can someone give me a restaurant style curry recipe[not to hot please] thanks?

Answer 1

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

Musamun Beef Curry

Serve with steamed or a pilaf style rice on the side.

Makes 4 servings

Ingredients:

2 tablespoons peanut oil
1 teaspoon Curry Paste (recipe follows)
3/4 pound beef top round, cut into 1 inch cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 Pequin chile peppers, chopped
1/2 cup peanuts, roasted

Preparation:

Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.

Answer 3

Which restaurant, some do give out the recipes and some post it on Internet.

Hoping that people Will not make it at home as it is very time consuming to collect and find all the ingredients.

Answer 4

ingrds:-
onion paste - 1tbl sp ;ginger paste -1/2 tbl sp ;garlic paste - 1/2 tbl sp ;red chilly paste - 1/2 tsp ; turmeric paste 2 tsp ;coriander paste - 2tsp;cumin paste2 tsp ;boilled potato 6 pcs ;salt to taste ; oil - 4 tbl sp
method:-
cut peeled boilled potatoes in cube shape. Heat oil in a pan. Put the pieces & fry till light brown. Strain & keep aside. In the hot oil pour the garlic paste, and fry. Then pour in onion paste, ginger paste, turmeric paste & fry. Then pour in the potato pieces & stir. Add salt to taste. Add coriander & cumin paste & stir. Stir fry till brown. Add water & let boil for some time, till thick. Serve hot.

Answer 5

Onion-Tomato Masala

4 large sized onions (chopped)

2 large sized tomatoes (chopped)

1 cup fresh tomato puree

3 tablespoons oil
1/2 teaspoon cumin seeds

1 teaspoon garlic paste

1 teaspoon ginger paste

1/4 teaspoon turmeric powder

salt

1 teaspoon red chili powder

1 1/2 teaspoons coriander powder

1 teaspoon garam masala powder

1.Heat oil in a pan.
2.Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
3.Add garlic paste and ginger paste and continue sautéing.
4.Add turmeric powder and mix.
5.Add tomatoes and stir.
6.Add fresh tomato puree and salt.
7.Mix and add red chilli powder, coriander powder, garam masala powder and sauté till oil begins to separate.
8.Use or cool and store frozen if wanna use later.



White Gravy

4 large sized onions (quartered)

1 cup cashews

2 tablespoons oil
1 tablespoon garlic paste

1 tablespoon ginger paste

2 green cardamoms

2 green chilies (slit)

1/4 cup mawa or khoya (grated)
1/2 cup yogurt (whisked)

salt

1/2 teaspoon white pepper powder


1.Place onions in a pan.
2.Add a cup of water and boil till soft.
3.Drain and cool.
4.Grind into a smooth paste.
5.Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste.
6.Heat oil in a handi and add boiled onion paste.
7.Stir and add garlic paste, ginger, paste, green cardamoms, slit green chillies.
8.Stir and add grated mawa and cashewnut paste. Stir.
9.Add half cup of water and mix.
10.Cook on low heat for five to ten minutes.
11.Add whisked yogurt, salt and white pepper powder.
12.Stir and cook for a minute.Cool.

Answer 6

food network has a bunch