The Secret To Making Restaurant Style Curry At Home Recipes
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
For years I tried to re-create Indian restaurant curries at home, but they never quite tasted the same. Like most novice curry enthusiasts I started with pre-made curry powders, pastes and then moved onto making my own spice mixtures. I trawled endless curry recipe books, but I still wasn't happy with my results. The curries tasted good, but they were underwhelming and didn't match anything I tried in Indian restaurants.
Provided by Stuart
Categories Sauce
Time 1h10m
Yield Roughly 4
Number Of Ingredients 14
Steps:
- In a large saucepan, add the oil and fry the onions until cooked.
- Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
- Add the peppers, carrots, celery and salt, then cover with the water.
- Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
- Liquidize the mixture with a hand blender or food processor.
- Re-add the mixture to the pan and cook for another 10 mins.
- Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
- The curry base will keep for months in the freezer until needed.
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