Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: madmatt on June 10, 2011, 04:29 PM
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Here is how I do my base gravy.I have been doing this one for years(Found it to be very easy to do, with good results).
Admittedly I have only recently found this fantastic website, so may well find one that I consider better, but would love you guys/gals to give it a go and let me know your opinions.
I find it works fantastic as a base for the Korma I am about to post on the Mains section.
It also freezes very well, as with most bases i guess.
Here it is:-
4 Large Onions
6 Cloves Garlic
Big Knob Fresh Ginger
2 tsp Salt
1? tsp Chilli Powder(just ? tsp of if v.hot)
1 tsp Turmeric
1.5 tsp Cumin
1 tsp Paprika
2 tsp Coriander Powder
2 tsp Curry Powder (Mild Madras works fine)
1 tin Toms + Puree
3 Tsp Veg Oil
Add onions garlic and ginger to pan.
Cover with cold water.
Bring to boil
Cover and simmer 25-35 mins until much of the water is reduced.
Add the 7 spices, tomato?s & Puree.
Stir, cover for and simmer for 5 mins then add olive or veg. oil and simmer for a further 5-10 mins.
Let this cool then blend & use/freeze
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Hi, Matt : you might want to review your recipe, because some or all of your fractions have turned into question marks. Entering fractions as (e.g.,) "1/2" is normally fine, but if you try to include a real <half> character, it will appear fine in preview then mutate into an interrogative when your message goes live.
** Phil.
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Thanks for pointing that out.
Here it is again.
The interesting thing about this base, is all the ingredients go in raw, the onions/garlic/ginger does not get fried before.Just cut the onions into 8, chop the ginger into 1cm ish cubes, bung it in the pan, cover with COLD water, then bring to the boil etc, as per recipe.
Here it is:-
4 Large Onions
6 Cloves Garlic
Big Knob Fresh Ginger
2 tsp Salt
1.5 tsp Chilli Powder(just half a tsp of if v.hot)
1 tsp Turmeric
1.5 tsp Cumin
1 tsp Paprika
2 tsp Coriander Powder
2 tsp Curry Powder (Mild Madras works fine)
1 tin Toms + Puree
3 Tsp Veg Oil
Add onions garlic and ginger to pan.
Cover with cold water.
Bring to boil
Cover and simmer 25-35 mins until much of the water is reduced.
Add the 7 spices, tomato?s & Puree.
Stir, cover for and simmer for 5 mins then add olive or veg. oil and simmer for a further 5-10 mins.
Let this cool then blend & use/freeze
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Hi, This sounds like a very healthy base with only 3 tsp of oil.
What do you think afte reading about some of the bases on here with up to 400-500 ml of oil?
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It should be 3-4 Tablespoons of oil.
Lol,
I should start this thread again really- without mistakes!!
Matt
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hehe still only 60-80ml oil - compared with 450ml for Taz Base (only one I can remember off top of my head)
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It should be 3-4 Tablespoons of oil.
Lol,
I should start this thread again really- without mistakes!!
Matt
I would just edit your original post, Matt. Should be a 'Modify' button/link at the top right of the post.
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Cheers, will do!!
Seems my base gravy is a health(ish) option.
I reckon it rates up with the best of them also!, and easy, due to no pre frying etc.
Matt
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Hello Madmatt, i'm the Stokebloke. This is my first time on this site, I must say i'm impressed with what i've read so far.I'm definately going to try the base gravy in the next week.
Keep up the good work
Stokebloke. :
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Thanks stokebloke,
Let me know what you think,
Where is everyone else?
Considering the fact this has less oil than most, and in my opinion tastes as good as any other base Ive tried(a few from this site) im suprised more people have not flocked to try it.
It IMO makes a great base for authentic resteraunt tasting curries.
Come on guys/gals give it a go-its so easy as well!!!
Matt
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Perhaps I should do a bit more as a moderator, than only delete pure spam. It would have been SO EASY to edit the first post in this thread to correct the errors and omissions. The lesson must be to check and proof read recipes before posting. Now we have duplicate threads. What a mess!
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This base is a lot like the Admin base,
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)
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Yeah, I did not get the hang of it initially. Please feel free to delete this thread as my new post has the details with photos.consider this thread closed
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Yeah, I did not get the hang of it initially. Please feel free to delete this thread as my new post has the details with photos.consider this thread closed
Perhaps Curry King (moderator of this section) could extract useful material from this thread and transfer it to the revised thread, before deleting the rest.
I think the quality of your revised thread (photos, etc) more than makes up for the initial glitches with this thread!