Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, homemade almost-authentic indian curry base. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Homemade Almost-Authentic Indian Curry Base is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Homemade Almost-Authentic Indian Curry Base is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have homemade almost-authentic indian curry base using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Homemade Almost-Authentic Indian Curry Base:
- Make ready 5 cardamom pods, split
- Get 2 teaspoons each cumin seeds, whole and ground
- Make ready 2 teaspoons coriander seeds, ground
- Make ready 75 g ghee
- Make ready 2 tablespoons vegetable oil
- Make ready 2 tablespoons garam masala powder
- Get 4 bay leaves
- Take 1 tablespoon curry powder
- Get 1 tablespoon brown mustard seeds
- Make ready 1 piece dried cinnamon bark
- Make ready 2 cloves garlic, crushed
- Take 2 medium onions, chopped finely
- Get 3 teaspoons chilli powder (or to taste)
- Make ready 1 teaspoon white sugar
- Make ready 1 teaspoon salt (or to taste)
- Get 1 (400 g) tin chopped tomatoes
- Take 3 teaspoons tomato puree
- Take 200 ml water
Steps to make Homemade Almost-Authentic Indian Curry Base:
- 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.
- 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.
- 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.
- Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste.
- If you want to freeze it, let it cool and place it in a container; your curry base is ready.
- 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.
- Remove the cinammon bark. See footnote.
- 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.
- 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.
- 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 it up for this exceptional food homemade almost-authentic indian curry base recipe. Thanks so 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. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
