Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: TGReaper on September 15, 2008, 07:05 PM
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Guys,
I have not seen this method anywhere here but feel free to correct me.
A local Indian man showed me this method.
1 bulb of garlic
1.5 inch of ginger
3 large onions.
oil to fry
Method:
1,Peel and ruffly chop all
2,add to blender and blend until smooth
3,Get two large sauce pans with a little oil in both.
4,heat oil to high heat at arms length drop the mixture into the pan
5,when its calmed down a bit give it a quick stir and drop the mixture into the second saucepan.
6,repeat several times until the mix turns into a thick paste.
7,add this mix to your curry a couple of minutes before you finish cooking it.
I make a batch and freeze it in ice cube trays.
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TGReaper,
what did your man say was the benefit of this approach.
i ask as there's much more effort in the method and all posts on BIR practise say it is the 1st thing fried (ie not added at the end). also the BE base made it very clear to me how much additional creaminess (i think he described it as the benefits of cooking it out) was created by just blending with water and using it directly.
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Thanks for the info TGReaper, this is a new one for me did the chef say why they add this?
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It is added 5 mins before the curry is cooked. So before final additon of corriander leaf. I think it makes quite a difference but let me know how you get on.
It can take some time for it to turn into a paste.
this is not a replacement for a base gravy its just an addition.
It must be cooked properly as it can be bitter.
Curry King - He did not give the reason why more that it is a method.
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This sounds very like the "M" secret paste posted on the Natco site under the title of "curry holy grail" (or something like that).
Anyone else remember that?