Curry base sauce

blunomore, curry is so easy to make. Of course if you want to be pro about it and grind up and use individual spices then it's gonna take some time, but get a quality masala and that's pretty much all you need.

I regularly make myself curry for lunch and it takes around 10 minutes to put together and then you just let it cook for however long you want.

Defrosting the frozen base sauce and mixing it with meat with probably take just as long, or longer, than just making one from scratch.
 
wakey wakey necro. Just started making curry base for freezing purposes. Not much really - just about 1 kg onions and 2 kg tomatoes. Would prefer more onions but SO & son doesn't like onions that much.
 
surface said:
wakey wakey necro. Just started making curry base for freezing purposes. Not much really - just about 1 kg onions and 2 kg tomatoes. Would prefer more onions but SO & son doesn't like onions that much.
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I really don't get the point of freezing a curry base, it can literally takes 5 minutes to cook fresh.

BTW definitely seems like you're not cooking your onions properly and/or not cutting them fine enough.
 
surface said:
wakey wakey necro. Just started making curry base for freezing purposes. Not much really - just about 1 kg onions and 2 kg tomatoes. Would prefer more onions but SO & son doesn't like onions that much.
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I just make the curry and freeze that, seems to work quite well, especially for mince.
 
RonSwanson said:
Frozen potatoes are nasty, so are frozen carrots. :sick:
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Yeah, tried once with potatoes - not nice at all. Frozen curry base & pasta sauce is decent - at least I got used to it over time. We use awful lot of curry at home and frozen base comes handy.
 
surface said:
Yeah, tried once with potatoes - not nice at all. Curry base & pasta sauce is decent. We use awful lot of curry at home and frozen base comes handy.
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Potatoes don't freeze well, I also tried a couple of times before learning that lesson.
 
surface said:
Yeah, tried once with potatoes - not nice at all. Frozen curry base & pasta sauce is decent - at least I got used to it over time. We use awful lot of curry at home and frozen base comes handy.
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There's nothing better than a freshly steamed fluffy Up To Date potato in a curry or breyani. Freezing it makes it take on a whole new texture, spongy and stringy and most vile.
 
chromedome said:
Potatoes don't freeze well, I also tried a couple of times before learning that lesson.
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Fried potatoes do freeze really well in an airtight container. BTW :) the catch is you have to reheat it by refrying them.
RonSwanson said:
There's nothing better than a freshly steamed fluffy Up To Date potato in a curry or breyani. Freezing it makes it take on a whole new texture, spongy and stringy and most vile.
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Apparently chilled and reheated potatoes are good for diabetics. The starches become essentially undigestable fibre.
surface said:
Yeah, tried once with potatoes - not nice at all. Frozen curry base & pasta sauce is decent - at least I got used to it over time. We use awful lot of curry at home and frozen base comes handy.
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Store bought pasta sauce?
 
Polymathic said:
I really don't get the point of freezing a curry base, it can literally takes 5 minutes to cook fresh.

BTW definitely seems like you're not cooking your onions properly and/or not cutting them fine enough.
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5 minutes to make curry base - that is quite quick - well done.

Onions - sho - I have given up on that one bra.
Raw onions - generally good if sliced thinly, chopped not so, fried onions - no. fried onion paste - good in 2-3 types of dishes if done correctly with garlic pods.

And so on. Married life is complicated. :ROFL: :ROFL:
 
And base is ready. I don't put red chilli powder in the base as son is just 4 year old. His dish gets a tiny bit of chilli powder & spices added to the base at the time of his dish preparation. This is the ground onion + tomato version of base - lot of ways to skin a cat - this is simpler in a way.
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surface said:
5 minutes to make curry base - that is quite quick - well done.

Onions - sho - I have given up on that one bra.
Raw onions - generally good if sliced thinly, chopped not so, fried onions - no. fried onion paste - good in 2-3 types of dishes if done correctly with garlic pods.

And so on. Married life is complicated. :ROFL: :ROFL:
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Push comes to shove it can be done. Tomatoes need to grated it blended.

Heat on medium to high chillies in dry, just enough oil to coat the pot, add onions, which would take about 1 minute to cook through at this temp, add garam masala, chilli powder and tumeric but You'll only have 7 seconds to add the tomatoes before it burns. Tomatoes added lid on and tomatoes should be cooked through in less than 3 minutes.

I've done this several times trying to get my bicarb Tenderised mutton vindaloo curry to cook in under 15 minutes.
 
Won't work because the spices won't have time to infuse into the protein used

Youll get a curry but an average one. Rather freeze the prep work like the tomatoes and stuff

There are shorter more efficient short cuts you can take. Like prep your spice mixes in advance with a coffee grinder. Blend your tomatoes with a stick blender instead of grating.
 
surface said:
And base is ready. I don't put red chilli powder in the base as son is just 4 year old. His dish gets a tiny bit of chilli powder & spices added to the base at the time of his dish preparation. This is the ground onion + tomato version of base - lot of ways to skin a cat - this is simpler in a way.
View attachment 1216580
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Do you use regular round tomatoes
surface said:
And base is ready. I don't put red chilli powder in the base as son is just 4 year old. His dish gets a tiny bit of chilli powder & spices added to the base at the time of his dish preparation. This is the ground onion + tomato version of base - lot of ways to skin a cat - this is simpler in a way.
View attachment 1216580
Click to expand...
Chilli powder and spices needs to be cooked through in oil, to get the maximum amount of flavour from them.

Personally I'm not a fan of raw chilli powder taste in a curry.

Not sure if you do this or not but blending onions with tomatoes results in raw onion taste which is surprisingly hard to cook out.
 
Polymathic said:
Chilli powder and spices needs to be cooked through in oil, to get the maximum amount of flavour from them.
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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?
 
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