Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: GuitarDemon on May 06, 2007, 11:56 AM
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Hi all,
I had a lesson from a chef in a Bradford curry restaurant. The base sauce is easy, very few ingredients, and works a treat. Makes about 5 portions of curry when prepared. Blend 1 large spanish onion, 1 whole bulb garlic, 1 level teaspoon salt, 1 level teaspoon green cardamom powder, 1 good pinch dried methi (fenugreek) leaves until really smooth. Simmer on a very low light for a good 45 mins till really reduced to a paste-like consistency.
To do an authentic takeaway chicken massala, all you do is this. Cut 1kg chicken fillets into 1" cubes, wash and drain in a saucepan, add 1 level teaspoon turmeric powder, 1 level teaspoon chilli powder, and set aside. In a large pan (I use a wok), heat 5 tablespoons vegetable oil, 5 tablespoons water (yes - sounds wrong but trust me), 1 tablespoon minced garlic paste, 1 tablespoon minced ginger paste, 2 level teaspoons salt, 1 teaspoon dried methi leaves, and simmer for 5 mins on high heat, stirring continuously. Remove from heat, add 4 heaped teaspoons pakistani basaar powder (or mixed curry powder), stir into mixture off the heat. Return to heat, add chicken, mix together, and cook over medium heat till chicken has turned white. Add curry base sauce (all of it), simmer for 30 mins over a low heat. Add a handful of fresh chopped coriander leaves, 2 chopped fresh tomatoes, and chopped fresh green chilli (chilli depends on heat required - I like it hot and add 6 or 7). Simmer a further 5 mins. All done! Perfect Bradford takeaway chicken massala.
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Great post always nice to have a first hand account!
Have you tried any other bases and if so how do they compare to what your were shown?
cK
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I absolutely LOVE curry - it's my favourite food of all time - especially chicken massala. I've eaten in curry restaurants all over the UK, and it frustrated me no end that I couldn't reproduce that taste. It has to be said though that my taste is for Bradford curries - the southern ones don't do much for me. I've eaten in restaurants all over the south of England, and they have the same bland redness to them (in my opinion - no offense meant). The base sauces listed here all seem a little too complicated - I've tried a few from here and other curry recipe sites - and they all seem to have too many ingredients. I can assure you that the restaurants around here all use the very simple base sauce I described above. If you give my recipe a try (doesn't take long - I've got one on the simmer as I type !!!!), I'm sure you'll be impressed.
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Hi GuitarDemon,
Thanks for posting this, it sounds fairly uncomplicated and that must be a good thing!
Can you tell us the origin of the chef who showed you this eg, Bangladesh, Pakistan or indeed neither?
Thanks
Edit for spelling
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Hi All,
I though i would write this recipe out for all: -
The base sauce - Makes about 5 portions of curry when prepared.
Ingredients
-Blend 1 large Spanish onion
-1 whole bulb garlic
-1 level teaspoon salt
-1 level teaspoon green cardamom powder
-1 good pinch dried methi (fenugreek) leaves
Process
Blend all the above until very smooth
Simmer on a very low light heat for a good 45 mins till really reduced to a paste-like consistency.
Correct me if i am wrong.
Recipe for chicken massala as the first post.
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do you add any liquid to the base?
and where do you add it in the masala?
TA
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Thanks for the edit - I hope people try it and enjoy it as I do! I don't add any liquid at all to the curry base sauce - only in the oil at the start of making the curry itself. If the curry base is reduced to a paste, it doesn't matter how long - could be any amount of time really, 45 mins is just an estimate. The guy who gave me the lesson is of Pakistani origin, and one of the nicest people I've met. For example, he once called to see me at work, and asked if I'd had lunch. I said no, but would get something later. He said he was going for his lunch, and came back with a HUGE nan bread filled with massala fish, kebabs and salad, and a drink !!! Real gentleman!
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Excellent
Thanks GD
I know a takeaway that uses Basaar spice mix
It is their main spice
Good to hear someone else has found the same
The place I know makes the best curries for miles around
Maybe they are like Bradford curries?
He also uses a special fried garlic paste in some curries
Did you come across that too?
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Hi all,
The pakistani basaar is really easily obtained here in Bradford. The one I like best is Star brand basaar - it's really basic packaging (poly bag with a sticker!) but imported and really great. The only downside for me is it has whole dried curry leaves in it, which I crumble with my fingers into the pan. The other alternative which I find ok is East End Ground Mixed Spice (sub-labelled Pakistani Basaar). That's quite nice but I only use that when I've run out of Star brand and forgot to buy some ... :-S).
As for the fried garlic paste - that reminds me of another important restaurant secret. Have you noticed how takeaway kitchens all have the high flame asian cookers? This is because when you fry the garlic/ginger at the start of making a curry, you must fry it on the maximum heat (looks scary, but must be on a gas ring really turned full) for the full 5 mins, stirring continuously, to give the almost burned-fried garlic taste. If you gently fry the garlic/ginger, it doesn't give nearly the correct flavour. Try it - I'm sure you'll agree it's a top tip.
And another thing I forgot to mention, which I hope you'll try and report back. In the restaurant lesson I had, the chef used 1 level teaspoon of garam massala along with the 4 teaspoons of basaar. I really don't like the flavour that garam massala imparts to the dish - I can tell it's there no matter how small the quantity. I don't use it in mine at all - but if you recognize and like the taste of it, try adding 1 level teaspoon.
When all's said and done, remember that the good restaurants use spices conservatively, only adding them in quantities such as the English would add things like mustard powder to dishes - in small quantities. The real flavour of a good curry is from fresh ingredients, the chilli, garlic, coriander, etc. Each portion of the recipe I mentioned earlier contains no more than one teaspoon of spices per portion!
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Hi GD
I made the base and it turned out green
It is a different flavour to most curry gravies I know, but similar to the Andy
(or M) "secret" paste recipe
I didn't make the chicken curry with it
I substituted pre fried mushrooms (restaurant style)
It was the tastiest curry of the evening and certainly had a more-ish-ness about it.
It's not a curry I recognise, but one that I would make again
Thanks
Does the curry gravy come out green when you make it?
That's the curry gravy on the left and the finished curry on the right
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Thanks for trying the recipe - glad you enjoyed it! It definitely turns out green - the colour of the finished dish is the usual colour due to the spices added at that stage. I made my curry yesterday, and was intending to leave it overnight to eat today. But, as usual, I tasted it yesterday and ended up eating most of it!! Thoe moreishness got to me too !!!
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I made it also but mine was a bit too salty and garlicky and the cardammom stood out a bit too much, maybe I was a bit hevy handed with the ingredients
I will try again and lower the quantities
Nice one tho ,thanks for the recipe
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Are the level teaspoons real teaspoons that you stir your tea with or the ones that are measured at 5ml? I ask this because one of my a level teaspoons is abot 3ml and the cooks one is 5ml.
Can anyone clarify which spoons to use.
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The teaspoons I use are the ones to make tea with - not chef's measures. Probably 3ml is about right. If the sauce ends up too salty, don't put the salt in at this stage. The chef who taught me used a lot of salt - I like things to have plenty of salt, but it's probably healthier to leave it out. The spanish onions I buy are gigantic ones - easily 1/2 kg each. This may be why the other ingredients stand out, if the onion used is smaller.
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Thanks for clearing that up GD. There is a post on here that says the best BIRs use lower amounts of spice, which sounds reasonable to me.
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this sounds like a really good recipe,i like the simplicity of it. :D just a couple of questions....do spanish onions really make a difference??my local bir uses normal ones,so i assume its more a matter of taste....also...would love to hear any more tips that you might have(or if you have have the time,acquire from your friend in the takeaway ;) :) ) as to the whole prepartion thing...how long do they keep the base sauce for for it to mature properly,or can it be used straight away etc?? also,do they cook the curry at the final stage at full heat(gas-wise) as seems to be the case with some birs??
thanx for the recipe anyway..gonna try it soon.. :)
ps oh y..so you really dont add ANY liquid whatsoever to the onion puree whilst heating it in the first stage???
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Thanks. This base sounds really simple to make - I will give it a go.
Just one question though: how much oil should I use and when should I add the oil?
Thanks again for the recipe!
Gareth.
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Hi GD
I made the base and it turned out green
It is a different flavour to most curry gravies I know, but similar to the Andy
(or M) "secret" paste recipe
I didn't make the chicken curry with it
I substituted pre fried mushrooms (restaurant style)
It was the tastiest curry of the evening and certainly had a more-ish-ness about it.
It's not a curry I recognise, but one that I would make again
Thanks
Does the curry gravy come out green when you make it?
That's the curry gravy on the left and the finished curry on the right
Thanks for the pictures.
I'm not having as much success as you however!
Can you confirm - did you use a whole bulb of garlic (for example 7 or 8 segments) or just 1 segment?
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Hi Guitar Demon
Cheers for sharing your post. I'm a Bradford lad living in Scarborough and the one thing I do miss is the Bradford/Pakistani taste. Ive tried the restaraunts out here and they're just not the same. Mostly Bangladeshi origin.
Tried for ages to replicate the taste but I give in. It makes sense when you mention the burnt garlic taste, maybe thats whats missing.
What restaraunt was it you was given a lesson?
Cheers :)
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I am from bradford too and know exactly what you mean by the taste of the currys around here however i must say some of the newer/modern curry houses are moving towards the generic red uncooked chilli powder style sauce :(
There is a fantastic traditional style restaurant on manningham lane just opposite valley parade which looks very unhygeinic however this guys lamb handi is legendery really thick dark sauce you can see him cook everthing as it is an open kitchen the place is called the sultan.
as i say its what i would call a mans curry house not a place to take the missus its a bit rough and ready.
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sorry scarbmark
Forgot to say the burnt garlic type taste as you describe is for me the missing link and is the holy grail that in my humble opinion most people on here are looking for.
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There is a fantastic traditional style restaurant on manningham lane just opposite valley parade which looks very unhygeinic however this guys lamb handi is legendery really thick dark sauce you can see him cook everthing as it is an open kitchen the place is called the sultan.
as i say its what i would call a mans curry house not a place to take the missus its a bit rough and ready.
great review & sounds right up my street :)
ELW
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Its certainly worth visiting if your in the bradford area ELW.
Usual inner city precautions to be taken though dont leave anything on show in the car etc.
after all it is bradford not belgravia. ;D
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I tried this today. I cheated and cooked the garlic/onion mixture in the Thermochef, and it did burn a little, but luckily I caught it in time.
I added about 100ml of base sauce to it, and apart form being just a little too salty (I will adjust it next time) it was very, VERY nice indeed!! :)
I also cooked a Korma and Madras.
Definitely the best of the 3 curries tonight. Thanks for posting mate.
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I am a newby and I know this is an old thread but I'll risk it. I shall be visiting Bradford in 3 weeks time and I would like to ask guitar Demon where in Bradford I can buy the Star Bassar mixture. Cheers.
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I've had a go of this curry for tea tonight ..nearly fainted at the green almost blue colour of the paste ..but gotta say it's really tasty ..I added a tea spoon of sugar as it was bit bitter for me and a tin of toms ...would Deffo do it again ...
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The base sauce - Makes about 5 portions of curry when prepared.
Ingredients
-Blend 1 large Spanish onion
-1 whole bulb garlic
-1 level teaspoon salt
-1 level teaspoon green cardamom powder
-1 good pinch dried methi (fenugreek) leaves
I don't suppose Guitardemon is still around to answer this but just how big is 'big' in regard to the Spanish onion? I'm assuming melon size perhaps given that a whole tsp of salt and cardamom powder is used? And by bulb of garlic I assume he meant one clove not the whole bulb?
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-1 whole bulb garlic
And by bulb of garlic I assume he meant one clove not the whole bulb?
But he didn't write "bulb of garlic", which /might/ have led to confusion; he wrote /whole/ bulb of garlic, so he means the whole bulb, not just one clove.
** Phil.
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Admins Bradford base also uses I whole bulb of garlic, So I would go with Phil, SS
Les
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But he didn't write "bulb of garlic", which /might/ have led to confusion; he wrote /whole/ bulb of garlic, so he means the whole bulb, not just one clove.
If only it were that simple Phil. We've had several people on the forum in the past using bulb to connote a single clove. It's going to be very garlicky with a whole bulb of garlic though. No bad thing in my opinion.
Any thoughts on the onion size...can't say I know much about Spanish onions but as the recipe uses only one they must be fairly sizeable?
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If only it were that simple Phil. We've had several people on the forum in the past using bulb to connote a single clove.
Yes, sometimes someone writes "bulb" when he/she means "clove", but when the author takes the trouble to write "whole bulb of garlic", I really do think that he/she is making him/herself perfectly clear. Have you ever seen anyone write "a whole clove of garlic", unless they hate the stuff ?!
Any thoughts on the onion size...can't say I know much about Spanish onions but as the recipe uses only one they must be fairly sizeable?
Spanish onions are big; just toddle off to Waitrose and buy the biggest one you can find !
** Phil.
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Tesco's giant onions mate- c. 400-500g ea.
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Tesco's giant onions mate- c. 400-500g ea.
Blimey that is big! :o
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just toddle off to Waitrose and buy the biggest one you can find !
The way I regard Waitrose, I'd read that as "just toddle off to Waitrose and pay more than you would almost anywhere else."
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The way I regard Waitrose, I'd read that as "just toddle off to Waitrose and pay more than you would almost anywhere else."
But George, if you were to become a Waitrose customer, you could have a free Daily Telegraph every day, and then you wouldn't have to rely on the Daily Mail to keep you informed of world affairs ...
** Phil.
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But George, if you were to become a Waitrose customer, you could have a free Daily Telegraph every day, and then you wouldn't have to rely on the Daily Mail to keep you informed of world affairs ...
I can't tell if that's a put down or self deprecation on your part? Either way George will hopefully delete the unwarranted expletives (Daily Fail and Torygraph) in accordance with forum regs.
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But George, if you were to become a Waitrose customer, you could have a free Daily Telegraph every day, and then you wouldn't have to rely on the Daily Mail to keep you informed of world affairs ...
That's interesting - really - because I do have a Waitrose card, not that I hardly ever use the shop. I remember reading something about a free newspaper and assumed there must be a catch. Is there a minimum spend level in order to get the newspaper?
To be fair, they have reduced SOME prices recently but overall, I think the prices of most things are far higher than in other stores.
As for the Daily Mail, yes I do read quite a few articles online. What's wrong with that? They have some good stories and superb images. I used to read The Times and the FT online, until they started charging. I mostly go via news portals like google news and bing, so I often read articles on The Independent and The Guardian web sites as well. The last article I read on dailymail.co.uk was about the Alps Murders? Is that a right-wing spin or just a load of rubbish? I don't think so
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As for the Daily Mail, yes I do read quite a few articles online. What's wrong with that?
If you have to ask George...
The last article I read on dailymail.co.uk was about the Alps Murders? Is that a right-wing spin or just a load of rubbish? I don't think so
I bet they managed to spin it around to being the fault of Britain's scrounging unemployed somehow. :P
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That's interesting - really - because I do have a Waitrose card, not that I hardly ever use the shop. I remember reading something about a free newspaper and assumed there must be a catch. Is there a minimum spend level in order to get the newspaper?
Fairly sure it has recently gone up to GBP 10-00 (from GBP 5-00). But as it is difficult to set foot inside Waitrose without spending at least twice that, you can be reasonably confident of a free Daily Telegraph every day :)
P.S. Santa: not Britain's scrounging unemployed, the rest of the world's scrounging unemployed who have the temerity to think that just because we have raped and pillaged their homelands since time immemorial, that gives them some right to come over here and ask for a pittance in return ...
** Phil.
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Uncannily I subscribe to a humorous email from b3ta and it always comes with a catchy title. This weeks was '[b3ta] It may be full of boll**ks but at least it's not the Daily Mail'
I read most papers with a pinch of salt these days. Bring back the NOTW. :-\
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Great discussion! Up the Republic :P :D
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As for the Daily Mail, yes I do read quite a few articles online. What's wrong with that?
If you have to ask George...
I've read similar comments about certain newspapers on other forums and web sites before, but mostly directed at other people. I still don't understand your surprise and concern. Is it just that it's a social no-no to read ANY article in the Daily Mail? Do you think I risk being radicalised or something? They have another article today about middle classes now finding it more acceptable to be seen shopping in Lidl and Aldi, rather than paying more in Waitrose, just to be seen in there. Is it all about snobbery? Would it be more acceptable if I said my main source of information was a newspaper considered to be left wing, e.g. the Daily Mirror?
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They have another article today about middle classes now finding it more acceptable to be seen shopping in Lidl and Aldi, rather than paying more in Waitrose just to be seen in there.
On this occasion at least, Daily Mail speak with unforked tongue. A friend (a retired veterinary surgeon) has for years refused not only to step inside Lidl's door but also to admit to liking any Lidl product (inc. an 18-Y-O single malt that he was given as a present !). But just recently he has discovered that many of the things that he likes (inc. English bottled ales) are (a) sold and (b) cheaper there, and he is now a regular customer !
** Phil.
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Took a few years but the missus is now an Aldi convert.
Any one remember these
http://www.youtube.com/watch?v=mO3SYFU5-68 (http://www.youtube.com/watch?v=mO3SYFU5-68)
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I read most papers with a pinch of salt these days.
Kosher I hope. ;D
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Nice to see some of the political leanings of some of our members.
I used to actually buy the Daily (Scottish) Mail because I liked the crossword. One day I actually flicked through the rest of the paper and didn't buy it again.
Now I get my news, generally, from 5 Live. The BBC may not be perfect but the are the least biased platform I have found and well worth the licence fee ????
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Al-Jazeera :D
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The Moscow Times, (in English of course)
Les
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not been on this site for a while, but forgive me for asking. What has this all got to do with the title of this thread??????????????? come on guys it's a curry forum lol or it used to be in my day!!!!
regards
gary
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Can everybody please get back on topic, all non-topic posts will be moved to the gas chamber and all non conforming members will be severely whipped and sent to the naughty step . Your banned, Your all banned, banned, banned ,your banned damn you ...
Seriously though parker 21 does have a valid point
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You're :P