Daag Curry Base Recipe - Makes 890g of Daag (Serves 8)

Daag Curry Base Recipe

144 calories each serving

Taste Rating = 8     Heat Rating = Hot



Ingredients

6 tablespoons (90ml or 3 fl oz) vegetable oil
5 medium onions, peeled and finely chopped
4cm (2cm by 2cm or 1 inch by 1 inch) fresh ginger root, peeled and grated
5 cloves of garlic, peeled and crushed
3 fresh green chillies, finely chopped
4 teaspoons (20ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1/2 teaspoon (2.5ml) garam masala
1 tin/can (400g or 14 oz) chopped tomatoes
1 cup (250ml or 9 fl oz) cold water
1 teaspoon (5ml) salt


Method

Heat the vegetable oil in a large heavy-bottomed frying pan over a medium heat
Add the onions and saute until the onions are dark brown (25-50 minutes), turning often
Add the ginger, garlic and chillies, mix well and cook for 2 minutes, stirring often
Add the ground coriander, mix well and cook for 5 minutes, stirring often (add a little water of the ingredients become too dry and stick to the frying pan)
Add the ground cumin, ground turmeric and garam masala and mix well
Add the chopped tomatoes, water and salt, mix well, bring to a simmer, adjust the heat to maintain the simmer and simmer for 15 minutes, stirring now and again Add a little more water if the daag becomes too dry (you are looking to make a thickish paste that pours easily)
Remove from the heat and set aside to cool
Store in a glass, airtight, container until needed

When needed, add the daag to a frying pan or saucepan over a medium heat along with 1/4 cup (60ml or 2 fl oz) of water, bring to a good simmer, add the meat (for example, chicken thighs) and cook for 10 minutes, cover, cook for 25 minutes (stirring now and again) then serve hot - other meats will take longer to cook so adjust the final cooking phase as needed. The amount of daag in this recipe is enough to make curries for 8 people so adjust the amount that you use to produce the required amount of curry with your added ingredients.

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Recipe submitted on 9 June 2015