Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: 976bar on October 19, 2015, 09:47 AM
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Having posted some bulk curry recipes lately, I thought it time to share my Bulk Base Sauce, which is the Taz's base sauce, which I always use for all the curries I produce at the Uni.
A very simply spiced base for Indian Curries
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Again thanks for posting these recipes. These have helped me so much, especially when i have to cook for large gatherings like a party/wedding/get togethers.
Thanks.
Just one question how much does this make?
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As long as you keep the water topped up as it will evaporate during the cooking process, about 18 litres. If you use about 300ml per curry, then this is enough for 60 curries in individual portions. However, if you are making a bulk curry, then with all the other combined ingredients will make about 80 portions on average.
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Return back to the heat and simmer very gently until the oil starts to separate from the base and floats to the top.
Remove from the heat and stir well.
This will keep for about 2 weeks refrigerated.
Bob, what is the reason for the "stir well" after the oil separation has occurred ? Would it not keep better if the oil film were left intact, and if so, could it not then be "stir(red) well" when it is to be used, rather than before storage ?
** Phil.
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Phil,
The cooking process is complete when the oil starts to separate, but we want to keep that oil in the base sauce, that's why we stir it back in at the end.
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Thanks bar much appreciated.