How do you make restaurant quality indian currry sauce? It's been bugging me for 15 years!!?

Question

What is the secret behind indian cury sauce no-one will tell me not even for cash!!

Answer 1

thats kind of a tough question, why bother with it, lets just go dine out

Answer 2

Depends on your tastebuds! I understand that there are a million, closely guarded ways to make 'curry'. Most of the stuff we get in England is a long way from the dishes served in Bangladesh and India.

Anyway, my method is: Toast some spices first - especially cumin seeds and shelled cardamon pods - in a dry frying pan, then grind them together in a pestle and mortar. Other spices are turmeric, paprika, and fenugreek. You can also use herbs like coriander, methi and mint - but add those only in the last few minutes of the cooking so they don't lose their flavour. The best way to find out what you like is to experiment - if you've got an Asian supemarket near you, just buy bags of stuff and try them out!

The basic method is to fry onions and garlic in ghee (clarified butter) and add seeded and skinned tomatoes, tomatoes, chillis and your ground spices. If it gets a little dry, or you're planning to cook a red meat such as lamb, then I'd also add some stock to stop it drying out completely. You can also add veg - mushrooms and peppers work well.

For me, the best result is to then slow cook lamb in the sauce - even over the matter of a few hours. As you cook it, just keep tasting and season to your taste. If you want to take the heat out of the sauce, or just prefer something a little sweeter, you can spoon in some double cream at the end. Some people use yoghurt, but I find that it sometimes curdles (a problem I've yet to crack!) Coconut milk is a good substitute too.

Finally, after you've taken it off the hear, stir through some Garam Masala - which is a mellow mix of ground spices that really finishes the flavour off. You can make it yourself, but the bought stuff is actually pretty good - Schwartz make it, for example.

What spices and herbs you use is really down to your personal choice. For me, anything with masses of coriander or methi works a treat.

Answer 3

The closest I have come to it is to use the curry paste (such as Patak's) following the instructions on the jar. You would probably have to use a little more oil than seems necessary for a healthy diet. A small amount of creamed coconut (can be bought as a solid block) added near the end of cooking will thicken the sauce and give it some extra flavour.

Answer 4

Find an indian person and ask them. The sauces they make at home are much better than the ones from resteraunts that sell anglisised versions of the food.

Answer 5

buy a book from Tarladalal.com

she has some amazing recipes. visit her website and go through the mogul/punjabi recipes. all recipes are veg but worth trying seriously !

if you cook exactly as per the measures she gives, you will cook great indian food

mind - i am not talking about the curries you get in britain, i am talking about proper indian curries... :)

Answer 6

I'd love to know the answer to this too. Even following the recipes in proper Indian cookery books doesn't do the trick. I shall watch this space to see if you get any sensible answers!

Answer 7

we after 15years u must b hunger let curry sauce sit in the open air with all the flys for 2 days and you will have it

Answer 8

You'll need a lot of oil, but this book shows you how - The Curry Secret.

Answer 9

You could try befriending the chef at your local Indian restaurant and see if he will let you in on his secrets?

Answer 10

turmeric, fresh coriander, cumin, and fresh chillis

season a good amount of this on anything and you will have a great curry sauce- I use chopped tomatoes for the substance

Answer 11

our Indian restaurant did it for charity, i have a small book they did for the Glasgow hospice, what is your fav curry , email me and i will send the recipe