Has anybody got a great curry sauce recipe?

[lefty goldblatt]

The secret to a good curry sauce is the onions.
Use twice as many as you think you need. Cook on a lowish heat as follows: use a relatively small amount of rape seed oil. Turn the onions in the oil to coat them fully. When they begin to soften, add a small splash of water. SMALL, I said, don't drown them. Keep stirring gently all the time. Cook off the water and repeat. Keep adding water and cooking it off until the onions become jammy. JAMMINESS is all. They should not caramelise too much, i.e. brown bits at a minimum.

Is there a time advise to get "jaminess", KS55.
I followed those instructions for about 30 mins, but there's still a little firmness to them

 

[aguero93:20]

I make curries and they are good, but not like restaurant good. I was wondering if any of you had perfected a sauce that would raise the bar? If you are thinking Korma, keep it. Ta.

Thought you lot just bought uncle bens and threw it in the deep fat dryer?

 

[Magicpole]

go to your local india retailers and buy all the spices and herbs ?
i think there is 6 or 7 spices you use for most curries you make. its the meat or fish or creams or veg and purees sugar that all curries are based and formed from

the tip is to cook out the spices with the frying of onions if you are using them. if you go down the fresh herbs and curry leaves then its quicker and fresher with more of a kick ? but can be hit or miss. uk curries have revolved around a much soft and sweeter taste and lots of stuff has ended up in the making of curries. like ketchup and vinegar and condense milk

i love the india shop in ashton and get all my stuff from there and love the gar pickles and this beauty
its the best pickle i have had and great with poppadums' and nan bread

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There are not as many spice places in Edinburgh as Glasgow, so I miss that. I can spend ages in them looking at all the stuff and asking what they are, how to use them etc. I have never seen this kind of pickle, I will keep an eye out for it. Cheers for taking the time to reply. And the same to you all. Cheers.

 

[Mid Wales blue]

We want naan of those puns on here

 

[Magicpole]

Thought you lot just bought uncle bens and threw it in the deep fat dryer?

Well you thought wrongly didn't you? I'm surprised you cunts have even heard of uncle Ben, never mind the copious and wondrous exotic variety of herbs and spices available. Glasgow, and I'm not making this up as a mad Glaswegian ****, has won best European city of curries numerous times, kicking the arse of the Bradford's of this world and every one else. We are spoiled. So, any tips? Even if you don't cook, which I would put money on you fucker, are there any good restaurants where you are?

 

[aguero93:20]

Well you thought wrongly didn't you? I'm surprised you cunts have even heard of uncle Ben, never mind the copious and wondrous exotic variety of herbs and spices available. Glasgow, and I'm not making this up as a mad Glaswegian ****, has won best European city of curries numerous times, kicking the arse of the Bradford's of this world and every one else. We are spoiled. So, any tips? Even if you don't cook, which I would put money on you fucker, are there any good restaurants where you are?

Some good ones in Killarney and then Cork is superb for restaurants, best seafood in Europe imo.

 

[Blue Mist]

It's all about what works for you. Many ways to skin a kitten. Your onion method is bob on so I don't doubt you can knock up a good dish. All round to Magic's once this is over.

You have clearly worked on the Curry mile in Rusholme, there have been quite a few occasions I have had cat although they assured me it was chicken.

 

[DrBlueBob]

Not following the brief of a "restaurant" style curry as in the base sauce but here's the way I knock up a quick midweek curry.
Oil, med heat, cardamom, cloves bay leaf and cinnamon.
Reduce heat and gently simmer onions, add garlic when onions going soft, sometimes ginger too, depending upon taste. I add salt about now.
When onions done to your liking (see @KS55 for expert advice) add turmeric powder ground cumin and ground coriander chilli powder to your liking.
Add main ingredient and let it get to know rhe spices a bit then you can decide to go tomato based or coconut or both or neither and cook until delicious.
As you say you're a dab hand then I haven't given blow by blow instructions.
Different spices are down to personal preference but curry leaves, methi (fenugreek) either leaves which you can buy dried online or powder. I buy the seeds and grind them myself. The taste and aroma is night and day.

 

[DrBlueBob]

You have clearly worked on the Curry mile in Rusholme, there have been quite a few occasions I have had cat although they assured me it was chicken.

It was most definitely chicken sir, the thing you said was a claw was just a small piece of chicken bone.

 

[aguero93:20]

It was most definitely chicken sir, the thing you said was a claw was just a small piece of chicken bone.

You can tell it's chicken by the ginger fur.