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

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.

Yeah, I did not get the hang of it initially. Please feel free to delete this thread as my new post has the details with photos.consider this thread closed

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

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

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.

Thanks stokebloke,

Let me know what you think,

Where is everyone else?

Considering the fact this has less oil than most, and in my opinion tastes as good as any other base Ive tried(a few from this site) im suprised more people have not flocked to try it.

It IMO makes a great base for authentic resteraunt tasting curries.

Come on guys/gals give it a go-its so easy as well!!!

Matt

made this a few days ago, albeit with my own base, and without the spiced oil, and it came out fantastic!!

Many Thanks CA.

Matt

Cheers, will do!!

Seems my base gravy is a health(ish) option.

I reckon it rates up with the best of them also!, and easy, due to no pre frying etc.

Matt

It should be 3-4 Tablespoons of oil.

Lol,

I should start this thread again really- without mistakes!!

Matt