Nutty sKunK
Well-Known Member
Made this up last night then blended it this morning as I got too high and tired. Also didn’t want to wake the kid with a blender at midnight.
I’ll post the method then pictures as it’s a hassle for me on my phone trying to organise this recipe with pics and info etc. Recipe below makes about 4-5 curries.
1. Add 200ml of oil (can use less if health conscious but does sacrifice the texture, flavour of final curry)
2. Bay leaf, Cinnamon stick and whole
Garlic clove. Heat on a low heat to infuse oil.
3. Add 1/2 tbsp cumin seeds, 1/2tsp of fennel and 1/2 tbsp of coriander seeds and 1/2tbsp of salt. I grind my coriander and fennel to avoid big chunks that miss the blender.
4. add half a chef spoon of ginger and garlic paste. ( 50/50 ginger and garlic. With added water and oil in equal amounts. Water helps it cook in a dry hot pan before burning and oil preserves it. Lasts about 4 weeks and gets better with time. It works for Chinese, indian, Thai and epic for meat rubs with spices. Something I recommend you do even if you don’t make the curry base.
5. Add in chopped onions (not too fine). I like to add one at a time so they begin to fry a little in the oil before the other ingredients.
6. add rest of ingredients in first picture along with 1tsp of Tumeric, 1tsp chilli powder and half a tsp of onion granules and white pepper.
7. add about 1 cup of water. Not too much just enough to see a little at the edge. We’re trying to get all of our liquid from the onions. They are about 80% water content. PUT LID on but not TIGHT. Leave a little gap. Note how the water level rises as it cooks. This is all water from the veggies. The starting cup of water helps it not to burn in the beginning. Stir every 20 mins so the bottom doesn’t cook before the top has.
8. after about 2 or so hours everything is soft. Now add 1 heaped tablespoon of curry powder (your choice). Could do more could do less. And cook for about 15 mins. Be very watchful at this later stage because the water reduces the sugars concentrate and can burn on the bottom of the pan if not stirred enough. Add a little water if it’s caramelising too early.
9. Blitz it up into a smooth paste BUT REMOVE the cinnamon stick and bay leaf. They’ll ruin the texture if blended by accident. I store it at this point as it’s double concentrate. Same volume of water/mild veg stock is needed before use. Another blend can make it even smoother.
I’ll post up the rest when I cook it tonight and Will do a method for chilli garlic chicken
I’ll post the method then pictures as it’s a hassle for me on my phone trying to organise this recipe with pics and info etc. Recipe below makes about 4-5 curries.
1. Add 200ml of oil (can use less if health conscious but does sacrifice the texture, flavour of final curry)
2. Bay leaf, Cinnamon stick and whole
Garlic clove. Heat on a low heat to infuse oil.
3. Add 1/2 tbsp cumin seeds, 1/2tsp of fennel and 1/2 tbsp of coriander seeds and 1/2tbsp of salt. I grind my coriander and fennel to avoid big chunks that miss the blender.
4. add half a chef spoon of ginger and garlic paste. ( 50/50 ginger and garlic. With added water and oil in equal amounts. Water helps it cook in a dry hot pan before burning and oil preserves it. Lasts about 4 weeks and gets better with time. It works for Chinese, indian, Thai and epic for meat rubs with spices. Something I recommend you do even if you don’t make the curry base.
5. Add in chopped onions (not too fine). I like to add one at a time so they begin to fry a little in the oil before the other ingredients.
6. add rest of ingredients in first picture along with 1tsp of Tumeric, 1tsp chilli powder and half a tsp of onion granules and white pepper.
7. add about 1 cup of water. Not too much just enough to see a little at the edge. We’re trying to get all of our liquid from the onions. They are about 80% water content. PUT LID on but not TIGHT. Leave a little gap. Note how the water level rises as it cooks. This is all water from the veggies. The starting cup of water helps it not to burn in the beginning. Stir every 20 mins so the bottom doesn’t cook before the top has.
8. after about 2 or so hours everything is soft. Now add 1 heaped tablespoon of curry powder (your choice). Could do more could do less. And cook for about 15 mins. Be very watchful at this later stage because the water reduces the sugars concentrate and can burn on the bottom of the pan if not stirred enough. Add a little water if it’s caramelising too early.
9. Blitz it up into a smooth paste BUT REMOVE the cinnamon stick and bay leaf. They’ll ruin the texture if blended by accident. I store it at this point as it’s double concentrate. Same volume of water/mild veg stock is needed before use. Another blend can make it even smoother.
I’ll post up the rest when I cook it tonight and Will do a method for chilli garlic chicken
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