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SO YOU LIKE CURRY....

 
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SHARPBLUE



Joined: 18 May 2004
Posts: 3026
Location: Swindon

PostPosted: Thu May 09, 2013 2:38 pm    Post subject: SO YOU LIKE CURRY.... Reply with quote

Have you ever wanted to produce an authentic Indian restaurant / takeaway style curry in your own kitchen?

I have spent some time researching the 'base gravy' known as Garabi that gives the food it's unique flavour - and after watching quite a lot of videos filmed in several Indian restaurant kitchens across the country and extensive chatting on a pay for forum have got a few base gravy's to try.

The first recipe is the most complex and is the one I'm gathering ingredients for, this one is quite intensive (you should see them make it) but from the responses I've read from other people who have done this and similar recipes the results have been quite astounding. This recipe has been scaled down by a third from the original 30 pint recipe (luckily I do have several 10 pint pots). So if you want to try them here they are.
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SHARPBLUE



Joined: 18 May 2004
Posts: 3026
Location: Swindon

PostPosted: Thu May 09, 2013 2:43 pm    Post subject: Reply with quote

Here are a couple of spice mixes for this recipe, just choose the one that suits you. Plus a recipe for a stock that is also required. All these ingredients are available from good Asian supermarkets or cash & carries.

MIX POWDER* Recipe 1
16 teaspoons of turmeric powder
11 teaspoons of coriander powder
11 teaspoons of mild curry powder
7 teaspoons of cumin powder
5 teaspoons of paprika powder
4 teaspoons of onion powder
3 teaspoons of garlic powder
2 teaspoons of garam masala
2 teaspoon of ginger powder
1 teaspoon of red bassar powder
1 teaspoon of mixed spice.
--------------------------------------------
Mix Powder simplified. Recipe 2
2 + 1/2 parts Paprika powder
2 parts Mild Madras curry powder
1 part Coriander powder
1 part Cumin powder
1 part Turmeric powder
---------------------------------
Akhni Stock**
12 Asian Bay Leaves (dry is fine)
2 5” Cassia Bark
8 Green Cardamon pods
2 black Cardamon pods
1 tsp Fennel Seeds
1 tsp Cumin Seeds
Boil together in water for 30 - 40 mins
Pour through sieve and reserve liquid.

THE BASE GRAVY RECIPE
BASE GRAVY 1
Stage 1 - Pot 1
800 grams of small onions
120 grams of diced potato
2 carrots chopped
1 tbsp salt
25 grams of chopped garlic
25 grams of chopped ginger
Desert spoon of vegetable ghee
2 tbsp chopped coriander root
50ml Akhni stock**
1 tbsp Moong dhal
50 grams of coconut block
1 can of plum tomatoes
1 tbsp turmeric

Stage 2 - pot 2 (larger one)
300ml veg oil bring to boil.
25 grams of chopped garlic
25 grams of chopped ginger
1 tin of blended plum  tomatoes
5 tbsp of mix powder*
500ml water
100 ml of Carnation evaporated milk

Method Stage 1
Add the ghee and all vegetable ingredients, garlic and ginger to your pot then fill with water till onions covered. Bring to a rolling boil. Add the Akhni stock heat for about 15 minutes, then add the Moong dhal Add the turmeric, return to the boil, Turn down heat and simmer gently for 1 hour until all the vegetables are soft. Blend with a stick blender.

Method Stage 2
In the larger second pot add the oil, garlic, ginger and fry for a few minutes. Add the chopped plum tomatoes and the mix powder and the water. bring to the boil. Then carefuly pour the blended liquid from Stage 1 to this pot. Return to boil. Add the Carnation milk and simmer until the oils begin to separate.
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SHARPBLUE



Joined: 18 May 2004
Posts: 3026
Location: Swindon

PostPosted: Thu May 09, 2013 2:45 pm    Post subject: Reply with quote

And a simpler recipe.


BASE GRAVY 2 Shah’s Garabi Base Gravy
800 grams of chopped onions
250 grams of chopped white cabbage
120 grams of diced potato
120 grams of chopped green pepper
75 grams of chopped carrot
25 grams of chopped garlic
25 grams of chopped ginger
1 tablespoon of turmeric
1 tablespoon of Mix Powder (see below)
1 teaspoon of salt
1 teaspoon of sugar
300 ml of veg oil
50 grams of coconut block
100 ml of Carnation evaporated milk
200 grams of tinned tomatoes
3 litres of water

Method
Add all vegetable ingredients, garlic and ginger to your pot,
Add all the oil,
Fry over a medium heat for about 15 minutes,
Add the turmeric, salt, sugar and mix powder,
Add 2 litres of water,
Bring to the boil,
Boil gently for 1 hour until all the vegetables are soft,
Then add the coconut block, evaporated milk and tinned tomatoes,
Simmer for another 1/2 an hour,
Allow to cool a little and blend smooth,
Add the remaining water,
Bring back to a boil and simmer for 2 hours,
This recipe will produce some froth which can be skimmed off,
Adjust consistency with more water if needed.


I HOPE YOU LIKE.

Best of luck

Mark
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white afro in space



Joined: 07 Oct 2004
Posts: 3280
Location: Afrovia

PostPosted: Sat May 11, 2013 1:48 am    Post subject: Reply with quote

Hi Sharp, thanks for posting these.

I make a lot of curries, and have done for years. Whilst people say they really like my curries and are as good as the real thing, I find they just don't quite have the 'takeaway taste' (although I have nailed a couple).

I've never seen recipes like this before and they look kinda interesting. What do you do with the 'base gravy' once it's made?
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THE DOCTOR ALT 8



Joined: 01 Aug 2004
Posts: 12473
Location: The Tardis, somewhere in the space/time continum

PostPosted: Sat May 11, 2013 2:07 pm    Post subject: Reply with quote

My curries come out of a jar....


I could never indulge in such recipies.

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Futsie
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Joined: 21 May 2004
Posts: 10715
Location: The Middle Lands

PostPosted: Sun May 12, 2013 8:53 pm    Post subject: Reply with quote

I certainly like a curry but things usually go wrong when I try cooking anything complicated ... but ta for posting these recipes ... I might try just the base gravy but without the carrots added and see wot happens

I'm not keen on coconut in a curry, but I guess the base gravy can be used to make a more savoury curry...?
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Steve Rogerson



Joined: 16 May 2004
Posts: 8940
Location: Nottingham

PostPosted: Wed May 15, 2013 5:15 pm    Post subject: Reply with quote

I had a gorgeous curry in Bradford during Eastercon this year.
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Futsie
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Joined: 21 May 2004
Posts: 10715
Location: The Middle Lands

PostPosted: Thu May 16, 2013 5:40 pm    Post subject: Reply with quote

Mmmmmmm, curry (drool) Tasty
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THE DOCTOR ALT 8



Joined: 01 Aug 2004
Posts: 12473
Location: The Tardis, somewhere in the space/time continum

PostPosted: Sat May 18, 2013 3:01 pm    Post subject: Reply with quote

[colour=red] SOMEONE GET A MOP[/colour]
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Last edited by THE DOCTOR ALT 8 on Tue May 21, 2013 3:09 pm; edited 1 time in total
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SHARPBLUE



Joined: 18 May 2004
Posts: 3026
Location: Swindon

PostPosted: Tue May 21, 2013 12:25 pm    Post subject: Reply with quote

Have to say that I did the base gravy (Garabi) last week and made a curry in the same way that you get from an Indian restaurant - I was blown away by the fact that it did taste like a restaurant curry - it's all in the base sauce. It's a long process but worth it as you can freeze it off and use each time you fancy a curry. I did a Jalfrezi and it was bloody nice.


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Janov Seldon



Joined: 16 May 2004
Posts: 1687
Location: There - but I like it here

PostPosted: Fri Jun 07, 2013 12:05 am    Post subject: Reply with quote

I've one book somewhere that gives some of the Indian restaurant tricks away - The Curry Secret. Part of it sounded easy but way too time consuming. Managed to do it in less than half the time with a pressure cooker.

Only thing with the restaurant style curries is all the ghee (basically butter) which is terribly fattening.
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