How can i make a curry sauce?!
I have been making some nice currys recently, adding all my own stuff, only problem is, is that i have been using the jarred sauces, how do i make it myself from scratch!?!? i would just like something simple, not too spicy, thanks :)Www@FoodAQ@Com
Answers:
you need to make a rue and stock from beef, chicken or whatever you are using add the curry powder to the rue gradually add your hot stock to the rue and mix it slowly until you get the consistence you require and season to your own taste!. Do you know how to make a rue !? :)
Flour, oil or butter mix together until becomes a biscuit colour,the rue has to be hot to absorb the liquid (Stock) faster!.
Hope this helps you :)Www@FoodAQ@Com
Flour, oil or butter mix together until becomes a biscuit colour,the rue has to be hot to absorb the liquid (Stock) faster!.
Hope this helps you :)Www@FoodAQ@Com
Please adjust the chilies to your liking!.
Curry sauce
* 5 tbsp vegetable oil
* 2 tsp mustard seeds
* 1 tsp fenugreek seeds
* 3 fresh green chillies, deseeded and thinly sliced
* 1 handful curry leaves
* 2 thumb sized pieces of fresh ginger, peeled and coarsely grated
* 3 onions, peeled and chopped
* 1 tsp chilli powder
* 1 tsp turmeric
* 6 tomatoes, chopped
* 1 x 400 ml!. / 14 fl!. oz!. tin coconut milk
* Salt
* 800 g!. / 1 3/4 lb!. mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Recipe method:
* Heat the oil in a pan and when hot add the mustard seeds!.
* Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger!.
* Stir and fry for a few minutes!.
* Using a food processor, chop the onions and add to the same pan!.
* Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric!.
* Using the same food processor, pulse the tomatoes and add these to the pan!.
* Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk!.
* Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt!.
* Take this sauce as a base!.
* Add all your veg to the sauce at the beginning when you add your onions!.
* Continue to cook as normal and simmer until tender!.
ENJOY!Www@FoodAQ@Com
Curry sauce
* 5 tbsp vegetable oil
* 2 tsp mustard seeds
* 1 tsp fenugreek seeds
* 3 fresh green chillies, deseeded and thinly sliced
* 1 handful curry leaves
* 2 thumb sized pieces of fresh ginger, peeled and coarsely grated
* 3 onions, peeled and chopped
* 1 tsp chilli powder
* 1 tsp turmeric
* 6 tomatoes, chopped
* 1 x 400 ml!. / 14 fl!. oz!. tin coconut milk
* Salt
* 800 g!. / 1 3/4 lb!. mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Recipe method:
* Heat the oil in a pan and when hot add the mustard seeds!.
* Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger!.
* Stir and fry for a few minutes!.
* Using a food processor, chop the onions and add to the same pan!.
* Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric!.
* Using the same food processor, pulse the tomatoes and add these to the pan!.
* Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk!.
* Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt!.
* Take this sauce as a base!.
* Add all your veg to the sauce at the beginning when you add your onions!.
* Continue to cook as normal and simmer until tender!.
ENJOY!Www@FoodAQ@Com
2 lb cooking onions
2 oz green ginger
2 oz garlic
2 3/4 pint water
1 teaspoon salt
1 8oz tin tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
This is a recipe for a base curry sauce!. It is not a dish in itself but requires adding other ingredients to it to finish a particular dish!.
Stage 1 Peel and rinse the onions, ginger and garlic!. Slice the onions and roughly chop the ginger and garlic!.
Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth!.
Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water!.
Add the salt and bring to the boil!. Turn down the heat to very low ans simmer with the lid on for 40-45 minutes!.
LEAVE TO COOL
Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth!. (at least 2 minutes)!. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions!.
Wash and dry the saucepan!. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry!.
Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes)!.
Into the clean saucepan, put the oil, tomato puree, turmeric and paprica!.
Add the blended tomatoes and bring to the boil!. Turn down the heat and cook, stirring occasionally, for 10 minutes!.
Add the onion mixture to the saucepan and bring to the boil!. Turn down the heat to a simmer!.
When froth rises skim this off!.
Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan!.
Use immediately or refrigerate for upto 4 days!.Www@FoodAQ@Com
2 oz green ginger
2 oz garlic
2 3/4 pint water
1 teaspoon salt
1 8oz tin tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
This is a recipe for a base curry sauce!. It is not a dish in itself but requires adding other ingredients to it to finish a particular dish!.
Stage 1 Peel and rinse the onions, ginger and garlic!. Slice the onions and roughly chop the ginger and garlic!.
Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth!.
Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water!.
Add the salt and bring to the boil!. Turn down the heat to very low ans simmer with the lid on for 40-45 minutes!.
LEAVE TO COOL
Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth!. (at least 2 minutes)!. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions!.
Wash and dry the saucepan!. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry!.
Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes)!.
Into the clean saucepan, put the oil, tomato puree, turmeric and paprica!.
Add the blended tomatoes and bring to the boil!. Turn down the heat and cook, stirring occasionally, for 10 minutes!.
Add the onion mixture to the saucepan and bring to the boil!. Turn down the heat to a simmer!.
When froth rises skim this off!.
Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan!.
Use immediately or refrigerate for upto 4 days!.Www@FoodAQ@Com
Curry Sauce
Ingredients & Instructions
Saute slowly until tender:
1/4 cup chopped onion
1/4 cup chopped tart apple
in:
1/4 cup butter
Stir in and cook, without browning, for 4 or 5 minutes:
2-1/2 tablespoons flour
1/2 to 2 teaspoons curry powder
Add slowly, stirring constantly and simmer until well blended:
1 cup chicken broth
1 cup cream
1/2 teaspoon grated lemon peel
If you wish to have a perfectly smooth sauce, add the chicken broth and grated lemon peel only, cook for 10 minutes, strain through a sieve, add the cream and bring back to a boil!. You may liven up this sauce if you like a hot curry, with dashes of: hot pepper sauce, cayenne, ginger, chopped chutney, and/or dry sherry!.
Yield: about 2 cupsWww@FoodAQ@Com
Ingredients & Instructions
Saute slowly until tender:
1/4 cup chopped onion
1/4 cup chopped tart apple
in:
1/4 cup butter
Stir in and cook, without browning, for 4 or 5 minutes:
2-1/2 tablespoons flour
1/2 to 2 teaspoons curry powder
Add slowly, stirring constantly and simmer until well blended:
1 cup chicken broth
1 cup cream
1/2 teaspoon grated lemon peel
If you wish to have a perfectly smooth sauce, add the chicken broth and grated lemon peel only, cook for 10 minutes, strain through a sieve, add the cream and bring back to a boil!. You may liven up this sauce if you like a hot curry, with dashes of: hot pepper sauce, cayenne, ginger, chopped chutney, and/or dry sherry!.
Yield: about 2 cupsWww@FoodAQ@Com
INGREDIENTS
2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14!.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes
DIRECTIONS
Place onions and garlic into a large saucepan, add water to cover!. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes!. Add the ginger, and continue simmering for 5 more minutes!.
Puree the onion in a food processor or blender in batches until smooth!. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes!. Bring to a simmer, then pour in the onion puree!. Simmer for 45 minutes!.Www@FoodAQ@Com
2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14!.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes
DIRECTIONS
Place onions and garlic into a large saucepan, add water to cover!. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes!. Add the ginger, and continue simmering for 5 more minutes!.
Puree the onion in a food processor or blender in batches until smooth!. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes!. Bring to a simmer, then pour in the onion puree!. Simmer for 45 minutes!.Www@FoodAQ@Com
This is my Basic Curry Sauce recipe!.!.!.!.!.!.!.!.!.!.!.!.!.!.
This is the basis for many of the restaurant-style curries you'll find here!. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes!. The recipe doesn't work as well if you try to make a smaller portion!. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit!. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks!. Even small amounts are useful for making a quick one-portion curry, it goes a long way!. Remember to wrap it up well or your ice-cream may take on a strange taste!!.
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1!.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high!.
Add the ginger, garlic and green chilli (if using)!. Stir for 30 seconds then put the heat down to very low!.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns!.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes!. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried!.
Take off the heat and cool a little!. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth!. Add the passata and stir!.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally!. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown!. The final texture should be something like good tomato ketchup!. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!Www@FoodAQ@Com
This is the basis for many of the restaurant-style curries you'll find here!. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes!. The recipe doesn't work as well if you try to make a smaller portion!. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit!. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks!. Even small amounts are useful for making a quick one-portion curry, it goes a long way!. Remember to wrap it up well or your ice-cream may take on a strange taste!!.
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1!.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high!.
Add the ginger, garlic and green chilli (if using)!. Stir for 30 seconds then put the heat down to very low!.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns!.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes!. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried!.
Take off the heat and cool a little!. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth!. Add the passata and stir!.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally!. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown!. The final texture should be something like good tomato ketchup!. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!Www@FoodAQ@Com
basic curry sauce
Description
This is the basis for many of the restaurant-style curries you'll find here!. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes!. The recipe doesn't work as well if you try to make a smaller portion!. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit!. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks!. Even small amounts are useful for making a quick one-portion curry, it goes a long way!. Remember to wrap it up well or your ice-cream may take on a strange taste!!.
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1!.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high!.
Add the ginger, garlic and green chilli (if using)!. Stir for 30 seconds then put the heat down to very low!.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns!.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes!. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried!.
Take off the heat and cool a little!. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth!. Add the passata and stir!.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally!. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown!. The final texture should be something like good tomato ketchup!. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!Www@FoodAQ@Com
Description
This is the basis for many of the restaurant-style curries you'll find here!. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes!. The recipe doesn't work as well if you try to make a smaller portion!. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit!. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks!. Even small amounts are useful for making a quick one-portion curry, it goes a long way!. Remember to wrap it up well or your ice-cream may take on a strange taste!!.
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1!.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high!.
Add the ginger, garlic and green chilli (if using)!. Stir for 30 seconds then put the heat down to very low!.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns!.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes!. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried!.
Take off the heat and cool a little!. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth!. Add the passata and stir!.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally!. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown!. The final texture should be something like good tomato ketchup!. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!Www@FoodAQ@Com