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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, homemade almost-authentic indian curry base. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Homemade Almost-Authentic Indian Curry Base is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Homemade Almost-Authentic Indian Curry Base is something that I have loved my entire life.

This BIR (British Indian Restaurant) curry base sauce is truly a life saver in many ways! how to make curry base sauce from scratch. Ever since I mastered this curry base sauce, I've been cooking more and more curries. I find it really fun mastering the classic (British Indian Restaurant) BIR curry base sauce. For each individual curry you simply fry the relevant spices, brown some onions and whatever veg you want, add the pre-cooked meat, curry base, tomato puree and simmer for a few minutes.

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

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

The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes. Heat the oil over a medium heat in a medium saucepan. Add the remaining ingredients, except the water, and stir well. The Base Sauce - Since curry essentially means 'Gravy', having a sauce is almost a must for it to be an Indian curry.

Instructions 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.

Add the remaining ingredients, except the water, and stir well. The Base Sauce - Since curry essentially means 'Gravy', having a sauce is almost a must for it to be an Indian curry. You can choose any water-based ingredient to lend body to the curry. This could be tomatoes, coconut milk, yoghurt, water, cream etc. Return the chicken breast to the skillet along with any juices on the plate.

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