Curry in a hurry


I am originally from Birmingham so curry is in my blood. I have grown up with continental supermarkets on my doorstep selling a variety of spices, wonderful vegetables and within stomping ground of the famous Birmingham Balti triangle.

After a dinner disaster a year ago I decided to go back to basics when it came to making curry at home.

The art of good curry lies in its base, make this correctly and you are half way there. My base is not very spicy so depending on the spice palate of our guests we can add more spice or heat.

Every month we make a massive batch of this base and freeze it in containers, it goes with any meat of fish (Love it with Prawns for a curry under ten minutes).

It’s so easy to make as the base is liquidised, so you don’t have to be too accurate with the chopping.

  • 2 tablespoons fenugreek seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorn
  • 100g ghee
  • 500g onions chopped
  • 4 cloves garlic roughly chopped
  • Inch piece root ginger finely grated
  • 4 bay leaves
  • 500ml vegetable stock
  • 2 tins tomatoes
  • 1 tablespoon ground turmeric

Place the seeds in a dry pan over a low heat until they start popping, put them in a pestle and bash slightly.

spices

Add the ghee to a large saucepan and when it’s melted add the onions, garlic and ginger. Fry until translucent then add in the spices along with the stock, and tomatoes.

Simmer for 30 minutes and then add in the turmeric, leave to cool.

I usually use a hand blender so that you can blend it in the saucepan, transfer the sauce into 4/5 plastic containers.

With this base any curry you do will be a success. I suggest you experiment with different recipes and spices.

Jo, from food blog Food and Biscuits recommended I check out the Curry Guy’s blog and I am very glad I did as I found a brilliant recipe for Nann breads made on the stove: http://www.greatcurryrecipes.net/2011/10/31/a-stove-top-naan-recipe-that-is-easy-and-delicious/.

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Now, what else can you have with your curry? I would say rice but I always go for chips (I know, that’s really wrong, right)

How about you ?

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