OK, I've already written about Human Behaviour. Now I would like to discuss a subject much closer to my heart: how to cook the perfect curry! :thumbsup:
Let's start with the main ingredients - the spices: ALWAYS buy them whole and dry-roast them on a low heat for 10 minutes on day of use before grinding them up, including dried red chillis - Kashimiri work well or Naga for more spicy. The only spice that is store-bought ground instead of whole is Turmeric - but you can get this fresh from certain Asian stores if you prefer.
A real chef doesn't measure the spices - it all comes from experience. So let me explain about the rough quantities for typical spices when preparing your masalas:
2 desert spoons: Coriander Seeds
1 desert spoon: Cumin Seeds, Turmeric
1/2 teaspoon: all the rest of the typical spices that you will use.
Pinch: Black Cardamom, Fenugreek (both bitter)
1 teaspoon is equivalent to grabbing about 5 green cardamom (crush them first along with the black cardamom and nutmeg if using) or slightly more cloves. All whole spices will reduce in size when ground - typically from 1 tsp to 1/2 tsp. For black pepper maybe aim between a pinch and 1/2 tsp post-grinding (about 1 tsp before grinding).
As a golden rule then: for 90% of curries (Indian at least) it's 2 x Coriander over Cumin and Turmeric and then less for the rest.
You can choose what spices you like, such as mustard, fennel, fenugreek, star anise (latter more in Southeast Asian curries). The rest are categorised as Garam Masala: black pepper, cardamom, cloves, cinnamon or cassia, bay leaves, nutmeg, mace. For creamy curries maybe choose white poppy seeds, melon seeds (goes well with nuts). Korma uses a bit of extra green cardamom generally. Some South Indian curries will use Black Mustard seeds and curry leaves, and sometimes Kalpasi and Black Stone Flower for more specialised Tamil-Nadu curries. Hyderabadi cuisine uses a mixture of spices called Potli Masala, but you won't find that outside of India.
Special case: Rose petals (Mughal style), Black Onion/Nieglla/Kalonji, allspice/pimento (more for Caribbean curries).
Some spices you generally don't use in curries, but in other sides: ajwain/lovage, aniseed, caraway, black salt, mango/amchoor powder, black tail pepper, black cumin/kala jeera, blue poppy seeds, dill seeds.
If you like to retain some whole spice then you could use the seed of the green cardamom (elaichi seed) or you could put in 1/2 tsp of Panch Pooran or you could cut tiny bits of Star Anise. For a compromise between ground and whole try split-mustard, split-coriander and split-fenugreek seeds.
You also need garlic-ginger paste (or Asafoetida) and dried methi/fenugreek leaves. I could cover Southeast Asian curries too - but leave that for another time.
If only you could lay out your roulette ideas this clearly
Apply the teaspoon amounts to your roulette posts please
Ingredients
1. Find 1 bangladeshi chef
2. Order 1 pint of Cobra
3. Order Chicken Madras.... rice and chips
4. When it arrives...eat it.
5. Order more Cobra
And relax....
OIL
The more oil you use in your curry the better it will taste: 1 to 2 ladles is typical for 500 grams of meat. Go for Butter Ghee - anything else is not considered healthy or becomes poisonous at high heat. Coconut Oil would be fine too.
BASE GRAVY
There are numerous savoury, sweet and sour bases that can be used freely and interchangeably with your favourite meat, vegetables and spice combinations. All base gravies need to be ground/blended if not smooth already
ONIONS
Onions are the critical part of a base gravy. They can be chopped and fried briefly before adding other ingredients, or julienned and fried on a low heat for about 30 minutes until brown. These methods require a medium or large onion per curry. Another method used by restaurants is to boil 2 onions and blend them into a paste, though they work with much larger ratios to what we are using here, filling up whole pots with onions for use in multiple servings.
TOMATO
Two fresh or half a tin of chopped tomatoes is usually sufficient for a good tomato base. This has always been one of the more common ways of cooking a curry at home.
VEGETABLE
For a thick, tasty, restaurant style gravy, boil and blend 2 onions, 1 tomato, a piece of carrot, a piece of white cabbage, pieces of green and red bell pepper and a quarter of a small pack of coriander with the stalks still on. About 50ml of oil and 350ml of water is required together with 1/2 teaspoon of jaggery or sugar. Cover and simmer on a low heat for just over 45 minutes before blending in a food processor.
FRUITY
To the previous base, add small pieces of fruit with the core/seeds removed and 1-2 teaspoons of other ingredients: slice of apple with skin, tinned Lychees, tinned Pineapple rings, Lemon juice, Coleman's Mint sauce, Mango Chutney, Carnation milk or single cream, Pure Mustard Oil - 1 tsp, butter, coconut powder, almond powder and yogurt.
Often accompanied by store-bought Tikka, Tandoori, Kashmiri masala and, sometimes, Kebab, pastes, this base is used by restaurants to make Tikka Masala recipes.
COCONUT
Use half a tin of Coconut milk and/or desiccated (or freshly grated) coconut that is dry-roasted for a few minutes then ground. Feel free to add water to any curry, including those of this base, if ever needed.
TOMATO AND COCONUT
A tomato base can be combined with a coconut base using half of each tin (tomatoes and coconut milk).
YOGURT/CREAM
A whole pot of Yogurt and or cream adjusted to your liking can both be used in a base gravy. These in turn can be combined with Tomato.
SWEET AND SOUR
Manchurian Chicken or Gobi (Cauliflower) are great Indo-Chinese dishes being served in South Indian restaurants. They are cooked in a batter, and covered in a tangy sweet and sour sauce. Re-creating those delights involves a concoction of Tomato Puree, Tomato Ketchup, Vinegar and Sugar. Pineapple is optional.
GREEN
Hariyali is a green based curry using yogurt, cream, coriander, spinach and mint blended.
My wife makes awesome butter chicken sauce and awesome tikka masala sauce
We love Indian food
Most dishes will call for fresh green chilli and lemon juice/dressing besides the dried red chilli in the masala. Could also use tamarind and/or Kokum for more interesting sour flavours. This can be balanced with sugar, honey or sweeteners. Fresh coriander leaves is usually put in the curry and as a garnish at the end.
Here's a comparison on Bangladeshi restaurant base gravies that I did a while back:
dipuraja1 | Julian (Curry 2 Go) | Melting Base R3 | Shah | Taz | Fokrul (Fatima) | Jafflong |
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Oil - Vegetable | Oil - Sunflower (Seasoned) | Oil - Rapeseed | Oil - Vegetable | Oil - Vegetable | | Oil - Vegetable |
Onions | Onions | Onions - Spanish | Onions | Onions - English | | Onions - Dutch |
Pepper - Green | Pepper - Green and Red | Pepper - Green and Red | Pepper - Green | Pepper - Green | | Pepper - Green and Red |
Carrots | Carrots | Carrots | Carrots | | | Carrot |
Ginger/Garlic paste | Ginger/Garlic paste | Ginger/Garlic paste | Ginger/Garlic paste | Ginger/Garlic paste | | Ginger/Garlic paste |
Tinned Tomatoes | Tinned Tomatoes | Tinned Tomatoes | Tinned Tomatoes | Tinned Tomatoes | | Tinned Tomatoes |
Water | Water | Water | Water | Water | | Water |
Salt | Salt | Salt | Salt | Salt | | Salt |
Mixed Powder | Mixed Powder except Garam Masala | Mixed Powder | Mixed Powder plus Turmeric | Turmeric, Coriander, Cumin | | Mixed Powder |
Coriander - fresh | Coriander - fresh | | | | | |
Chillis - fresh | Chillis - fresh | | | | | |
| Cabbage - white | | Cabbage - white | | | |
| | Coconut Cream | Coconut Cream + Carnation Milk | | | Single Cream |
| | Tomato Paste | | | | Tomato Paste |
| Jaggery (optional) | | Sugar | | | |
| Fennel (optional) | Green Cardamoms | Potato | | | Lemon Juice |
| Black Cardamom (optional) | Onion Powder | Panch Phoran (optional) | | | Green Cardamom pods, |
| Fenugreek (optional) | | | | | Black Peppercorns, Bay Leafs, |
| | | | | | Cassia bark, Star anise |
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Curry Powder - 2 | Curry Powder - 4 | Curry Powder - 3 | Curry Powder - 2 | Curry Powder - 2 | Curry Powder - 1 | |
Turmeric - 3 | Turmeric - 3 | Turmeric - 4 | Turmeric - 1 | Turmeric - 4 | Turmeric - 3 | |
Coriander - 2 | Coriander - 3 | Coriander - 2.5 | Coriander - 1 | Coriander - 2.5 | Coriander - 1.5 | |
Cumin - 2 | Cumin - 3 | Cumin - 2 | Cumin - 1 | Cumin - 2 | Cumin - 1.5 | |
Paprika - 2 | Paprika - 3 | | Paprika - 2.5 | Paprika - 1.5 | Paprika - 0.5 | |
Garam Masala - 1 | Garam Masala - 1 | Garam Masala - 1 | | | Garam Masala - 0.33 | |
| | Garlic Powder - 1 | | | | |
| | Ginger Powder - 0.5 |
Let's go through the process then based on the above concepts:
Seasoned Oil - chef's spoon
Onions if frying
Ginger-Garlic paste - 1 tbsp
Dried Methi - 1 tsp
Tomato Paste - 1 tbsp
The above are fried first. Then comes meat (can marinade first) and then the masala:
Mix Powder - 1 tbsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Can combine the above - no problem. Then comes:
Base Gravy - 2 ladles
Green chilli
Vegetables, such as Green/red bell peppers
Salt
Lemon juice - squirt
Sugar or just the tomato puree will do for more savoury curries.
Water if needed
These are all optional:
Spiced Akhni water - 1 ladle
Mango Chutney
Tandoori Masala
Fried onions left over from Seasoned Oil - 1 ladle
Spiced Water is made like this:
AKHNI SPICED WATER
Water - 1.5 litres
Cumin Seeds - 3 tbsp
Green Cardamoms - 15
Black Cardamoms - 3
Cinnamon Sticks - 4
Cloves- 3
Star Anise - 1
Bay Leaves - few
Simmer for 1 hour then discard whole spices.
Seasoned Oil is made like this:
SEASONED OIL
Oil - 600 ml
Red Onions chopped - 6
Panch Phoran - 2 tsp
Fennel Seeds - 1 tsp
Cumin Seeds - 2 tsp
Bay Leaves - 4
Ginger-Garlic paste - 2 tbsp
Turmeric - 1 tsp
Again, here's the recipe for a restaurant base gravy if not using your own:
BASE GRAVY - 3-Litre pan version
Onions - brown
Carrots - 1
Green Pepper - 1/2
Red Pepper - 1/2
White Cabbage - large piece
Potato - 1 small
Coriander - 1/2 bunch
Vegetable Oil - 300 ml (seasoned)
Water - 500 ml
Green Chillies with seeds - 2
Ginger root - 5 cm piece
Ginger-Garlic paste - 5 tbsp
Salt - 1 tbsp
Tomatoes - 1 tin (plum)
Tomatoes - 2-3 fresh
Bay Leaves - 4
Cinnamon Stick - 5 cm piece
Green Cardamoms - 2-3
Cumin powder - 1/2 tsp
Mix Powder - 1 heaped tsp
Simmer for 2 hours until layer of red oil is floating on top then blend!
RED MASALA SAUCE
Ghee
Ginger/Garlic paste
Onions
Pepper - Green and Red
Salt
Ahkni stock
Carrots
Red Apple with skin on
Lychees
Pineapple
Tinned Tomatoes
Lemon juice
Coleman's Mint sauce
Tikka paste
Tandoori paste
Kashmiri Masala paste
Mango Chutney
Carnation milk or cream
Jaggery
Mustard oil blend
Butter
Coconut powder
Almond powder
Yoghurt
Red and orange food colouring
I'll list some comparisons on typical curries that you get in restaurants starting with mild KormaKorma (Fatima) | Korma (Dips) |
Oil - 1 chefs spoon | Oil - 2 tbsp |
Base Gravy - 2 ladles | Base gravy - 2 ladles |
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Sugar - 1 chefs spoon | Sugar - 1 tbsp |
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Butter Ghee - 1 tsp | |
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Coconut powder - 1 chefs spoon | Coconut powder - 2-3 tbsp |
| Almond powder - 2 tbsp |
Single cream - 2 chefs spoons + drizzle at the end | Single cream - 1 tbsp |
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| Sultanas - 3-4 |
MasalaMasala (Curry 2 Go) | Masala (Dips) |
Oil (seasoned) - 1 chefs spoon | Oil - 1 chefs spoon |
Base Gravy - 2 ladles (reduced) | Base gravy - 2 ladles |
Methi Leaves - 1 tsp | |
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Coriander - garnish | |
Tomato Puree - 1/3 chefs spoon | |
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Sugar - 1/2 chefs spoon | Sugar - 1 tbsp |
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Coconut powder - 1 chefs spoon (heaped) | Coconut powder - 2 tbsp |
Almond powder - 1/2 chefs spoon | Almond powder - 3 tbsp |
Single cream - little dash + at the end | Single cream - 1 tbsp |
Tandoori masala - garnish | |
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Masala sauce - 1 chefs spoon | Masala sauce - 1 chefs spoon |
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Chicken stock - 1 ladle |
BiryaniBiryani (Shah) | Biryani (Dips) |
Oil - 1 chefs spoon | Oil - 1 chefs spoon |
Base gravy - 1 chefs spoon | |
Methi Leaves - 1/2 tsp | Methi Leaves - 1/2 tsp |
Mixed powder - 1 tbsp | Mixed Powder - 1 tbsp |
Salt - 1/2 tsp | Salt - pinch |
| Coriander - garnish |
Tomato Puree - 1 tsp | |
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Ginger-Garlic paste - 2 tsp | |
Coriander (fresh) - 1 tbsp + sprinkle | |
Pre-cooked onions - 1 chefs spoon | Onion (chopped) - 1/2 |
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| Coconut powder - garnish |
Almond flakes - garnish | Almond flakes - handful |
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Tomato and Cucumber garnish | Sultanas - handful |
Pilau rice - 1 portion | Tomato and Cucumber - garnish |
| Pilau Rice - 1 portion |
BhunaBhuna (Dips) | Bhuna (Fatima) | Bhuna (Curry 2 Go) |
Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil (seasoned) - 1 chefs spoon |
Base gravy - 2 ladles | Base Gravy - 2 ladles | Base Gravy - 2 ladles |
Methi Leaves - 1/2 tsp | Methi - 1/2 tsp | Methi Leaves - sprinkle |
Mixed Powder - 1 tbsp | Mixed powder - 1 tbsp | Mixed Powder - 1 tbsp (heaped) |
Salt - pinch | Salt - pinch | Salt - pinch |
Coriander - garnish | Coriander (fresh) - garnish | |
Tomato Puree - 1.5 tbsp | Tomato Puree - 1.5 tbsp | Tomato Puree - 1 tbsp |
| Chilli powder - pinch | Chilli Powder - pinch |
Ginger-Garlic paste - 1/2 tsp | | Ginger-Garlic paste - 1 tsp |
| Coriander (fresh) - sprinkle | |
Onion + Peppers (chopped) - 1.5 chefs spoons | Marinated pre-cooked onions and peppers - 1 chefs spoons | Onions (chopped) - 1 tbsp |
Tomato (chopped) - 1/2 | | |
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| | Garam Masala - sprinkle |
DupiazaDupiaza (Fatima) | Dupiaza (Shah) | Dupiaza (Curry 2 Go) | Garlic Chilli Dupiaza (Shah) | Chilli Dupiaza (Shah) |
Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil (seasoned) - 1 chefs spoon | Oil - 1.5 chefs spoon | Oil - 1 chefs spoon |
Base Gravy - 2 ladles | Base gravy - 2 ladles | Base Gravy - 1.5 ladles | Base gravy - 2 ladles | Base gravy - 2 ladles |
Methi - 1/2 tsp | Methi Leaves - 1 tsp | Methi Leaves - pinch | Methi Leaves - 1 tsp | Methi Leaves - 1/2 tsp |
Mixed powder - 1 tsp | Mixed powder - 1 tbsp | Mixed Powder - 1 tsp | Mixed powder - 1.5 tbsp | Mixed powder - 1 tbsp |
Salt - pinch | Salt - pinch | Salt - pinch | Salt - pinch | Salt - 1/2 tsp |
Coriander (fresh) - garnish | Coriander (fresh) - garnish | Coriander - garnish | Coriander (fresh) - garnish | Coriander (fresh) - garnish |
Tomato Puree - 1 tbsp | Tomato Puree -1 tbsp | Tomato Puree - 1 tsp | Tomato Puree - 1 tbsp | Tomato Puree - 1 tbsp |
Chilli powder - pinch | Chilli powder - 1 tsp | Chilli Powder - pinch | Chilli powder - 1 tsp | Chilli powder - 1 tsp |
| Ginger-Garlic paste - 1 tsp | Ginger-Garlic paste - 1 tsp | Ginger-Garlic paste - 1/2 tsp | Ginger-Garlic paste - 2 tsp |
Coriander (fresh) - sprinkle | Coriander (fresh) - sprinkle + sprinkle + sprinkle | Coriander - fresh | Coriander (fresh) - sprinkle | Coriander (fresh) - sprinkle |
Marinated onions and peppers - 1 chefs spoons + Onions - 1 chefs spoon | Marinated Onions and Peppers - 1.5 chefs spoon + Spring onion - 3 sliced | Small Onion + Marinated onions and peppers | Onions and Peppers - 1 chefs spoon | Marinated Onions and Peppers - 1 chefs spoon + Spring onions - 3 sliced |
Tomatoes (sliced) - 3 pieces | Tomatoes - 2 pieces | | Tomatoes - 3 slices | Tomatoes - 2 pieces |
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| | Garam Masala - sprinkle | | |
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| | | Garlic - 5 cloves chopped | |
| | | Butter - drizzle | |
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| | | Green chillis - 4 sliced in half | Green chillis - 4 sliced in half |
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| | | Shatkora pickle - 1-2 tsp |
Pathia and DhansakPathia (Paul's Takeaway) | Pathia (Fatima) | Dhansak (Fatima) |
Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil - 1 chefs spoon |
Base gravy - 2 ladles | Base Gravy - 2 ladles | Base Gravy - 2 ladles |
Methi leaves - 1/2 tsp | Methi - 1/2 tsp | Methi - 1/2 tsp |
Mixed powder - 1 tbsp | Mixed powder - 1 tbsp | Mixed powder - 0.5-1 tbsp |
Salt - 1/2 tsp | Salt - pinch | Salt - pinch |
Coriander (fresh) - garnish | Coriander (fresh) - garnish | Coriander (fresh) - garnish |
| Tomato Puree - 1 tbsp | Tomato Puree - 1 tbsp |
Chilli powder - 1 tsp | Chilli powder - 1 tsp | Chilli powder - 0.5-1 tsp |
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Coriander (fresh) - sprinkle | Coriander (fresh) - sprinkle | Coriander (fresh) - sprinkle |
Marinated pre-cooked onions and pepper - 2 chefs spoons | Marinated onions and peppers - 1.5 chefs spoons | |
| Tomatoes (sliced) - 3 pieces | |
Lemon dressing - squeeze | Lemon dressing - squeeze | Lemon dressing - squeeze |
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Sugar - 1 tbsp | Sugar - 1.5 chefs spoon | Sugar - 1.25 chefs spoon |
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| | Pre-cooked lentils - 1.5 chefs spoon |
Mango Chutney - 1 tbsp |
JalfreziJalfrezi (Paul's Takeaway) | Jalfrezi (lamb + keema) (Shah) | Jalfrezi (Kash) |
Oil - 1 chefs spoon | Oil - 1.5 chefs spoon | Oil - 3/4 chefs spoon |
Base gravy - 2 ladles | Base gravy - 2 ladles | Base gravy - 2 ladles |
Methi leaves - 1/2 tsp | Methi Leaves - 1 tsp | Methi leaves - 1 tsp |
Mixed powder - 1 tbsp | Mixed powder - 1 tbsp | Mixed powder - 1 tsp |
Salt - 1/2 tsp | Salt - pinch | Salt - pinch |
Coriander (fresh) - garnish | Coriander (fresh) - garnish | Coriander (fresh) - garnish |
Tomato Puree - 1 chefs spoon | Tomato Puree -1 tbsp | |
Chilli powder - 1 tsp | | Chilli powder - 1 tsp |
| Ginger-Garlic paste - 1 tbsp | Garlic paste - 1 tsp |
| Coriander (fresh) - 1 tbsp + sprinkle + sprinkle | Coriander (fresh) - sprinkle |
Onions and Peppers (sliced) - 1.5 chefs spoons | Marinated Onions and Peppers - 1.5 chefs spoon | Onions and Peppers - 1.5 chefs spoon |
| Tomatoes - 2 slices | Tomatoes (fresh) - slice |
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Garlic (fresh) - 3 cloves (chopped) | Garlic - 3 cloves chopped | |
| Butter - drizzle | |
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Chillis (fresh) - 4 sliced | Green chillis - 4 sliced in half | Green chillies - 4 (sliced) + Naga - 1 tsp |
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| | Masala sauce - 1 tbsp |
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| | Star Anise powder - 1 tsp + pinch at the end |
| | Chat Masala - garnish |
MadrasMadras (Fatima) | Madras (Shah) | Madras (Dips) | Madras (Paul's Takeaway) | Madras (Curry 2 Go) |
Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil (seasoned) - 1 chefs spoon+ |
Base Gravy - 2 ladles | Base gravy - 2 ladles | Base gravy - 2 ladles | Base gravy - 2 ladles | Base Gravy - 2 ladles |
Methi - 1/2 tsp | | Methi Leaves - 1/2 tsp | Methi - 1/2 tsp | Methi Leaves - pinch |
Mixed powder - 1 tbsp | Mixed powder - 1 tbsp | Mixed Powder - 1 tbsp | Mixed powder - 1 tbsp | Mixed Powder - 1 tbsp (just less) |
Salt - pinch | Salt - 1/2 tsp | Salt - pinch | Salt - 1/2 tsp | Salt - pinch |
Coriander (fresh) - garnish | Coriander (fresh) - garnish | | Coriander (fresh) - garnish | Coriander - garnish |
Tomato Puree - 1 tbsp | Tomato Puree - 1/2 tbsp | Tomato Puree - 1 tbsp | Tomato Puree - 1 chefs spoon | Tomato Puree - 1 tbsp (heaped) |
Chilli powder - 1 tbsp | Chilli powder - 1 tsp | Chilli powder - 1 tbsp | Chilli powder - 1 tbsp | Chilli Powder - 1 tbsp |
Ginger-Garlic paste - 1 tsp | Ginger-Garlic paste - 1/2 tsp | Ginger-Garlic paste - 1/2 tsp | | Ginger-Garlic paste - 1 tsp |
Coriander (fresh) - sprinkle | Coriander (fresh) - sprinkle | | Coriander (fresh) - sprinkle | |
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Lemon dressing - squeeze | | Lemon dressing - 1 tbsp | Lemon dressing - small squeeze | Lemon - slice |
| | | | Garam Masala - sprinkle |
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| | | | Tandoori Masala (touch) |
| | | | Cumin - 1 tsp (less than) |
Balti
Balti (Dips) |
Oil - 1 chefs spoon |
Base gravy - 2 ladles |
Methi Leaves - 1/2 tsp |
Mixed Powder - 1 tbsp |
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Tomato Puree - 1 tbsp |
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Ginger-Garlic paste - 1/2 tsp |
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Onion and Peppers - sliced |
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Balti paste - 1 tbsp |
VindalooVindaloo (Dips) | Vindaloo (Shah) | Vindaloo (Curry 2 Go) |
Oil - 1 chefs spoon | Oil - 1 chefs spoon | Oil (seasoned) - 1.5 chefs spoon |
Base gravy - 2 ladles | Base gravy - 2 ladles | Base Gravy - 2 ladles |
Methi Leaves - 1/2 tsp | | Methi Leaves - sprinkle |
Mixed Powder - 1 tbsp | Mixed powder - 2 tbsp | Mixed Powder - 1 tbsp (less than) |
Salt - pinch | Salt - 1/2 tsp | Salt - pinch |
| Coriander (fresh) - garnish | Coriander - garnish |
Tomato Puree - 1 tbsp | Tomato Puree - 1 tbsp | Tomato Puree - 1 chefs spoon |
Chilli Powder - 2 tbsp | Chilli powder - 1.5 tbsp | Chilli Powder - 1 tbsp |
Ginger-Garlic paste - 1/2 tsp | Ginger-Garlic paste - 2 tsp | Ginger-Garlic paste - 1 tbsp + 1 tsp at the end |
| Coriander (fresh) - sprinkle | Coriander - fresh |
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| | Tomatoes (fresh) - few pieces |
Lemon juice - 1/2 tsp | | Lime juice - squeeze |
| | Garam Masala - sprinkle |
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Bombay potato - 1 piece | Pre-cooked potato - 2 pieces | |
| | Kashmiri dry chillies - 2 slightly grinded + Green Chilli - garnish with 1/2 |
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| | Green Cardamom powder - 1/2 tsp |
| | Black Pepper - good dash |
Tikka/Tandoori marinadeMasala Sauce (Dips) | Tikka/Tandoori Marinade (Curry 2 Go) |
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Methi Leaves | Methi Leaves - 1 tbsp |
Mixed Powder | Mixed Powder - 1 tbsp |
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Ginger-Garlic Paste | Garlic-Ginger paste - 1 chefs spoon |
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Lemon dressing | Lemon - juice + little bit of zest |
| Garam Masala - 1/2 tbsp (just over) |
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| Tandoori Masala - 1/2 tbsp (just over) |
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Natural Yoghurt | Yoghurt (low-fat) |
Kashmiri Masala - 1 | Kashmiri Masala paste - 1 chefs spoon |
Tandoori Paste - 1.5 | Tandoori Paste - 1 chefs spoon |
Tikka Paste - 1.5 - 2 | Tikka paste -1 chefs spoon |
Red Food Colouring | Red food colouring |
Kebab paste - 1/2 | Mint |
| Mustard oil - 1 chefs spoon |