Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: dave3310 on May 24, 2006, 08:42 PM
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Here's a base sauce that I use over and over again cause it never fails me.... Try it and let me know what you reckon....
Here we have a top base sauce that is perfect each time and every time for any ruby/sidedish:-
10 tablespoons Ghee or Veg oil
2 tablespoons Garlic (crushed)
2 tablespoons Ginger (finely grated)
1 tablespoon Turmeric
1.5 tablespoons Curry Powder
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
2 teaspoons Chilli Powder
1 teaspoon Garam Masala
1 kg Onions
1 cup Water
3 tablespoons Tomato Puree
0.5 teaspoon Ajowan Seeds
0.5 teaspoon Salt
1. Make a smooth paste by adding water to the turmeric, curry powder, ground cumin, ground coriander, chilli powder and garam masala ---- set aside.
2. Heat the ghee or oil, add the garlic and ginger and stir fry until light brown. Add the prepared spice paste and continue to stir fry for 3 minutes.
3. Add the onion and cook for 10 minutes before adding water, tomato puree and ajowan seeds. Cook for a further 10 minutes. Add the salt and mix thoroughly.
4. Add 4.5 pints of water, 6 carrots (chopped), 2 green peppers (chopped), 5 potatoes (chopped), 200g of creamed coconut block, 3 knorr chicken cubes and 3 teaspoons of sugar.
5. Cook until all vegetables are cooked through then leave to cool.
6. Finally blend the mixture.
This recipe has never failed me --- turning out great looking and tasting BIR dishes.
Enjoy.......................
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This one looks vaguely familiar. :)
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Hi Dave,
Thanks for the recipe Dave. Looks like it should produce a decent curry base. :).....although I would have anticipated a lot more onions than 1kg?
However, one small point that I'd appreciate someone helping me out on please. This is the second time now (both times on this site) that I've seen reference to adding "ajowan" seeds ("ajwain" or "lovage" seeds) to a curry base.
I'm surprised because, until now (in 20 years or so), I can't recall seeing any recipe, in any curry book, calling for it's use (apart from as a minor ingredient in some minor dishes)?
I had some ajwain seeds recently, but ended up ditching them because they had a disgusting, strong, pungent, musty smell and I never used them anyway! :P
Can someone please enlighten me on what they do to the curry base and whether they are considered an essential ingredient or not?
Many thanks
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Dave
Thank you for posting this recipe. Could you please confirm:
- whether vegetable ghee, butter ghee or vegetable oil give the best result. Which do you use, please, to get your 'best ever' result, notwithstanding that you give an option in your recipe.
- what is the exact brand/mix of (a) curry powder and (b) garam masala you use? I agree with Terry, I think it was, who said the precise mix of powders used is 100% important.
Regards
George
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Hello George.
I always use veg oil. I have tried it with butter ghee but in my opinion i prefered the taste of the finished dish using oil.
As for the curry powder I've only ever used "Rajah" hot madras curry powder and, again, "Rajah" garam masala.
Regards
Dave
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Dave
Many thanks for the clarification. Your base sauce will now go on my list of recipes to try.
CC
Out of interest, which other sauce does this one remind you of?
Regards
George
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Dave
Many thanks for the clarification.
No pun intended I am sure.... :)
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Hi Dave,
Thanks for the recipe Dave. Looks like it should produce a decent curry base. :).....although I would have anticipated a lot more onions than 1kg?
Hi Dave,
Can you confirm that 1kg (about 4 medium ones) of onions is correct or not? Looking at the amount of other ingredients in your recipe, I would have expected at least 2kg (about 8 medium ones) of onions, and probably around 3kg (about 12 medium ones)?
Thanks
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However, one small point that I'd appreciate someone helping me out on please. This is the second time now (both times on this site) that I've seen reference to adding "ajowan" seeds ("ajwain" or "lovage" seeds) to a curry base.
I'm surprised because, until now (in 20 years or so), I can't recall seeing any recipe, in any curry book, calling for it's use (apart from as a minor ingredient in some minor dishes)?
I had some ajwain seeds recently, but ended up ditching them because they had a disgusting, strong, pungent, musty smell and I never used them anyway! :P
Can someone please enlighten me on what they do to the curry base and whether they are considered an essential ingredient or not?
Many thanks
Well.......any takers?? I'm waiting with baited breath :P
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Ive seen them in 4 base recipes now including this one. The others being Bruce Edwards, secrets of the indian chefs revealed (which I think is a rip off of BE anyway), ifindforu's recent base.
Pete has also seen chef's use powedered thyme instead which gives off a very similar odour.
Whether its essential or not who knows!
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I used ajowan seeds in a batch of Bruce Edwards' base I made yesterday and they did make a difference.
However, I wouldn't describe the raw seed smell as musty. It's a nice fragrant smell, though very 'un-Indian' by coriander and cumin standards :)
The base sauce made a pretty decent curry, too.
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hi guys
i have seen and used this recipe for curry base sauce and it is concentrated so yuo have to water down. it is from Secrets of the indian restaurants revealed. cost 13.95 an e-book. i fell fowl of this book before stumbling on to this site over 18 months ago when cr0 was in its first couple of weeks and nothing can touch 1/2 of the recipes but for that elusive missing smell aroma taste that a restaurant can give.we have made real progress now is not the time to go backwards(not meant to upset anyone no harm meant) we all have our starting points on the hunt for the holy grail wether it was Kris Dhillon, secrets revealed, authentic balti or the balti dvd... many who will join or are nubies will eventually get to the point where they are happy with the recipes on this site and many more will be amazed when they either walk into your house or be fortunate to be siting down at your dinning table to eat probably the best BIR curry they have ever tasted.
sorry to put a downer on your post dave no harm meant but do try the OTHERS :)
you will not be disappointed 8)
regards
gary
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I used ajowan seeds in a batch of Bruce Edwards' base I made yesterday and they did make a difference.
However, I wouldn't describe the raw seed smell as musty. It's a nice fragrant smell, though very 'un-Indian' by coriander and cumin standards :)
The base sauce made a pretty decent curry, too.
Hi Snowdog and MarkJ,
Thanks for your views on the use of Ajwain (lovage) seeds in the Curry Base. I've since seen that Bruce Edward's considers it "an essential ingredient" in the base :-\ I also see that Pat Chapman uses a Bruce Edward's curry base (including the Ajwain seeds) in his book "Vindaloo and Other Hot Curries". In which case, I must also have used them before because I've previously made this base.....although I didn't think much on it.
I've already made Ifindforu's curry base without Ajwain seeds. I think I'll now make it again, with them, to determine the difference :P
Snowdog......when I was a boy ::), I used to collect caterpillars and stick them in a jar with dandelion leaves :P. The smell of Ajwain seeds reminds me of the smell that would develop in the jar! :o ;D .......but I've yet to find anyone who knows what the hell I'm on about!!! ;)
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Snowdog......when I was a boy ::), I used to collect caterpillars and stick them in a jar with dandelion leaves :P. The smell of Ajwain seeds reminds me of the smell that would develop in the jar! :o ;D .......but I've yet to find anyone who knows what the hell I'm on about!!! ;)
I've just gone and had a few moments with my Ajowan seeds - I hope no one was watching :)
I used to do that with caterpillars, but I don't remember there being any smell as such so I can't comment. However, the bag of Ajowan seeds I've got has a smell (dry) that is hovering around that of Marjoram or Oregano, but a little more aromatic or lemony. Definitely pleasant. When put in the stock whilst making the base I was first reminded of Caraway seeds, but then it turned more savoury. Also pleasant.
Could yours have got damp and gone off, do you think?
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I was Googling ajowan seeds and discovered this:
Medicinal uses: Ajowan contains thymol which is a germicide and antiseptic and is prescribed for diarrhoea, colic and other bowel problems, helping expel wind and mucus. Sometimes used in the treatment of asthma, the seeds being smoked in a pipe to relieve shortness of breath. Water in which ajowan seeds have been boiled is used to 'cleanse the eyes and cure the ears of deafness.' It is said that if ajowan seeds are soaked in the juice of a lemon and dried 7 times, then ingested, they cure impotence.
No comment.
-Mary
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So....... if we put copious amounts of ajowan in our curries , the blokes will have an " uplifting " experience . ;)
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Ah... But being a Brit i would rather keep a STIFF upper lip ;D
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Crikey! :o No wonder Bruce Edwards considers it an essential ingredient! :P Maybe he rubs it on?? ;D
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Don't get carried away, guys - it is merely supposed to restore normal function, not provide extra capability where there was never any before ;)
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Forget about VIAGRA then LOL ;D