Can anyone recommend a good recipe for curry sauce?

[Iaindp]

Loads of stuff on the internet - can anyone recommend a good recipe though?

[hogey]

buy a book called the curry secret.its 4 quid from amozon and tells you how to make curry like they do in the high street restaraunts and they do turn out like that.

[Beardo]

any particular type of curry sauce you're after?

hot/med/mild/fruity/thick/thin/dry?

[Iaindp]

any particular type of curry sauce you're after?

hot/med/mild/fruity/thick/thin/dry?

 

 

Probably medium to hot Nick. Any ideas? BTW, still no birds? They're going in a bit late aren't they?

[rimfire4969]

Probably medium to hot Nick. Any ideas? BTW, still no birds? They're going in a bit late aren't they?

 

This is one of my favs. If you want it hotter add more chillies

 

Jamie Oliver's Favourite Curry Sauce

 

5 tbsp vegetable oil

2 tsp mustard seeds

1 tsp fenugreek seeds

3 fresh green chillies, deseeded and thinly sliced

1 handful curry leaves

2 thumb-sized pieces of fresh ginger, peeled and coarsely grated

3 onions, peeled and chopped

1 tsp chilli powder

1 tsp turmeric

6 tomatoes, chopped

1x400ml tin coconut milk

salt

For the fish version:

4x225g fresh haddock fillets, skinned and pin-boned

1 **** tamarind paste or 1 tsp tamarind syrup

1 large handful baby spinach (optional)

1 good handful fresh coriander, chopped (optional)

For the chicken version:

4 chicken breasts, sliced into 1cm/ ½ in strips

1 tbsp coriander seeds, crushed

For the vegetarian version:

800g/1¾lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans - use your imagination)

 

 

1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes.

 

2. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.

 

3. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

 

4. Take this sauce as a base.

 

To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

 

5. For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes.

 

6. For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.

Edited July 18, 2010 by rimfire4969

[ziplex]

If it's a chinese style sauce as you'd get from a decent takeaway, try searching for 'lilly kwok's chicken curry' It takes an age to cook and is quite involved but lovely! Well worth the time and effort.

 

Have a look on the uktv.co.uk food website, it's on there........

Edited July 18, 2010 by ziplex

[Beardo]

Probably medium to hot Nick. Any ideas? BTW, still no birds? They're going in a bit late aren't they?

 

Wednesday Morning, unfortunately i'm away