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things have moved on since then and ive learnt that the method i used was wrong Iwill be posting a new base of which ive learned in my local takeaway in which i work so all will be revealed thanks ifindforu
they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
Now slowly start adding water to bhuna it tjat means cook slowly for about 2 hours
Always good to read posts from Ifindforu,was waiting with baited breath to find his 'secret' though!!! Hopefully he'll post some more information.
Quote from: ifindforu on October 24, 2011, 01:06 PMNow slowly start adding water to bhuna it tjat means cook slowly for about 2 hoursI thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?
You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with youOk here is the mix2 spoons of chilli powder8 spoons of donia /corianda1 spoon of haldi /turmaric1 spoon of jeera /cumminin a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leavesstart frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some saltkeep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY