Authentic Indian restaurant curry sauce recipe.
Most people enjoy an Indian curry but they are loaded with bad calories often due to the sunflower oil and coconut cream.
Here is a unique recipe that will allow you to enjoy the full flavour of a restaurant curry without all the bad calories.
Follow this recipe and cooking method exactly and you will have a great home-cooked curry that tastes better than most Indian takeaways.
This recipe uses the standard-based curry sauce method that all Indian restaurants use. Once you’ve made the sauce you can then add additional contents to suit.
Firstly, it’s important that when you are cooking this curry, you must let it simmer for over one hour.
40 minutes or so is not enough and the reason you have to simmer it for an hour is so that the microscopic particles or grains of spice are released thus giving the aromatic flavour that you often experience from a good Indian restaurant.
Firstly you will need a good quality tomato base. Using a tin of chopped tomatoes is unacceptable. What you don’t want is the acidic acid which is found in tins of tomatoes.
Make sure the tomato-base is a good quality or Italian version and it’s not got any vinegar in it.
Place the tomato base in a pan or wok with one finely chopped onion. The onion needs to be very finely chopped because you wanted it to disintegrate which forms a body of the curry.
Now place 1 teaspoon of ground cumin and 1 teaspoon of ground coriander powder and a half teaspoon of turmeric with some oil and one teaspoon of coconut oil/spray. This is coconut oil, NOT cream or milk.
Then add three garlic cloves and a similar or equal amount of fresh ginger root (not powder) and make sure you grind it up so there are no fibres and add one red chili for heat or to your own taste.
Now don’t add anything else at this stage and simmer this mix for over one hour stirring occasionally and you may add a few teaspoons of water occasionally making sure nothing sticks or burns.
If you taste this after 30 minutes and then compare the taste after 60 minutes you will notice a considerable difference in flavour.
After about 30, 40 minutes the mixture will become gloopy and may splash about.
Ideally place this mixture once it’s called down into a glass container in the fridge for two days and this period will also allow the microscopic grains of spice to further release thereby producing an even greater aromatic flavour.
By doing it this way you will gain a restaurant authentic aromatic flavour which is often perceived has very difficult to achieve.
Most Indian restaurants will make a base curry sauce has outlined and they won’t add anything else into it.
After a couple of days place your sauce into a pan and now you can add vegetables or chicken and so on to taste.
You will be quite pleased at the flavour you will gain if you do it this way.
Small amount of cooking oil or olive oil.
One spray or teaspoon of coconut oil.
1 teaspoon of ground cumin powder.
1 teaspoon of ground coriander powder.
Half teaspoon of ground turmeric powder.
One medium-sized onion.
One cup of tomato-base.
Three garlic cloves.
One piece of ginger root.
A few teaspoons of water when needed.
Don’t add anything else at this sauce cooking stage.
Mix together and simmer for over one hour then refrigerate for two days and then reheat and use or add other ingredients as you need.
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