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Messages - Stephen Lindsay

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2531
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Base by Stephen Lindsay
« on: August 03, 2008, 09:52 AM »
It turned out pretty good I think. Not too gloopy but thick enough. Not too spicy, but a bit like a mild spiced onion soup if that makes any sense. I went mad on Thursday and made Chicken Dhansak, Chicken Tikka Korma, Lamb Tikka Masala and Lamb Pathia. They all turned out pretty good according to those who scoffed them. But then again maybe that was due to the wine and beer they drink along with it!

 ;D

2532
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Curry Base by Stephen Lindsay
« on: August 01, 2008, 12:04 PM »
Curry Base

This is a recipe adapted from various other sources, e.g. Kris Dhillon and David Smith. It makes approximately 1 litre of finished base.

Ingredients:

  • 6 tbsp. vegetable oil
  • 1 lb (around 4) onions, finely chopped
  • 12 cloves (approxmately 50g) garlic, sliced
  • a similar quantity of ginger, finely sliced
  • 4 green chillis, finely chopped
  • 2 tsp. each of ground turmeric, cumin and coriander, mixed with water into a paste
  • 200 ml passata
  • 16 fl. oz. water
  • seasoning

Method:

  • Fry the onions on high for a few minutes
  • Add garlic, giner and green chillis
  • Reduce heat to low and fry for 5 minutes
  • Add the spice paste and fry for 5 minutes
  • Put the mixture into a blender with the water and blend till it is as smooth as possible
  • Return to a pan, add passata and cook gently for 30 minutes


2533
Accompaniments (Sauces, Chutneys, Dips, etc) / Onion Salad / Pickle
« on: June 11, 2008, 12:30 PM »
Ingredients:

4 medium onions (approximately 1 lb)
4 oz caster sugar
1/2 cup red wine vinegar
1/2 cup tomato ketchup
2 tbsp tomato puree (paste)
3 tbsp dried mint

Method:

1.   Peel and finely chop the onions and place in a bowl
2.   In a separate bowl, combine sugar, vinegar and tomato ketchup and mix well
3.   Thicken the sauce with tomato puree
4.   Add mint to taste
5.   Combine onions with sauce and enjoy with poppadoms

Notes:

The ingredients for the sauce are given as a starting guide
You can made the sauce sweeter or sharper by adding more sugar or vinegar as required
I have also successfully made this sauce using good old chip shop malt vinegar but you will need to experiment with the ratios of sweet to sour to achieve the balance that you want
You can also season with salt and pepper if you wish

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