15th September 2004 (thanks to Pete again)

Ingredients
4 onions
2 teaspoon salt
600ml of water
1 cup oil
2 tomatoes
2 cloves garlic
1 huge spoon masala (a huge spoon is about 4 desert spoons)
1 ? huge spoon tomato puree
1 teaspoon chilli
2 teaspoon garlic powder

Slice the onions
Add to the pan with the water
Add salt and oil and bring to the boil
Cook for 20 minutes
Add garlic and chopped tomatoes
Cook five minutes more then puree
Add Masala mix
Simmer five minutes and add tomato puree and chilli powder and garlic powder
Simmer again for five minutes
That is it!
The sauce is much runnier than I thought.
I was little disappointed but maybe if it?s left a day it improves.


Masala mix proportions are:-
4 curry powder, 2 cummin,2 coriander,2 turmeric and 1 garam masala

Hi Bumtrouble, great name by the way....

OK so this recipe is one of the very first recipes that was discovered by the infamous Pete way back.  Its a good starting point but there are much better base sauces available on the site: -

Maybe a good one to try is this: -

https://curry-recipes.co.uk/curry/index.php/topic,720.0.html

then a more advanced one

https://curry-recipes.co.uk/curry/index.php/topic,674.html

Then the holy grail (in my opinion)
https://curry-recipes.co.uk/curry/index.php/topic,923.0.html

Of course this whole site is about experimenting so let us know how you get on with your pathia and courry journey.

Stew

It's (or it was) stewpot's avatar (or absence, thereof)

the curry base so many different variations

ok heres a curry base from an indian restaurant in tenerife the chef that works for me Billa his brother inlaw Sucha works in the best indian restaurant in tenerife, the tiger tiger. I own a restaurant here and its not an indian but i do serve 6 indian dishes as well as many other international cuisne dishes. i have created my own gravy or base sauce as some of u like to call it over many many years and one thing i learnt the simpler the better.
i asked sucha as a matter of interest the other day how he made there sauce which he makes himeself every day ready for the night. i have scaled it down as know one i think here has a pan to cope with 25kg of onions.

15 large white onions peeled and roughly chopped
1kg of peeled garlic minced
1 kg carrots peeled and diced
600gm peeled and minced ginger
vegetable oil 300ml
1 bunch of fresh corriander
2 table spoons garam masala
3 table spoons tumeric
2400 gm of tomato frito in english this is tins of fried tomato one of the secrets of that curry taste the make he uses and i do as well is Orlando

gently fry the onions until soft then add the garlic and ginger untill soft in otherwords no browning or burning but sweating then add all the rest of the stuff in except the tom frito and 2 litres of water then simmer for 1 hour with lid off. put through blender till totally liquid then return to pan and throw in the tom frito and simmer for 40 mins stirring occasionally so as not to stick. thats it finish one of the best curry gravys u will find and i only mean 1 of the best and there are many on this site that look very good. mine is slightly different as i am health concious.

in my opinion no salt or chilli should be added though in my restaurant i always add green or red chillies for a bit of a kick.

one interesting thing sucha told me was that they never use chilli powder only fresh chilies and again i very rarley use chilli powder not even in the mexican chilli we do only fresh chillies.

BTW as i said b4 great site and so far enjoyed reading many of your recipes and comments.

A lot of garlic, carrots and ginger.  Um?  15 onions does that mean the large spanish onions?  cq