How To Make Curry House Style Base Sauce - British indian Restaurant Cuisine Recipe Tutorial

[@paulwarrington1966]

Just made this. Cooling down at the moment. Made a few of these from different sources on you tube. This one has more cumin in it than the others and this is the first one I've made with cabbage in it. I notice too here the spices are added in the last 10 mins or so. I usually put them in at the end of cooking the onions for about two minutes to cook them lightly in the oil before I add water. I fried the onions with 2 tbls coconut oil today. I find it generally good for curries, you don't notice the coconut taste and it's a healthy oil. In some of the other base sauces I've put a couple of cloves in, a bay leaf, a star anise, cardamom pods etc etc. The question is where do you stop! I like the philosophy here of not too many spices or ingredients. You can always add that stuff later but once it's in, you can't take it out. So I made this exactly as shown in this video other than my choice of oil.

[@zaklloyd4335]

I learnt all my recipes from you and just added my individual preferences later. I always do the same as you say in the book, extra oil. I use that oil not only for cooking the curry but also for painting on my naan, which really makes a pleasant difference without the added cost of ghee. I like to add a little coconut powder to my sauce as well as some condensed milk, which makes it lovely and sweet and a little creamy, then make a tin foil boat when it's all done, sit the boat on top of the sauce, add a little oil to the boat then add a hot coal and cover with a lid. Gives a good smoky note.

[@DanToombs]

That's great to hear Zak. Thank you so much. :-)

[@peteryyz43]

This Is my go-to base sauce these days: it's such a wonderful default recipe. Thanks Dan.

[@cawstongreenway]

This is great. I have been looking at loads of vids on how to make a base sauce and you are by far the easiest to watch and understand. I want to make a Madras curry so will be searching your vids for that. Thank you so much 👍

[@tsiddig]

It’s 😂 💩 recipe

[@deemo8578]

i remember coming across your recipes online something like 6 years ago, i got so lucky :D Your Garlic chilli chicken tandoori recipe was exactly the flavor i was looking for and couldnt create myself. I still use it, and this base sauce to this day :) i came here to watch the legend make it, thank you mate.

[@joannej8]

Just found this today, flip heck so many yaps in the comments! Loved this video, love making curry, I found it straightforward and I could hear everything. Have used a wee book 'The Curry Secret' for years but will be having a bash at this, this weekend. Very excited! Many thanks for sharing. Jo

[@tommurphy4094]

Thanks for this. Don't know why I waited so long to do a base sauce. It's so easy and I've found that it saves so much time and effort at the point of making the actual curry. I've even started pre cooking my chicken for 5 mins in a half or one ladel full of undiluted base sauce. Works a treat.

[@Mike-rf5tz]

Good point about keeping the base sauce "neutral" so it works with all curries. I am making a large batch today and will portion and freeze some so I won't thin it until ready to use.

[@richardhewer335]

Yeah he's right... You want base sauce fairly thin like a thin soup so when you add it to a hot pan it will deglaze the pan, mix easily with the contents of the pan and then it will thicken quickly

[@ZoltanHercules]

Love this base sauce - I do add more carrot, pepper & cabbage. Use far less oil too. 3 tablespoons max, essentially it’s just blended veg and spices - with the amount of portions I get out of it - works out less than a teaspoon of oil per dish. Love your book, I also love your competition, it’s allowed loads of creation in the home with a nudge in the right direction.

[@Nobby8121]

Hi I purchased your book today and then immediately purchased another one for my daughter I’m glad I found this video because there seem to be a lot of different spices quite daunting but I certainly will have a go. I’ll make this sauce then add to it hopefully improve as I go along

[@spitfire2198]

Just received your book for Xmas. Already tried a couple of your recipes and am loving your work! I’m hooked lamb rogan tomorrow! Cant wait

[@liamcunningham2908]

Thanks Dan I'm making a base gravy at this very moment, thanks bud and keep up the good work!

[@DanToombs]

Thank you very much Liam.. :-)

[@FraserRoss]

Thanks for educating me on how to make great curries using this sauce.

[@tsiddig]

There are billions of better teachers

[@lisahagemann5816]

I made this when I first discovered your site, but hadn't yet watched the video. I know that I froze it after putting the water in, while that has made a convenient portion, I appreciate hearing your tip to freeze it before hand. Will do that on my next batch for sure. So many tricks of the trade.

[@russgood3979]

Loving the book and videos

[@richardhewer335]

Once base gravy is in your dish encourage the sauce it creates to go up and stick to the sides of your pan...... This will then caramelise and you can then scrape this thickened caramelised part of the sauce back down into your main dish. This process is key to producing BIR curry... And don't be afraid of hotness of the pan... The higher the temperature at this stage the better...

[@shaneraines2094]

Mind blowing this base sauce. I made chicken tikka patia from his book and was excellent.

[@jeanbriggs4372]

Perfect base sauce so many base sauces out there are more like the finished article in my opinion the base should be the building block to the curry thanks for your take on it 😋

[@Chloe-iq7-help]

Thank you! I feel like my curries are always a bit lifeless, perhaps this can help!

[@iangibblet8165]

The audio is not great. Would love to hear you with a proper mic

[@nigel8499]

I think the confusion over 'concentrated' and 'diluted' occurs at 7:22 perhaps best to blend and then put it containers 'concentrated'. Because you added water at 8:45 (because)... "you want to thin it out" this caused confusion. You said "freeze now" but then 10 seconds later added water.

[@josephhorsch9795]

Just got your book in the mail! Great work!

[@1DCCX]

Made this from your book. Absolutely amazing. Seems to me the main difference in texture and taste. I kept it quite thick. Have acquired dried methi, and I temper some black cumin and black cardamoms then proceed as per your butter chicken, except I coat the chicken pieces in smoky bbq spices and add smoked paprika, cumin and coriander. Amazing smoky butter chicken.

[@Colette00001]

Hi Dan, which oil do you normally use to start the curry? I usually use pure coconut oil

[@djxjxixsmjxjskjzxn1853]

I'm watching this whilst eating a bowl of chicken vindaloo from your superb recipe, pilau rice with delicious spices and a few home-made lamb samosas: HEAVEN! I found Indian bay leaves at a local Asian grocer and they make a real difference. Thanks for your videos and recipes.

[@pattiboychannel311]

Love making curries as everyone in my family know... I've just been given your book for Christmas, really excited to get in the kitchen and make some of those curries, will keep you all updated

[@DanToombs]

Great to hear. Thank you very much. I hope you enjoy the book and recipes. 😀

[@beckdecember2978]

Half tbsp of what i Just heard venegi i do not understand

[@omegabri]

Dan! You've transformed my currys. Love your books. Base sauce gravy is a game changer 😉 keep 'em coming, Dan! (Need to sort your audio out a bit though 😉😂)

[@DanToombs]

Thank you Brian. I'm working on the audio. I just started filming and producing my own videos but I think I have the problem sorted now. Cheers, Dan

[@omegabri]

@@DanToombs Looking forward to seeing the new video’s ! I adore making your chicken Dopiaza, but your chicken chilli garlic recipe, and your Balti, must be my fav curry’s. I just need a tandoor now haha Yer. Hard to get clear sound I’d imagine, without a remote mic. Hope you get it sorted, Dan ;-) All the best... Bri

[@DanToombs]

@@omegabri That video was pretty bad with the sound problem. I think I have it sorted now with my latest videos. Thanks Brian. :-)

[@omegabri]

@@DanToombs Certainly have Dan ! Much better now, in the lest couple. Looking forward to seeing your next one's 😉👍👍👍👍

[@DanToombs]

@@omegabri Great to hear Brian. Thank you. :-)

[@inspsimon1]

My go to base

[@125phr]

love curries kind of a curry soup thats added to all variations of curry ...making it today ...small batch in pressure cooker downloaded 2 of your books on Kindle cant wait to try some of recipes Pathia normal go to at a restaurant !! Thanks for sharing your knowledge 🍻

[@DanToombs]

Thank you Peter.

[@dannyrobinson3480]

I followed the book recipe to the tee the first couple of times i made this base but now i guesstimate the quantities and tend to add a little extra garlic and ginger paste. Works for me. Naan bread recipe from your book is so good too, we make those with salad and grilled chicken because they're better than i can buy anywhere.

[@DanToombs]

That's great to hear Danny. Thank you very much. That base sauce can just be thrown together without a recipe after a while. Cheers, Dan

[@coronelsakura2841]

Brilliant receipe. I have your book from you used to give a pdf version (abridged l guess). I would buy a wireless mic, lt would make your explanations even more fantastic!

[@kevinhanson7487]

I have just starting following your videos and have ordered a book of yours the Curry Guy. I can’t wait to receive it. I have started making curries simply because I love them . The few I have already made from recipes on You Tube have always been much to spicy and hot for us even the Butter Chicken, so hopefully some of this is explained in you book? Kind regards Kevin

[@DanToombs]

Thank you Kevin. All is explained in the books but when you cook a curry, you are in control. If the amount of spice looks like too much, just cut it down some. Taste as you cook and you will have the best curry for you taste!. :-)

[@kevinhanson7487]

Dan is red chili powder that makes the curry really hot?

[@globalgardener6561]

That looks like a good stripped-down recipe, Dan, and I like your rationale. Right to the top of my to-do list for the weekend, many thanks

[@DanToombs]

Great to hear! Thank you very much. :-)

[@briantodd5851]

Fantastic as usual 👌🏻

[@wesza1000]

Hi Dan. Great videos and just bought your fantastic book. Think I’m about set with all ingredients but live in the UK and finding it hard to source Spanish onions. Would normal white cooking onions suffice? Thanks

[@cosmicaudio4589]

At the point where the base is nice and thick, ready for freezing - what size portion, per serving, should be frozen?

[@LAPGOCHINSTRUCTOR]

I cannot wait to try this thanks Dan

[@DanToombs]

Thank you very much. :-)

[@DjMossy]

How long will the base gravy keep for without freezing? Not got much room in my freezer

[@jimbuchanan2704]

Hi Dan. Would this base sauce work with vegetarian dishes?

[@CountryWoodSmoke]

Great to see this recipe video mate

[@DanToombs]

Thanks Marcus. :-)

[@alistairnorburn8082]

Still got 5 containers in my freezer. Need to dig them out and use next weekend!

[@DanToombs]

Sounds like a good plan. Thanks, Alistair.

[@chrisdful]

Hi in your book with the small batch base sauce (8-10 servings) it reads from the turmeric to the coriander using teaspoons but here you are using tablespoons,can you clarify please

[@russgood3979]

Made this today

[@margaretgreenham3240]

I’ve made a batch of this, about to portion it up and freeze it. BUT.....What do i do with it now? Can’t find any info anywhere? Thanks for your help x

[@radhiasalum7156]

Thanks

[@NoyanGomes]

Good

[@m4rsh4ltown]

Dan is the man!👍🏻🍛

[@Geeking-out]

Got your red book for christmas loving it so far ...is there any chance I could get my hands on a signed book ?

[@kevinhanson7487]

The oil you use, is sunflower oil ok or is another oil beter? My book will be delivered tomorrow so really looking forward to reading and making some curries.

[@DanToombs]

Thank you Kevin. Sunflower oil is used at a lot of curry houses. I find it strong in flavour so prefer rapeseed oil but you could use sunflower oil.

[@wieslawastyczynska7702]

Perfect

[@kevinjamesparr552]

Very good advice

[@daverayman8865]

Looks good mate

[@DanToombs]

Thank you very much Dave.

[@EVoLutionAutoDrivingSchool]

Brilliant video. Just wish the volume was louder 🤣. I can’t hear you over the sound of frying onions.

[@basickarl]

Any reason why you didn't fry any of the dried spices in ghee?

[@drewreviewsit5698]

How long can I keep it in the freezer?

[@lauralutz4538]

Forever??

[@karenjohnson1589]

U for got the initial masala, havent u?

[@goatfather5711]

I’ve worked in a few Indian restaurants and every chef made base gravy different, some added spiced oil, some added whole spices like cinnamon and condensed milk so on.

[@mohammedalam309]

Cook some fish curries like the following: kzbin.info/www/bejne/l16mZ62BjMyjm8k

[@jeanmacaulay5237]

Can I re freeze the base sauce after making a curry

[@stuartlindsay4589]

What oil do u use Dan

[@golfboy7438]

I'm a bit sceptical about adding cabbage haha, is it necessary, thanks

[@DanToombs]

Not at all. It's done a many Bangladeshi run restaurants. Leave it out if you like.

[@golfboy7438]

@@DanToombs thankyou

[@sophiesultana1841]

I can make an entire chicken curry in one hour and the base does not take this long. Any sauce you make for any curry does not take one hour. You add oil, onions, ginger, garlic, pinch of salt and caramelise. Once slightly brown you add the spices, stir for 2 minutes then add tomatoes and then water for it to all cook. Once water is reduced you can blend. Nice and easy. Does not take one hour just to make the sauce 😬

[@alanstead1379]

You’re getting mixed up with base gravy and a curry sauce. The base gravy in this clip is to make BIR (British Indian restaurant style) curries. Once you have this ‘base gravy’ you can knock curries out in 10 mins.

[@claudiapintilei9465]

Followed!

[@alexporter9760]

Can you use passata for your tomato puree?

[@DanToombs]

Hi Alex - Yes. I do all the time. Just use plain passata though and not those with Italian herbs.

[@MrVulkanier]

Have you tried to but the base sauce into a jar instead of freezing it?

[@DanToombs]

I haven't. Might give it a try though. I don't see why it wouldn't work if sealed correctly. :-)

[@hurtluke]

Would maybe sell well on a supermarket shelf 😉

[@DanToombs]

@@hurtluke I would love to do that someday. :-)

[@gezzly72]

Making my favourite tomorrow a dopiaza

[@DanToombs]

Great! I have a video for that coming up in the next few weeks too. :-)

[@baggy1067]

When pressing the ignition anyone else hearing Ne wOrder Blue Monday

[@bglove7770]

Hi what oil do you use please

[@bglove7770]

Mr. Keen thank you

[@Tonyhilton465]

Hi. I’m finding my curries are tasting a bit “ soapy “. I’m guessing I’ve overdone it with a certain spice in my spice mix or base sauce - any idea which one of the spices I need to hold back on ?

[@sammcmillan722]

Coriander

[@tonyhilton7097]

Thanks 👍

[@NightflyUK6969]

0:27 - Unexpected New Order

[@matthew5594]

Cheers dan, bought your book a while ago but was wondering if you could show or explain how to downsize your recipes that are in the book they’re mostly for 4, so that they can be used for 2? Is is just a matter of halving the ingredients?

[@DanToombs]

Sure is for the most part. I have just done a chicken tikka masala video that is based on the recipe from my book but is a curry house portion to serve one to two. :-)

[@matthew5594]

Dan Toombs thanks dan

[@Chickenbhuna9188]

Dan, just got your book, made a load of gravy but I have a question, is the quantity mentioned in any given curry watered down or pure gravy and add the same again as water

[@DanToombs]

Hi Chris - Thank you for picking up my book. You aren't the first to ask this question and I'm not sure why. I am rewriting it though to make it crystal clear. I think the confusion comes because I suggested freezing the base sauce before adding water. This is done to save freezer space. Every curry needs the thinner sauce with water added. The base sauce should be really thin, like full fat milk when added to the curries. You really can't go wrong though. If your sauce is looking to thick when cooking a curry, add more thin base sauce or water. If it is looking too thin, just cook it down until you are happy with the consistency. I hope this helps but please let me know if you have further questions. Thank you. Dan

[@Chickenbhuna9188]

Dan Toombs thanks dan, doing 4 curry’s this weekend to get the freezer stocked. Can’t wait :)

[@glenasmart5784]

Please remember each person cook different so please let alone

[@xgtmg]

What did he say?

[@E-A-Z-Y]

Might want to turn the voice volume up. Max volume on my iPad and it sounds like you’re another room.

[@DanToombs]

Hi Nate. I know. I filmed a few recipes like that. I film and produce my own videos now but don't really know what I'm doing. LOL. I think I have the problem sorted now. :-)

[@E-A-Z-Y]

Dan Toombs Thanks for the reply :)

[@missionprodigy]

@@DanToombs Just put the mic closer to your mouth!

[@currypot1965]

No garlic no ginger?

[@TheMelly1976]

It seems your written instructions differ from your video. Ie you're using tomato puree instead of a tin of chopped tomatoes and your simmer time is doubled?

[@thedudeabides5201]

Great recipe and I really enjoyed your book. However your website is an apocalypse of advertisements and pop-ups. It is a real shame. For user experience it's like being assaulted.

[@shyb35]

I'm all about the base 'bout the base, no treble.

[@cazez17]

A lot of people are cutting down on calories so this much oil is a no for me, no matter the end result.

[@lowbass2012]

Dan Toombs please have my children

[@stevegeorge6546]

Don’t you love it when the video demo bears no resemblance to the web recipe & instructions...🙄

[@TheMelly1976]

My thoughts exactly.

[@warrengchef9688]

Sadly the sound On this video is really bad even with volume right up can barely understand want you saying ☹️

[@sue5488]

I found the same. I play it through a sound bar now n it's fine

[@robertclare77]

Sound quality is awful

[@Nickpaintbrush]

volume is too low, I cant hear it

[@DanToombs]

I know. Sorry about that. I'm working on it. I just started producing and filming my own videos on my own. I think I have the problem sorted now. Still a bit new at this.

[@christinehughes9267]

I cant hear a bleeding thing!

[@gepmrk]

If you're going to make a video you need to think about the sound quality. You might as well have not said anything because we can barely hear you.

[@MWard-gd7pk]

Can't hear him.

[@shabia71khanom45]

The spices should be added at the beginning after the onion softened, then cooked out. This is not the way curry is made!!

[@DanToombs]

I think it really depends on the chef. I have visited many curry house kitchens and each chef has their own way of doing it. My spices have all been roasted and ground by me so the flavour is perfect. If you make a video of your version, I would love to see it.

[@shabia71khanom45]

@@DanToombs Thank you for your reply. Having been grown up with spices I know this is not the way the indian subcontinent (India, Bangladesh and Pakistan) make the curry sauce.

[@DanToombs]

@@shabia71khanom45 I know. When I'm cooking authentic Indian, Pakistani and Bangladeshi cuisine, I add the spices first. This is a British curry house recipe. Slightly different but it works. :-)

[@shabia71khanom45]

@@DanToombs Shabia71 Khanom Link to example of British Bangladesh Chef cooking the spices in the beginning kzbin.info/www/bejne/iHLcdpd6bcxohsk

[@coronelsakura2841]

This gent is explaining how the curry British style is made which is an accepted (and admired) variant of lndian food. We all know you hold the truth of the authentic millenary curry, thanks. Now, we are going to continue enjoying the recipes of this expert in lndian food.

[@jasonmurkin3364]

Why would you not remake this with improved audio???

[@tseringla22]

Fix your mic first

[@davids7476]

Almost every recipe I have found starts the same way. Step 1 add oil............STOP RIGHT THERE! Nobody says what kind of oil. I have been working on my base for a while now and the oil seems to be key but nobody says what oil they are using. Different oils tast different and even the so called flavorless oils have a distinct flavor if you still have taste buds.

[@TheEchelon1619]

Indians use Ghee, also known as clarified butter, but a neutral flavored oil like Canola/Rapeseed will allow you to adjust to a person's preferences later on without killing the taste of the base curry sauce. It's pretty much up to you though. I'm also a fan of unrefined peanut oil but be careful with allergies.

[@muwuny]

Your accent is weird. Where are you from?

[@DanToombs]

I'm from California originally but that isn't how I spoke when I lived there. I've lived in the UK now for 25 years so I think I have a bit of a mix now.

[@muwuny]

@@DanToombs Ah. You sound like a mix between American and Irish/English, and you use a lot of British English vocabulary rather than American English.

[@tsiddig]

Instead of making a fake tasteless base sauce what about teaching proper cooking