Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Peripatetic Phil on November 16, 2010, 10:17 AM
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Transcribed from Kris Dhillon's The Curry Secret, Copyright (C) Kris Dhillon 1989
How To Make The Curry Sauce
For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.
2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2
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Hello Paul,
I made this base Yesterday.
I was wondering if there is a prefered spice ratio to ge with it?
CArl...
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See here (http://www.curry-recipes.co.uk/curry/index.php?topic=5128.0), Carl, but see also the final post as I forgot to list the oil in the original message. My quantities are doubled twice in terms of Kris's book : double the quantity of sauce per unit weight of chicken, and double the quantities of spices per unit volume of sauce.
** Phil.
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Thanks Phil,
What's the method used to cook?
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Bring oil and gravy to a gentle boil (Kris suggests a rolling boil, but it will splash everywhere !), add ground chillies, salt and pre-cooked chicken (she pre-cooks in a little of the green sauce with oil, turmeric & paprika for about 10--15 mins), and keep at a gentle boil (see above) for about five minutes. Reduce the heat, add the cumin & fenugreek, and cook for a further three minutes or so. At this point I (but not Kris) add some chopped coriander stalks and cook for a further couple of minutes before removing the surplus oil (leaving a little to create the gloss), garnishing with coarsely chopped coriander leaves and serve. Seems to go well with stuffed paratha, chapatti or pilau rice.
** Phil.
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Also now documented here (http://www.curry-recipes.co.uk/curry/index.php?topic=5223.msg51468#msg51468) as "KD1/PT"
** Phil.