Quote from: madstwatter on January 25, 2012, 06:32 PM
I remember a base sauce I made a few times where whole spices were infused in water and added to the base sauce. I cannot remember whether it was from this site or RCR but it was pretty good and would love to try it again now that my cooking technique has improved.
I don't know why but I think it may have been posted by Mick (Curry Barking Mad) but I could be wrong.
Mick - If you read this and it was one of yours, please can you post it here or PM me the recipe.
Cheers
Nick
Hi Nick,
This recipe and use of the spiced akhni stock came from the Curry Mahal restaurant in Sidcup, Kent many years ago.
Base Garabi.
Ingredients 1
1 kilo of peeled onions (chopped)
2 medium sized carrots (sliced)
0.5 of a green pepper (capsicum)(chopped)
1 heaped teaspoon of garlic paste
1 teaspoon of ginger paste
0.5 of a pint of veg oil
1 heaped tablespoon of veg ghee
1 heaped teaspoon of salt
1 heaped tablespoon of chopped fresh coriander
2 heaped teaspoons of dry fenugreek leaves (methi)
2 and 0.25 pints of water
Ingredients 2
To add later
1 heaped tablespoon of tomato paste
1 heaped teaspoon of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 heaped teaspoon of any mild curry powder
0.5 teaspoon of chilli powder
Spice water ingredients
4 x bay leaves
2 x 1 inch pieces of cassia bark
5 x cardamon pods
4 x cloves
3/4 pint of water
Method
Put all Ingredients 1 into a large pan,
Bring to the boil, and boil gently for 50 minutes,
Once your base is boiling bring the Spice water ingredients to a gentle boil and cook for 30 minutes.
After 50 minutes cooking of the onions, add Ingredients 2 (tomato paste etc)
Now add the strained Spice water,
Simmer for another 15 minutes,
Allow to cool for a while and blend until smooth,
The consistency should be that of thin soup.
You can double up on all ingredients to make a greater amount of base garabi.
Cheers,
Mick
OH Dear
