Easiest Way to Prepare Quick Homemade Almost-Authentic Indian Curry Base

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Homemade Almost-Authentic Indian Curry Base. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Homemade Almost-Authentic Indian Curry Base, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Almost-Authentic Indian Curry Base delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Homemade Almost-Authentic Indian Curry Base using 18 ingredients and 10 steps. Here is how you cook that.

An attempt at something more authentic with what's available in UK supermarkets. Yum! Yum! Yum!

Ingredients and spices that need to be Prepare to make Homemade Almost-Authentic Indian Curry Base:

1. 5 cardamom pods, split
2. 2 teaspoons each cumin seeds, whole and ground
3. 2 teaspoons coriander seeds, ground
4. 75 g ghee
5. 2 tablespoons vegetable oil
6. 2 tablespoons garam masala powder
7. 4 bay leaves
8. 1 tablespoon curry powder
9. 1 tablespoon brown mustard seeds
10. 1 piece dried cinnamon bark
11. 2 cloves garlic, crushed
12. 2 medium onions, chopped finely
13. 3 teaspoons chilli powder (or to taste)
14. 1 teaspoon white sugar
15. 1 teaspoon salt (or to taste)
16. 1 (400 g) tin chopped tomatoes
17. 3 teaspoons tomato puree
18. 200 ml water

Instructions to make 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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So that's going to wrap this up for this special food Recipe of Award-winning Homemade Almost-Authentic Indian Curry Base. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!