This was original posted here (https://curry-recipes.co.uk/curry/index.php?topic=4149.0 by Achmal and moved to the Curry Base section by CAMick's/Taz's Dopiaza recipe can be found here: https://curry-recipes.co.uk/curry/index.php?topic=4165.msg37738;topicseen#msg37738Hi All, as requested,, Demo by a local T/a chef in my curry shed,
Taz's Base Gravy,
A very simply spiced base,
Taz is from Pakistan and says he uses some differing methods from Bengali chefs, (to what you may be used to)
One being the use of English Onions, he says that Dutch or Spanish onions are too watery, just his take on things...
You may notice also that there seems to be a lot of oil in this base,
This will be explained when you see his method for cooking the actual curry,
You will also see that whole coriander and cumin seeds are used, my blender isn't as powerful as Taz's and I found the odd coriander seed husk left in the gravy, I may be tempted to grind the seeds before using in the next base,
Taz's Base Gravy
6 tennis ball sized English Onions
5 Garlic Cloves
2 inch x 1 inch piece of Ginger (chopped)
1 Average sized Green Pepper
400 ml of Veg Oil
2/3 of a tablespoon of Salt
1+1/2 tablespoons of Turmeric
1+1/2 tablespoons of Coriander Seeds
1+1/2 tablespoons of Cumin Seeds
2 litres of Water
200 grams of Tinned Tomatoes
Put all ingredients except Tinned Tomatoes in pan,
Bring to the boil, with lid on,and gently boil for 1 hour,
Then add the Tomatoes and simmer for about 15 minutes,
Allow to cool a little and blend until smooth, Add more water at the end of blending to get that soup like consistency.
Once blended bring back to the boil and simmer and when some oil becomes visible floating on the surface of the base , the base is ready,
I personally have since upped the oil to about 450 ml just so a little more is released on the first reduction,
Mick/Bob
Topic: Mick's/Taz's Curry Base Gravy ( 163,270 )
