MR HUDA'S STOCK
This method of making the stock prior to cooking the actual curry is vital and used by many chefs around the country, it gives the texture of the sauce and provides curry the consistency and smoothness that it requires.
The stock for the curry is made with onions and other selected vegetables which can be of your choice (peppers, green chillies, garlic, ginger, tomatoes, coriander or even carrots which gives a sweet texture).
This part of the cooking can be prepared well in advance and in larger quantities (simply cook the vegetables and then blitz them in the blender, once naturally cooled, leave in the fridge).
If you are making larger quantities place in the fridge in small batches and then simply use what you require, thus saving you time and energy on the day you cook the dish.
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METHOD
1. Cut the onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger, garlic clove, and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
Recipe instruction on making the authentic curry is on the jar label, or for more recipes using this stock see our recipe section. |
