Id like to make a curry sauce but wouldnt have a clue where to start?!
I wouldnt want anything creamy - Id like something healthy!.
Anyone got any ideas on how to make a curry sauce!?Www@FoodAQ@Com
Anyone got any ideas on how to make a curry sauce!?Www@FoodAQ@Com
Answers:
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
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
There are different varieties of curry!. If you are not into the creamy type of curry ( thai curry has coconut milk in them) then try japanese curry!. It is a brown color gravy and does not contain cream!. They come in cube form( in a box) , some in liquid form ( just microwave and serve) and you can find them in the asian section in the grocery or in asian markets!. All you have to do is brown your meats and onions, I would cook the carrots and potatoes in the microwave in submersed in water ( separately, you wouldn't want the carrots to turn the potatoes orange) then add liquid to the meat and onions, add the carrots and potato and the curry flavor cube!. It's a quick and simple dish!.Www@FoodAQ@Com
1lb Onions - diced
2fl!. oz Vegetable Oil
1 clove Garlic - crushed
1/2 teas Salt
2 teas Curry powder
1/2 - 1 teas Chilli powder OR 1 Green Chilli - deseeded and chopped
1/2 teas Ground Cumin
1 x 14oz tin Tomatoes - chopped
Add oil and onions to pan and gently fry for approx 20 mins, this releases the sugars, add garlic, salt, curry powder, chilli and cumin and cook for 2 mins, add chopped tomatoes and simmer until thick!. This sauce is the base of most curries!. You can add spinach, yogurt, coconut cream, chopped coriander, to change the consistency/flavourWww@FoodAQ@Com
2fl!. oz Vegetable Oil
1 clove Garlic - crushed
1/2 teas Salt
2 teas Curry powder
1/2 - 1 teas Chilli powder OR 1 Green Chilli - deseeded and chopped
1/2 teas Ground Cumin
1 x 14oz tin Tomatoes - chopped
Add oil and onions to pan and gently fry for approx 20 mins, this releases the sugars, add garlic, salt, curry powder, chilli and cumin and cook for 2 mins, add chopped tomatoes and simmer until thick!. This sauce is the base of most curries!. You can add spinach, yogurt, coconut cream, chopped coriander, to change the consistency/flavourWww@FoodAQ@Com
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the garlic, ginger, meat and onions into the pan!. Cook for 20 minutes until the meat is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. For a mild Chicken Korma, also add a 50g sachet of creamed coconut!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the garlic, ginger, meat and onions into the pan!. Cook for 20 minutes until the meat is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. For a mild Chicken Korma, also add a 50g sachet of creamed coconut!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
There are five components of a curry
1!. Feedstock consisting of sauteed fresh finely chopped onions, fresh minced garlic, and fresh minced ginger root!.
A typical feedstock would consist of Onions 1 Cup, 2 Large Garlic cloves, 1"x1" ginger root
2!. Cooking fat!. In India Ghee is used!. It has a high smoking point and gives a good texture and nutty buttery flavor!. You may choose Canola oil for health!. You need 2 Tablespoon of cooking fat for a typical feedstock!.
3!. Curry spices!. A minimum set of curry spices include cumin powder, coriander powder, turmeric powder, dry ginger powder!. Insteasd, you can use One Tablespoon of Curry powder for one cup of Curry Exemplar (Item to be added to make curry)!. Optionally, you will need Cayenne pepper and salt!.
4!. Tomato!. You can add chopped fresh tomato, tomato puree or tomato paste!. In a typical application 2 teaspoons of Tomato paste is sufficient for one cup of Curry Exemplar
5!. Curry Exemplar
Item that has to be curried
For curry sauce, there is no exemplar!. You may assume that you will use one cup of exemplar
Method!.
1!. Heat cooking fat in a frying pan!. Add onions fry till translucent to brown!.
2!. Add garlic and ginger!. fry about 60 seconds!.
3!. Add curry powder!. Optionally add ground cayenne and salt!. Fry 30 seconds!.
4!. Add tomato paste, fry one minute!.
5!. Add Exemplar and water!. Cook covered till desired consistency is achieved!.
If you have no exemplar, add one cup of water only and simmer for 20 minutes till you have a desired consistencyWww@FoodAQ@Com
1!. Feedstock consisting of sauteed fresh finely chopped onions, fresh minced garlic, and fresh minced ginger root!.
A typical feedstock would consist of Onions 1 Cup, 2 Large Garlic cloves, 1"x1" ginger root
2!. Cooking fat!. In India Ghee is used!. It has a high smoking point and gives a good texture and nutty buttery flavor!. You may choose Canola oil for health!. You need 2 Tablespoon of cooking fat for a typical feedstock!.
3!. Curry spices!. A minimum set of curry spices include cumin powder, coriander powder, turmeric powder, dry ginger powder!. Insteasd, you can use One Tablespoon of Curry powder for one cup of Curry Exemplar (Item to be added to make curry)!. Optionally, you will need Cayenne pepper and salt!.
4!. Tomato!. You can add chopped fresh tomato, tomato puree or tomato paste!. In a typical application 2 teaspoons of Tomato paste is sufficient for one cup of Curry Exemplar
5!. Curry Exemplar
Item that has to be curried
For curry sauce, there is no exemplar!. You may assume that you will use one cup of exemplar
Method!.
1!. Heat cooking fat in a frying pan!. Add onions fry till translucent to brown!.
2!. Add garlic and ginger!. fry about 60 seconds!.
3!. Add curry powder!. Optionally add ground cayenne and salt!. Fry 30 seconds!.
4!. Add tomato paste, fry one minute!.
5!. Add Exemplar and water!. Cook covered till desired consistency is achieved!.
If you have no exemplar, add one cup of water only and simmer for 20 minutes till you have a desired consistencyWww@FoodAQ@Com
curry sauce is an easy one, what the first guy said is bang on, if you want to derive a few ethnic flavours or just make it more exciting id suggest you look into getting this, great recipes and so simple to follow but great dinners come out of it, even for bad chefs like my husband!.heheWww@FoodAQ@Com
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wow gonna try that , thanks deepakWww@FoodAQ@Com