HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE
Take some time to make this base curry sauce. Once it's made and you have it on hand, you can whip up all your favourite curry house style curries in minutes! From the mildest korma to the spiciest phaal, this is the base you need to make them just like you get at Indian restaurants.
Categories Restaurant Style Curries
Time 1h20m
Number Of Ingredients 17
Steps:
- Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
- Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
- Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
- Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
- Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
- After 30 minutes, remove the mixture from the heat and allow to cool slightly.
- Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
- Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
- Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
- Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
- Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.
CURRY BASE SAUCE
Master the making of a British Indian restaurant curry base sauce from scratch. After this recipe, you will never go back to the jar stuff again. Enjoy!
Provided by Michelle Minnaar
Categories Side Dish
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot.
- Gently fry the onions for 5 minutes until softened.
- Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
- Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
- Simmer for 15-20 minutes until all the vegetables are cooked and tender.
- Place the contents in a food processor and blend until smooth.
- Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.
Nutrition Facts : ServingSize 1, Calories 274 calories, Sugar 14.6g, Sodium 45mg, Fat 15.4g, SaturatedFat 2.9g, Carbohydrate 33.3g, Fiber 9.2g, Protein 5.3g
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
For years I tried to re-create Indian restaurant curries at home, but they never quite tasted the same. Like most novice curry enthusiasts I started with pre-made curry powders, pastes and then moved onto making my own spice mixtures. I trawled endless curry recipe books, but I still wasn't happy with my results. The curries tasted good, but they were underwhelming and didn't match anything I tried in Indian restaurants.
Provided by Stuart
Categories Sauce
Time 1h10m
Yield Roughly 4
Number Of Ingredients 14
Steps:
- In a large saucepan, add the oil and fry the onions until cooked.
- Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
- Add the peppers, carrots, celery and salt, then cover with the water.
- Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
- Liquidize the mixture with a hand blender or food processor.
- Re-add the mixture to the pan and cook for another 10 mins.
- Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
- The curry base will keep for months in the freezer until needed.
BASIC CURRY SAUCE
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
- Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
- Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
- Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
- Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
- To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)
Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants.
Provided by John-louvolite
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cook Chicken, or other meat.
- You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
- Base Sauce.
- Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
- After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
- Spice Mix.
- While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
- The Curry.
- Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
- Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
- Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
- Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
- Let simmer for at least 20 mins but can be left for hours.
- 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.
Nutrition Facts : Calories 609.1, Fat 47, SaturatedFat 9.1, Cholesterol 93.9, Sodium 982.8, Carbohydrate 21.7, Fiber 3.6, Sugar 9.5, Protein 26.4
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