Homemade Almost-Authentic Indian Curry Base
Homemade Almost-Authentic Indian Curry Base

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, homemade almost-authentic indian curry base. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This curry base is easy to make using only Indian spices which can be bought from most supermarkets. This can be used with any meat, poultry or vegetables you want and is easily frozen to be used when you need it. Read the tips below before you begin to ensure you get the best results for.

Homemade Almost-Authentic Indian Curry Base is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Homemade Almost-Authentic Indian Curry Base is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook homemade almost-authentic indian curry base using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Almost-Authentic Indian Curry Base:
  1. Make ready 5 cardamom pods, split
  2. Get 2 teaspoons each cumin seeds, whole and ground
  3. Get 2 teaspoons coriander seeds, ground
  4. Get 75 g ghee
  5. Prepare 2 tablespoons vegetable oil
  6. Make ready 2 tablespoons garam masala powder
  7. Make ready 4 bay leaves
  8. Make ready 1 tablespoon curry powder
  9. Take 1 tablespoon brown mustard seeds
  10. Take 1 piece dried cinnamon bark
  11. Take 2 cloves garlic, crushed
  12. Prepare 2 medium onions, chopped finely
  13. Prepare 3 teaspoons chilli powder (or to taste)
  14. Prepare 1 teaspoon white sugar
  15. Prepare 1 teaspoon salt (or to taste)
  16. Take 1 (400 g) tin chopped tomatoes
  17. Get 3 teaspoons tomato puree
  18. Make ready 200 ml water

Start with a small quantity and taste the sauce. Almost every British Indian curry house has it's own curry sauce recipe. These curry sauces are made in The base sauce was developed over the years to make cooking curries faster and more Rather than cooking a curry the more traditional and authentic way, frying onions, garlic, tomatoes. This Indian curry paste recipe is the base to any Indian curry.

Steps to make Homemade Almost-Authentic Indian Curry Base:
  1. Prepare the spices. With a pestle and mortar gently crush the cardamom pods, cumin and coriander seeds until they "pop". Do not grind the seeds, just break the shells gently.
  2. Prepare any meat, poultry or vegetables. Have your meat ready and cubed in the fridge. Chop any vegetables ready to be added to the pot. Otherwise, you can simply make the base and freeze it for another day.
  3. In a large pot melt the ghee and oil. Add all the spices except the chilli powder for now. Let the spices gently sizzle for 5 minutes.
  4. Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste.
  5. If you want to freeze it, let it cool and place it in a container; your curry base is ready.
  6. Otherwise at this stage, if you are adding meat or poultry only, add it now and gently stir until its thoroughly cooked through. For a vegetable curry add your vegetables in the order they take to cook, ie add sweet peppers first and then courgette.
  7. Remove the cinammon bark. See footnote.
  8. When your meat is cooked and/or your vegetables are softening you can now add the tomatoes, tomato puree and water. Stir well and continue to let it simmer gently with a lid for around 1 hour to reduce. Remember to add more water if it gets too dry.
  9. Taste your curry. Add more chilli if you want it. The longer you cook it the more mellow the spices become and the better the flavour. Season to taste with salt. Add a little more sugar if it is too bitter for your liking.
  10. Serve your curry with some fragrant basmati rice. Remember to rinse the rice thoroughly in cold water first until the water runs clear unless you particularly want a sticky rice. Add 1 teaspoon of mustard seeds and 1 teaspoon of turmeric to the rice pot for lovely yellow, fragrant rice.

So I thought before sharing what I cooked for his birthday I should share this basic Indian curry recipe for curry paste whose variation is present in almost all Indian curries. It can be used to make almost all kinds of Indian curries. Egg Curry or Anda Curry is a spicy onion tomato based Indian curry which goes very well with any Indian Bread. Mango chicken Indian curry authentic recipe. Indian Lamb Curry made in an hour with and easy homemade curry spice mix and creamy tomato sauce, simmered on low heat until fall.

So that’s going to wrap it up with this special food homemade almost-authentic indian curry base recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!