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Restaurant Style Curry - basic curry sauce

(2007-03-12 17:36:59)
分类: Curry Recipes
Description

This is the basis for many of the restaurant-style curries you'll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn't work as well if you try to make a smaller portion. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!.

此处介绍的是大多数餐厅咖喱的基础。这个菜谱可以做出2份主菜所需一共8~9液安的酱汁。但是不适用于做更小量的咖喱。如果同时制作大量的咖喱酱并将烹调的时间适当延长,此酱汁的味道会更好。如果一次使用不完,建议将此酱汁放入冰箱冷冻室,这样可以保存几个星期。只要一点点基础酱汁,就可以轻松做出供一个人食用咖喱,这将对你很有帮助。但是请注意,一定要把酱汁包装好,不然你的冰激凌就。。。

Ingredients

  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 1 medium onion - finely chopped
  • 4 cloves garlic - peeled and sliced
  • 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
  • (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
  • half teaspoon turmeric powder
  • half teaspoon ground cumin seed
  • half teaspoon ground coriander seed
  • 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
       3汤匙植物油或纯净黄油
       1个中等大小洋葱-切成细末
       4粒丁香蒜-去皮切片
       1.5英寸大小的姜-去皮切成薄片(看起来与大蒜等量)
       (可选配料)2个不辣的青椒-去籽并切成碎末
       半茶匙姜黄粉
       半茶匙枯茗子粉
       半茶匙芫荽籽粉
       5汤匙plain passata (嫩滑、淳厚、经过筛选的番茄)或者1汤匙浓缩番茄酱与4汤匙水的混合
Method
  1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
  2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
  3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
  4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
  5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
  6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
      在一个深底平底锅里将油加热,然后放入洋葱并开大火搅拌几分钟。
      加入姜、蒜、青椒搅拌30秒后改为微火。
      不时搅拌15分钟确保不糊锅。
      加入姜黄、枯茗和芫荽,轻轻搅拌5分钟,如果担心糊锅可以向锅中喷一点水。
      关火并稍稍冷却。在搅拌器中加入4液安冷水,将锅中的东西加入水中,加入passata并搅拌。
      将混合物重新倒入锅中,继续微火烹调20~30分钟(时间越长越好)并偶尔搅拌,如果出现扒锅的情况可以加一点热水,但是这种方法可能会轻微的炸过咖喱酱,使得颜色变深至澄棕色。最后的成品应该像上等的番茄酱。

〥avid Smith 1998

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