bumhole seeds -> real deal curry recipe (20/8/2008 12:43:54 AM)
pics of the results
Taken from http://cr0.co.uk/
Step 1, Make the base sauce (it will make several curries depending on servings)
This recipe calls for frying onion until softened, then pureeing.
I have not posted for a while but this recipe is very very close as a BIR curry sauce.
It just needs time to darken: -
1/2 Cup veg oil
3 Large Onions - Finely Chopped
1 Can Tinned Tomato 400g tin chopped
15 Garlic Cloves (yes 15)
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric
1. Take a stock pot
2. Heat veg oil
3. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5 Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.
This is an adaption from this recipe which is real and from a restaurant in Bradford.
I was so impressed with the sauce i have adapted it above and now think this could be the real thing
Pre Cooked Chicken or Prawns etc2.5 Ladles Curry Sauce ( for 2 servings )1 Tablespoon Chefs Spice Mix - SEE FAQ's1 Teaspoon Pataks Balti Paste3 Tablespoons Veg OilPinch Dried FenugreekChopped Coriander Leaf and Stalks (important the stalks) Method
Heat Oil over highest flameAdd 1 Tablespoon of curry sauceAdd Spice MixStir and shake for 30 secondsAdd a little more curry sauceAdd pre cooked chicken or prawnscook for 1 min or soAdd curry sauce (2.5 ladles)Add Balit PasteAdd fenugreekcook over high heat for 6 minutesAdd corianderLeave to cool a couple of mins, serve
2) The Spice Mix
What is this "Spice Mix" refered to in a lot of the recipes
The Spice Mix, Restaurant Massla or Chefs Curry Powder all refer to a mix of powdered spices that are used throughout BIR cooking.? Rather than specify or use the individual spices this mix is used in place.? The most favoured one at the moment is the Bruce Edwards which is made as follows:
Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)
Taken from www.cr0.co.uk
I had a bash at this last week and it was spot on... Turned out to be like a good standard curry house madras, sauce was perfect, both in taste, texture and appearance. Thought I'd give a heads up as I've tried similar methods before and got disappointing results. this is the real deal however.
Takes a while to make the base sauce, can't rush it, although that makes multiple ladles of sauce and you only need 1 or 2 per serving.