Big Bowl of Red #2

This is a very fragrant, thick sauce that should be stretched further to accommodate most palates. I loved how strong and warming it was, but the other half felt like it was an assault upon his senses. Philistine. In all fairness, I suspect I mis-transcribed some of the ground spice units (teaspoons, not tablespoons) after attempt #1, because I had far too much ground spice to form a paste with only 2T vinegar this time around. Best served over rice or with some yogurt to mellow it out. (I used this with 1.5 lbs lean beef cubes, which I pressure-cooked in the sauce for 35 minutes + natural release.)

Serves: 6 (+ if you heed my advice to stretch this out)

About 491 calories for the whole pot of sauce with AP base

Base Option with AP Blend

1 T butter

3 cloves garlic (1T)

1” piece ginger (½ T)

3 smallish chiles (cayenne-sized), fresh or dried

1 T dried curry leaves

2 bay leaves

750 ml all-purpose base blend + up to 1 c water

Base Option without AP Blend

1 T butter

3 onions, chopped

3 T garlic paste

3 T ginger paste

3 smallish chiles (cayenne-sized), fresh or dried

6 tomatoes, chopped

1 T dried curry leaves

2 c water

2 bay leaves

Ground Spices

3 T sweet paprika / kashmiri pepper

3 T ground coriander

1 - 1 ½ t turmeric powder

1 ½ T Big Red masala blend (see below - does not use all)

Optional: hot chile powder of choice (especially if not using fresh or whole dried chillies)

2 T vinegar

Big Red Masala Blend (grind untoasted or toasted, and save some)

3” cinnamon stick

10-12 whole cloves

9 green cardamom pods

3 star anise pods

1 ½ t fennel seeds

½ t black peppercorns

¾ t mustard seeds

¾ fenugreek seeds

Optional: mace (½ t ground), nutmeg (¼ t ground)

Finishing touches (to taste)

1 T dried curry leaves

1 t fenugreek seed

4 cardamom pods

½ t salt

2 t amchur (mixed into a paste with water) or 1T lemon juice

Optional: pinch red food coloring powder

Grind the Big Red masala blend and mix 1 ½ T of it with the other ground spices. Mix with vinegar until it forms a thick paste.

(If using a meat that requires long, slow cooking, brown it now with some salt and pepper so you can use the pan deglazing liquids with your spice blend!)

Saute the onions, if using, in butter over medium heat until beginning to soften. Add fresh chillies, if using, then the garlic and ginger pastes and the curry leaves. Once cooked, add the spice & vinegar paste and toast/saute without letting it burn. As soon as it begins to stick, add a splash of water or deglazing liquid and continue cooking. Repeat this process as the water evaporates and the paste thickens - it should become stretchy.

Add the remainder of the water (or AP base), bay leaf, dried chillies (if using) and tomatoes (if using). Simmer at least 15 minutes -- the more the better. Add pre-browned (ideally) protein at opportune time and simmer s'more. Before serving, adjust salt, cardamom etc. to taste

#curries #APcurry #savory