Please note that all spoonful measures are flush spoonfuls.
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
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.
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)
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.
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.
Use this rich curry powder with
fish, poultry, meat or vegetables.
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
Finely grind the black cumin
seeds and coriander seeds in a coffee grinder or in a mortar and
pestle. Put aside.
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.
Use for meat dishes.
(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
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.
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.
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.
Wash and dry the saucepan.
Pour the canned crushed
tomatoes into the blender and blend to a smooth mixture.
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
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.
Use immediately or allow to
cool and keep in refrigerator for up to five days.
You can also freeze the mixture
in (8) serve quantities if you desire.
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