The love of a real Indian Curry
If you are anything like me you will love Indian Curries, not just the curry but all the associated things that go with the meal, Onion bhajee, Nan bread, Bombay potatoes and all the other lovely things you can eat with your Indian meal. The best books around I have found for making authentic tasting Indian meals, as you would get from your local resturant or take-away, are The Curry Club series of books by Pat Chapman.
I have been using these books for over 20 years to make lovely Indian meals for me, my family and friends. Most of my friends have also purchased the books because the results are so good. I hope you will also take a look at them and maybe purchase them.
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Madras Curry Base
The Madras curry is the standard hot,but slightly sour curry most people would eat at the local resturant, you will not find the recipe in any authentic Indian cook book, but most people who like a hot curry will like this.The mild curry base.
2 tablespoons Ghee or vegetable oil
1 tablespoon Garlic puree
1 tablespoon curry paste or mild curry powder
1/2 to 3/4 pint(300-450ml)curry masala gravy
2 teaspoons tomato puree
1 teaspoon salt
water as required
1. heat the ghee, and stir-fry the garlic for 1 minute.
2. add the curry paste or powder, and stir-fry for 2 minutes.
3. add the masala gravy, stir-fry for a couple of minutes then add the tomato puree and salt.
4 To obtain the wateriness you require add the water to taste(you may need to add a little oil as well to keep the correct texture.
5. add your principal ingredient ie Beef, Chicken, Lamb or Prawns.
(curry masala gravy will be covered later)
Curry Masala Gravy
Hers how to make Curry Masala gravy, it will make enough for approx 10 curries. If you dont have the room for any excess, just make the ingredients smaller as required, the rest is the same.1/2 pint or 300ml ghee or vegatable oil
5 tablespoons garlic puree
4 tablespoons ginger puree
10 onions coarsely chopped boiled in water for 3 mins and blended until fine texture
6 tablespoons tomato puree
1 teaspoon of salt
spices
2 tablespoons turmeric
4 tablespoons curry powder
1-6 chilli powder(to taste)
2 tablespoons ground cumin seeds
2 tablespoons finely chopped fresh coriander leaves
1. mix the spices with water to make a paste, of the consistancy of tomato sauce.
2. heat the oil, stir-fry the garlic puree for 3 mins, then add the ginger puree cook for another 3 mins. Add the spice paste and stir-fry until the water has evaporated and the oil separates, approx 5 mins. If it needs it add water to make the gravy pourable.
3. add the onion puree and stir-fry for 10 mins. Then add the tomato puree and stir-fry for another 10 mins. then add the sail.
4. portion into 10 and freeze any you dont immediatly require, or just adjust amounts to make less.
Putting it all together for your Madras curry
Right here we go with the Madras curry.1 recipe mild curry base(see above for this)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon chilli powder
1/2 spanish onion, peeled and thinly sliced
4 fresh(or strained canned) tomatoes
2 teaspoons garam masala
1 tablespoon dry fenugreek leaves
1 tablespoon ground almonds
1 tablespoon fresh or bottled lemon
1. Proceed with stage 1 of mild curry base(see above)
2. make a water paste of the first four spices then add and fry for 1 min. Add onion and fry for 2 mins.
3. Continue with stages 2 to 5 of mild curry base(see above).
4 add the fresh or canned tomatoes at the end of stage 5. When simmering add the remaining items.
5. serve after a minimum of 5 minutes simmering or when you are ready.
Pat Chapmans Curry Club Books
The Modern Indian Restaurant Cookbook: 150 Restaurant Dishes for You to Make at Home (Curry Club)
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The Modern Balti Cookbook: 100 Classic Dishes for You to Create at Home
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The New Curry Bible: The Ultimate Modern Curry House Recipe Book (Curry Club)
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Amazon Price: $14.96 (as of 07/26/2008)
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Balti: Curry Cookbook (Curry Club)
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The Curry Club Indian Restaurant Cookbook
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More Curry Club Books by Pat Chapman
The Real Fast Curry Cookbook: 100 Great Curries You Can Cook in Less Than 30 Minutes (Curry Club)
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The Curry Club Book of Indian Cuisine: The Best 250 Recipes
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List Price: $27.00
Homestyle Indian Cooking (Homestyle Cooking Series)
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Curry Blog Posts from Google
- Okara Curry Recipe
- Try this simple recipe for delicious okara curry, made with the soybean pulp that's left over after you make a batch of soy milk. Ingredients: 2 tablespoons oil 1 sprig curry leaves or 1 bay leaf 1 tablespoon chopped onion 1 clove ...
- Tammy's Curry Recipes
- Nutrition Matters focuses on the health benefits of curry. Here are a few recipes!
- Food Blog Events
- Vani's recipe uses fresh or dried baby shrimps with poatoes and an aray of Indian spices to form her delicious curry recipe. Please do visit her fabulous food recipe blog to read about her beautiful memories and tasty curry recipe. ...
- How to Make Curry Recipes : Sweating Onions & Garlic for Curry Recipes
- Learn how to sweat the garlic and onions for curry recipes with expert tips on cooking with curry in this free video recipe clip.
Another Chicken curry recipe
How To Cook CHICKEN CURRY!
making curry paste
Making Curry Paste in Cooking Class
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Curry infromation from Google
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Everyday Food
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EatingWell
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Cook's Illustrated
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More Curry stuff
Rachael Ray 14-in. Nonstick Commercial Open Skillet
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One of the most used pans in any well-equipped kitchen. Skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes,... more »
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Use this 12-in. skillet for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. Handwash with mild dish so...
All-Clad 10-in. Master Chef 2 (MC2) Nonstick Skillet
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All-Clad proudly unveils a contemporary new design of the original Master Chef cookware line, MC2. Featured here is their 10-in. Skillet, ideal for a... more »
Curry : The Biography of the Nation's Favourite Dish
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New in paperback! Britain is a nation of curryholics--with more than 8,000 curry restaurants. Where did the word curry come from? When did the first... more »
The Modern Balti Cookbook
Price: $11.66
Balti curries are irresistible Indian stir-fries cooked and served in a wok-like pan. Now Pat Chapman, one of the foremost authorities on curries and... more »
Reader Feedback
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indiamarks
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Timewarp
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