Tend to agree... Bruce Edwards or Pete's base sauce seems to be the way to begin any assimilation of the BIR taste....use this as the basis and experiment ! The quest continues !

Cheers Ray ...thanks  very much for your timely effort ...I can hardly wait to try some of the recipes .


Regards ,
CC

Thanks for the post Payal...looks like a recipe well worth trynig .


Regards ,
CC

Correction to previous link posted -

http://rubymurray.com/

CC

This is a rather interesting link ....worth having a gander .


http://rubymurray.com/curry/search.html


CC

Wouldn't worry too much about the use of curry leaves in a recipe...they don't impart all that much flavour in most  BIR dishes . In stand - alone subtle dishes such as pilau or fish they do impart a rather " nutty " flavour .

Cheers ,
CurryCanuck

Later ..dude...not this time !

This is an example of yet aother curry gravy which has proven to be quite  interesting :

INGREDIENTS:
5 tbsp vegetable oil
2 tsp mustard seeds
1 tsp fenugreek seeds
1 handful curry leaves
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 tsp chilli powder
1 tsp turmeric
6 tomatoes, chopped
1 x 400ml can coconut milk
salt

For the fish version:
4 x 225g fresh haddock fillets, skinned and pin-boned
1 knob tamarind paste or 1 tsp tamarind syrup
optional: 1 large handful of baby spinach
optional: 1 good handful of fresh coriander, chopped

For the chicken version:
4 chicken breasts, sliced into 1cm strips
1 tbsp coriander seeds, crushed

For the vegetarian version:
800g mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans? use your imagination)

PREPARATION:

1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes.

2. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.

3. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk, simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt. Take this sauce as a base for the fish, chicken or vegetarian dishes:

For the fish version, add the haddock and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes.

For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.

Thanks Jamie...tried...it...liked it !

Thanks Darthy

CC

How much mustard , fennel and cumin seed ?