As most of you will be aware, I was invited by Raj (the manager) to spend a few hours in the kitchens of Saffron in Lincoln. Yesterday lunch time I spent 3 hours learning how to make the base gravy with Saffron's four chefs (Anam, Aziz, Lal and Joy).
Kitted out in full chefs outfit, notebook and pen I was told that the gravy we were about to make is used in about 80% of their curries. Raj told me that the batch we were making was for me to take home ... oh deep joy (this filled a 5 kg yoghurt bucket).
So here it is chaps:-
Please Note: An update to this recipe has been supplied here (please click link): http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262 8 to 10 medium size cooking onions
(about 1.5 kg unpeeled)1 large carrot
1 green pepper
4 salad potatoes (peeled)
2 medium tomatoes
Chop roughly and add to large cooking pot
Add:-
2 cups (500 ml) of fresh vegetable oil
2 tbsp (30 g) garlic/ginger puree
1 tbsp (15
g ml) salt
enough water to cover all the ingredients
Cover and bring to boil. Simmer for about 40 minutes stirring occasionally.
Add:-
Half a tin (200 g) of chopped plum tomatoes (Italian Napolina)
25 ml cumin powder
25 ml coriander powder
25 ml turmeric powder
25 ml paprika (deghi mirch)
1 tsp - 5 ml, 1 tbsp = 15 ml
Cook for another 10 minutes.
Remove from heat and blend for at least 5 minutes until very smooth.
Add 2 pints of water. The gravy will now resemble a very thin soup.
Bring to boil. Simmer uncovered for about 20-30 minutes stirring occasionally. Remove any scum forming on the surface. When the oil separates the gravy is complete.
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Now as soon as I got home, I poured the gravy into my cooking pot (see photo below).
I will warn you, the gravy tastes and smells absolutely nothing like curry. It has a bland (but not bitter) taste. Do not let this fool you. This is exactly as it should be (I tasted one of their ready made gravies).
I whipped up a quick prawn madras using 2 ladles (200 ml) of sauce and I've got tell you ... it was really great.
Here is the Madras (for one). For two just double up on all ingredients etc....
Half cooking onion chopped finely
200 ml gravy
0.5 tsp coriander
0.5 tsp cumin
0.5 tsp turmeric
1 tsp chilli powder (or more if you're a chilli head)
2 tsp tomato puree
A little veg oil (2 tbsp)
Heat oil (medium heat) add onion. Fry onion until just starting to colour (about 5 minutes)
Add spices stirring continuously for 1 minute
(add cooked meat here)
Add gravy and tomato puree and simmer (medium heat) for about 10 minutes stirring regularly. Add a little water if it gets too dry.
Add prawns near end of cooking.
Photos from top
.. the base gravy
.. cooking the madras
.. the finished prawn madras
Regards
SnS ;D
Topic: New Base Gravy from visit to Saffron (Read 467154 times)
