Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, homemade almost-authentic indian curry base. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Browse The Menu & Order Your Favourites with Menulog. Food Delivered Straight To Your Door. Homemade Almost-Authentic Indian Curry Base Matthew J Williams @matt Bristol, UK. An attempt at something more authentic with what's available in UK supermarkets.

Homemade Almost-Authentic Indian Curry Base is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Homemade Almost-Authentic Indian Curry Base is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook homemade almost-authentic indian curry base using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Almost-Authentic Indian Curry Base:

1. Prepare 5 cardamom pods, split
2. Prepare 2 teaspoons each cumin seeds, whole and ground
3. Prepare 2 teaspoons coriander seeds, ground
4. Make ready 75 g ghee
5. Get 2 tablespoons vegetable oil
6. Make ready 2 tablespoons garam masala powder
7. Get 4 bay leaves
8. Prepare 1 tablespoon curry powder
9. Take 1 tablespoon brown mustard seeds
10. Prepare 1 piece dried cinnamon bark
11. Take 2 cloves garlic, crushed
12. Take 2 medium onions, chopped finely
13. Make ready 3 teaspoons chilli powder (or to taste)
14. Prepare 1 teaspoon white sugar
15. Get 1 teaspoon salt (or to taste)
16. Get 1 (400 g) tin chopped tomatoes
17. Get 3 teaspoons tomato puree
18. Prepare 200 ml water

Read the tips below before you begin to ensure you get the best results for your taste buds.. All you need to do is to scale up. In fact, I recommend that you, too, make a large batch, because this sauce can be used with almost any curry. Just freeze and reuse when needed or when you feel like eating some Indian.

Steps to make Homemade Almost-Authentic Indian Curry Base:

1. Prepare the spices. With a pestle and mortar gently crush the cardamom pods, cumin and coriander seeds until they "pop". Do not grind the seeds, just break the shells gently.
2. Prepare any meat, poultry or vegetables. Have your meat ready and cubed in the fridge. Chop any vegetables ready to be added to the pot. Otherwise, you can simply make the base and freeze it for another day.
3. In a large pot melt the ghee and oil. Add all the spices except the chilli powder for now. Let the spices gently sizzle for 5 minutes.
4. Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste.
5. If you want to freeze it, let it cool and place it in a container; your curry base is ready.
6. Otherwise at this stage, if you are adding meat or poultry only, add it now and gently stir until its thoroughly cooked through. For a vegetable curry add your vegetables in the order they take to cook, ie add sweet peppers first and then courgette.
7. Remove the cinammon bark. See footnote.
8. When your meat is cooked and/or your vegetables are softening you can now add the tomatoes, tomato puree and water. Stir well and continue to let it simmer gently with a lid for around 1 hour to reduce. Remember to add more water if it gets too dry.
9. Taste your curry. Add more chilli if you want it. The longer you cook it the more mellow the spices become and the better the flavour. Season to taste with salt. Add a little more sugar if it is too bitter for your liking.
10. Serve your curry with some fragrant basmati rice. Remember to rinse the rice thoroughly in cold water first until the water runs clear unless you particularly want a sticky rice. Add 1 teaspoon of mustard seeds and 1 teaspoon of turmeric to the rice pot for lovely yellow, fragrant rice.

In fact, I recommend that you, too, make a large batch, because this sauce can be used with almost any curry. Just freeze and reuse when needed or when you feel like eating some Indian. Curry base tastes like a mild curry-flavoured onion soup, is made in advance and is the basis for most of the curries in the restaurant. Visit the kitchen of any busy curry house and you are almost certain to see a large saucepan of curry sauce/gravy simmering away on the stove. This sauce is used as a base for most of the restaurant's curries.

So that is going to wrap this up for this special food homemade almost-authentic indian curry base recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!