Kris Dhillon's 'The Curry Secret' gives the secret of creating restaurant-style Indian food at home with minimal faff. The no frills book (the first pictureless cookbook I have bought for years) talks you through making a batch of universally applicable curry sauce which you can then freeze or keep in the fridge for up to 4 days. The curry sauce is then used as the base of most curries.
You must make a huge vat of the stuff then pack it up into freezer bags of perhaps half the volume given below and use whenever you get the curry craving. Think of it like making a huge batch of bolognese or passata to keep in your freezer ready for your Italian fix.
Here follows Kris' version (which worked like a dream):
For approx 8 main course dishes
900 g onions
50 fresh ginger
50 garlic
1.60 litres water
1 tsp salt
1 tin tomatoes
8 tbsp veg oil
1 tsp tomato puree
1 tsp tumeric
1 tsp paprika
Method
1. Peel the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic.
2. Put the ginger and garlic in a blender with 275 ml of the water and blend until smooth.
3. In a large saucepan out the onions, the blended ginger garlic mix, and the rest of the water.
4. Add the salt to the saucepan and bring to the boil. Then turn down the heat, put the lid on and allow to simmer for 40-45 minutes.
5. Leave the mixture to cool then using a stick blender, blend until completely smooth and place the mixture in a clean bowl.
Freezing is best done at this stage.
6. Blend the can of tomatoes until completely smooth.
7. In a clean saucepan put the oil, tomato puree, tumeric, paprika and blended tomatoes and bring to the boil.
8. Turn the heat down and cook the tomato mix for 10 minutes, stirring occasionally.
9. Add the onion mixture, bring to the boil then simmer, skimming off the froth that rises to the surface for 20-25 minutes and stirring occasionally.
This sauce can then be used as the base for most curries you'll ever fancy. Check out my following blogs for ideas.
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