If you want to learn how to make Indian restaurant curries at home this is the place to start.
Get this figured out and you are on your way to making better curries than you can buy.
Indian restaurants cook a whack of different curries to order. Ever wonder how they do it?
Curry base is how Indian restaurants can cook to order
It’s cooked to order and it’s done using curry base. Curry base is at the heart of every Indian restaurant kitchen. Giant pots of it simmering away.
Once I heard about it I started asking waiters. I met kitchen staff. Talked about it with a chef or two. I was on the inside. Now you are too…
Never heard of curry base? Not surprising. For the longest time it was a closely guarded secret.
Even now, Indian restaurant curry base recipes are carefully guarded secrets.
A hint of carrot – ooohhhh. A bit of cabbage – aaahhh. A green pepper – ssshhhh. But that’s how it’s done.
It’s a bit ridiculous. In it’s simplest form it’s just a lot of boiled onions with some spices and oil. Seriously.
Cook it up and it tastes like a weak curry onion soup. Nothing to it. Not particularly tasty.
The magic is in the cooking technique
But when you layer the Indian restaurant technique on top it’s magic. Something wonderful happens to that insipid onion soup.
It caramelizes some. More importantly, the Maillard reaction kicks in. The depth of flavour is – well it’s restaurant quality.
It’s not hard. It’s just a matter of rolling up your sleeves and getting it done. Chop some onions. Add some water and some seasoning and boil. Puree. Boil some more. Done.
You can get a quick lesson on cooking Indian restaurant curry here.
Look around – there are lots of Indian restaurant curry recipes here.
One thing to note. Indian restaurant curries are big on oil. This recipe is about as low as you can go on the oil.
Don’t use less. It just won’t work. Indian restaurant curry is a lot of things but low calorie it is not.
If you want to cook Indian restaurant style curries this the first step. The real deal.
one curry base – 20 plus indian curry recipes | hotel style all-purpose curry base gravy recipe
FAQ
What is curry typically made of?
How do restaurants make curry so creamy?
What is the secret ingredient for curry?
What is curry sauce made of?
What is a curry base made of?
Made with a combination of aromatic spices and a few secret ingredients, this homemade curry base is versatile and can be used in a variety of dishes. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and will leave your taste buds wanting more. What is the basic curry base made of?
What is the issue in human body if one has a combination of curd and fish curry?
The only reason to avoid eating fish and curd together is an allergic reaction. Therefore, if you are allergic to any of these food items, then it is better to avoid it altogether. The nutrient values of both fish and curd are quite high. The individual use of these food items is usually to speed up recovery from ailments. This means that the only reason that you will get a reaction is if you have a seafood allergy. Another probable reason is that you are intolerant to dairy products. Other than these reasons, there is no scientific fact to avoid fish and curd together.
What are the different types of curry bases?
Tomato and tamarind base examples Sambhar, Saar or Rasam. These following are also curry bases and generally made at homes. Then there are lentils based curry example Palak Kuttu, Khatte Masoor dal. Some are with leafy vegetables and dal example Sai Bhaji, Muddi Pallya. Then we have yoghurt-based ones Kadhi to name a few. The list can be very long.
What is a good base for a curry?
This Hello Fresh Curry Sauce Base recipe is the perfect curry base for all your favorite Indian dishes. Add cinnamon, fresh cream, and ground cayenne for a delicious Chicken Tikka Masala. Use coconut milk and cinnamon for a mouth-watering Korma sauce. Add chile paste and extra garlic for delicious Chili Garlic Chicken.