Has anybody got a great curry sauce recipe?

[Magicpole]

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

Second best.

 

[Magicpole]

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.

Where do you buy your spices from?

 

[DrBlueBob]

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

No no no sir. Have a sambuca on the house, though.

 

[DrBlueBob]

Where do you buy your spices from?

Tesco sell a lot of them in 100g packets. Others I go to an Asian supermarket on Longstone Road in Edinburgh. I am not averse to buying preground stuff btw, such as garam masala but I lightly roast and then grind cumin and coriander as well as fennel. I use a mortar and pestle for those but have a wee spice grinder for fenugreek as that's a bugger to grind by hand.

 

[DrBlueBob]

Spice addendum. You can get them online too.

 

[Magicpole]

Tesco sell a lot of them in 100g packets. Others I go to an Asian supermarket on Longstone Road in Edinburgh. I am not averse to buying preground stuff btw, such as garam masala but I lightly roast and then grind cumin and coriander as well as fennel. I use a mortar and pestle for those but have a wee spice grinder for fenugreek as that's a bugger to grind by hand.

I will check out that place in Edinburgh. Didn't know about it. Agree about pre ground.

 

[DrBlueBob]

I will check out that place in Edinburgh. Didn't know about it. Agree about pre ground.

Near Sainsbury. The entrance is further away from the restaurant and the shop is below it.
I'm sure that there will be other Asian supermarkets to choose from.

 

[KS55]

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

Chop smaller? That would be my bet.
Perhaps the heat was too low. Use a big pan so onions in full contact with heat. It will take a good 15 mins even for a quite small amount. Sorry, can't think of anything else without being there!

 

[DrBlueBob]

Chop smaller? That would be my bet.
Perhaps the heat was too low. Use a big pan so onions in full contact with heat. It will take a good 15 mins even for a quite small amount. Sorry, can't think of anything else without being there!

Do you slice onions rather than chop? Personally I am a slicer for most curries. Chop for spag bol or chilli con carne.

 

[lefty goldblatt]

Chop smaller? That would be my bet.
Perhaps the heat was too low. Use a big pan so onions in full contact with heat. It will take a good 15 mins even for a quite small amount. Sorry, can't think of anything else without being there!

OK, pal.
Cheers