How To Make Curry House Style Base Sauce - British indian Restaurant Cuisine Recipe Tutorial
This is a scaled down version of the large base sauce which is featured in my cookbook 'The Curry Guy'. With this base sauce, you can make everything from the mildest korma up to the spiciest vindaloo or phal. This is a simple sauce like those used at the best curry houses around the UK. It freezes very well so you can always have it on hand for that last minute curry craving. With this sauce, you can make all the most popular curry house curries in about 10 minutes.
SORRY about the sound! I'm a bit new to producing my own videos. Time to invest in a good mic!
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'The Curry Guy'
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Easy Lentil Curry packed with flavor
Get the Recipe:
⭐️ Lentil curry is an easy, tasty, and nourishing meal you can make in one pot with simple ingredients in about 30 minutes. Our recipe is simple yet satisfying and flavorful.
⭐️ Ingredients
1 tablespoon olive oil
1 medium onion
2 cloves garlic
1 inch ginger (optional)
2 teaspoons curry powder
1 teaspoon cumin
⅓ teaspoon red pepper flakes
½ teaspoon coriander (optional)
1 teaspoon turmeric powder (optional)
½ teaspoon pepper
1 teaspoon salt
2 cups vegetable stock
1 cup red lentils (best if split red lentils)
1 small can (15 ounce) crushed tomatoes
1 small can (14 ounce) coconut milk
1 teaspoon garam masala (optional)
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Chip Shop CURRY SAUCE! Authentic Recipe From A Real Northerner! Plus Chips!
Full recipe in the description! I love chip shop curry sauce so I have this classic recipe on standby whenever I'm eating anything else unhealthy. Like triple cooked chips! And as a special bonus I will also show you how to make the best accompaniment to this chip shop classic. All this in just five and a half minutes. I know. It's unbelievable isn't it? And if that's not enough, I'll even explore the relative merits, or otherwise, of the economic, capitalist structure. Not in great detail. Just as a hook or a segue to help me commentate on the food really - and the food is the star here. A classic, authentic chips hop curry sauce recipe you can make instantly and easily at home. Enjoy!
Chip shop curry sauce full recipe:
1 teaspoon of curry powder
1 teaspoon of turmeric
1 teaspoon of Chinese five spice
Salt to taste
Half a teaspoon of chilli powder
Good pinch of pepper
Generous quarter of a teaspoon of cumin
1 teaspoon of sugar
500ml of chicken stock or stock of choice
50g of butter
1 teaspoon of lemon juice
1 teaspoon of vinegar
2-3 cloves of minced garlic
40g of corn starch plus 100-150ml of cold water mixed into a smooth slurry
I have been very careful with the spices in this recipe and have made this curry sauce mild. The beauty of this recipe is that it can be very easily adjusted to suit your tastes. Try adding more of any of the spices, particularly the curry powder and cumin to give a stronger flavour. Enjoy!
#theteessidechef
Curry Roasted Carrots with sesame seeds and a delicious garlic dip [Recipe Diary]
❤ Today I want to share with you these roasted carrots with curry, sesame seeds and a delicious garlic dip. ❤
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Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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45 Minute Lamb Curry (Succulent and tender!)
This lamb curry is melt-in-your-mouth tender and features the flavours of aromatic fennel and fiery chili.
The best part is that it only takes 45 minutes, and it's a curry you don't have to babysit on the stove. Which means, more time to do other things :D
Perfect paired with hot basmati rice, or naan/rotis.
INGREDIENTS
2 lbs boneless lamb shoulder, cubed
¼ cup plain yogurt
4 tsp ground fennel
4 tsp kashmiri chili powder
1 tsp turmeric
1 medium onion, chopped
4 cloves garlic
2 inches ginger, sliced
4 tbsp canola oil
1 bay leaf
1 small piece cinnamon
4 green cardamom
3 cloves
½ cup strained tomato sauce (passata)
2 tsp ground coriander
2 tsp ground cumin
Salt to taste
½ cup water
Fresh chopped coriander to garnish
METHOD
In a large bowl marinate lamb in yogurt, 2 tsp ground fennel, 2 tsp chili powder, turmeric, and salt to taste. Mix to combine, and allow to marinate for as long as it takes to prep the other ingredients.
To a food processor/blender add onions, garlic and ginger, and blend until smooth.
Set Instant Pot to saute mode, and add oil. Once hot, add bay leaf, cinnamon, cardamom, and cloves and saute for 10-15 seconds or until fragrant. Add onion mixture and cook for 5-6 minutes stirring often until slightly golden.
Pour in strained tomato sauce and seasoning with remaining fennel, chili powder, ground coriander, ground cumin and salt to taste. Cook tomato mixture down until the oil begins to separate along the edges, and the tomatoes become jammy in texture.
Add marinated lamb, and mix to coat in cooked down tomatoes. Cook for 5-6 minutes to seal all sides of the lamb.
Add water, and set Instant Pot to the pressure cook setting on high. Set the timer to 25 minutes.
Once ready, allow pressure to naturally release. Reduce curry on saute mode to desired consistency.
Garnish with fresh coriander and serve with hot basmati rice, naan, or rotis. Enjoy!