British Restaurant Style Curry Base Gravy

Name: British Restaurant Style Curry Base Gravy
Yield: 8 Portions
Cuisine: British
Ingredients: 4 lb onions; 1 red pepper; 2 green finger chillis; 1 carrot; 100 g garlic; 100 g ginger; 2 tbsp tomato puree; 8 tbsp vegetable oil; 2 tsp salt; 2 oz fresh coriander; 2 tins chopped tomatos; 2 tsp turmeric; 2 tsp coriander powder; 2 tsp cumin; 2 tsp paprika

Phil Patrick @Benson112

This is a breakdown of the method provided on youtube by Al’s kitchen. I discovered this a few days ago and have had a different curry everyday since. The gravy forms the base for the other curry recipes I have on here and really does give you that Indian Takeaway style curry!

This recipe is enough to make approx 8 portions of base gravy which can be bagged up and frozen for later use.

https://youtu.be/xbW2NyoXVts

This recipe is enough to make approx 8 portions of base gravy which can be bagged up and frozen for later use.

https://youtu.be/xbW2NyoXVts

Phil Patrick @Benson112

This recipe is enough to make approx 8 portions of base gravy which can be bagged up and frozen for later use.

https://youtu.be/xbW2NyoXVts

This recipe is enough to make approx 8 portions of base gravy which can be bagged up and frozen for later use.

https://youtu.be/xbW2NyoXVts

Saved

Ingredients

8 Portions

4 lbonions
1red pepper
2green finger chillis
1carrot
100 ggarlic
100 gginger
2 tbsptomato puree
8 tbspvegetable oil
2 tspsalt
2 ozfresh coriander
2 tinschopped tomatos
2 tspturmeric
2 tspcoriander powder
2 tspcumin
2 tsppaprika

Saved

Steps

1

Dice the garlic and ginger and blend together into a paste with a little water in a blender. (If you don’t have one, skip this step and just add the diced garlic and ginger to the stock pot in the next section)
2

Take a large pot, add 2 pints of water and add the onions (you can add these whole but I chopped them to fit in the pan easier), carrot, red pepper, chillis and coriander. Also add the salt and vegetable oil here along with the garlic and ginger paste. Cover and cook for 15 minutes, stir and then leave to cook on low heat for 45 minutes. Turn off the heat and leave the stock to cool.
3

Blend the cooled stock into a gravy with a hand blender or food processor
4

Add the 2 tins of tomato to another pot and blend into a smooth paste. Cook the tomato paste for 10 minutes with a splash of vegetable oil. When the tomato has been bought up to a boil, turn down the head and add the tomato purée and all of the spices. Simmer for 10 minutes.
5

Put the stock gravy back onto the low heat and gradually add and stir in the tomato and spice mixture. Simmer for 20 minutes.