Curry Powder No.1 (hot):

Ingredients:

• 10 dried red chillies (vary quantity to taste)
• 6 tablespoons coriander seeds
• 4 tablespoons cumin seeds
• 2 teaspoons fenugreek seeds
• 2 teaspoons black mustard seeds
• 2 teaspoons black peppercorns
• 1 tablespoon ground turmeric
• 4 curry leaves
• 1 teaspoon ground ginger

Method:

1. Destalk the dried red chillies. Heat up a heavy frying pan (cast iron carail is best). Using medium heat, dry fry the chillies, coriander, cumin, fenugreek, mustard seeds and black peppercorns until a rich aroma is developed. Stir constantly to even roast and avoid burning the ingredients.
2. Allow to cool and grind the spices in a coffee grinder or by using a pestle and mortar. Stir in the ginger and turmeric. When cooking a curry, add 4 curry leaves to the powder.
3. Enjoy.

Curry Powder No.2 (mild):

Ingredients:

• 6 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seeds
• 5 cm piece of cinnamon stick
• 1 teaspoon cloves
• 8 green cardamons
• 6 dried curry leaves
• 1-2 teaspoons chilli powder (vary quantity for mildness)

Method:

1. Heat up a heavy frying pan (cast iron carail is best). Using medium heat, individually dry fry or roast the coriander, cumin, fennel and fenugreek as they roast at different stages. Remove and put aside. Then, dry fry or roast the cinnamon stick, cloves and cardamon together until they give off a spicy aroma.
2. Remove the seeds from the cardamon pods. Using a coffee grinder or a pestle and mortar, grind all the ingredients with the dried curry leaves and chilli powder until a fine curry powder is obtained.
3. Use this rich curry powder with fish, poultry, meat or vegetables.

Curry Paste:

Ingredients:

• 6 teaspoons black cumin seeds
• 1 1/2 teaspoon turmeric
• 1 teaspoon mustard seeds
• 1/4 cup coriander seeds
• 1/2 teaspoon cracked black peppercorns
• 5 hot red chillies (or to taste) crushed
• 1-2 teaspoon(s) freshly crushed garlic
• 1-2 teaspoon(s) freshly crushed ginger
• 3-4 tablespoons white vinegar

Method:

1. Finely grind the black cumin seeds and coriander seeds in a coffee grinder or in a mortar and pestle. Put aside.
2. Combine the ground coriander and cumin seeds, turmeric, mustard seeds, cracked black peppercorns, salt, crushed chillies, garlic and ginger. Mix well together and gradually add the white vinegar to form a semi-moist smooth paste.
3. Use for meat dishes. (Refer to Curry Jeannot Delaitre).

Curry Sauce:

Ingredients:
(for 8 main course dishes)
Quantities can be halved to prepare smaller quantities.

• 900 grams onions
• 50 grams fresh ginger
• 50 grams fresh garlic
• 1 litre water
• 1 teaspoon salt
• 225 grams canned crushed tomatoes
• 8 tablespoons vegetable oil
• 1 teaspoon tomato paste
• 1 teaspoon turmeric
• 1 teaspoon paprika

This sauce has a smooth texture and a pale golden colour. This forms the base of all restaurant curries and will keep in the refrigerator for up to five days. Can also be frozen in single serve quantities. You can prepare this in advance and use to prepare quick curries in a matter of minutes.

Method:

1. Finely slice the onions. Peel and chop the ginger and garlic. Put the ginger and garlic in a blender with 1 cup of the water and blend until smooth.
2. Using a large heavy saucepan, put in the onions, the blended garlic and ginger and the remainder of the water. Add the salt and bring to the boil. Turn down the heat to very low. Cover and allow to simmer for 40-45 minutes. Allow to cool.
3. Pour about half the boiled onion mixture in a blender and blend until very smooth. Pour the blended onion mixture a clean bowl and repeat with the remaining half of the boiled onion mixture.
4. Wash and dry the saucepan.
5. Pour the canned crushed tomatoes into the blender and blend to a smooth mixture.
6. In a clean saucepan, pour in the oil, tomato paste, turmeric and paprika. Add the blended tomatoes and bring to the boil, stirring at intervals, for about 10 minutes.
7. Add the onion mixture to the saucepan and bring to the boil again. Reduce the heat and allow to simmer. Skim the froth that rises to the surface. Keep simmering and skimming for 20-25 minutes, stirring at intervals to prevent the mixture from burning.
8. Use immediately or allow to cool and keep in refrigerator for up to five days.
9. You can also freeze the mixture in (8) serve quantities if you desire.