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The Vegetarian Curry Bible
All-Round Curry Powder
Basic Curry Sauce
Ingredients
Ingredients
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3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look
about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then
chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
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2 tbsp
1 tsp
1 tsp
2 tsp
1 tsp
4 tsp
2 tbsp
2 tsp
4 tsp
4 tsp
1 tsp
2 tsp
2 tbsp
4 tsp
Black Pepper
Ground Bay Leaves
Cayenne Pepper
Hot Chilli Powder
Dried Crushed Chillies
Coriander
Cumin
Fenugreek
Garlic Powder
Mixed Herbs
Jamaican Pepper / Ground Allspice
Paprika
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US =
purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed
with 4 tablespoons water
Salt
Turmeric
Method
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Heat the oil in a heavy pan then add the chopped onion and stir for a
few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds
then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing
browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a
further 5 minutes. Don't burn the spices or the sauce will taste horrid -
sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender,
add the contents of the pan and whizz until very smooth. Add the
passata and stir.
Method
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Firstly you'll need to find a container which can hold around 300ml (
about a 2/3rd of the size of a large Baked Beans can ), which can be
fitted with an air-tight top - An old jam jar or bolognese sauce jar will
do, however an opaque container is preferable to protect the curry
powder from sunlight if you are leaving it on a shelf.
Add all the ingredients specified into the container. Fasten the lid, and
shake vigorously to mix the ingredients together.
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That's it. Store the curry powder somewhere, ready for when you need
it.
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Useful Tips
If you want to make a hotter curry powder; use the curry powder
mixture as described above, but add more chilli powder when cooking.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes
(
the longer the better) over very low heat stirring occasionally. You can
add a little hot water if it starts to catch on the pan but the idea is to
gently "fry" the sauce which will darken in colour to an orangy brown.
151
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