curries

[lea83]

i really love making my own curries but they never taste the same as the takeaway ones, does anyone have an idea on how to achieve authentic taste? thanks.

[Jugglering]

I do have some *curry recipes* but I know what you mean about them not tasting the same... trouble is - have you seen just how much ghee is actually used in the takeaways ? Just ensure you have some curry left over, put it in the fridge and the following morning have a peek at the solid layer of fat sitting on the top of the dish.....

I fry up a large quantity of chopped onion (about a pound) in some ghee for at least 20 minutes over a low heat, then add 2 tsp cumin seed, 4 cloves of crushed garlic and a piece of fresh ginger, finely chopped. After frying for about a minute, I add 4 tbsp tomato pur�e, stir it in well then add 1 tsp chilli powder, 2 tsp paprika, 1 tsp salt and 1/2 tsp turmeric. Once again, fry for a minute or so then add a cup of water. Simmer the mix for about 10 minutes (add more water if it starts to burn) on a gentle heat then increase the heat, stir well and let the water evaporate off. At this point I add whatever vegetables I am making a curry with (eg cubes of raw potatoes), fry them in the curry sauce for a few minutes, then add more water (enough to achieve the thickness I want), then simmer until the potatoes are cooked.

[jack daniels]

Home made curries and the ones catering for restaurants are 2 completely different things.
Some of the indian pastes are very good - almost authentic.