BBQ rubs and spicy seasonings for you to use at home from the ‘Ome Made Online Store.
Spicy Rubs & Curry Spices available to order direct online. In addition we also make limited, seasonal, Artisan chutneys, savoury jams, hot sauces and marinades for you to buy. All our products are made on a small scale in Sheffield, using only the best ingredients.
At ‘Ome Made we carefully blend ingredients to create spicy seasonings, rubs & a range of condiments to suite everyone’s taste.
Why Buy from us? Well, ‘Ome Made products are that little bit different to the norm! And most importantly this isn’t the same old, same old that you’ll find at your local market or village fete!
Buy from us and you will get a unique product!
Are you a Barbecue fanatic? If so why not try our BBQ range.
Our BBQ Seasonings and rubs are ideal for flavouring your meat, chicken, vegetables or fish.
Do you like a Hot Sauce to go with your food? We can help with that too! We make exceptional sauces, chilli jams and pickles for you to buy which will compliment any meal.
If you don’t like spicy food, don’t fear, we make traditional seasonings for chicken, meats, fish or vegetables which will be perfect for you!
Check out the ‘Ome Made Blog at www.omemade.com. here you will find out more information about ‘Ome Made and some handy hints and recipes on how to use ‘Ome Made Rubs and Seasonings!
BBQ
‘Ome Made specialise in spicy rubs and seasonings for the BBQ.
If you are the type of person that enjoys cooking outside on the BBQ we have lots of rubs that are just right for you.
‘Ome Made BBQ Rub-a-Dub-Rub, a traditional American style BBQ rub or Gnarly Barbie Rub-a-Dub-Rub a blend of spices influenced by the flavours of Australia are perfect for rubbing in to pork, beef, ribs and poultry.
We have Golden Green Rub-a-Dub-Rub which is a mustard based rub which can be used wet on beef brisket or pork butt to help spices stick to the meat on those low & slow cooks!
Spicy Rubs
Are you a heat lover?
We have spicy rubs such a s Fuego Furioso Rub-a-Dub-Rub, a blend of chillies and spices. Or you can buy Portuguese Rub-a-Dub-Rub a piri piri inspired rub, perfect for chicken wings or a whole spatchcocked chicken.
Do you crave Kebabs?
we have several rubs & seasonings for you. Our Ultimate Kebab Rub-a-Dub-Rub is perfect for making your own Doner meat, koftas or Gyros. And we have our Indian Kebab Masala which is great for Shashlik, Seekh & Shami kebabs.
One of our favourite combos is a whole flank, or Bavette steak, coated in Adobo Loco Rub-a-Dub-Rub. Cooked on a flaming hot grill, sliced and served with Chimichurri sauce! Heaven on a plate!
Curry Blends
As well as specialising in rubs and seasonings, ‘Ome Made also have a selection of spice blends for curry fanatics!
‘Ome Made Curry Masalas are a speciality and passion of ours.
Whether you’re in to cooking traditional Indian dishes or British Indian Restaurant style dishes, a la Misty Ricardo and The Curry Guy, you will find our perfectly blended Indian Masalas ideal.
Alternatively the ‘Ome Made blog at www.omemade.com (follow the link above) has hints, tips and recipes for cooking a perfect curry if you are a novice but want to have a go at creating your favourite Indian restaurant or takeaway curry!
What ever your tastes ‘Ome Made is sure to have something to suit with their spicy rubs, specialty seasonings, BBQ rubs, curry masalas, chilli jam, BBQ sauce & hot sauces.
And remember when you buy from ‘Ome Made you are helping a small, independent UK business. Thank you!
About ‘Ome Made
‘Ome Made is a small business based in Sheffield, South Yorkshire. We started trading in 2015 at select local shops and markets. The business has moved more to trading online with their spicy rubs & curry spices to reach individuals that want something a little bit different!
Jerome, the founder of ‘Ome Made, worked as a chef for some 30 odd years before setting up the business;
I have always loved spicy food. I started making my own curry masalas in my teens. Experimenting with combinations of flavours, spices and herbs became a passion.
World flavours have always fascinated me. The way a simple ingredient such as chicken can be transformed by adding different combinations of herbs and spices is amazing!
I want people to experience that.
Whether you are a competent, almost pro in the kitchen or a complete novice, by simply adding an ‘Ome Made rub or seasoning to a piece of meat, chicken, fish or vegetables can elevate a meal to new exotic heights!
There is nothing that makes me happier than to see the dishes that people have cooked using my products. So if you do buy some please take some photos and post them to the ‘Ome Made Facebook page or tag Ome_Made in your Instagram posts.
Easy Curry Sauce Recipe. Everybody wants to recreate their favourite Indian Restaurant/takeaway or traditional Indian dish at home. How do you go about it?
The first answer you will probably get is ”You need to use a curry base sauce or gravy!”.
British Indian Restaurant Base Sauce
It’s not the wrong answer. Knowing how to make a base sauce will help you recreate some of your favourite restaurant and takeaway dishes. And so below you will find a really basic Indian Restaurant style curry base sauce.
Cooking with a base sauce, as they do in British Indian Restaurants or B.I.R as it’s known is one small part of cooking Indian food. I love it! Sometimes I want more though.
As a Chef I find it easy to adapt recipes. I can make a base sauce to suit a dish I am preparing. I personally don’t want a freezer full of a base sauce that is going to make my food taste a bit samey after a while. My base sauce does enough for 6 – 8 portions. That’s just about one meal for our family! If you are cooking for less, it can still be frozen and if you want to make more just double the quantity.
4tbspof oilnot a strong one so vegetable, rapeseed (not cold pressed) or sunflower oil.
3large onions sliced
1tspsalt
3big fat cloves of garlic
1inchcubed piece of fresh ginger
3tspmild curry Masala ('Ome Made B.I.R Curry Masala is ideal!)or you could use 1 tsp each of ground cumin, coriander and turmeric
1.2litresof water
A handful of coriander stalks
400mltin of tomatoesthey get blitzed so chopped or whole
Instructions
Heat the oil in a large pan. Once hot add the onions and salt and gently fry for 10 minutes or until the onions are starting to soften.
Add the garlic and ginger and fry for a couple more minutes
Add the curry Masala or spices, along with a splash of water. Give a quick stir and mix and then pour in the water
Bring to the simmer and cook for 45 minutes, lid off
Add the tinned tomatoes and coriander stalks
Bring back to the simmer and cook for another 30 minutes
Take the pan off the heat and blitz with an immersion blender until you have a smooth sauce
Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It should be slightly thicker than full fat milk.
Use in a curry recipe as directed.
Notes
This is so easy to adapt. Feel free to add a small amount of peppers, carrot or any of the other usual base ingredients you find in different recipes.I have made this sauce in less time than it says, giving it 30 minutes before adding the tomatoes and coriander and then cooking for only another 20 minutes. It was still good!Of course you could fry your ingredients off and then add to a pressure cooker or soup maker along with all the other ingredients and it will still be just as good. Just follow the cooking times for a soup.This base works really well in a curry when you use the method of adding diluted tomato paste to you cooked out spices. For 4 people use 2 tbsp of tomato puree diluted in 300ml of boiling water. Add this to your curry when you have fried your onion, garlic, ginger and spices and let it reduce down so you’re left with a thick paste. Then you can start adding your base sauce as normal.
Keyword Base Curry Sauce, British Indian Restaurant, Curry Gravy, Indian Style, Indian Take away, Indian Takeway style curry
But There’s more!
Cooking Indian isn’t just about base sauce.
It’s about techniques too.
There are two techniques that you must understand even to make an easy curry sauce.
Caramelise Your Onions!
When using a base sauce this is achieved by cooking the sauce down at the highest heat you can so that the sauce caramelises around the edge.
However you can get this caramelisation before the liquid is added by slowly cooking the onions in plenty of oil for a little longer than you would when cooking a base sauce. The onions soften and go a deep brown colour, releasing their natural sweet flavour.
This is to do with the maillard reaction. Google it if you like but all you really need to know is that it’s a reaction that happens when cooking food which makes it taste great! Think of a steak that is cooked on a searing hot BBQ with the chargrilled flavour versus a pale grey coloured steak cooked under a moderate kitchen grill? Get it? That’s the maillard reaction.
Blooming Spices!
No, this isn’t about getting angry with spices!
‘Blooming’ is the technique of cooking the rawness out of the spices and releasing all the aromatic, flavoursome oils they contain. If you have ever had a curry that has a bit of a gritty texture, it’s probably down to the spices not being cooked out properly. The spices can also have a bitter flavour if not cooked out but then this can also happen if you burn the spices.
To bloom your spices they need to be cooked in oil, plenty of oil. To little oil and they will burn and catch. Better to use lots of oil and spoon it off at the end of cooking the dish rather than skimp on it.
However if you really want to cut down on the oil make sure you have jug of hot water handy. Just as the spices begin to stick add a splash of the water. It’s not the best method but sometimes if you have to cut down on oil for health or medical reasons, it’s the only way.
So generally speaking the start of a curry goes; heat oil in a pan, add onion (if not using a base sauce), garlic, ginger and then spices. To bloom the spices they need to cook for 40 – 60 seconds on a lowish heat, stirring so they don’t catch.
It’s Not All About That Base!
I have already written a post about Indian Hotel Gravy, just click the link if you want to read more.
Hotel Gravy has a lot more depth of flavour and because the onions have already been caramelised it means you don’t have to reduce on a high heat when added to the pan. And that means less splatter! Winner!
Here is my version and again it’s a really easy curry sauce recipe…
And there’s more!
While doing some research I discovered that in India they have a myriad of base sauces that they use depending on what dish they are cooking.
There’s two that I find really useful.
One is a White Gravy, used for mild, subtly spiced dishes .
The other is a Yellow Gravy which falls in between a white gravy and hotel gravy. A good allrounder!
There is another one, Makhani Gravy. I will be giving this one a post to itself shortly but if you’re desperate then I reccomend you look at Glebe Kitchen version (just google it!).
I have also included a recipe for a Madras Curry Sauce… Just add the main ingredient and voila! instant Madras. Or if you like things hot just dilute and use as a base sauce for other dishes!
As well as an instant Madras sauce, there’s also a Tikka Masala sauce. Again just plonk in some Chicken Tikka or whatever you want and you have an instant dish.
These two instant sauces are great if you’re entertaining and can be made a couple days in advance and refrigerated until you need them.
The recipes are below.
Keep an eye on the blog for recipes coming up where I will be using these Easy Curry Sauce recipes!
Curry On Folks!
And remember all of my curry masalas can be purchased online at www.omemade.co.uk
White Curry Gravy
A light coloured, delicate flavoured curry gravy to use when making dishes such as Korma or other subtle spiced dishes.
Heat the oil in a heavy bottomed pan. Gently fry the bay leaf and cardamom for around a minute.
Add the sliced onions and on a low heat cook for around 20 minutes until beginning to turn golden brown.
Add the cashew nuts and fry for a couple minutes more.
Add the garlic, green chilli and white pepper. Fry for a minute.
Mix the corn flour with the yoghurt and stir in to the pan.
Add the salt and the sugar, stir in and then add the water.
Stir the mixture until it comes to a simmer.
Cook the gravy for 30 minutes.
Remove the cardamom and bay leaf and blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
Once smooth the gravy is ready to use.
Keyword White Curry Gravy, Korma, Indian Gravy, Indian Sauce, Korma Sauce, Mild Curry Sauce
Yellow Curry Gravy
Yellow curry gravy is the next ‘flavour’ step up from White Curry Gravy. It can still be used for Kormas and mild and medium dishes but has a little more spice and flavour.
1tspKashmiri chilli powderor 0.5 tsp of normal chilli and 0.5 tsp sweet paprika
1tspturmeric
1tspground cumin
2tspground coriander
1tspGaram Masala
1tbsptomato puree
3tablespoonsplain natural yoghurt
1.5litrewater
Instructions
Heat the oil in a heavy bottomed pan. Gently fry the bay leaf, cinnamon and cardamom for around a minute.
Add the sliced onions and salt, cook on a low heat for around 30 minutes, stirring often, until beginning to turn deep brown.
Add the cashew nuts and fry for a couple minutes more.
Add the garlic, ginger and green chilli. Fry for a minute.
Add the ground spices and cook, stirring for 30 – 40 seconds
Stir in the tomato puree and cook gently for 30 seconds, stirring.
Mix in the yoghurt followed by the water
Stir the mixture until it comes to a simmer.
Cook the gravy for 30 minutes.
Remove the cardamom, bay leaf and cinnamon. Blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
Once smooth the gravy is ready to use.
Keyword Yellow Curry Gravy, Indian Curry Sauce, Base Gravy, Mild Curry Sauce
4green chillies choppedmedium heat unless you like it spicy!
2tsp'Ome Made Garam Masala
100mlsingle cream
1tspsalt
Instructions
Heat the oil in a heavy bottomed pan.
Add the onions and fry gently, stirring, until a nice dark brown colour. This should take 20 – 30 minutes
Add the garlic and fry for 30 seconds further.
Add the curry Masala and Tandoori Masala. Fry for a minute stirring all the time. If the spices are getting dry and sticking, add a splash of hot water.
Add the watered down tomato paste and reduce down to a thick paste.
Add the tinned tomatoes, vinegar, tomato ketchup and a further 200ml of water (½ tomato tin full).
Bring the mixture to a simmer then add the green pepper and chillies.
Simmer for 45 minutes before blending using a stick blender.
Bring back to the simmer and add the rest of the ingredients.
To use simply add chicken or lamb tikka, Tandoori prawns, paneer or vegetables of your choice for a vegetarian version.
Keyword Easy, Tikka Masala Sauce, Indian Curry Sauce, Chicken Tikka Masala Recipe
Hotel Indian Curry Gravy, I first came across this Hotel style gravy from Romaine Saha of Glebe Kitchen.
I have never made Glebe Kitchens hotel style gravy. However reading his recipe inspired me to look in to the technique.
It wouldn’t be fair to write this post without giving Romaine some credit for starting me off on this journey.
If you have never seen the Glebe Kitchen blog you should! Click the link above to take you there.
The Technique
One of the main differences between my Hotel Style Curry Gravy and other recipes is the whole spices used. Mine are not blended up with the gravy at the end of cooking. I just don’t have a blender that can cope with that. Although I have read some recipes that blend and grind the sauce and then pass it through a sieve.
The addition of tej patta leaves and cinnamon, for me, gives me a good flavoured gravy which you can easily fish out before you blitz the gravy.
To make up for the lack of whole spices used I use a little Garam Masala. I find it an acceptable substitute.
The key to this gravy though is the browning of the onions. This takes time and a little patience. You have to watch them to make sure they don’t burn. After all you want sweet, caramelised onions in your Hotel Style Curry Sauce not bitter burnt ones!
The other key ingredient, which as far as I found was in every other hotel gravy, is the green chilli. This along with the Kashmiri Chilli powder gives a little spiciness to the finished result. I like it. If you don’t like the idea, leave it out.
How To Use
So once you have made this gravy you can use it in most B.I.R style curries in place of base sauce, unless it’s a mild dish such as Korma. This gravy is just a bit to gutsy for that!
As a starting point I would suggest using it in my Lamb Madras. If you like you could replace the lamb with chicken.
To be honest though you can be use this gravy in any of your favourite chefs recipes where you would normally use a base sauce. Because the onions in your gravy are already caramelised, your sauce doesn’t have to reduced on a high heat, so you can avoid decorating your kitchen with splatters of curry sauce! That has to be a bonus surely!
Watch out for my Christmas Turkey Curry, which uses this gravy, soon!
Turkey Curry using Hotel Indian Curry Gravy
Hotel Style Curry Sauce
Similar to a base gravy, this sauce can be made in advance and added to fried ingredients to create a tasty curry. This Hotel Style Curry Sauce has a bit more depth of flavour, is thicker and caramelises the onions first so no high heat reduction is necessary.
110mloilAny neutral oil such as vegetable, sunflower or rapeseed (not cold pressed)
4Tej Patta leaf (also known as Indian Bay or Malabar leaf)Bay leaf can be substituted but won't give the same flavour.
2stickscinnamon or cassia
1tspchopped garlic
1 tspchopped ginger
2tsp Kashmiri chilli powdersubstitute with 1 tsp sweet paprika and 1 tsp chilli powder if not available
1tspground turmeric
1tbspMild Curry Masala
1tspGaram Masala
1400gtin of chopped tomatoes
1.2litrewater3 x empty tomato tins worth!
2tspsalt
1tbspfresh corianderstalks can be used if wished
2green chilliesdeseeded and chopped
Instructions
Heat the oil in a heavy bottomed pan
Add the onions, tej patta leaves and cinnamon to the pan and fry on a medium heat, stirring occasionally for 10 minutes or until just starting to turn brown.
turn the heat to the lowest you can and fry for another 30 minutes, stirring quite often until the onions have turned a deep brown colour.
Add the garlic and ginger and gently fry for another 20 seconds
Add the Kashmiri Chilli and stir in. Add the turmeric and stir in again before adding the curry masala. Fry for 20 seconds.
Add the tinned tomatoes and water and bring to a simmer.
Add the salt and cook for 20 minutes.
Add the fresh coriander, chillies and Garam Masala
continue to cook for another 10 – 20 minutes
Take the pan off the heat and let cool a little before fishing out the cassia and tej patta leaves
Now blend with an immersion blender, food processor or blender. If using the latter I would recommend to let it cool slightly first as hot steam tends to blow the lid off!
Use in any recipe that requires a Hotel Style Curry Gravy or try using as a replacement to Base Gravy in any highly flavoured B.I.R curries that require a base sauce.
Keyword Base Curry Sauce, Curry Gravy, Indian Hotel Curry Sauce, Indian Style
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