I don't know how "authentic" these two sauces are but they were posted by Mandeep Cheema to
uk.food+drink.indian a long time ago. They were received with rave reviews. The poster (he/she) stated that they are a simple cook ahead sauce used by Indian families. If I recall rightly there were three of these sauces posted but I can only find two of them. If anyone has the third recipe I would be grateful if they could post it.
----------------------------------------------------------------------------------------------------------------Recipe 1
This is a basic make ahead curry sauce that is one of three basic sauces used by Indian families, each family will have their own variations on the same theme.
Ingredients
80ml ghee or oil
2tbs coriander powder
1 tbs fenugreek powder
1 tbs cumin powder
1 tbs chilli powder
1 tsp freshly ground black pepper
1 tbs turmeric powder
1 tsp ginger
1 tsp crushed curry leaves
1 tbs chopped green coriander leaves
300ml coconut milk
75ml tamarind, soaked and pulped
Salt to taste
150ml water
1 tbs cornflour
Method
Chop together the ginger, curry leaves and coriander leaves with the minimum of water to form a paste.
Mix the cornflour with the water.
Heat the oil or ghee in a wok or karhai until it is very hot. Put into the hot
oil the following powders in this order; coriander, fenugreek, cumin, chilli,
black pepper and turmeric. When the mix stops sizzling add the ginger, curry
leaves and coriander paste.
Stir for up to five minutes or when the oil seperates
Mix together the coconut milk, tamarind, salt, cornflour and water to achieve a smooth consistency
Add this slowly to the pan stirring constantly
Simmer for ten minutes stirring once or twice
When the oil seperates again remove from the heat and store in the fridge once cooled
This sauce can be added to any parboiled meat, chicken or vegetable by mixing together and heating through in a medium oven.
Raw vegetables or meat can be added and cooked in the same way in a casserole with a tight fitting lid but check for sufficient fluid during the cooking.
This recipe and spicing is enough for 500g of raw meat vegetable or chicken.
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Recipe 2
This is a basic make ahead curry sauce that is one of three basic sauces used by Indian families, each family will have their own variations on the same theme
Ingredients
150g ghee
250g onion cut into fine rings
1 head of garlic, split into cloves and the cloves bashed with the flat of a knife
1 tbs coriander powder
1 tsp cumin powder
1 tbs chilli powder
1 tsp turmeric powder
2 inch piece of cinnamon
5 large brown cardamoms, bruised
3 bay leaves
150 ml pureed tomatoes (passata will suffice)
225 ml water
1 tsp salt
seeds from 6 green cardamoms roasted and ground
10 cloves roasted and ground
1/2 tsp garam masala
Method
Put half the ghee in a heavy bottomed pan over a high heat
When it is very hot add the onions and cook until brown
Add the cloves and stir-fry them for a few minutes
Put the pan to one side
In a second pan heat the rest of the ghee to a high temperature
Add the coriander, cumin, chilli and turmeric powders
Stir-fry for 30 seconds
Add this to the onions and garlic which you now return to the heat
Once the spices are fully mixed add the cinnamon, brown cardamoms and bay leaves
Stir-fry for two minutes.
Put in the tomatoes, water and salt and simmer for about 15 minutes after which the oil in the pan should start to separate.
Remove from the heat and add the last three ingredients.
This sauce can be added to any parboiled meat, chicken or vegetable by mixing together and heating through in a medium oven.
Raw vegetables or meat can be added and cooked in the same way in a casserole with a tight fitting lid but check for sufficient fluid during the cooking.
This recipe and spicing is enough for 500g of raw meat vegetable or chicken.
Notes.
Amchoor can be added to get a sourer taste if so desired.
Rattan jog (you lot seem to find this spice funny) can be added to get a deeper red colouring.
Chopped onions can be strained through muslin to get rid of excess fluid and so help speed up the browning process. However you must reserve the strained liquid and add back to the pan once the onions are brown