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Author Topic: Dipuraja's Curry Base Gravy  (read 104,148 times)

AI Summary
The thread discusses Dipuraja's curry base gravy recipe, which is intended to serve about five portions. Users share their experiences and opinions on the recipe, with some praising its flavor while others express concerns about the spice levels and cooking times. A consensus emerges that cooking times may need to be adjusted for better flavor, with many users suggesting longer simmering times to enhance the taste of the base. Overall, while some find success with the recipe, others recommend modifications based on personal preferences and experiences.

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Offline Cory Ander

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Dipuraja's Curry Base Gravy
« on: March 06, 2010, 11:09 AM »
Sufficient for about 5 portions of curry

Ingredients:

-  6-7 Onions
-  1 cup (250ml) Vegetable oil
-  1 tsp salt
-  2 tbsp fresh garlic/ginger (blended)
-  1 Green pepper (i.e. capsicum)
-  1-2 carrots
-  Handful fresh coriander leaves
-  3-4 fresh green chillies
-  Water  (sufficient to cover the vegetables)
-  2 tbsp mix powder/spice mix (here: https://curry-recipes.co.uk/curry/index.php?topic=4354.0)
-  0.5 tin (about 200g) tinned plum tomatoes

Method:

-  Put all ingredients (apart from mix powder/spice mix and plum tomatoes) into saucepan
-  Add water
-  Bring to the boil and simmer for 30-35 minutes
-  Add mix powder/spice mix and plum tomatoes
-  Simmer for another 10-15 minutes
-  Blend to a fine consistency (adding a little water, if required, for right consistency)
-  Put in fridge and use within 3 days (otherwise freeze)

Note:  ensure that the onions are not undercooked for right flavour

Video link here:  How to make base gravy
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Offline JerryM

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Re: Dipuraja's Curry Base Gravy
« Reply #1 on: March 07, 2010, 10:30 AM »
CA,

did u hear back from the chappy - he seems an ideal person to have on board.
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Offline JerryM

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Re: Dipuraja's Curry Base Gravy
« Reply #2 on: March 07, 2010, 10:33 AM »
the comment on the onion and water in terms of taste show his pedigree to me - he knows his onions so to speak.

i used to think the blending of the garlic & ginger in water (BE tip) made a difference but i tend not to bother now. i'm not saying it don't make a difference but it's not that significant when everything else is right.
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Offline Cory Ander

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Re: Dipuraja's Curry Base Gravy
« Reply #3 on: March 07, 2010, 11:49 AM »
Quote from: JerryM on March 07, 2010, 10:30 AM
did u hear back from the chappy

Alas, no, not yet anyway  :-\

Quotehe seems an ideal person to have on board

Yes, it would be great to have his input and advice here.......
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Offline chriswg

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Re: Dipuraja's Curry Base Gravy
« Reply #4 on: March 07, 2010, 05:40 PM »
He replied to me on my question about the G/G paste, and he said he will post the onion bhaji method soon - fingers crossed.
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Offline GulfExpat

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Re: Dipuraja's Curry Base Gravy
« Reply #5 on: March 07, 2010, 05:46 PM »
Why is he doing it?
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Offline Cory Ander

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Re: Dipuraja's Curry Base Gravy
« Reply #6 on: March 07, 2010, 11:19 PM »
Quote from: chriswg on March 07, 2010, 05:40 PM
He replied to me on my question about the G/G paste

What was your question and his reply please Chris?

Ah, OK found it thanks, I presume it's this:

"Re:G/G Paste and base
ABOUT GARLIC AND GINGAR I MAKE IT ALL YOU HAVE TO DO IS BLEND THE GARLIC AND GINGER WITH SOME OIL AND WATER RAW.I HAVE MY OWN TAKE AWAY IT CALL DIAL-A-CURRY THANK YOU FOR YOUR MASSAGE I WILL UPLOAD MORE DISHES SOON"

Currying favours with massages eh Chris?  Nice move!  :P
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Offline chriswg

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Re: Dipuraja's Curry Base Gravy
« Reply #7 on: March 08, 2010, 01:59 PM »
Lol

I'd go a lot further for the OB recipe if it's a good one.
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Offline JerryM

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Re: Dipuraja's Curry Base Gravy
« Reply #8 on: March 09, 2010, 07:04 AM »
Quote from: GulfExpat on March 07, 2010, 05:46 PM
Why is he doing it?

It's a very good question. I still do think it's only a token gesture.
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Offline haldi

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Re: Dipuraja's Curry Base Gravy
« Reply #9 on: March 09, 2010, 08:13 AM »
I watched this a couple of times
I don't think he says water is an ingredient, except to thin the finished sauce
That's why the onion mix reduces down to almost nothing
The only water used is with the blended garlic ginger
Am I right, or have I missed something
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