Author Topic: Curry Base by Stephen Lindsay  (Read 1543 times)

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Offline Stephen Lindsay

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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

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Offline haldi

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Re: Curry Base by Stephen Lindsay
« Reply #1 on: August 02, 2008, 07:45 AM »
That's a very clear recipe with good pictures
How did it turn out & what did you make with it?


Offline Stephen Lindsay

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Re: Curry Base by Stephen Lindsay
« Reply #2 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
a legend in his own lunchtime


 

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