Topic: My Base (Revised!)

[madmatt]

OK, here is my base gravy, with pictures that I feel is on par with any other I have tried.It is very easy, and relatively low in oil compared to other bases.
please try it, and I would love feedback on your thoughts.
enjoy!!!

Ingredients:-

4 Large Onions
6 Cloves Garlic
2 inch square knob Fresh Ginger

2 Tsp Salt
1.5 Tsp Cumin Powder
1 Tsp Paprika
2 Tsp Coriander
2 Tsp Curry Powder(I use Madras medium heat)
1 Tsp Chilli Powder
1 Tsp Turmeric

(all above quantities are heaped teaspoons)

1 Tin Tomatoes
half a tube Tom Puree
3 Tablespoons Vegetable or Olive oil.

Method.

Chop onions into quarters.Here I used 6 onions as they were not that big.(Pic 1)

Add the Garlic and Ginger.These have been cut into 1cm squares approx(Pic 2 and 3)

Cover with cold water(The onions will float, but when pushed down are coverd)(Pic 4)
See next post to carry on due to picture rules.

[madmatt]

Cover then bring to the boil, then turn down heat and simmer for 30 mins, until a lot of the water has reduced.(Pic 5)

Add the 7 spices listed, the Tomatoes, and Puree(Pic 6 and 7)

Stir, then cover and simmer for 10 mins. then add the oil, and again simmer covered for another 10 mins.You are then left with something that looks like Pic 8

See next post to carry on due to picture rules

[madmatt]

Put this all in the blender and blend for a good few mins until its all totally smooth(Pic 9), then put in containers or use in your curries(Pic 10)


Enjoy!!!

Matt

[Curry Barking Mad]

Hi Madmatt.
A decent enough looking base.
As it is very thick do I assume you water it down when you add to the pan when making your curries?
Cheers,
Mick

[madmatt]

It's really not too thick and I normally cook a korma(method will be put up soon) that has cream in it, which thins it a bit.

[Curry Barking Mad]

It's really not too thick and I normally cook a korma(method will be put up soon) that has cream in it, which thins it a bit.

Well if that works for you matt then who am I to argue but of the several kitchens that I have been into you would never see a chefs garabi (gravy) that thick.
Mick

[madmatt]

Well, I have never been lucky enough to go into a resteraunt kitchen, all I know for sure is this base makes curry's just like take aways.

Give it a go mate, thats the answer!!

Hope you enjoy!!

Regards
Matt

[Curry Barking Mad]

Well, I have never been lucky enough to go into a resteraunt kitchen, all I know for sure is this base makes curry's just like take aways.

Give it a go mate, thats the answer!!

Hope you enjoy!!

Regards
Matt

I may give it a go Matt but I would certainly thin it down first,
Thanks

[emin-j]

Hi Matt, looks a good simple Base.
I think for a Korma it might be OK as you are adding Cream to thin it but if you made say a Madras with it by adding Spices and the cooking down process it would end up very thick,Base needs to be almost Milk like consistency to give a nice smooth light sauce.

ATB.

[curryhell]

Hi Matt.  Base looks good but it does bare a little resemblance to some finished curries .  Long as it works for you and gives you the end results.  I can remember in the early days my curry gravy was certainly thicker than it is now.  My curry efforts nowadays are certainly better of yesteryear but  i don't put that down to the thickness of my gravy ;D.  Your recipe seems to have the normal ingredients one would expect to find and i suspect you're using approx 2lb of onions.  What quantity of gravy do you end up with after the whole process is done???