If like me you love the taste of a spicy Indian curry, just as you get it from the UK, then you may want to try this - it involves a bit of fucking around, but once you get it - curries will never be the same.
The first thing you have to do is get a basic sauce together, once you get this, then most curryhouse recipes are simply adding a bit of this and that to the basic sauce. (How else do you think they can cook 100 different types of curry in 15 minutes!) This should make enough base sauce for 4 adults. (Be careful doubling up, not all the spices work like that - you could end up with a plate of sour rotten shit that the dog wouldn't eat)
The Base Sauce - I have added comments here and there to how I fiddled around with the original recipe - up to you if you follow or not!
3TBS Oil (or more - you can always scoop it off the top when it is finished, and the spices just love oil!)
1 Onion -chopped roughly.
4 cloves garlic roughly chopped (note add a lot more garlic to get that dry taste. I like to put a bout 10 or 20 if I am in the garlic mood - and not those little Thai shit things, the big Chinese ones)
1.5" Ginger just hack it into bits, no need to remove skin - just make sure it is clean. (note! Maybe add a little more ginger if you like the taste)
1/2 tsp Turmeric - powdered or chopped, (chopped fresh double the ammount)
1/2 tsp cumin seeds - crushed
1/2 tsp corriander seeds crushed
1 tbs tomato puree mixed with 4 tbs water. (Note 14 oz can tomatoes with 2 tbs of puree is even better)
Green chillies fresh - as many as you like.
Add a few cloves to this to get a tang! (6 is probably enough)
Now this is important if you don't want it to turn out like sour shit!
Cook onion until coloured - 5- 10 minutes, don't brown or caremalise it like they say in some recipes, just soften it.
Add Ginger Garlic Chilli, Cloves cook for 15 minutes
Add Turmeric, Cumin and corriander - cook 5 minutes more.
Now, chuck all of thesel ingredients into blender along with tomato puree and the tin of tomatos and puree until there is absolutely no lumps left at all
Back to an oily frying pand and cook -
Cook everything for 20 minutes.
A few recipes call for you to halve the sauce at this point and make up the curry in separate batches - Fuck that, use the whole thing, just take your time with the spices and maybe try a little less than I have written down - allow 5 or so minutes, taste again and if it lacks the oomph, add the full measure. The worst ones you can overdo (in this order), is adding too much ground cinnamon, then too much corriander seeds, and too much fennel and cumin. (Go too far with these and it is fucked - flush it down the bog! Cut out the middleman and the processing.
Madras/Vindaloo Sauces
Oil
Chicken
Dried Hot Chillies (try more than 6 big ones!)
Chilli Powder (-lots)
1Tsp Ground Cumin
1 Tsp Ground Corriander
1 tsp Paprika or black pepper
Salt to taste use knorr stock cubes or powder 2 cubes or 2 teaspoons should do the trick - just taste it until you get it as rich as you like, my tastebuds are fucked from years of spicy foods, ciggies and beer so I tend to overcompensate.
1 Tsp Fenugreek
1/2 Tsp Garam Masala (use 1 tsp! if you like the taste)
1TBSP of Heinz Tomato Ketchup (honestly, don't skimp on this, it has a load of ingredients that really add to the flavour, and for those of you that are health concious, just remember Ronald Reagan defined Ketchup as a "Vegetable!")
FOR VINDALOO, ADD MORE CHILI POWDER, + 1 TSP OF VINEGAR WHEN COOKED.- Vinegar seems to add little using 1 tsp, try 3 tsp! (you can also add lime juice which I prefer - if you overdo it, just adjust with a little sugar)
Boil your chicken or whatever, dog, cat children in a seperate pan in slated water until cooked.
Heat oil in a large heavy frying pan.
Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon or two of your basic sauce and stir round.
Then add the chilli powder, cumin, coriander and paprika (or black pepper) and fry gently, stirring all the time, for a minute. If you burn it here you will fuck it up completely.
If it doesn't spatter your cooker then you aren't doing it right - you really should end up with a curry covered cooker.
Add the rest of the curry sauce, the chicken, salt and simmer for 20-30 minutes or until the chicken is done. Stir now and again, if the sauce starts to stic, just add a little more water.
10 minutes from the end add the garam masala and Ketchup.
Simmer gently for about another 10-15 minutes stirring all the time.
Just as you about to serve, chuck in a huge handfull of chopped fresh corriander and spring onions just to add that tang! (and a bit of colour)
Next time I cook some, I'll take some photos!