Curry base sauce

[RiaX]

This. But I am led to believe that not all spices need to be cooked, some are to be added later. Which spices (besides chilli) exactly, and for how long?

generally your whole spices are cooked in oil and your powders (masalas) are added in the cooking process.

So what you'd want to do is add your cardamom, cinnamon stick, fennel seeds ect into the oil. Your powder masala which is a mix is added to the meat while cooking and you cook out the spices before you add the tomatoes.

If you want to go advanced you would DRY roast your masala spices to release aromatic oils then use the coffee grinder to make a masala or upgrade a store bought one. You figure out the ratios you like by trial and error. You can also mix mild masala with hot masala in different ratios to get the heat factor you like.

You dont add powdered spices directly to oil they will burn.

basically what you want to do is put the fresh ginger and garlic into the meat like a marinade you set it aside you put your oil in the pot and you toss in the whole spices this will flavour your oil. Then you put your onions in and cook now dont ever cook on very high heat you go slow you want to keep the onions white you want them to break down. Then you add your meat (on the bone never fillet) salt it and cook it out until the water is gone and its soft. Now you add your powdered spices and cook that out for 2 to 3 minutes and you adjust the colour with a little tumeric and kashmiri chilli powder (that gives that signature dbn curry red). Then continue the process.

So this is a basic technique if you like to add extra kick you can slit a few chillies and braise them with the onions. You like more gravy you can add extra onions and tomatoes and starchier potatoes. Its really up to you. Though thats how you use the spices.

 

[RonSwanson]

generally your whole spices are cooked in oil and your powders (masalas) are added in the cooking process.

So what you'd want to do is add your cardamom, cinnamon stick, fennel seeds ect into the oil. Your powder masala which is a mix is added to the meat while cooking and you cook out the spices before you add the tomatoes.

If you want to go advanced you would DRY roast your masala spices to release aromatic oils then use the coffee grinder to make a masala or upgrade a store bought one. You figure out the ratios you like by trial and error. You can also mix mild masala with hot masala in different ratios to get the heat factor you like.

You dont add powdered spices directly to oil they will burn.

basically what you want to do is put the fresh ginger and garlic into the meat like a marinade you set it aside you put your oil in the pot and you toss in the whole spices this will flavour your oil. Then you put your onions in and cook now dont ever cook on very high heat you go slow you want to keep the onions white you want them to break down. Then you add your meat (on the bone never fillet) salt it and cook it out until the water is gone and its soft. Now you add your powdered spices and cook that out for 2 to 3 minutes and you adjust the colour with a little tumeric and kashmiri chilli powder (that gives that signature dbn curry red). Then continue the process.

So this is a basic technique if you like to add extra kick you can slit a few chillies and braise them with the onions. You like more gravy you can add extra onions and tomatoes and starchier potatoes. Its really up to you. Though thats how you use the spices.

That's the first time someone has explained it that way to me. I always wondered about the Kashmiri chilli too. Thank you.

 

[Polymathic]

This. But I am led to believe that not all spices need to be cooked, some are to be added later. Which spices (besides chilli) exactly, and for how long?

Generally the garam masala spices when added in amounts required for curries need to be cooked otherwise you get a sort of woody taste and grainy texture to the curry.

Some people add a tiny amount of powdered spice, just to boost the flavour but so much to give the woody taste and grainy texture. Generally spices toasted in powered form are not roasted.

You would have seen people roasting spices then grinding their own garam masala, because this garam masala is essentially precooked it can be added later in a dish without the drawbacks of regular store bought powered spices

 

[Polymathic]

generally your whole spices are cooked in oil and your powders (masalas) are added in the cooking process.

So what you'd want to do is add your cardamom, cinnamon stick, fennel seeds ect into the oil. Your powder masala which is a mix is added to the meat while cooking and you cook out the spices before you add the tomatoes.

If you want to go advanced you would DRY roast your masala spices to release aromatic oils then use the coffee grinder to make a masala or upgrade a store bought one. You figure out the ratios you like by trial and error. You can also mix mild masala with hot masala in different ratios to get the heat factor you like.

You dont add powdered spices directly to oil they will burn.

basically what you want to do is put the fresh ginger and garlic into the meat like a marinade you set it aside you put your oil in the pot and you toss in the whole spices this will flavour your oil. Then you put your onions in and cook now dont ever cook on very high heat you go slow you want to keep the onions white you want them to break down. Then you add your meat (on the bone never fillet) salt it and cook it out until the water is gone and its soft. Now you add your powdered spices and cook that out for 2 to 3 minutes and you adjust the colour with a little tumeric and kashmiri chilli powder (that gives that signature dbn curry red). Then continue the process.

So this is a basic technique if you like to add extra kick you can slit a few chillies and braise them with the onions. You like more gravy you can add extra onions and tomatoes and starchier potatoes. Its really up to you. Though thats how you use the spices.

Masala is chilli powder and spices and you add it directly to oil.

When I cook when using garam masala I add it directly to oil but it's pretty easy to burn it if you don't know what you're doing.

Frying/roasting the masala/spices make them more water soluble so the spices meld faster into the curry than just adding raw powdered spices as well as releasing oils and other stuff.

 

[RonSwanson]

it's pretty easy to burn it if you don't know what you're doing.

I clearly do not. How about some tips?

 

[Polymathic]

That's the first time someone has explained it that way to me. I always wondered about the Kashmiri chilli too. Thank you.

Well actually Kashmiri Chilli powder is relatively new to the country. The reason why Durban Curries are so red was that local spice manufacturers used to put a dye called "Somali Red" in their curry and chilli powder.

I think it was found to be carcinogenic.

Kashmiri Chilli powder is used like a finishin spice in India, it's pretty mild and much sweeter than the normal Chilli powder.

 

[RiaX]

When I cook when using garam masala I add it directly to oil but it's pretty easy to burn it if you don't know what you're doing.

Garam masala is different type of blend from standard masala. Its the same whole seed blend you put in the oil. You can technically put in oil but I've never seen anyone do this for a durban curry. If you want to use this I recommend putting it on the meat with the ginger garlic then you when you add the meat it will hit the oil anyways and it wont burn.

Though personally I say use the whole seeds in the start easier and less can go wrong with your curry

 

[Polymathic]

I clearly do not. How about some tips?

You basically have less than 10s to add your Chilli power/masala, tumeric and garam masala (usually after the onions are cooked) adding tomatoes or water depending on what you're cooking.

In <10 secs you need add these items to the pot ensure the spices get cooked through and add your tomatoes.

I personally add them I this order: chilli powder, tumeric, garam masala . Though most times I just use a masala mix and tumeric

It's basically muscle memory and going to take and playing it by eye. Requires a lot of trial and error.

Though I think the less oil you use the less likely you are to burn the masala.

 

[RonSwanson]

You basically have less than 10s to add your Chilli power/masala, tumeric and garam masala (usually after the onions are cooked) adding tomatoes or water depending on what you're cooking.

In <10 secs you need add these items to the pot ensure the spices get cooked through and add your tomatoes.

I personally add them I this order: chilli powder, tumeric, garam masala . Though most times I just use a masala mix and tumeric

It's basically muscle memory and going to take and playing it by eye. Requires a lot of trial and error.

Though I think the less oil you use the less likely you are to burn the masala.

Thank you for the tips. Can't wait to get home to try them.

 

[RiaX]

Just use this as a guide.

I would grate the tomatoes though. Also depending on your meat you might want to do meat first then spices if you a novice. Three things you cannot fix when cooking Burnt spices, burnt garlic and too much salt.

Lamb is fast cooking and soft so you can add spices to the onions then add lamb but watch your heat and timing. If you using proper mutton is has to be the other way around, though I dont recommend mutton if you a novice. Mutton WILL make a tastier curry though. For example if you using C grade mutton you would have to cook it for like 2+ hours.

Cooking curries is very simple follow your nose and do what you like to taste. Nobody cooks curry the same way. Just like italian food everyone has a different version

also if you looking for tutorials from YouTube... follow the AMC pots

 

[Polymathic]

Garam masala is different type of blend from standard masala. Its the same whole seed blend you put in the oil. You can technically put in oil but I've never seen anyone do this for a durban curry. If you want to use this I recommend putting it on the meat with the ginger garlic then you when you add the meat it will hit the oil anyways and it wont burn.

Though personally I say use the whole seeds in the start easier and less can go wrong with your curry

Most people just use whole spice, including me and technically the garam masala is already in the Masala mix.

It's becoming more popular here after we started getting cooking shows showcasing authentic Indian recipes.

They have tend to use plain chilli powder and add their masala separately. They also tend use more spices and way less chilli powder than Durban people.

 

[Herr der Verboten]

Just use this as a guide.

I would grate the tomatoes though. Also depending on your meat you might want to do meat first then spices if you a novice. Three things you cannot fix when cooking Burnt spices, burnt garlic and too much salt.

Lamb is fast cooking and soft so you can add spices to the onions then add lamb but watch your heat and timing. If you using proper mutton is has to be the other way around, though I dont recommend mutton if you a novice. Mutton WILL make a tastier curry though. For example if you using C grade mutton you would have to cook it for like 2+ hours.

Cooking curries is very simple follow your nose and do what you like to taste. Nobody cooks curry the same way. Just like italian food everyone has a different version

Lies this is better the better guide:

 

[RiaX]

I think he's looking for durban style curry

 

[RiaX]

Most people just use whole spice, including me and technically the garam masala is already in the Masala mix.

It's becoming more popular here after we started getting cooking shows showcasing authentic Indian recipes.

They have tend to use plain chilli powder and add their masala separately. They also tend use more spices and way less chilli powder than Durban people.

I agree with you but I'm giving them the easiest fool proof ways. When they know more and have the experience they can adventure of into the more advanced and adventurous techniques.

SA curry is nothing like India's curries.

 

[Polymathic]

I agree with you but I'm giving them the easiest fool proof ways. When they know more and have the experience they can adventure of into the more advanced and adventurous techniques.

SA curry is nothing like India's curries.

I've been told that the Telugu style curry is the closest thing to a Durban Style Curry. And the Hyderabadi Biriyani style biriyani is the closest match to South African biryanis.

 

[RiaX]

I've been told that the Telugu style curry is the closest thing to a Durban Style Curry. And the Hyderabadi Biriyani style biriyani is the closest match to South African biryanis.

I dont know the history of curry in SA. I just know how to make it. At the moment im learning italian cuisine. The secret there from the italians is use a bucket load of olive oil lol

 

[Polymathic]

I dont know the history of curry in SA. I just know how to make it. At the moment im learning italian cuisine. The secret there from the italians is use a bucket load of olive oil lol

Haven't been to India?

 

[RiaX]

Haven't been to India?

nope

 

[ponder]

Freezing base, wtf wrong with you ous?

 

[SauRoNZA]

generally your whole spices are cooked in oil and your powders (masalas) are added in the cooking process.

So what you'd want to do is add your cardamom, cinnamon stick, fennel seeds ect into the oil. Your powder masala which is a mix is added to the meat while cooking and you cook out the spices before you add the tomatoes.

If you want to go advanced you would DRY roast your masala spices to release aromatic oils then use the coffee grinder to make a masala or upgrade a store bought one. You figure out the ratios you like by trial and error. You can also mix mild masala with hot masala in different ratios to get the heat factor you like.

You dont add powdered spices directly to oil they will burn.

basically what you want to do is put the fresh ginger and garlic into the meat like a marinade you set it aside you put your oil in the pot and you toss in the whole spices this will flavour your oil. Then you put your onions in and cook now dont ever cook on very high heat you go slow you want to keep the onions white you want them to break down. Then you add your meat (on the bone never fillet) salt it and cook it out until the water is gone and its soft. Now you add your powdered spices and cook that out for 2 to 3 minutes and you adjust the colour with a little tumeric and kashmiri chilli powder (that gives that signature dbn curry red). Then continue the process.

So this is a basic technique if you like to add extra kick you can slit a few chillies and braise them with the onions. You like more gravy you can add extra onions and tomatoes and starchier potatoes. Its really up to you. Though thats how you use the spices.

What’s the logic of keeping it on the bone?

Please don’t tell me flavour because I do believe that’s been well and truly proven as a placebo.

Or purely traditional and the way it’s always been done and therefore sacrilege to do otherwise.

Personally I despise anything that has bones in, simply makes work and that makes me tired of eating it and then I no longer care. Food shouldn’t be work to eat.