Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: raygraham on August 09, 2005, 08:52 AM
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Hi All,
Came across a recipe I recieved from a lad in New Zealand who used to live in Chesterfield. He got it from a Bangladeshi Chef. Has also sent a photo of the finished product and it looks like the real thing. Here is the base sauce and also a recipe for a curry to make from it.
In his own words,
RESTAURANT CURRY GRAVY
[Thank you Shippon Tandoori, Chesterfield]
You will need a pressure cooker for this, 8 ltr or over.
If you do not have one then a stock pot [what the takeaways use] is OK but takes a lot longer.
ADD THESE INGREDIENTS TO THE PRESSURE COOKER:???.
A SMALL BUNCH OF CORIANDER LEAVES
1/2 A LARGE RED CAPSICUM DICED
2/3 OF A TIN OF CARROTS
1 TIN OF TOMATOES
2 1/2 LEVEL TSP TURMERIC
2 CINNAMON STICKS
7 GREEN CARDAMOM?S
2 HEAPED TSP CUMIN POWDER
1 LEVEL TSP FENUGREEK POWDER
3 HEAPED TSP CORIANDER POWDER
1 LEVEL TSP GARAM MASALA
1 LEVEL TSP GINGER POWDER
3 TSP SALT
2 FULL TSP SHARWOODS MILS CURRY PASTE
1 1/2 DESERT SPOONS SUGAR
50 ML? VEG OIL
1 .4? ?LTRS OF CHOPPED ONIONS
6 PLUMP GARLIC CLOVES
1 .5 LTRS WATER
COOK ON HIGH FOR 15 MINS.
REMOVE THE CINNAMON AND GREEN CARDAMOM?S? ?[ SAVE FOR PILAU RICE!!!]
BLEND FOR AT LEAST 2 MINS. [NICE AND SMOOTH]
The end result should be just the right consistency if pressure cooked.
The Gravy tastes like a bland curry on its own, and the addition of further spicing for each dish gives much more robust, individual flavours.
Here is an easy recipe for when the sauce is ready.......and gives one takeaway sized portion.
In your favourite curry frypan add a good dollop of oil......heat .
Chuck in a finely sliced med onion and stir fry 1? min
Add 2 tsp garlic puree and 1 tsp ginger puree and stir fry for 1 min
Add a heaped dessert spoon of any curry paste [Sharwoods mild is good] and a pinch of methi leaf and stir fry 1? min
Add a ladle of GRAVY and stir fry 3 mins
Add precooked meat [roast chicken breast is great] and mix in.
Add a pinch of garam masala, boil 1 more min and EAT.
If you think there is too much oil drain? some off............you should cook in plenty of oil though. More is better here for good results.
Regards
Ray G
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Hi Ray,
Have you tried this yourself at all and if so how does it compare to some of the gravys on here?
Cheers
Steve
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Ray
Thank you for posting these recipes. One question, though. You say the recipe is from Shippon Tandoori, Chesterfield and it starts off with a pressure cooker, cooking at pressure. Then you say takeaways use a stock pot. I'm a bit confused, even though I look forward to trying the pressure cooked approach, whether it's what any BIR uses, or not. Please clarify, if you can.
Also is the stage 2 recipe just chicken curry, or what please? Does it have a name?
Regards
George
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Hi C.K.
No, I have not tried this yet. He sent me the recipe some time ago when I went on the in2curry website and I saved it to my P.C. but have only just come across it again. He also sent some photos of the finished result which "looks" the part I must say. The only thing is I don't know how to post these pics on this site? I will give the recipe a try though.
Ray
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Hi George,
The recipe and method I posted is an exact transcript from Jeremy's e-mail to me. He mentions the Shippon Tandoori in Chesterfield as the place where he got the recipe before he moved away which was some years ago I believe. Whether it still exists I don't know.The recipe requires a pressure cooker as preference but it also says is not essential as an ordinary pot will do but cooking time will increase. I am not sure if pressure cooking will enhance the flavours but this is what they are reported to do as they "lock-in" flavours. The only recipe he gave me was for a simple chicken curry although I am sure he has a few more. I can provide his personal e-mail address if you like and you may be able to pick his brains for more info.
I am currently experimenting on recipes from "The Balti Kitchen Video" so will let you know how things go.
Regards
Ray
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Hi Ray,
If you want to email me the pictures at curry.king@gmail.com and I will put them on here and link to them.
Cheers
cK
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Great post ray, we need more like this :)
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Pictures of the above recipes can now be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=413.0
Great stuff ;)
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Great post i love an new curry base sauce.
Will try this one next
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Yes it's great to have some new input especially from the other side of the world. Have invited Jeremy to join the forum. He has a great enthusiasm and even has his own Tandoor in the back garden ( now i'm green with envy! ) and I have been in touch with him today. He is currently trying to master the art of making Curry Pastes! He has also said he will send some more recipes etc so will post as and when I get them so fingers crossed he does.
Cheers Jeremy!
Ray
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I tried this recipe a couple of times in the past (i got it off someone on the in2curry board) a while back. It is very good, i might combine this with the bruce edwards recipe - but not with the pressure cooker cos mine aint big enough.
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It could have been from Jeremy himself as he used to go on the in2curry site and that's where I first contacted him. It certainly looks good and I am sure we would all be really interested in your comments if you make it.
Ray
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The recipe at the start is from a TA where I live and used to go to ages ago.....what era do you think this comes from ??
Cheers Ed
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The recipe at the start is from a TA where I live and used to go to ages ago.....what era do you think this comes from ??
I don't know, but the use/recommendation of Sharwood's curry powder/paste comes as something of a shock, and suggests a time when (at least in the Chesterfield area) more authentic brands such as Rajah and TRS were unobtainable ...
** Phil.
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Hi Phil
How long approximately have Rajah and TRS been around?
Cheers
Ed
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Well, Rajah since 1931 :
Rajah was founded way back in 1931 by a former Indian Army officer, who opened a small shop in London called Bombay Emporium. Originally products were limited to whole and ground spices but as the UK Asian population grew and the nation
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Cheers Phil
I might make a batch for the sake of nostalgia
Ed