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Old 22nd September 2014, 10:45   #1 (permalink)
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Base curry gravy/sauce

As much as we try to make a decent curry we can never get it to taste like an Indian takeaway. Until NOW.

Off YouTube I sorted out a recipe (lost the link) & this one really works, the problem is even though it has all the taste, looks & consistency, it is a "curry base/gravy". The question I have is how to progress with it? The fact that its a curry base suggests I either start with it or add it in at some stage. I have googled "how to use a base curry" ect & find nothing, so I am asking if there are chefs or good cooks on here who can advise.

I am not looking for curry recipes, just when do I used the base curry gravy/sauce? I have over the years used various jars, packets ect & to be honest they have all been OK but "just not Carling".
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Old 22nd September 2014, 11:26   #2 (permalink)
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Re: Base curry gravy/sauce

seal your meat and-or veg ın a bıt of oıl--use ghee ıf you want to be authentıc--add curry sauce and sımmer---or after sealıng meat put ın casserole dısh wıth curry sauce and bung ın the oven for a couple of hours or do same but use a slow cooker--ıs that what you mean?A nıce barbecue or cook ın sauce ıs 1 jar of chınese curry sauce mıxed wıth 1 jar bolognese sauce--bıt of tomato paste ıf you thınk ıt needs ıt.
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Old 22nd September 2014, 11:38   #3 (permalink)
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Re: Base curry gravy/sauce

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Originally Posted by kibris View Post
seal your meat and-or veg ın a bıt of oıl--use ghee ıf you want to be authentıc--add curry sauce and sımmer---or after sealıng meat put ın casserole dısh wıth curry sauce and bung ın the oven for a couple of hours or do same but use a slow cooker--ıs that what you mean?A nıce barbecue or cook ın sauce ıs 1 jar of chınese curry sauce mıxed wıth 1 jar bolognese sauce--bıt of tomato paste ıf you thınk ıt needs ıt.
That's about it (I think). The actual "base sauce" is mild, but the on the clip the guy listed off all the curries it was good for. Balti, madras, bhuna, covered just about every curry that we eat. Obviously just add various spices or chillies to get the flavour of each curry.
What surprised me was the lack of actual spices for the base & how it came out.............well pleased.
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Old 22nd September 2014, 11:49   #4 (permalink)
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Re: Base curry gravy/sauce

If your not famılıar wıth ghee ıts just clarıfıed butter and ıf you google HEALTH BENEFITS OF GHEE you wıll fınd that ıts much healthıer than usıng oıl and people use ıt medicınally as ıts chok full of vıtamıns.It wıll also gıve your curry a rıcher taste.
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Old 22nd September 2014, 12:04   #5 (permalink)
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Re: Base curry gravy/sauce

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Originally Posted by kibris View Post
If your not famılıar wıth ghee ıts just clarıfıed butter and ıf you google HEALTH BENEFITS OF GHEE you wıll fınd that ıts much healthıer than usıng oıl and people use ıt medicınally as ıts chok full of vıtamıns.It wıll also gıve your curry a rıcher taste.
Yes I know about ghee. The health side of it is a surprise. To be honest with you I indulge in ALL things that are ultra unhealthy :-)
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Old 22nd September 2014, 12:30   #6 (permalink)
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Re: Base curry gravy/sauce

Mostly if Asian people are making a curry, be fish, meat or vegetables, they make a masala , which is all the spices and flavourings of the base curry. They then marinade the fish, meat or veg in the masala prior to cooking to get the flavour into what ever they are using.
Google masala and you should get your curry base.
www.holycowvegan.net/diy-spice-mixes
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Old 22nd September 2014, 12:39   #7 (permalink)
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Re: Base curry gravy/sauce

We have worked in various Indian/Pakistani kitchens they all seem to make a fairly bland base sauce and then add the spices to suit from the many spice pots often seen above the cooking range. The best tip I ever got was never, never use English onions as they are far to strong and will ruin the sauce, always use sweet/mild onions, our local pub had a full Indian restaurant in, linsey got the base sauce recipe off the chef and he gave us a little brown paper bag of the correct spices to use to make a korma, it was just like it was from their kitchen.


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Old 22nd September 2014, 12:44   #8 (permalink)
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Re: Base curry gravy/sauce

Quote:
Originally Posted by pepperkat View Post
Mostly if Asian people are making a curry, be fish, meat or vegetables, they make a masala , which is all the spices and flavourings of the base curry. They then marinade the fish, meat or veg in the masala prior to cooking to get the flavour into what ever they are using.
Google masala and you should get your curry base.
Still looking for the clip but................

I have used masala before & this recipe had none of it, I did use about five different spices but to be honest that's what masala is. The bulk of this was onions & I mean bulk.

Back to trying to find the clip.
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Old 22nd September 2014, 13:03   #9 (permalink)
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Re: Base curry gravy/sauce

How about this one Spurs?, it has a lot of onion in the base! looks good to me

Make a Indian restaurant Newcastle curry sauce | Modern Tandoori
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Old 22nd September 2014, 13:11   #10 (permalink)
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Re: Base curry gravy/sauce

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Originally Posted by tintagel View Post
How about this one Spurs?, it has a lot of onion in the base! looks good to me

Make a Indian restaurant Newcastle curry sauce | Modern Tandoori

That is the recipe, except I never used the ghee. The one on YouTube was an English guy doing it in his own kitchen. Never again will I buy a jar of curry paste but I will continue to use takeaways..............
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