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Homemade Almost-Authentic Indian Curry Base
Homemade Almost-Authentic Indian Curry Base

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We hope you got benefit from reading it, now let’s go back to homemade almost-authentic indian curry base recipe. You can have homemade almost-authentic indian curry base using 18 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Homemade Almost-Authentic Indian Curry Base:
  1. Prepare 5 cardamom pods, split
  2. Take 2 teaspoons each cumin seeds, whole and ground
  3. You need 2 teaspoons coriander seeds, ground
  4. Provide 75 g ghee
  5. Provide 2 tablespoons vegetable oil
  6. Get 2 tablespoons garam masala powder
  7. Prepare 4 bay leaves
  8. Use 1 tablespoon curry powder
  9. Provide 1 tablespoon brown mustard seeds
  10. Take 1 piece dried cinnamon bark
  11. Use 2 cloves garlic, crushed
  12. You need 2 medium onions, chopped finely
  13. Take 3 teaspoons chilli powder (or to taste)
  14. Take 1 teaspoon white sugar
  15. Provide 1 teaspoon salt (or to taste)
  16. Use 1 (400 g) tin chopped tomatoes
  17. Take 3 teaspoons tomato puree
  18. Prepare 200 ml water
Instructions to make Homemade Almost-Authentic Indian Curry Base:
  1. Prepare the spices. With a pestle and mortar gently crush the cardamom pods, cumin and coriander seeds until they "pop". Do not grind the seeds, just break the shells gently.
  2. Prepare any meat, poultry or vegetables. Have your meat ready and cubed in the fridge. Chop any vegetables ready to be added to the pot. Otherwise, you can simply make the base and freeze it for another day.
  3. In a large pot melt the ghee and oil. Add all the spices except the chilli powder for now. Let the spices gently sizzle for 5 minutes.
  4. Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste.
  5. If you want to freeze it, let it cool and place it in a container; your curry base is ready.
  6. Otherwise at this stage, if you are adding meat or poultry only, add it now and gently stir until its thoroughly cooked through. For a vegetable curry add your vegetables in the order they take to cook, ie add sweet peppers first and then courgette.
  7. Remove the cinammon bark. See footnote.
  8. When your meat is cooked and/or your vegetables are softening you can now add the tomatoes, tomato puree and water. Stir well and continue to let it simmer gently with a lid for around 1 hour to reduce. Remember to add more water if it gets too dry.
  9. Taste your curry. Add more chilli if you want it. The longer you cook it the more mellow the spices become and the better the flavour. Season to taste with salt. Add a little more sugar if it is too bitter for your liking.
  10. Serve your curry with some fragrant basmati rice. Remember to rinse the rice thoroughly in cold water first until the water runs clear unless you particularly want a sticky rice. Add 1 teaspoon of mustard seeds and 1 teaspoon of turmeric to the rice pot for lovely yellow, fragrant rice.

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