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Indian Restaurant Curry Recipe
Basic Curry Sauce:Description
This is the basis for many of the restaurant-style
curries you'll find here. The recipe makes between 8 and 9 fl oz of
Sauce which is enough for 2 main course curries or a main course and
some side dishes. The recipe doesn't work as well if you try to make a
smaller portion. It will double nicely if you're making a number of
curries but you will need to extend the cooking time a bit. If you have
some sauce left over it will keep in good condition in the freezer but
only for a few weeks. Even small amounts are useful for making a quick
one-portion curry, it goes a long way. Remember to wrap it up well or
your ice-cream may take on a strange taste!.
Ingredients
3 tablespoons vegetable oil or ghee (clarified
butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly
sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded
and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved
tomatoes, US = purée) or 1 tablespoon concentrated
tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped
onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using).
Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time
making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook,
still very gently, for a further 5 minutes. Don't burn the spices or
the sauce will taste horrid - sprinkle on a few drops of water if
you're worried.
Take off the heat and cool a little. Put 4 fl oz
cold water in a blender, add the contents of the pan and whizz until
very smooth. Add the passata and stir.
Put the puréed mixture back into the pan and cook
for 20 - 30 minutes (the longer the better) over very low heat
stirring occasionally. You can add a little hot water if it starts
to catch on the pan but the idea is to gently "fry" the sauce which
will darken in colour to an orangy brown. The final texture should
be something like good tomato ketchup. Warning - it WILL gloop
occasionally and splatter over your cooker, it's the price you have
to pay!
'SECRETS OF THE
INDIAN RESTAURANT CURRY'
...Make Curries Exactly Like Those You Enjoy At The
Indian Restaurant'
This curry
book will teach you everything about making curries exactly like the
Indian curry you enjoy at the curry house. A curry recipe for every
occasion.
Indian Curry
Indian Restaurant Curry Recipe
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