Author Topic: Stu-pots Base Gravy/Curry Sauce  (Read 1907 times)

0 Members and 1 Guest are viewing this topic.

Offline Stu-pot

  • Head Chef
  • ***
  • Posts: 229
  • It's getting good!
    • View Profile
Stu-pots Base Gravy/Curry Sauce
« on: March 21, 2016, 03:32 PM »
Like all my Curry cooking techniques, it needs to be quick and simple because it's not me that loves the end result, it's MY GUESTS!!!


4  Kilo's Onions
1  Bell Pepper
1  Large Carrot
3  Sticks of Celery
2  Sticks of Leeks
1/2 of average size bunch of fresh Coriander
1/2 to 2/3rds Litre of Rapseed oil
Water.  Enough to cover the ingredients generously.

METHOD :  Roughly chop and boil these ingredients for maximum 1 hour or until the veg is good and soft (your call!).  Don't hold back on the heat but also don't let the bottom burn and DONT COOK THE LIFE OUT OF THEM!!


2  Tins of CIRO Plumb Tomatoes
4  TBSP of Garlic & Ginger paste (very finely pasted)
4  TSP Turmeric powder (heaped)
3  TSP Coriander Powder (heaped)
3  TSP Cumin Powder (heaped)
2 1/2  TSP Deggie Mirch (heaped)
1  Hand sized Palm full of Table Salt
2  TSP of Boullion (heaped). (Vegetable seasoning)
1  very good sized squirt of Tomatoe Sauce
2  TSP Sugar (heaped)

METHOD : Add everything and bring back to a good boil for 15-30 minutes until oil comes to the top.  Remove and throw the oil if you wish, or save it to use as "Spiced Oil" to finish your final dishes, or just leave it in there as I often do and blend the whole lot together!
Taste and season if necessary.

Now blend with your hand blender, after which allow to cool a little more.  After which I always find it necessary to strain using a colender to remove the big pieces of Leek.

Now blend again with a very fine blender.  ie.  I use a NUTRi-bullet.

The very fine blending gives the sauce a very nice flavour,  just like if you mash your spuds very well, the taste changes for the better!

The Boullion gives the sauce a nice taste rather than just of 'boiled vegetables'!  After all, it's a week soupy like flavour we are after to achieve the perfect final dish!!

I find it best to store the Gravy while still quite thick to save on freezer space.

Good luck & I hope this helps some of you.

Go hard & fast then let rest!

Offline mdigiman

  • Junior Chef
  • *
  • Posts: 10
    • View Profile
Re: Stu-pots Base Gravy/Curry Sauce
« Reply #1 on: March 22, 2016, 11:16 AM »
Like the use of celery and leak never used them before thanks.


  ©2020 Curry Recipes