Curry Base (Indian Base Gravy)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 140ml Vegetable Oil
- • 700g Brown/White Onion
- • 1 Green Pepper
- • 1 Chopped Carrot
- • 60g Cabbage (White)
- • 75g Potato
- • 1 tablespoon Garlic Paste
- • 1 tablespoon Ginger (Grated)
- • 1 tablespoon All Purpose Seasoning
- • 1 tablespoon Coriander Powder
- • 1 tablespoon Cumin Powder
- • 1 tablespoon Turmeric Powder
- • 75g Coconut (Block)
- • 1 tablespoon Sugar
- • 1 tablespoon Garam Masala Powder
- • 3 tablespoon Tomato Paste
- • 300g Tinned Tomatoes
- • 3 litres Water
Preparation Steps
Peel and roughly chop the onions, peppers, carrots, cabbage and either grate or mince the garlic and ginger
Add the oil and onions to the pan and fry to soften and start to caramelise for 20 minutes stirring frequently
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
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
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
The standard recipe should produce 3.5 litres of gravy when complete, enough for 14 curries