Quote Originally Posted by dadaist
after years of mucking about with pastes, grinding this or that and stinking the house out - i watched what a takeaway was doing on youtube and it was simple and genius

what i wanted was the base sauce that restaurants use - you see them with big vats of it ladling it into other dishes

with this you can cook/marinade your meat separately. plus with the sauce being made separately you can make it beforehand and reheat - and it only gets better when it has had time to sit

it's also very healthy because it uses no oil - the sauce is boiled (!) then liquidized

1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
some turmeric
some paprika
2 cardamom pods
1/2 tsp salt

all boiled up with some roughly chopped onions, then liquidized

in a separate mug i've got a lethal "tea" brewing of dried curry leaves, methi (fenugreek) and a bay leaf

have done this about 7 or 8 times now and i'm well happy with the taste and texture

when the time comes to make the curry, i add tinned chopped tomato and minced ginger/garlic to the meat, then add the curry sauce

(obviously if you want you can put in fresh coriander and chillies - but mrs dadaist no likee)
Thanks for this one - will give it a whirl. Love a nice curry.