Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: bobbybouchet08 on January 08, 2013, 07:33 PM
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So my recent post explained my experience with a bir chef cooking for me.
His base as i interpreted it was;
Makes enough for 2 to 3 curries
Optional precooked lamb meat oil with spices.
4 fresh tomatoes.
3 medium onions.
Handfull of chopped coriander.
2 tbsp garlic and ginger paste
Spices.
2 tbsp turmy turms
1tbsp paprika
1 tsp coriander powder
1/4 tsp cumin
1 tbsp bassar mix (pakistani massala powder)
chilli powder to taste
2 tbsp salt
Firstly heat oil or lamb oil and add tomatoes and onions.
Fry for 3 mins and add g and g paste with a bit of water and the turmeric
After 3 mins add salt.
Keep adding a bit of water to hydrate.
After 15 mins add paprika, coriander powder and bassar.
After 15 mins add fresh coriander and cumin powder.
Keep cooking. The longer the better. The whole cooking time for my base was about 2 hours maybe more.
When you taste after blending it should be quite smokey. When fried to make a curry, the taste is spot on. Real depth of flavour.
Dish recipe to follow soon once perfected.
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Have I got this right bobby?,
thats 3 1/2 tbsp of spices & 2 tbsp of salt to make 2 or 3 curries?. Sounds delish!
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bassar mix (pakistani massala powder) ive used this mix and its hot, not suitable for base sauce, + the chilli powder??? its shows in the final dish because my mrs complained about it last year when i used it, salt content for this recipe is far to high. would make an elephant sick! so would the turmeric or turmy. paprika, thick, heavy, grainy,
spices to thick and heavy for the onion content.
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2 tbsp turmy turms
Say what?!