We are not into chilli or cayenne as well , for we see no point in making your eyes run , your nose drip on the plate & your lips go numb in the name of enjoyment of your food ..
Alison makes a flavour of curry using vegetable ,chicken fish or beef stock .
Meats we use it with are chicken ,beef, pork, lamb /mutton or goat occasionally fish cubes such as conger eel if I've caught one
Recipe ....
Two or three teaspoons or more of korma curry powder heated & stirred in a little oil in the frying pan till it thickens ..take it out put it on a saucer ( most korma powders are free of your forbidden spices )
Now do :-
Fine chopped fried onion & a stick of fried fine chopped celery using a fat, veg or olive oil .
add 1/2 teaspoon of cumin
add 1/2 teaspoon turmeric
add 1/4 teaspoon ground cinnamon
add your home made curry paste ,dilute & stir it in with the stock, simmer for 5 min
add One heaped table spoon of fresh grated ginger.
A big pinch of coriander powder or a dozen or so chopped fresh leaves
garlic salt
2 or 3 crushed cardamon seeds , occasionally a crushed clove in with the cardamon that are tied up in muslin
Slow cook for an hour or more either in a cast iron casserole on the hob or if we are making a big batch so we can have some for the freezer we'll use the 15 litre slow cooker
Depending on what we want it can either be a Korma , a normal plain meat curry or meat & fruit such as apple or raisins and tangerines .
Occasionally 1/4 to 1/2 of a teaspoon of the Universal Seasoning salt...... Polish seasoning salt( from Aldi /Lidl or any decent Polish food shop or supermarket section .
It has dried grated mixed veg in it as well, this really brings most non korma curries a depth of taste that we find nice .
Brand name MIKADO titled Pryzprawn Uniwersalana
The curry base is also used to make a Jalafreeze ( sp? ) with slow cooked meat & tomatoes . meat methi ( meat & fresh coriander ) , Sag Aloo ..potato cubes lightly fried first , then slow cooked in the sauce& add fresh or canned spinach
Occasionally a couple freshly ground black peppercorns as well.
Most curries are best made one day and eaten the next after a proper reheating and adding more cornflour or a Bisto thick gravy type thickening ( Bisto can also makes things a bit salty ) if you need it .
Occasionally we let things simmer on a very very low heat a lot longer in the open casserole to reduce the liquid if the taste is as we want it .
Sometimes we also put a packet of chicken & veg cuppa soup in on the final day if we feel things need a more rounded taste.