Indian Restaurant Basic curry sauce.?

Question

HI! ---I am a curry freak! I've been cooking curries at home for more years than I like to admit. But, I would like to know if there's anyone out there who can send me a basic restaurant curry recipe.

I've tried certain curry books such as "The curry secret" and "Secret restaurant curries revealed" but none of their basic recipes are quite what I'm looking for. They’re ok.

I would greatly appreciate a response. Thank you, Guru.

Answer 1

Best recipe I have used is at the link below:

go to this website: http://americastestkitchen.com
register
search recipe "Indian Curry (Master Recipe)"

enjoy

Answer 2

basic here we go Heat oil in pan add onions and cooped Garlic, heat until onions turn soft and transparent, Chop up tomato's and add to the pan. Cook until they dissolve. You now have the basic curry for all Indian dishes. Now it's up to you to add the flavors. (spices) This is your building block for a curry. Now the ball is in your court to turn this into a good curry or a grate curry

Answer 3

y not join the curry club for some authentic curries.
If you would like to become a Curry Club member, we’ll send joining information.
Please send a stamped addressed envelope to:
The Curry Club, PO Box 7, Haslemere, Surrey. GU27 1EP.
or please telephone [phone]
or email:
[e-mail]

Answer 4

Tell u what get Asdas own madrass sauce , read the ingredients on the label an it is tops . if you want it hotter add some chilli powder while cooking

Answer 5

I strongly suggest patacks curry sauces in jars or tins,by far the best ,i wont touch anything else

Answer 6

curry sauce chinese takeaway

Answer 7

Try these they could be what you are looking for
Ingredients
1 tbsp vegetable oil
I small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp ground cumin
2.5ml/½ tsp ground turmeric
2cm/¾in piece of root ginger, peeled and finely grated
1 tsp chilli powder
3-4 cardamom pods, crushed
210ml/7fl oz double cream
salt
juice of half a lemon

Method
1. Heat the oil and cook the onion until soft.
2. Add the garlic and cook for another 2 minutes.
3. Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours.
4. Stir in the double cream and bring to the boil.
5. Add salt and lemon juice to taste.

OR Aubergine curry with spicy rice

Ingredients
For the spicy rice
150g/6oz rice
1 chicken stock cube
1 bay leaf
pinch cinnamon
1 tsp cumin seeds
pinch medium curry powder
For the curry
2 tbsp vegetable oil
¾ aubergine, diced
2 garlic cloves, peeled and crushed
1 green chilli, de-seeded and chopped
1 tsp curry powder
1 tsp cumin seeds
2 tomatoes, diced
1 tbsp fresh coriander

Method
1. Bring a large pan of water to the boil.
2. Add the rice to the pan along with the chicken stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender.
3. To make the curry, heat the oil in a large sauté pan.
4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften.
5. Add the tomato and a splash of boiling water and simmer gently for three minutes.
6. Stir in the corinader and remove from the heat.
7. Drain the rice and transfer to a serving plate. Serve the curry with the spicy rice

OR Thai green chicken curry with crisp carrot strips

Ingredients
For the curry paste
5cm piece root ginger, chopped
25g/1oz fresh coconut
pinch chilli flakes
1 lime, zest and juice only
3 cloves garlic
large handful fresh coriander
2 tbsp coconut water
75g/2½oz fresh spinach
For the chicken
1 lime, juice only
pinch dried chilli flakes
2 tsp soy sauce
1 tbsp olive oil
½ garlic clove, chopped
2 tsp honey
1 chicken breast
For the crisp carrot strips
500ml/18fl oz hot vegetable oil, for deep frying
2 carrots, cut into long thin strips, dried on kitchen paper
salt

Method
1. For the curry paste, place all of the curry paste ingredients, except the spinach, into a food processor and blend to a smooth a paste.
2. Pour the paste into a frying pan over a medium heat and fry for 3-4 minutes to bring out the flavours and fragrances of the paste.
3. Add the spinach and fry for one minute, until wilted down.
4. For the chicken, place all of the chicken ingredients into a bowl, stir well, then leave to marinate for ten minutes.
5. Heat a griddle pan until smoking, then add the chicken and griddle for 5-7 minutes each side, or until completely cooked through. (Check that the juices run clear when pierced with a skewer at its thickest point.)
6. For the crisp carrot strips, heat the vegetable oil in a deep, heavy-bottomed saucepan, until a breadcrumb sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Add the carrots and deep-fry for 5-6 minutes, or until turning golden and crisp. Carefully remove with a slotted spoon and drain on kitchen paper. Sprinkle the carrot strips with salt to taste.
8. To serve, pour the curry paste sauce into the centre of a plate. Place the chicken on top and place with a handful of crisp carrot strips on top

OR Thai Red Curry Paste
it's best to make it in bulk, freeze and use it as and when you need it. It freezes really well, which means that you don't have to shop for small amounts of the ingredients.
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Thai Red Curry Paste

This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns, Thai Fish Cakes with Cucumber Dipping Sauce and Baked Thai Red Curry Chicken with Coriander Chutney, so it's best to make it in bulk, freeze and use it as and when you need it. It freezes really well, which means that you don't have to shop for small amounts of the ingredients.

Ingredients
4 medium red chillies
4 level teaspoons coriander seeds
2 level teaspoons cumin seeds
4 stems lemon grass, trimmed and chopped
2 level teaspoons grated fresh ginger
4 shallots
6 cloves garlic
grated zest and juice 2 limes
2 level dessertspoons hot paprika

Begin by splitting the chillies in half and removing and discarding the seeds. After that wash your hands, because the seeds are very fiery and if you touch the delicate skin on your face after handling them it can smart and burn (I've done it so often!). Now take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours. After about 5 minutes tip them into a mortar and crush them finely to a powder.

Now simply place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste. Then freeze in 2-tablespoon portions – and don't forget to label and date. It will keep for 2 months.

OR Dhal Curry
Ingredients
8 oz (225 g) red lentils
2 level teaspoons ground ginger
1 level teaspoon ground cumin
1 level teaspoon turmeric
2 potatoes, peeled and diced
2 tablespoons butter
1 large onion, peeled and sliced
1 small green pepper, de-seeded and chopped
1 level teaspoon Madras curry powder
1 clove garlic, crushed
4 tomatoes, peeled and chopped
Salt

You will also need a medium saucepan and a medium heavy-based frying pan
In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil. Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes. After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn't stick to the bottom of the pan by giving it a stir now and again).

While that's cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the chopped tomatoes. Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time). Serve this with rice and yoghurt.