Getting ready Homemade Almost-Authentic Indian Curry Base safely
It is very important to arrange meals safely to assist cease dangerous micro organism from spreading and growing. You may take some steps to assist defend your self and your family from the unfold of harmful micro organism.
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Wash your arms
Your hands can easily spread micro organism across the kitchen and onto food. It's vital to at all times wash your palms completely with soap and heat water:
before starting to prepare food after touching uncooked meals equivalent to meat, poultry and vegetables after going to the bathroom after touching the bin after touching pets
Don't forget to dry your arms completely as nicely, because wet fingers unfold bacteria extra easily.
Preserve worktops clean
Earlier than you begin getting ready food, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you'll want to scrub them completely.
You need to change dish cloths and tea towels frequently to keep away from any bacteria rising on the fabric.
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We hope you got insight from reading it, now let’s go back to homemade almost-authentic indian curry base recipe. You can cook homemade almost-authentic indian curry base using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Homemade Almost-Authentic Indian Curry Base:
- Get cardamom pods, split
- Get each cumin seeds, whole and ground
- Get coriander seeds, ground
- Provide ghee
- You need vegetable oil
- Prepare garam masala powder
- You need bay leaves
- Use curry powder
- Provide brown mustard seeds
- Get dried cinnamon bark
- Provide garlic, crushed
- Get medium onions, chopped finely
- Take chilli powder (or to taste)
- You need white sugar
- Take salt (or to taste)
- Get tin chopped tomatoes
- Prepare tomato puree
- Prepare water
Instructions to make Homemade Almost-Authentic Indian Curry Base:
- Prepare the spices. With a pestle and mortar gently crush the cardamom pods, cumin and coriander seeds until they "pop". Do not grind the seeds, just break the shells gently.
- Prepare any meat, poultry or vegetables. Have your meat ready and cubed in the fridge. Chop any vegetables ready to be added to the pot. Otherwise, you can simply make the base and freeze it for another day.
- In a large pot melt the ghee and oil. Add all the spices except the chilli powder for now. Let the spices gently sizzle for 5 minutes.
- Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste.
- If you want to freeze it, let it cool and place it in a container; your curry base is ready.
- Otherwise at this stage, if you are adding meat or poultry only, add it now and gently stir until its thoroughly cooked through. For a vegetable curry add your vegetables in the order they take to cook, ie add sweet peppers first and then courgette.
- Remove the cinammon bark. See footnote.
- When your meat is cooked and/or your vegetables are softening you can now add the tomatoes, tomato puree and water. Stir well and continue to let it simmer gently with a lid for around 1 hour to reduce. Remember to add more water if it gets too dry.
- Taste your curry. Add more chilli if you want it. The longer you cook it the more mellow the spices become and the better the flavour. Season to taste with salt. Add a little more sugar if it is too bitter for your liking.
- Serve your curry with some fragrant basmati rice. Remember to rinse the rice thoroughly in cold water first until the water runs clear unless you particularly want a sticky rice. Add 1 teaspoon of mustard seeds and 1 teaspoon of turmeric to the rice pot for lovely yellow, fragrant rice.
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