Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, homemade almost-authentic indian curry base. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Homemade Almost-Authentic Indian Curry Base is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Homemade Almost-Authentic Indian Curry Base is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook homemade almost-authentic indian curry base using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Homemade Almost-Authentic Indian Curry Base:

1. Make ready 5 cardamom pods, split
2. Make ready 2 teaspoons each cumin seeds, whole and ground
3. Prepare 2 teaspoons coriander seeds, ground
4. Make ready 75 g ghee
5. Get 2 tablespoons vegetable oil
6. Take 2 tablespoons garam masala powder
7. Make ready 4 bay leaves
8. Prepare 1 tablespoon curry powder
9. Get 1 tablespoon brown mustard seeds
10. Make ready 1 piece dried cinnamon bark
11. Make ready 2 cloves garlic, crushed
12. Take 2 medium onions, chopped finely
13. Prepare 3 teaspoons chilli powder (or to taste)
14. Get 1 teaspoon white sugar
15. Take 1 teaspoon salt (or to taste)
16. Get 1 (400 g) tin chopped tomatoes
17. Prepare 3 teaspoons tomato puree
18. Get 200 ml water

Steps to make Homemade Almost-Authentic Indian Curry Base:

1. Prepare the spices. With a pestle and mortar gently crush the cardamom pods, cumin and coriander seeds until they "pop". Do not grind the seeds, just break the shells gently.
2. Prepare any meat, poultry or vegetables. Have your meat ready and cubed in the fridge. Chop any vegetables ready to be added to the pot. Otherwise, you can simply make the base and freeze it for another day.
3. In a large pot melt the ghee and oil. Add all the spices except the chilli powder for now. Let the spices gently sizzle for 5 minutes.
4. Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste.
5. If you want to freeze it, let it cool and place it in a container; your curry base is ready.
6. Otherwise at this stage, if you are adding meat or poultry only, add it now and gently stir until its thoroughly cooked through. For a vegetable curry add your vegetables in the order they take to cook, ie add sweet peppers first and then courgette.
7. Remove the cinammon bark. See footnote.
8. When your meat is cooked and/or your vegetables are softening you can now add the tomatoes, tomato puree and water. Stir well and continue to let it simmer gently with a lid for around 1 hour to reduce. Remember to add more water if it gets too dry.
9. Taste your curry. Add more chilli if you want it. The longer you cook it the more mellow the spices become and the better the flavour. Season to taste with salt. Add a little more sugar if it is too bitter for your liking.
10. Serve your curry with some fragrant basmati rice. Remember to rinse the rice thoroughly in cold water first until the water runs clear unless you particularly want a sticky rice. Add 1 teaspoon of mustard seeds and 1 teaspoon of turmeric to the rice pot for lovely yellow, fragrant rice.

So that’s going to wrap this up with this exceptional food homemade almost-authentic indian curry base recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!