What's your best curry base?

[bobsbeer]

I am in the process of making a batch of curry base. The recipe I genrally use is one by Coryander posted on the Curry Recipes Online forum. Here. (You need to be registered to see it I think, but it's worth it if you like curries)

Having found this one I have stuck with it, but has anyone tried others? Anyone done a comparison test? I use it to make all sorts of different curries. Although I think my favorite so far is a Chicken Phal, but this would also be great with lamb. OH only likes mild ones so I usually troop out a Korma for her, and then experiment with mine.

 

[abeyptfc]

I was over at my Bros a few weeks ago and he made a beef rengdang which was quite nice, I like a bit of sauce with my curries but this one was quite a thick paste, almost like an Indian type sauce.recipe was from bbc food im sure http://www.bbc.co.uk/food/recipes/beefrendang_78767

1 onion, roughly chopped
1 tbsp chopped fresh ginger
1 tbsp chopped galangal (or another tbsp of the above)
1 tbsp chopped garlic
1 lemongrass stalk, tough outer layer removed and roughly chopped
1 tsp turmeric
6 long red dried chillies, soaked in water and roughly chopped
2 tbsp sunflower oil
1 cinnamon stick
6 cardamom pods
650g/1lb 7oz braising steak, cut into 2cm/1inch cubes
4 kaffir lime leaves
zest of a kaffir lime or lime
400ml/14fl oz coconut milk
1 tbsp of tamarind pureacute;e or juice of a lime
50g/2oz desiccated coconut flakes
coriander sprigs to garnish.

 

[bobsbeer]

Looks really good. I will have to keep that recipe for the future. :

 

[graysalchemy]

I found this one

750 grams chopped onions,
1/2 a green or red pepper(capsicum),
1 t-spoon garlic(fresh),or from a jar
1/2 t-spoon ginger(fresh),or from a jar
1 t-spoon salt,
100ml sunflower oil,
1 tablespoon chopped fresh coriander,
1 t-spoon fenugreek leaves,
1 t-spoon coriander powder,
1 t-spoon cumin powder,
1 t-spoon turmeric powder,
1 and 1/2 t-spoons garam masala,
1 tablespoon of tomato paste,1 can tinned tomatoes,
1 and 1/2 litres of water. I add another half litre of boiling water at the end while blending.

on this website clicky

 

[bobsbeer]

Is it any good. Looks a bit like Coryanders with a few subtle diferences.
Here is Coryander's Base:
Ingredients:

•600g brown onions
•25g fresh garlic
•15g fresh ginger
•40g tomato paste
•175g fresh tomato
•40g carrot
•40g green capsicum (or red if you prefer)
•20g coriander stalks/roots
•1 heaped tsp curry powder (any decent mild or medium one will do)
•3 heaped tsp spice mix http://cr0.co.uk/curry/index.php?topic= ... 2#msg34202
•1 heaped tsp salt
•125ml vegetable oil (or sunflower or canola oil if you prefer)
•1600ml water

Method:

•Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots
•Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan
•Cover the pan and bring to a gentle simmer
•Gently simmer for about 60 minutes (or until all the vegetables are soft)
•Add curry powder and spice mix
•Simmer for a further 5 minutes
•Add coriander stalks and allow to cool
•Blend to a soup-like consistency when sufficiently cool
•Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers

It is really good and freezes well, so I usually make a double recipe and freeze. I usually cut the salt by about 1/2 and add later if needed.

 

[graysalchemy]

I haven't actually tried it by mine is similar

onion Tomato cumin, ginger, chilli, tumeric, garlic. I also use a bit of coconut cream. I also add a masala made from corriander, clove, cinoman, green cardoman, i then add more of this right at the end for aroma (like beer really) along with fenugreek leaves.

 

[bobsbeer]

Sounds good. After I finished the base batch I used a bit to make a Bhuna and a Korma. I had a bit of a disaster though. I had put the base in a bowl on the counter and went into the cupboard above it and a bottle of vinegar fellout and landed in the base. Splashed it all over. At least the vinegar bottle didn't break, but I was covered.

 

[graysalchemy]

:lol: :lol:

 

[theboytony]

I've tried the saffron base before but recently done CA's and I'm tending to lean towards it for a nice full flavoured madras

 

[brizleciderarmy]

Cant beat a decent curry, nice from a takeaway but even better home cooked.

I probably could take more care when cooking a curry, as in better quality ingredients, but they still turn out brilliant and would challenge anyone to try them. The missus likes them so they burn too.

In a jar i have a pre made mix that i prepared with some spices. Turmeric, Coriander, Pepper, Fennel, Cumin and Nutmeg. Cant be arsed individually using them off the spice rack, i just wanna get cooking! I fry that off in olive oil, 3-4 tablespoons per person and some diced onion for 5 mins. Add half a teaspoon of ginger puree per person and a nice dollop of garlic puree and that pretty much sorts out the base. By this point half of the street reeks :lol:

Bhuna: Add a bit of yoghurt, tomato puree. Dice up some basic red and green chillies. Makes a nice mild dish.

Another common one we have is a Rogan. Nice and hot though. Loads of chopped tomatoes and tomato puree. I always sneak in 1 or 2 Cayenne chillies to fire it up.

You don't want one of my Jalfrezi's, or Jayfrezi as i call it Nice pile of Cayenne chillies added. Supplement them with a few BirdsEye chillies or Bonnets. If its not up to scratch i add some ghost pepper sauce but don't usually need that.

 

[RobWalker]

I tend to just chuck stuff in, but out of everything I found that a good quantity of Fenugreek Leaves, Black Pepper and Cinnamon really bring a curry into its own.

Otherwise, try this recipe for mushroom pilau as an accompniament, it's amazing!

1 onion, diced
1 large handful mushrooms, diced
1 cup rice
1tsp cumin seed
1/2tsp mustard seed
2 cardamom pods
plenty of black pepper
salt to taste
chilli flakes if wanted

fry onion and mushroom gently in butter until soft. in the meantime, dry roast your spices in a pan.

add spices and stir through, cook for 1 minute. add dry rice, stir through and cook for 2 mins stirring all the time.

Top up with 1.5 pints boiling water and simmer with the lid on for 20 mins until rice is cooked.

serve on the side, don't wash it/drain it etc, just slop it on! it's a bit saucey, but fantastic.

 

[bobsbeer]

Bhuna: Add a bit of yoghurt, tomato puree. Dice up some basic red and green chillies. Makes a nice mild dish.

Not thought of putting yoghurt in a bhuna. Ilike this one off BIR by 976bar:

Pre-cooked Chicken or lamb
15 ml rapeseed oil (1 tbsp)
15 ml Hot Curry Oil (1 tbsp) Optional. If not then use 15 ml rapeseed oil (I use all veg oil with a bit of chilli powder added)
5 garlic cloves crushed
1 tsp fresh garlic pureed
1 tsp fresh ginger puree
1 medium onion, finely chopped
1 or 2 green finger chilies (adjust to your own heat liking, but remember this is supposed to be a medium hot dish)
1 tsp spice mix
1 tsp curry powder
1 tsp methi leaves
1 tsp tomato puree
1 star anise
1 tsp salt
? green pepper chopped into 1? squares
1 tomato, chopped
300ml base sauce (I used CA's base)
A good handful fresh chopped coriander

 

[Dieseljockey]

I've had this Site here book marked for a few years, it's run by an Indian lady so you know your getting top recipes, just like mum makes. :clap:

 

[bobsbeer]

Where about's is the recipe bit? It seemed to be about city life on a bus.

 

[Dieseljockey]

Where about's is the recipe bit? It seemed to be about city life on a bus.

It's all the green text down the left hand side.....like this...Here

 

[bobsbeer]

Found them. Looks like some nice recipies. Although I do like the BIR recipies as you can knock up a curry in just a few minutes once you have the base sauce. it's just a matter of adding a few spices and other ingredients to make whatever style of curry you fancy from hot to cool.