And now, finally – if you’ve worked your way through the three earlier parts of this series about making a British-style Indian restaurant curry at home – we come to the last stage. It’s time to customise your basic curry sauce into your favourite style of curry.
Method
(serves 4)
1. Add some oil (about 5 tbsp) to your pan.
2. Take 800g of your basic curry sauce plus your chicken or other meat (but not prawns – they should be added later) and simmer on high heat for 2-3 minutes.
Now customise your curry!
First gather your ingredients. It’s a kerfuffle to be looking for them once you’ve started this final stage. Then click on the link to your chosen style (or just scroll down the page until you find one you fancy making):
Bhuna
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, sliced into rings
- 1 green pepper, sliced
- 4 green or red chillies, halved lengthways
Heat the oil and add cumin seeds. 5 seconds later add onions, green pepper and chillies and reduce heat. Fry until onions are soft and slightly charred.
Dopiaza
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 large onions, sliced into rings
- 4 green or red chillies, halved lengthways
Heat the oil and add cumin seeds. 5 seconds later add onions and chillies and reduce heat. Fry until onions are soft and slightly charred.
Jalfrezi
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 large onions, sliced into rings
- 4 green or red chillies, halved lengthways
Heat the oil and add cumin seeds. 5 seconds later add green peppers and chillies and reduce heat. Fry until peppers are soft.
Korma
5 mins from end, add 1 tbsp of ground almonds and 3 tbsp of single cream. (It’s that easy!)
Madras
Replace the ΒΌ tsp chilli in Step 3 with 1 tsp of chilli. Add some lemon juice if you want.
Masala
5 minutes before end, add 4 tbsp of Heinz tomato soup (& red food colouring). Serve with single cream on top.
Pasanda
5 mins before end, add:
- 1 tbsp of ground almonds
- 3 tbsp of single cream
- 1″/2.5cm of a standard coconut block
- Β½ tsp sugar
- Β½ tsp turmeric
Vindaloo
Replace ΒΌ tsp chilli in Step 3 with 2 tsp chilli. 5 minutes before end, add 1 tsp malt vinegar.
Now carry on with Step 3…
3. To the simmering basic curry sauce, add your customised ingredients plus the following ingredients:
- 1 tsp salt
- 4 tsp spice mix
- ΒΌ tsp chilli powder
4. Continue simmering for 5 mins – no longer, or the sauce and oil will separate. (Add the prawns at the end of the 5 mins, if you’re cooking a prawn curry.)
5. Add any customised ingredients you’ve been told to add 5 minutes before the end, and continue simmering for another 5-7 minutes or until your meat/chicken/prawns are cooked. (Add water if you think it’s getting too dry.)
6. Add 1 tbsp of the onion paste in the final minute.
7. Taste. If necessary add more of the spice mix and some fresh coriander for garnish.
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