions, onions only need to be half chopped.
Half fill the pan with water. More water can be added to make sure the onions are covered when cooking.
Add 1spponfull of garlic and ginger puree which is a 50/50 mix.
Add half a spoon of salt.
Now boil this for about an hour.
He dscribed it as being ready when the onions could be cut with a spoon. ;D
He then said add about 10 spoons of vegtable oil, after about 2 minutes you should be able to see the oil rise.
Then add 3/4 of a spoon of tomato puree.
1/2 of a spoon of turmeric.
1/2 of a spoon of curry powder.
1/4 of a spoon of chilli powder (optional).
1/4 of a spoon of corriander powder.
1/4 of a spoon of cumin powder.
A little bit less than a 1/4 of a spoon of garam massala.
Cook this for 20 minutes making sure it is stirred on a regualr basis.
Then blend and cook for a few more minutes to finish the base.
He uses a handheld blender which he just puts into the pan so he doesnt need to take the mixture out to blend.
I questioned him about brands of spices and he said it realy wasnt important.
He did say it was going to be difficult to write down as he never realy measure stuff and did it by eye, which is to be expected. So dont take the measurements as gospel.
He did go on to talk about making the actualy currys but not in great depth. He did say that oil was heated to which he added garlic/ginger paste and whatever spice mixture was used making sure the spices were actualy heated to quite a high temprature before adding the gravy. Again stuff we allready know but nice to hear first hand.
Well I think thats about it but if theres anything Ive missed please let me know.
Cheers.
Pete.
