Tonight’s blog is a re-blog from last year. You see, we’re doing a curry night tonight and I wanted to tell you how I make my ‘one sauce, several curries’ gravy!
So, what’s in store for us tonight then? Remember, I’ll make my basic sauce and from that make a chicken, lamb or fish curry. Plus a couple of veg curries. I may add extra garlic, ginger, chilli, turmeric, tinned tomatoes or purée and extra garam masala or cumin, changing the intensity and the look of the different dishes.
Do not make the mistake of mixing your veg into one curry! Be focussed! Let’s up the game shall we? I’m planning on making a mutter (pea) curry, dahl (lentil) and a Bombay aloo to accompany a salmon curry with basmati rice today. Now starts my re-blog on how I make my basic sauce.
Okay, I love my hob. That was all I had to work with from my time spent in Mumbai, India. And that is where I perfected my ability to cook a damn good curry. I have spoken about cooking various curries throughout my writing of this diary and today I am just going to reiterate on making my gravy.
As ever you need to start with a good, tasty gravy (curry sauce). Blitz onions until pulp and fry in a little oil. Add your spices and cook out. My favourite combo is garlic, ginger, chilli, cumin, coriander leaf, garam masala or Madras mix, turmeric and salt. Add tomato purée, cook out further, then add water or a little stock (Knorr cubes are fine). You want a slightly thickened consistency and this I regulate purely with the volume of onion and tomato purée to the water or stock! Cook for 30 – 40 minutes on a low heat or until the rawness of the spices have morphed into that sweetness and harmony of fragrant spice that is all a good curry should be!
Now come your options! I usually cook at least a litre of sauce and freeze some but yesterday I used the whole lot and made a feast. Pre-soaked yellow lentils were simmered with some of the sauce plus the addition of extra turmeric, chilli and garlic, cooked on the hob for maybe 2 hours. The longer you cook, the more sumptuous the lentils become. I always use a potato masher towards the end of cooking!
Bombay potatoes are just way too simple! I tried a few recipes from the internet way back but settled on just steaming cubes of potatoes, cooling and placing in a freezer bag and covering with some of my curry sauce. Tie the bag, give it a squish and put it in the fridge.
I actually put all of my curries in a freezer bag once cooled and lay them alongside each other in the fridge until service. It makes cooking multiple curries a real doddle to serve up. Just heat one after the other in a microwave before serving up! There’s usually a bit of squishing of the bags to regulate heat and some re-microwaving to get everything to the same temperature – but that’s half the fun of ‘curry night’.
I also microwave the dry poppadoms for 20 seconds, turn, then a further 20 seconds. Perfection and so much healthier than shallow frying. But if you much prefer the taste of the fried, just use a pastry brush and lightly brush the dry poppadom with cooking oil on either side before microwaving.
Britain’s favourite dish ‘Tikka Masala’ simple! Just add ground almonds and a little double cream to the basic sauce! Bliss. My favourite ever would be ‘King Prawn Tikka Masala’. The bigger, the better. Just marinade the prawns for an hour with the basic combination of lemon juice, garlic, ginger, chilli, tandoori spice mix, salt and pepper! I use a freezer bag for my marinade.
Okay, the other dish’s were tandoori boned and skinned chicken thighs and mutter (pea curry). The thighs were 3 hours marinated in the same marinade just mentioned. No red food colouring like your local Indian takeaway might use! The chicken was cooked in an oven dish covered in foil for 20 minutes, then dry heat for a further 15. Moist and tender was the result. The last main dish of mutter had a variation to it last night as I added green beans to the peas – cooked with some of Dadda’s curry sauce, a tin of tomatoes and a little extra salt – divine ‘Amrit’ (manna) indeed.
My rice was of course cooked in the microwave – see earlier entry for 100% perfect basmati rice and our nibbles on the side were homemade onion bhaji’s and pakoras. I’m pretty sure I have covered those in an earlier diary entry, but if not, do let me know – they’re so simple to make and so tasty. The children love them!
A meal fit for a Maharajah!