Homemade Almost-Authentic Indian Curry Base
Homemade Almost-Authentic Indian Curry Base

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, homemade almost-authentic indian curry base. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Homemade Almost-Authentic Indian Curry Base is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Homemade Almost-Authentic Indian Curry Base is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. 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 cardamom pods, split
  2. Get each cumin seeds, whole and ground
  3. Get coriander seeds, ground
  4. Make ready ghee
  5. Take vegetable oil
  6. Take garam masala powder
  7. Take bay leaves
  8. Take curry powder
  9. Get brown mustard seeds
  10. Prepare dried cinnamon bark
  11. Get garlic, crushed
  12. Make ready medium onions, chopped finely
  13. Prepare chilli powder (or to taste)
  14. Prepare white sugar
  15. Take salt (or to taste)
  16. Take tin chopped tomatoes
  17. Take tomato puree
  18. Make ready water
Instructions 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.

So that’s going to wrap this up for this special food homemade almost-authentic indian curry base recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!