Curry Night

spacey2012

They are dozens of base recipes, the two potatoes will make a very starchy curry base.
They are a few secret ingredients, that curry chefs wont tell you about.
Try this one :
Two or three large onions, chop and fry with either cinnamon sticks or one tea spoon of cinnamon powder in canolia oil and a half tea spoon off black peppercorns.
whilst this is frying, prepare a boiling pan
use a table spoon of Ginger and garlic paste per portion usually two in this mix.
One tea spoon of ground corriander
One tea spoon of tumeric
Use a mild Curry powder for mixed spice 1 + 1/2 heaped table spoon.
Use a pint of good quality Chicken stock.
One tea spoon of ground chillis
one small potato, a ground of half a carrot.
One whole star of anise per portion .2 in this mix
One half tea spoon of Hing (Asafoetida Powder) sold behind counters to curry experts only by spice shops, very secret but very very essential (warning stinks)
Two tea spoons of canola oil in the boil pan
stick it all in a big pan, when the onions are very Golden brown almost burned with the cinamon, add a tin of chopped tomatoes stick them in as well and simmer it all for a good hour on low or until it reaches the desired constituency .
Fish out he star of anise !!!.
Blend it like it is going out of fashion, pot it up and freeze it using what you need now.

That is the base of one of the major chain restaurants simplified.
Add it in your curry as the base.
Prepare for your neighbours to come asking how you can make it,

LandyAndy

spacey2012 wrote: »

One half tea spoon of Hing (Asafoetida Powder) sold behind counters to curry experts only by spice shops, very secret but very very essential (warning stinks)

:rotfl:Or you can buy it in your local supermarket where it is in the rack with all the other spices.

It really does stink though.:eek:

evie451

Make sure you guys take a look at CurryQueens base sauce as well it should come up on a forum search it uses a lot of onions but I swear by it too..........I am going to try some of these others as well though, I have seen Asafoetida powder but didnt know what it was used for! oh no not another spice I have a cupboard full of the bloomin things....

zippychick

ive merged this with our curry night thread

I have the book the recipes are from in the first post - worth a buy

Zip

dylan2011

Hi all.
A while a go I found a recipe somewhere on here for curry sauce.
The idea was a general curry sauce base, like a spice blend, which was blended with tomatoes I think, and possibly stock, then it was kept in the freezer and you could then add extra spices and ingredients to it to make the final curry into a specific type. I think the poster said they had worked in an indian restaurant and this was what the cooks would do? However, I now can't find the recipe for it. Does anybody have it at all? Or know where I can find it?
Thanks.

Any

There is few curries where you make a paste - which lasts in the fridge for up to 3 months - and then when cooking you either add it with meat and tinned tomatoes and anthing else to your liking or with cream or coconul milk (for thai curries)...

Could it be that?

Or add tomatoes to it to start off and then freeze it and just add it to the meat when cooking... I think it would be the same thing, only making a paste will take up less space then..

dylan2011

It may well be. Do you by any chance have a link to the details? Thanks for your help.

fairtrade

It may not be the one you have previously seen, but here is a recipe:
http://www.deliciousmagazine.co.uk/recipes/basic-curry-sauce

dylan2011

Thank you, that one looks great as well. I will be using that, and I have found the one I originally saw now as well - it is by Curry Queen -
http://forums.moneysavingexpert.com/showthread.html?t=100759&highlight=curry+queen
Was on the recipes thread, but wasn't in the place I thought it would be. xx

Any

I use this one for red thai curry (cooking with this paste is extremely easy, also the paste is easy - I know it looks like a lot of ingredients, but I chuck it in a food processor and that is it)
http://www.bbc.co.uk/food/recipes/thaistyleduckredcurr_85145
Then I bang couple of spoons of it in a pan with coconut milk, add any kind of meat/fish and veggie and finish tasting with more fish sauce and chillies if needed. Job done.

I've never tried this one, but it looks the same principle
http://www.bbc.co.uk/food/recipes/how_to_make_curry_paste_37065
Not a chance it only lasts a week in the fridge thoug...If you put it in a jar with a tight lid it will last a lot longer.