Topic: currybase from my local restaurant in munich revealed!! enjoy

[jasper]

Hi guys!

I just received from my local curry restaurant after spending a lot of time in their kitchen and helping those guys with chopping onion their secret for the curry base?

It is not a BIR?but it is a really good curry house situated in Munich (Germany) where they serve north Indian cuisine.

I became addicted to their curries after eating it for about 2 years ago? and started the big search for their curry secret. Those guys where really friendly and always let me in their kitchen to help and observing them.

I really tried a lot of curries because I am most of the time travelling in Europe and I still think their curries are on of the best?

Actually the recipe is remarkably simple  ;D

Put in a pan:

2 big Onions roughly chopped
1 cup of oil
2 cups of water
2 small teaspoons salt
1 heaped teaspoon turmeric
2 teaspoons paprika
1 teaspoon chilli
1 teaspoon cumin
1 teaspoon cumin ? seed

Boil this for about 30 minutes with a cover on the pan.
Let it cool down and liquidize


In a frying pan put a little bit of oil and when hot:

   1 dessertspoon garlic ginger paste
   (garlic and ginger with water chopped in a food processor)

fry for about 2 minutes until browned a little bit then add:

   1 teaspoon turmeric
   1 teaspoon paprika

fry for another minute and add:

   2 soup ladles tomato passata

maybe add a little bit of water and let it cook for about 2 minutes



Poor this tomato garlic ginger mixture in the pan with the chopped onions. And cook for another 15 minutes?

After seeing here that a lot of guys are putting carrots in their curry base I asked my Indian friend and he told me he never puts in any other vegetables in his curry base.

He told me also that the use of a large amount of oil is very important.

Please guys try this one and let me know how it tastes?

[George]

Jasper

Many thanks for sharing this recipe. I look forward to trying it, especially given that it uses sensible quantities, rather than industrial amounts. Two questions:

1. Could you please indicate the weight of the onions you use? The weight of a 'big' onion can vary so much from person to person, let alone region to region. Also, is that white/brown onions, rather than red onions or any other type?

2. Do you have any recipes for turning this base sauce into any of the curries which you enjoy so much at your Munich curry house?

Regards
George

[jasper]

Hi

The big onions they use are approx. 250 grams and normal white/brown onions.
Take about 500 grams of onions for my recipe?.



When they make a vindaloo sauce

The use the gravy above(about 2 soup ladles) and put in the following:

2 teaspoons pataks vindaloo paste (they only product they use from patak?s?)
? teaspoon Garam masala
? teaspoon Cumin
1 teaspoon fenugreek leaves
about 2 dessertspoon cream
1 fresh green chilli
? teaspoon chilli
1 teaspoon fresh coriander
ginger (to decorate)
1 potato

I always take this sauce with tandoori lamb?

Have fun

[George]

Jasper

Brilliant. Very helpful. Many thanks.

Regards
George

[Curry King]

Yep great stuff, simple and easy to try thanks 

[King Prawn]

I;ve just done stage one of this and it is now cooling until I can blend it - Seems quite good so far!

KP

[King Prawn]

Hi All,

OK- Now after it cooled I took the oil off the top (nice and red it was too!) then pureed the onions to a paste. Then I added the oil back and carried on with the rest of the recipe.
At this point I thought the smell and taste of the removed oil was very nice. The pureed onions were a nice yellow colour.

Then on to the tomato stage.

When this was finished I added it to the onion paste, I thought is seemed a lot, but it was only a little too much for my likling. I had to add about 1/4 cup of water here to as the paste was now quite thick.

I then cooked this mixture for about 25 minutes, skimming off the froth that formed on the top.

Job done! - Its cooling in the pot with the lid on and I won't get to try it until tomorrow, but it seems to be very pleasent with no cominating flavours (which has to be good if you are using this for a variety of dishes)

The only thing that came to mind was the difference between this and the KD base (apart from the spice in the onions) was the use of a cup of oil in the pot with the onions (KD uses only water)

Next week I hope to try a KD base (double quantity) with oil in the onion pot and see what the difference is (unless anyone here cares to try it sooner - IF so then please let me know how you get on).

Nice find Jasper, I think I will be 'playing' with this one again! ;D ;D ;D

KP

[Jeera]

I've just completed stage 1 to the letter. The onion base is currently cooling down but I can tell you this is gonna be fantastic. It has THE smell already. I'm sure this is down to the paprika. I used a brand new batch of paprika and that is the prevalant smell and wow it is the business.

Jasper, more details of the final stage technique please !

Cheers.

[Mark J]

Great first post Jasper, welcome

Interesting to see this base from Germany is very similar to a couple of recent bases we've seen on here (and close to the KD also)

[spicysarsy]

Nice one Jasper, Thanks for the input, and looking forward to try this one. { keep up the good work } Paul