Ingredients
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140ml Vegetable Oil
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700g Brown/White OnionChopped Roughly
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1 Green PepperChopped Roughly
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1 Chopped CarrotChopped Roughly
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60g Cabbage (White)Chopped Roughly
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75g PotatoChopped Roughly
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1 tablespoon Garlic Paste
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1 tablespoon Ginger (Grated)
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1 tablespoon All Purpose Seasoning
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1 tablespoon Coriander Powder
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1 tablespoon Cumin Powder
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1 tablespoon Turmeric Powder
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75g Coconut (Block)or 150ml Coconut Cream / 330ml Coconut Milk
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1 tablespoon Sugar
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1 tablespoon Garam Masala Powder
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3 tablespoon Tomato Paste
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300g Tinned Tomatoes
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3 litres Waterapprox
Directions
The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes.
For this base mix recipe you will need a pot capable of holding 4 litres if you make the standard 16 serving version.
Steps
1
Done
|
Peel and roughly chop the onions, peppers, carrots, cabbage and either grate or mince the garlic and ginger |
2
Done
|
Add the oil and onions to the pan and fry to soften and start to caramelise for 20 minutes stirring frequently |
3
Done
|
Add in the peppers, carrots, cabbage, potato, garlic, ginger, tinned tomatoes, tomato paste and all the spices, stir well then add in the water and sugar and combine |
4
Done
|
Simmer for 1 hour stirring every now and then to prevent the bottom burning adding the broken-up coconut block half way through to dissolve |
5
Done
|
Blend until smooth adding more water as required to make up to 3 1/2 litres, the gravy should be the consistency of thin soup |
6
Done
|
The standard recipe should produce 3.5 litres of gravy when complete, enough for 14 curries |