Topic: Cut out the curry base?

[tommy99]

Here is a trick that I use to save having to cook a base sauce.

I cook onion wedges in some sunflower oil in a frying pan. Firstly on a high heat then I turn down the heat and I cook until the onions go very soft and translucent (which adds a sweetness).

I then take out the onions and use the oil to cook my curry as normal.

During the process, I use some pasata and add some finely grated carrot into the sauce.

Near to the end, I add the cooked onions back in to the curry.

My favourite food to add - spinach (drain and rinse from a can), frozen prawns and frozen peas to the sauce, with sliced boiled egg on top. This combination is really stunning.

I serve with plain boiled Tilda Pure Basmati Rice.

I am now wondering whether I could add some Pakora / Onion bhaji flour mix to the oil when I add the garlic, ginger etc. as that might give the taste of onion bhaji oil?

[DARTHPHALL]

If you use the oven method you can cut out the curry base with great results 

[RutlandCurryking]

After years of experimenting I have found a great and simple way to cut out any base. I simply blitz a tin of carrots in the blender!!! This makes a very cheap, very easy healthy and attractive looking natural orange puree. I add this to the pan after frying off some onions, garlic, ginger, peppers, meat etc then add tomatoes tomato puree and best quality bought curry paste or spices, extras like coconut cream etc can be added later. Try this, a delicious curry can be knocked up in half an hour. PS...I usually need a little stock or water to thin the sauce.

[solarsplace]

Hi RutlandCurryking

Meant in the nicest possible way, what you describe does indeed sound like it would make a tasty curry - but the list of ingredients and preparation make the effort involved sound no less than actually making some base gravy anyway?

Welcome to the forum BTW

Cheers