Does anyone have a yummy authentic recipe for a curry sauce?

Question

I LOVE Indian food, but I really can't afford to eat it once a week at a resturant like I want to, so I was hoping someone out there would have a very authentic and very delicious medium spiciness curry sauce that I could put with veggies, chicken, or pork.

Answer 1

Description

This is the basis for many of the restaurant-style curries you'll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn't work as well if you try to make a smaller portion. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!.
Ingredients

* 3 tablespoons vegetable oil or ghee (clarified butter)
* 1 medium onion - finely chopped
* 4 cloves garlic - peeled and sliced
* 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
* (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
* half teaspoon turmeric powder
* half teaspoon ground cumin seed
* half teaspoon ground coriander seed
* 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water

Method

1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!

Answer 2

Curry is a very generic term. Most basic curries would usually have onion, ginger, garlic, tomtoes, powdered spices like turmeric, corriander, cumin and red chiilies in different proportions. However every curry is different - from the way it is made, measures, who makes it, which part of India it is from and even with what it is made.

So if you had chicken curry it wuld taste different from a peas and potatoes curry, simply because, the gravy takes the taste from the chicken/ potatoes or whatever is added to it. plus for meat dishes, we usually add something called 'garam masala' which enhances the flavour and also reduces the strong 'meat' smell from the dishes.

Since you didn't specify what curries you like, it is difficult to give you an exact recipe. As an Indian, I usually refer to this website for curry recipes when I am in doubt - so I hope it helps.

http://www.bawarchi.com/contribution/index.html

Also spices and condiments in the local Indian grocery stores are much cheaper than in your regular Target/ Safeway/ Kroeger - so good luck!

Answer 3

You can go to any Asian grocery shop and get a packet of instant curry powder (contains only spices). Just follow the instruction given on the packaging. Try not to use the paste form of curry for your cooking, these usually contains a lot of salt and preservatives. You need to blend up some red onions to fry with the curry powder to add more depth to your gravy.

Answer 4

I in basic terms offered some Yellow Curry Sauce from dealer Joe's and some frozen Na an bread. I grilled off some hen, made some jasmine rice. on the top I grilled the bread and sauteed the grilled hen in the sauce and served it over the rice. exceptionally basic stuff. And as you probable can tell, i'm no longer knowledgeable in any Indian cooking concepts.

Answer 5

There are some indian grocery stores that make really great indian food on fridays..you may want to check it out..