Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: woodpecker21 on September 24, 2006, 03:33 PM
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hi g/gls
here is the new and improved version of my locals curry gravy adapted by me ;)
i truly recommend making this as it only takes 1 hour from start to finish and you will not be sorry ;D
it is suitable for vegetarians and peeps with any allergies to nuts as it doesnot contain any not even coconut. and tastes delicious.and gets better as the week goes on ;)
here goes
RAJVER CURRY GRAVY(REVISITED)
Ingredients
4 large onions
1/2 green pepper
3 green chillies
1(4-6?) carrot
1/2 tin plum tomatoes blended
1/2 tbsp salt
400ml of veg oil
1/2 bunch fresh coriander
600ml water
2 tbsp tomato puree
1/2 tsp ajowan seeds
In a muslin place 3 black cardamoms,2 bay leaves,4 cloves, 1 2? piece of cinnamon bark(cassia bark preferable) tie up and place in with the vegetables.
CHOP/ SLICE ALL THE INGREDIENTS and add to pot including muslin of whole spices add ajowan seeds when pot comes to the boil. Boil for 30 minutes until onions, carrot and pepper are soft remove pot from heat and add
2 TBSP TURMERIC
1TBSP CHILLI POWDER
1 TBSP GROUND CORIANDER
1 TBSP CUMMIN
1 TBSP GARAM MASALA
SIMMER FOR ANOTHER 30 MINUTES, remove as much of the oil as you can and the muslin of whole spices THEN BLEND TO A SMOOTH PUREE with 100ml of hot water, pour oil and put the muslin cloth back in pot then add more hot water until you have a soup like consistency. PLACE IN A COOL PLACE READY FOR USE. You can refridgerate for 1week but remove the muslin after 3 days as the aroma will be as intense as you will need or could stand;-)
good luck
regards
gary
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No garlic in the base :o surely not?
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I shall re-visit this base to experiment with - perhaps add garlic and reduce the cardamom . Another project for the weekend . :)
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I note the comment about Garlic. The recipe says it is non-allergenic, and it is not generally known, but Garlic is figuring more frequently now in the list of bad allergies. I happen to love Garlic in all forms, but I have to bow from time to time to my customers who have garlic allergy. I always feel sorry for those who can't eat curries 8)
Happy Cooking
C P
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hi cc & cp
cc. try it without the garlic and add the garlic to the final dish as this curry sauce does nit need it.
cp if your customers have allergies for garlic then this sauce is perfect there is no real need for garlic to create most of the dishes korma/pasanda/madras/etc. all i say is just try it. and it is perfect start for newbies :)
the initial heat from the chillies will subside so will be come mellower.
cp try this sauce with the korma recipe i posted with the korma paste and my interpreptation of chicken korma ;)
hope someone is listening out there
just made the 15 chicken vindaloo in a row or is it more can't remember ;D
also if you add 4 tbsp of vegetable ghee in the first 1/2 hour cooking adds something to it as well
regards
gary
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Thanks Gary I shall give it a try and PM the result .
Cheers ,
CC
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Just an addendum to my last post - sometimes I think that the simple base sauces on this site are far better than the more timely . I can't envisage too many BIR restaurants spending either numerous hours or days prepping a base sauce . Complexity and time would not be cost efficient .
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Hi Woodpecker
I am listening and will certainly try your recipes. I am in the middle of a cook run for my business so may try it for tonight with some of the Chicken.
As for time taken for Bases, I think its is fair comment that most BIRs would not take the time. Certainly a lot of the up-market guys create small simple batches at a time and may make several different bases to suit individual dishes. Your average high street guy does take time for cooking the base (just walk past one in the morning!), as some bases need to mature over a few hours or overnight. Some of the restaurants I know get there Mum or dad to make the base as it is cost effective ;D.
Anyway, happy cooking one and all
C P
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hi g/gls
its woodpecker
forgot to mention if you add 2 potatoes 1/4ed and put them in the first boil until the are cooked (10-15mins) then remove them again it adds a little something but do remove them so you can use them in vindaloo or bombay potato or methi
ragards
gary
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......... get there Mum or dad to make the base as it is cost effective ;D.
Now thats an idea I hadn't thought of - dare I give it a try ? :) :)
Thanks C P
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This was one of the base sauces i was very happy with and i recommend any newbies to try it out.
I still remember when i used this base to make a prawn madras and took into work...i had to actually argue as everyone would not believe i made the cury myself at home. Still makes me smile ;)
Give it a go...
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Way to go! Does that not make us all feel good :D
CP
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Although I have tried a few of the well tried 'Base Sauces' listed on here, Mrs B reckons our best results have been from the Rajver Base.
I have not yet tried Ifindforu's (Terry's) base, but I hope to soon, so can anyone out there tell me if I should try his original or updated version?
Thanks,
Eric
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CC has used it, Give him a PM ;)
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hi peeps want to big this base up as it has not been mentioned for a while even for newbies a simple base and takes an hour!
regards
gary
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OK. I gave in and departed from my normal base; my own which originally started out as KD's and has undergone many changes over the years.
First thoughts were how quick and easy it was to literally throw it all together. Hey presto! In just over an hour i had a saucepan full of curry base to satisfy my neverending desire for BIR curry.
Smelt and tasted quite good. No time to put it through its paces though. Had to settle for a chick pea curry that was just thrown together for the next day's lunch with Mr Singh's chapattis. Why chick peas i can hear? Two reasons: All the other essentials were still rock hard and in the freezer ??? And i had recently had a delightful curry cooked by one on the many Asian ladies whom I work with. She made a curry for one of my colleagues and he wasn't too keen on the looks. But I'll try anything once, and besides i love channa massalla as a side. It was damn tasty stuff.
After gentle dinging, the result was more than acceptable. In fact, i bought more chick peas and will be doing it on a regular basis.
Have defrosted a portion of gravy this afternoon and will be giving it the chicken phall test later this evening to see how it compares to my normal base. Will of course post results and comments a little later when things have cooled down a bit ;D
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After gentle dinging, ...
Sorry, CH, you've lost me : what exactly is a "dinging", gentle or otherwise ?!
** Phil.
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After gentle dinging, ...
Sorry, CH, you've lost me : what exactly is a "dinging", gentle or otherwise ?!
** Phil.
It's something you do Phil, whilst waiting for the onions to brown!! ;) lol
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It's something you do Phil, whilst waiting for the onions to brown!! ;) lol
Oh dear, I clearly had a little too much to drink to celebrate the New Year : now there are two posts that I completely fail to understand ???
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Update us when you can, then we will all know what you think and how your curry turned out. ;D
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In the absence of hob and frying pan at work, the only way to get curry is to cook it, transport it and then commit sacrilege and put it in the ding (Essex term, maybe, for the microwave) ;D
The pan is on the stove as i type :P
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In the absence of hob and frying pan at work, the only way to get curry is to cook it, transport it and then commit sacrilege and put it in the ding (Essex term, maybe, for the microwave) ;D
Ah, dialect : I shall add this to my Everyman's Dictionary of Estuarine English :-)
** Phil.
P.S. My grandfather was an Essex man (Maldon), and I'll wager he never said "ding" (in this context) in his life. But then as domestic microwave ovens didn't exist until after his death, this is hardly surprising !
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Been a busy week so have not had the time to post results of first proper curry using this base. Anyway, proof of the pudding is always in the eating which i did once i got back from the pub. Yum :P. Not the same as from my regular TA but very good indeed.
Decided against the phall as i wanted to check on the flavour of the curry rather than try and grapple with this through copious amounts of heat - sensible decision i thought. So i went for something between madras and vindaloo. Kept the recipe simple to let the base show its worth (or not as the case may be).
Handful of chopped onions fried off with a teaspoon of g/g paste. Added a tablespoon of tom puree (tinned & diluted). Then added two heaped ts of chilli powder, one of mix powder, one of salt, half of sugar. Fried this off with tbs of base, added the base and cooked for a bit and finally added the chicken and warmed it through. See pics for end result. Still need to do some work on the saag bahji (noticed absence of a recipe for this on CRO) but the dipuraja mushroom rice was fantastic.
All in all, very pleased with the result. As good, I've cooked in the past with a lot less hassle and very simple. Will make again unless someone comes up the "perfect" base. I will be trying a couple of things to get it closer to my local TA. Tempted to up the carrot content to add more "sweetness" if that is the right word to describe the taste of my regular TA. Not sure but will post if i make any earth moving discoveries.