-11-153536_hindi.jpg "indian red curry paste")
You could just go for a side of riceand I have some popular rice recipes for you here. If you’d like to make this curry into a feast, you’ve come to the right place. I guarantee it! One you make your base curry sauce and prepare a curry, you might like to serve a few sides. Together with this sauce you will be able to create curries better than you’ll find at most restaurants. They are not in stone as many different things such as the heat of your pan and how many ingredients are in the pan can affect the amount of sauce you will need. Please use the suggested measures of base sauce as a guide. If it is looking too saucy, he will just cook it down to his preferred consistency. If the curry is looking too dry, he will add more base sauce. Why is this?Īt busy curry houses, the chef doesn’t use exact measures of base sauce. The amount of base sauce I used in your recipe was more/less than called for. Just heat it up in a pan next to where you are cooking your curry and add as required. You don’t want to add cold base sauce to your curries while cooking as it will cool the pan down too much. You need to defrost and then heat the base sauce up before using in your curries. Be sure to heat the base sauce up before using. You can then stack them in your freezer to use as needed. If you are limited on freezer space, try using freezer bags.Īdd the sauce in the amount you wish to a freezer bag and seal it. I often use air-tight plastic containers. What sort of containers shall I use to freeze the sauce in? If you are just going to be cooking for yourself or one other person, you could try them here.
These call for between 250ml and 300ml of base sauce and serve 1 – 2 people. That said, I also have a lot of recipes for curry house portions of my recipes on this site. So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups). These recipe call for anything between 500ml (2 cups) and 700ml (2 3/4 cups) of base sauce. Most of the recipe in my books and on this blog that call for base curry sauce serve 4. That’s really up to you and how you wish to use it. What size containers should I freeze the base sauce in? Unlike water or stock, the base sauce cooks down and becomes thick quite quickly when used in a curry.
#Indian red curry paste full#
To use in your curries, however, the sauce needs to be diluted with water or stock until it is quite thin like full fat milk or single cream. This is the best time to portion it out and freeze it. The finished base sauce can be stored in the fridge for at least three days and it freezes very well.
#Indian red curry paste how to#
How to store the base curry sauceĪlthough I do have smaller recipes for base curry sauce, I always recommend making this large batch, just like they do at most curry houses. I have to say, it tastes a lot better too.īy the way, if cooking a real balti with base sauceis of interest to you, you will f ind plenty of authentic balti recipes here. As you can see, the colour and texture of the sauce are different. This is by far my favourite version.Ībove is an authentic balti using a base sauce. That’s why you can expect to pay a lot less at a curry house than one of the more upmarket Indian restaurants.Ĭhicken Balti cooked with base sauce. Chefs at inexpensive curry houses needed a way of cooking and serving their curries fast, while not losing out on flavour.Ĭooking the curries in a more authentic and traditional way just wouldn’t be possible in most restaurants as it would be too labour intensive, overly time consuming and not cost effective.īy using this convenient sauce, which is made at restaurants fresh, daily, the chefs can cook a curry in about ten minutes. If you decide not to make the base curry sauce, which really is so easy, you might like to opt for my new one pan, no base restaurant style curries but I do hope you give the base sauce versions a try first. Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce. It’s the only way you will achieve authentic and perfect curry house style curries at home.Ĭooking curries in a more authentic Indian style works but the end dish is different. Large batches of curry sauce are made daily at Indian restaurants around the UK.
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