Topic: CA's Simple Mild Curry Base (aka "Base Gravy"/"Gravy"/"Base Sauce")

[Cory Ander]

I make this simple curry base primarily for use in simple, mild, curries (e.g. korma, tikka masala, etc).  But it is also fine to use in hotter and spicier curries (e.g. jalfrezi, madras, vindaloo, etc).

It is very simple to make and can be used whenever a recipe calls for a "curry base", "base sauce", "base gravy", "gravy", etc.

This recipe produces about 800ml of curry base, which is sufficient to make about 4 single portion curries.


Ingredients:

• 250g (about 2 medium) of brown onions (cut into halves)
• 20g (about 1 heaped tablespoon) of fresh garlic (chopped or pureed)
• 10g (about 1 heaped teaspoon) of fresh ginger (chopped or pureed)
• 75ml (about 5 tablespoons) of vegetable oil
• 450ml of water
• 0.25 teaspoon of salt
• 1 heaped teaspoon of mild curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=7641.msg66314#msg66314)
• 10g (about 1 heaped tablespoon) of fresh coriander stalks or root (coarsely chopped)

Method:

• Peel, wash and cut the vegetables
• Add all of the ingredients (except the fresh coriander) to a suitably sized pan (i.e. 1 litre capacity or bigger)
• Cover the pan and heat to a gentle simmer
• Very gently simmer (on the lowest heat setting) for about 45 minutes (or until the onions are soft enough to blend).  Gently stir, occasionally, to prevent sticking and/or burning
• Turn off heat, add coriander and allow to cool sufficiently for blending
• Blend (I use a jug blender) into a fine, soup-like, consistency
• Use immediately, store in a fridge (for 3 days maximum) or freeze in suitable airtight containers

Notes:

• You can make more (or less) curry base by simply increasing (or decreasing) the quantities of each ingredient by the same ratio
• You can use onions, other than common-all-garden brown onions, if you prefer
• You can use a commercial curry powder, or another "spice mix", instead of my curry masala, if you prefer (but the result may be different
• The relatively long, gentle, simmer is to develop the sweetness of the onions.  DO NOT simmer vigorously!
• The resultant curry base should be a pale, creamy, yellow colour and should posses a nice, subtle, sweet, smell and taste.  It should not be bitter
• 1 level teaspoon is 5ml and 1 level tablesoon is 15ml

Curry Base Before Blending:



Curry Base After Blending:

[loveitspicy]

loooooooking gooooood!

All the best, Rich

[Ramirez]

Do you feel this improves on your original base? Having made CTMs with your original base, I wouldn't consider it, in any way, unsuitable for milder dishes - what makes this one more suitable?

[Cory Ander]

Do you feel this improves on your original base? Having made CTMs with your original base, I wouldn't consider it, in any way, unsuitable for milder dishes - what makes this one more suitable?

Good questions Ramirez.

No, I don't think it necessarily improves (taste wise, etc) upon my original curry base but, together with my recent "Simple Mild Masala", "Simple Chicken Korma" and "Simple Chicken Tikka Masala" recipes, it's simpler (i.e. fewer ingredients, quicker to make and smaller volume).

My "Simple Mild Masala" (here: http://www.curry-recipes.co.uk/curry/index.php?topic=7641.0) contains only 4 ingredients.  It takes literally a few minutes to make (only 30 seconds, if roasting and grinding isn't done).

My "Simple Chicken Korma" recipe (here:  http://www.curry-recipes.co.uk/curry/index.php?topic=7652.0) and my "Simple Chicken Tikka Masala" recipe (here: http://www.curry-recipes.co.uk/curry/index.php?topic=7662.0),  contain only 10 ingredients each

This curry base contains only 8 ingredients (including the oil and the water).  It takes less than 1 hour to make.

My hope is that some members will try these simpler recipes, particularly, perhaps, when embarking upon their BIR curry making journeys.  I think many people are put off by the myriad (and often hard to get and specialised) ingredients, excessive volumes and considerable time it takes to prepare the more elaborate recipes on the forum.

My other hope is that some of our more experienced members will reflect on how great tasting curries can still be made using few (easy to get and nonspecialist) ingredients and simple, quick, recipes.

The result is quite surprising!  This base has a well rounded taste and smell that many other curry bases don't have.  It has no unwanted undertones that more complex curry bases my have.  It also seems to freeze better (some acquire a distinctive "old onions" smell about them, I find).

Anyhow, for it's simplicity, it is capable of producing very tasty BIR-like curries.

[alarmist10]

It is very simple to make

This recipe produces about 800ml of curry base, which is sufficient to make about 4 single portion curries.

It is really good to see someone bringing simplicity back into the kitchen - there's a reason why K.I.S.S. has lasted for such a long time!!  And I'm sure this will be a useful start for those experimenting for the first time but who want to get a pointer that they are on their way to creating a BIR at home.  I remember many years ago being put off when I saw Kris Dhillon's base for the first time.  Do I blend the water in with the onions....and so on!  It put me off - and set back my efforts to produce a BIR curry by years!!  So well done, CA.

On a personal note, and being a true gravy person, I'd reckon on 800ml being enough for 3 single portions....but there again, I love my Madras to be "swimming"!!!!

al.

[Ramirez]

My hope is that some members will try these simpler recipes, particularly, perhaps, when embarking upon their BIR curry making journeys.  I think many people are put off by the myriad (and often hard to get and specialised) ingredients, excessive volumes and considerable time it takes to prepare the more elaborate recipes on the forum.

A very worthwhile aim. I think your recipes are probably the most user friendly on the site and the perfect starting point for a beginner. Be interesting to see the feedback on this base.

[spiceyokooko]

Cory

I think this is an excellent idea, to introduce a relatively simple 'curry gravy' that doesn't use lots of complex ingredients and is relatively simple to produce as a very good introduction to BIR curry making to forum newcomers.

Just one question if I may. For some odd reason, I've got it into my mind from somewhere that ginger and garlic should be pureed with water and added to the base like that, rather than as whole chopped ingredients and that's the way I've always made my own base gravys. I think this came from Bruce Edwards who felt that garlic and ginger lost some of their flavour and pungency if added without being pureed first.

What's your view on this?

[curryhell]

I think your recipes are probably the most user friendly on the site and the perfect starting point for a beginner. Be interesting to see the feedback on this base.

Totally agree Ramirez.  They are very clear,concise and logical and very easy to follow.  Only when you try to write a recipe yourself do you realise that there is indeed a skill to it.  I discovered this when i was writing up my North Indian Special dish.  Well written recipes are taken for granted until you happen across one that is written devoid of the attributes above .  Only then do you appreciate the efforts of the originator.  And that's before you even get to cook the damn dish ;D

[DalPuri]

Great little base CA.
word of warning to others who make it., Use a jug blender, liquidiser or a tall saucepan to blend.
a hand blender and a small amount of liquid in a shallow saucepan equals disaster
OUCH!  Lesson learnt

[Cory Ander]

Just one question if I may. For some odd reason, I've got it into my mind from somewhere that ginger and garlic should be pureed with water and added to the base like that, rather than as whole chopped ingredients and that's the way I've always made my own base gravys. I think this came from Bruce Edwards who felt that garlic and ginger lost some of their flavour and pungency if added without being pureed first.

What's your view on this?

Hi Spicey,

Yes, I recall that too.  Though I don't recall Bruce saying why.  I can't think why.

In my opinion, it's probably a bit like the "sweetness of whole versus chopped onions" debate.  In practice, I doubt you'd ever tell the difference (even if there may be some science/rationale behind it).  That's my view, anyway.

I also think that BIRs will generally take the most expedient/lazy route and avoid chopping, etc, where they really don't need to (i.e. to save time).

I think the advantage you have, from what I've seen, is that you (like me and some others here) will question WHY it may (or may not) be the case.  I would certainly endorse the questioning approach, rather than follow the "monkey see, monkey do" approach.  All sorts of weird and wonderful (and probably erroneous) practices become entrenched otherwise