making your own curry/sauces to cook in?

[jamie128]

hey guys, what are the basic ingredients to making your own sauce, i.e. tikka/korma or just any sauce you can stir into meat or cook with meat? i want a different flavour to the stuff in jars, anyone got any easy/cheap recipes?

[croakey]

You'll need as a rough off the top of my head...

Turmeric
Cumin (powder/seeds)
Coriander (powder/seeds)
Cinnamon
Chilli Powder (couple of strengths)
Paprika
Garam Masala
Cardamom (green is more useful)

and then maybe

mustard seeds
mace
and a number of other things i cant remember at present

Then a mixture of onions/tomatoes/veg/lentils/chickpeas/coconut milk will result in a curry of one variation or another.

[GarryA]

http://www.thespiceisright.co.uk/

[croakey]

One thing worth mentioning is that initially you'll find buying spices seem really expensive - but stick with it, once you've got them they soon mean you can make some super cheap meals

[jas xjr]

croakey said:

You'll need as a rough off the top of my head...

Turmeric
Cumin (powder/seeds)
Coriander (powder/seeds)
Cinnamon
Chilli Powder (couple of strengths)
Paprika
Garam Masala
Cardamom (green is more useful)

and then maybe

mustard seeds
mace
and a number of other things i cant remember at present

Then a mixture of onions/tomatoes/veg/lentils/chickpeas/coconut milk will result in a curry of one variation or another.

possibly add fresh or dried fenugreek . (methi)

[jmorgan]

Not forgetting Garam Masala (for those not in the know)is a combination, it varies. I make mine to suit and probably never make the same flavour twice. Of course you can get it off the shelf. What I do like about making my own food this way is the lack of red dye. So your recipe, whilst not looking the same as a bog standard average saturday night restaurant, will probably be better. And there is more out there than a Korma.

Coconut milk helps, Ghee (clarified butter), I did used to make my own but you can get it in a tin. And yoghurt of various flavours suited for the recipe.

And marinade. Give it a good few hours in whatever you try. Beef pasanda is nice.

[paolow]

www.cr0.co.uk is all you need....

[daveevans]

Don't forget Garlic, and lots of it!

And Ghee if you want the authentic oily film and takeaway taste!

[Mobile Chicane]

Here's one I use as the basis of muttar paneer or keema peas. It works pretty well for a basic meat or veg curry too.

Don't be tempted to skimp the steps - good Indian cooking is as much about the techniques used as the ingredients.

Ingredients for keema peas

6 tbs rapeseed oil
2 bay leaves
10 whole black peppercorns
2 medium onions, pulped in a food processor
2 tsp ginger paste
2 tsp garlic paste
1 green chilli, finely chopped (or more)
1 can chopped tomatoes, plus a little water to rinse out the can
300g lamb mince
150g frozen peas
1 tsp cayenne pepper
1 tsp turmeric
1 tsp salt
1 tsp garam masala
2 tbs chopped coriander leaves, to garnish


Method

Heat the oil in a heavy-based saucepan and add the bay leaves, peppercorns, onions, and chilli. Fry, stirring often, until the onions are translucent and golden. Don't let them burn on the bottom!

Add the ginger and garlic pastes, and fry, stirring, for another minute or so.

Mix in the tomatoes, cayenne pepper, turmeric and salt, then simmer the mixture on a low heat until the oil rises to the top.

Add the minced lamb and peas, cover and cook on a low heat until the lamb is cooked through.

Stir in the garam masala and give it another minute on a low heat.

Dish up and sprinkle with the fresh chopped coriander leaves.

Serves four, with rice.

[eddo]

Add plenty of smoked paprika to your sauce at the end of cooking , if you want that smokey tandoor flavour.
Black cumin seeds and black cardomom pods add great flavour.