Indian Takeaway..What is the Curry base they always start with for EVERY dish?

lancslass2008

Hi all

I hope I have posted this in the correct place as I couldn't find a food forum here. If I have posted it in the wrong place could somebody please post it correctly. Thanks...

My question is...

Every time we collect a Take-Away from various Indian/Pakistani take aways near my home, through the open kitchen you can see the Chef making your Curry. For every Curry they make, they ALWAYS have a BIG pan of Liquid/Curry etc that they start off with before they add the relevant spices for each different dish. Can anybody tell me what it is please and how its made?

Thanks all. x

Joelleski

I'm sure it's a kind of pureed onion type base with herbs - we made a curry a while back (havent done it since as the house was stunk out by the smell of onions!) but this is what we used. (It did make a lovely curry). Off the top of my head I can't remember exactly what we used, but I'll try find out

*edit* found this, may help !
http://www.indiasnacks.com/recipe/37/Basic-Curry-Sauce.php

Allegra

You need the Old Style forum. Specifically, the Currry Night thread where you can find the recipes
from Kris Dhillon's book "The Curry Secret". I've done the sauce and followed the recipes to make curries, and yep, it is what the local Indian uses.

Joelleski

Yup, the recipe book we used was Kris Dhillon's Curry Secret, and the one I've linked to is from that

Any

My dad works in Indian restaurant and he said it's all about onion. You wouldn't believe the amount of onions an Indian take away goes through!!!

onlyroz

Thought most curries were based on Pataks balti paste...

Stephb1986_2

Alot of onions I've got a restraunt curry cooking book I make some wicked curries out of it

Steph xx

Jojo_the_Tightfisted

If you are downwind at about 11am, you can usually smell copious quantities of fresh onions and garlic being softened in the kitchens.

purplepardalis

Onions, fresh Ginger, garlic, chillis, tomatoes and Garam masala. I learnt this from an Asian friend

Alcmene

I use Rick Stein's curry recipe it's really good.