$199.50 for zoom participants. Please use ZOOM5 as a discount code.
Mother sauces are unheard of in Indian cuisine. But there are four key wet masala bases that does wonders to many popular Indian dishes. Curry base is at the heart of every Indian restaurant kitchen with giant pots of curry bases simmering away. If you can master these curry base recipes, you can cook most North Indian restaurant dishes! Chef Devagi not only teaches you how to make and store these curry bases but how to use these to cook dishes as well.
1. Carmelised Onion Curry Base
This aromatic, naturally sweet tasting onion base is so important for many dishes eg. rogan josh and chicken dishes. It is a versatile flavourful base that can be frozen for few months.
1a. Murgh Dopiaza (Double Onion chicken masala)
A popular braised chicken in rich, warm, spicy curry.
2. Tomato Curry Base
A mild curry base with red, juicy and plump tomatoes and spices makes this base and intrinsic part of Indian dishes. It is the base for Chicken Tikka Masala too!
2a. Channa Masala
Hearty and saucy chickpea and tomato dish with warming spices. Perfect with any kind of bread or rice.
3. Green Masala Curry Base
Brilliant natural green coloured, herby and earthy flavoured base. We can call this the Indian pesto!
3a. Hariyali Prawn Curry
The sweetness of the prawns with the mildly spicy herbaceous green masala base is a perfect combination and goes well with rice and rice-based items.
4. Cream and Nut Curry Base
A luxurious, very mild, nutty and creamy base usually used in the making of korma.
4a. Lamb Shahi Korma
A mild and creamy braised lamb dish.
Demonstration by Chef / Instructor. Available on ZOOM.
Take Home Items
Students will take home all the items demonstrated and a recipe pack. Food samples can be collected by ZOOM participants after class. Delivery can be arranged at a small fee.