Topic: Curry Gravy from CurryQueen

[haldi]

I thought that this recipe was getting a little lost so I posted it separately

Hi Smokenspices -  The gravy that I have always used is quite basic and I feel because of this will accomodate any curry.  Well here goes!

Hi Haldi - Are you going to try this one?

Ingredients for Gravy

6 large onions (roughly 1 kg in weight)
1 green pepper
1 carrot
4 teaspoons ginger/garlic paste
1 rounded tablespoon curry powder
enough water to cover onions in pan
15fl oz cooking oil
1 rounded dessertspoon tomato puree

Method

Peel and roughly chop or slice onions and put into stock pot, same with green pepper and carrot.  Add all other ingredients except curry powder.  Bring all to the boil and turn down slightly and cook for further 45 minutes.  Reduce heat to a simmer and cook on for a further 15 minutes, add curry powder at this point and stir thoroughly. Simmer roughly for another 20 minutes. At this point I let the onion gravy stand for awhile to let the oil rise.  Take oil off and add about 10 - 15fl oz of water to the onions and blitz.  This oil is used to start a curry dish.

I made the curry gravy, and it's a good one
Thanks CQ
Nothing too strong to overpower a curry
The ingredients are very similar to a local takeaway base, so I used it to make something I saw cooked there
It turned out absolutely first class
Everything seems to be coming together on this site
There are several very good bases, good spice mixes, techniques and genuine recipes
Here's a picture of the blended base
It goes a creamy colour when blended

[Curry King]

Hi Haldi,

Another base, you must have freezers full of it!

I'm all for the simple bases I'm certain that is a key part, not too much spice and veg.

[Cory Ander]

It goes a creamy colour when blended

Isn't that always the case Haldi?  Isn't that why many curry base recipes specify re-simmering the curry base for a while (after blending), whereupon it darkens and the oil separates?

This "dual simmer" also presumably emulates a BIR curry base, whereby it is left simmering, once blended, prior to its use in a main dish?

[haldi]

It goes a creamy colour when blended

Isn't that always the case Haldi?  Isn't that why many curry base recipes specify re-simmering the curry base for a while (after blending), whereupon it darkens and the oil separates?

Yes, you are right
But this one seemed to be an extra light colour
I was in in a takeaway kitchen, about a month ago, and they didn't even bother to reboil after the blending
I thought, at first, that they had a base with cream in

[Cory Ander]

in a takeaway kitchen....they didn't even bother to reboil after the blending

Do you mean they added it cold Haldi?

[haldi]

Hi CA
The curry gravy was just finished being cooked
They pureed it and used it straight away
They don't separate out the oil at this place
There are so many variations on recipes aren't there?
However,this particular place uses the usual ingredients in the base
No surprises
Onion, green pepper,canned tomatoes,tomato puree,garlic/ginger,salt,spice mix,water and oil
It's a really good "exactly what you'd expect" place

In fact I have had two fairly recent, first hand experiences of curry gravies being made
Neither of the curry houses (where I saw them) exist now
I didn't post because I felt it was, very much told, in confidence
Also, some of the staff are young and use the internet
I thought if my posts were seen then I wouldn't be shown any more, too
To be honest, I think that the Saffron base is "the" one and posting more might confuse people with too much choice

You also have the problem, that my recipes are for a LARGE amount of gravy

[Cory Ander]

The curry gravy was just finished being cooked
They pureed it and used it straight away
They don't separate out the oil at this place

Hi Haldi,

OK, so you're saying that they begin to use the curry base immediately after blending.

Thereafter, I suppose it will be left simmering, whereupon the oil will begin to separate, and the base darken, anyway?

[haldi]

[quote author=Cory Ander link=topic=2358.msg20533#msg20533 date=1202255131
Thereafter, I suppose it will be left simmering, whereupon the oil will begin to separate, and the base darken, anyway?
[/quote]
In all the times I have been in takeaways, I have never seen the curry gravy on a simmer after it's been cooked
Anyone else seen it?

[Cory Ander]

In all the times I have been in takeaways, I have never seen the curry gravy on a simmer after it's been cooked

Sorry Haldi, I'm a little bit confused (what's new!  )

Are you saying that (unless they add it straight after blending, in which case it may still be warm) they add cold curry base to their curries?

[ronnoc]

in the takeaway i go to. he uses his base straight away after blending. i don't know if it is allowed to cool at all or left to simmer. but as for the oil bit that seems to exist on this site i seen none of it.
ronnoc