Curry Help

Zziggi

I'm having a go at making Curry_Queen's curry sauce which is:

Curry Sauce

1 kg onions
50g ginger
50g garlic
1.5 litres water
1 tsp salt
225g tin tomatoes (or passata)
8 tbsp veg oil
1 tsp tomato puree
1 tsp turmeric
1 tsp paprika

OKay I'm not a domestic goddess so my question may seem daft to you domestic goddess' out there... the 50g of ginger is ground ginger that you get from the supermarket right? the 50g of garlic is what - garlic salt? garlic cloves chopped up? garlic already squeezed up that you buy in a tube from supermarket?/squeeze yourself?

another curry prob - does anyone make their own curry powder blend with chilli powder/cumin/corriander seeds/garam massala etc etc. If so, would someone let me know what blend they use?

Thanks

squeaky

The ginger is grated ginger from a real ginger root. You can substitute ginger kept in vinegar in a jar if you have it - or otherwise a couple of tsps of ground ginger from the usual spice jars.

The garlic is straighforward garlic cloves - either chopped fine or crushed.

The sauce is a mild one - but you can add things such as cumin and chilli to taste (and to suit the meal you make) when you use it later.

It's very nice

Edit: As for the mixed spices, they really depend on which type of curry you're making. To be honest I just throw a teaspoon of this and a teaspoon of that at a pot and hope for the best Mostly I'm lazy and buy ready mixed curry spices and then add more chilli etc to give them more zing.

kscour

As a matter of interest does anyone have a recipe that
a) isn't too hot
b) no or very little tomatoes
c) no coconut
Are my family fussy? Whatever makes you think that?!!!!

owey

Zziggi wrote:

I'm having a go at making Curry_Queen's curry sauce which is:

Curry Sauce

1 kg onions
50g ginger
50g garlic
1.5 litres water
1 tsp salt
225g tin tomatoes (or passata)
8 tbsp veg oil
1 tsp tomato puree
1 tsp turmeric
1 tsp paprika

OKay I'm not a domestic goddess so my question may seem daft to you domestic goddess' out there... the 50g of ginger is ground ginger that you get from the supermarket right? the 50g of garlic is what - garlic salt? garlic cloves chopped up? garlic already squeezed up that you buy in a tube from supermarket?/squeeze yourself?

another curry prob - does anyone make their own curry powder blend with chilli powder/cumin/corriander seeds/garam massala etc etc. If so, would someone let me know what blend they use?

Thanks

Sounds great send me some when you make it and ive got the :beer:

squeaky

kscour wrote:

As a matter of interest does anyone have a recipe that
a) isn't too hot
b) no or very little tomatoes
c) no coconut
Are my family fussy? Whatever makes you think that?!!!!

Yes. There's a ginger and chilli curry in the Old Style Recipe Collection and also a quick chicken one which both have not much tomato (even none) and where you are quite at liberty to reduce the amount of the hot spices used - after all no recipe is carved in stone.

Quick chicken curry

Ginger and Chilli Chicken

But honestly, just browse the various recipe indexes we have and adapt them to fit your needs. For instance, Curry_Queen wrote up a great curry sauce that even though it has tomato in is very curry like and tasty and quite mild and then she included a whole bunch of recipes that are very nice indeed.

To see all those just Click Here.