Anyone have a good recipe to make a generic curry sauce? It turns out I'm literally retarded and despite my love for curry *everything* I never bothered to teach myself to make it.
Anyone have a good recipe to make a generic curry sauce? It turns out I'm literally retarded and despite my love for curry *everything* I never bothered to teach myself to make it.
Chipshop curry sauce = mcdonnells curry powder + water. Fucking lovely
Real curry "base" = Lots of variants, but all seem to involve ginger+onion simmering away in spices until a paste is left.
After some poking around my curry sauce came equipped with the following
2 tablespoons Madras curry powder
2 cups chicken broth
3/4 cup coconut milk
onions
peas and carrots
chicken
currently staring at too much liquid and boiling it down. Will be serving it over Jasmine rice.
My place smells of a economy hotel check in and that is awesome.
oh and 3 cloves of garlic and 2 dried chili's
Take sour cream/cream. Insert curry.
Yeah that probably would work well, next time much less liquid and I need something to make the sauce thicker, one recipe calls for flour but I'm looking for something else that will add flavor.Originally Posted by FatFreddy
Basic Indian style curry sauce
oil/ghee
1 large onion
2 tomatoes
2 cloves garlic
thumb ginger
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
1/2 tsp turmeric
1/2 tsp garam masala
Fry the onions for at least 20/25 mins. The darker and richer the onions the darker and richer the sauce. Add garlic and ginger ( i normally finely grate mine) and cook for couple of mins. Add and cook spices for 30sec then add 300ml water and the diced tomatoes. Simmer for 10/15 mins and its ready to be added to whatever you want.
Chinese curry
I couldn't get any of my attempts at home made better then this stuff
http://shop.waiyeehong.com/food-ingr...se-curry-sauce
This is my go-to curry base:
Peel 3-4 good sized onions. Chop 2-2.5 of then fairly small, and the other 1-1.5 into large pieces.
Dice into 1/8ths 3-4 good fresh tomatoes, not the force-grown dutch greenhouse crappy ones. If you can't get good fresh toms, get a tin of good quality (ie the ones that cost about 2x as much) tomatoes.
1 bulb of garlic, cloves peeled and smashed
Ghee
1 stock cube or stockpot to match whatever meat the curry will be made with.
A 3" piece of fresh ginger, chopped fine or grated. No it is not OK to use powdered ginger. Go to the god damb shop and get some fresh root, it's cheap.
Garam masala
A bunch of fresh coriander
A spoonful of very dark brown sugar
Vegetables of choice: spinach, bell peppers, sweet potato, green beans, chickpeas, aubergine, potato, cauliflower, parsnip all work well with curry base. I find that bit of veg in there stops the whole thing from being over-rich. It's up to you.
Curry spices or spice mix of choice. I like to toast black peppercorns, green cardamom, onion seed, lots of cumin, fennel seed, a few cloves, a few dried chillies, some cinnamon in a dry pan for a couple of minutes, then grind them up. Smoked Paprika and cayenne are great as well. Or you can keep it simple & use Pataks' curry pastes, those are pretty effective. You'll want about 2 heaped dessert spoonfuls of the Pataks if that's what you're using.
Heat up a large spoonful of ghee in a heavy, deep pan. When it's hot, put in the finely chopped onions, give them a stir round to get them all coated in the ghee, and saute them until they go clear. Add the ginger and garlic, mix well, and put a lid over the pan and leave the mixture to sweat on a low heat. After about 8-10 minutes, the whole lot should be pretty soft. Bring the heat up and let the mix brown some, then add in the spices (not the garam). Add in the large onion pieces and the tomatoes, the sugar, plus your stock cube/pot and a very, very little bit of water -literally just a spoonful or two. I can't over-emphasise enough that you don't need to add extra liquid. The mix will seem way too dry at this stage, but it isn't. Once the mix is bubbling, give it a stir, turn the heat down low, put the lid back on and leave it the fuck alone for 15 mins.
When you come back, the water from the tomatoes and onions should have provided more than enough liquid to make a fairly runny sauce. At this point, add in your root vegetables of choice or chickpeas if any (stuff like spinach, peppers and cauliflower you can put in later, it doesn't need as much cooking), and leave to gently simmer for 20-30 mins or so, stirring gently every now and then to prevent sticking.
Your curry base is now pretty much made. It will not take any harm at all from being left for a day before finally being used. Assuming you're going to use it right now, add in marinaded meat (and non-starchy vegetables) and cook for ~30 mins or so. Then take it off the heat, stir in 2 heaped spoonfuls of garam masala and a double handful of chopped coriander and leave for 10 mins while you faff about getting rice, poppadums, etc ready. The sauce will develop a gorgeous rich glossy texture from the garam.
What all the takeaways do - mustard oil (as opposed to olive oil and mustard seed,) and fresh, soft, cardamon pods chopped small in the sauce. Makes awesome.
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Attempt number two today, mostly the same except different spices. I'll keep that to myself until I get a recipe that works perfectly. One major change was I eliminated the coconut milk as I felt it didn't add anything added creme of chicken (probably a bad idea will probably taste like chicken soup), and made a light roux to help thicken the sauce.
For those plebes a roux is just butter, and flour. Your melt butter in a pan and add flour until its thick. Mine is a light roux as I just mixed it until it was thick and added the rest of my liquids. I don't use roux's that much so I can't give a proper history and uses explanation.
Hope this works, I'm damn hungry.
Roux? "creme of chicken"? what the hell?
I'm trying for a thick sauce, mission success. Curry overpowers every other flavor so the cream o' chicken didn't effect anything. I'm a bigger fan of curries with a chinese or thai influence and am trying to repeat those more than Indian, the curry sauce I've enjoyed the most were thick not just water and some spices. Granted if I really wanted to make a Thai curry I need to purchase some lava, but give me time I'll get to that. At the moment my curry recipe is at "good but not quite perfect" need to add more hot spices me thinks.
But I posted the way to make a curry sauce that isn't "just water" in this very thread. The whole recipe calls for a couple of tablespoonsful of water. It works. I've been using it for years.
Yeah, but I'm busy over thinking it, also I very rarely use a recipe for anything other than a basic guide. So when I cook for myself I usually go with a 'hey lets try this' technique.
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