The Base Gravy is key in producing British Indian restaurant and takeaway style Curry in the UK (BIR). Nearly all Indian restaurants and take aways will have a version of this golden delight. It is the base for nearly every popular curry on the menu, from Korma to Phaal, Bhuna to Jalfrezi as well as many others.\r<br>\r<br>For Business Enquiries: Contalskitchen@gmail.com \r<br>\r<br>TWITTER: \r<br>FACEBOOK: \r<br>INSTAGRAM: \r<br>WEBSITE: \r<br>\r<br>Makes enough for 20+ curries\r<br>\r<br>Tools & Timings\r<br>Food processor / blender / Large pan with lid / smaller pan\r<br>\r<br>Cooking time – 1 hour 40 minutes\r<br>\r<br>Ingredients\r<br>4lb (1.8kg) Onions\r<br>1 red pepper\r<br>2 chopped green finger chillies\r<br>1 sliced carrot\r<br>100g peeled garlic\r<br>100g fresh ginger\r<br>2 tbsp tomato puree\r<br>8 tbsp vegetable oil\r<br>2 tsp salt\r<br>2oz (60g) fresh coriander\r<br>2 tins of tomatoes\r<br>2 tsp coriander powder\r<br>2 tsp cumin powder\r<br>2 tsp turmeric\r<br>2 tsp paprika\r<br> \r<br>Method\r<br>1. Peel the onions and halve and place in a very large pan (with a lid)\r<br>2. Peel & slice the carrots and place in the pan\r<br>3. Slice the red peppers into large chunks\r<br>4. Finely slice the green chillies\r<br>5. Blend the ginger & garlic (might have to add a little water and veg oil)\r<br>6. Add 2 pints (1150ml water), the chopped red & green chilli peppers, salt, coriander leaf, veg oil, ginger & garlic paste to the pan and put the lid on and turn on the heat\r<br>7. After 15 minutes, give it all a stir and reduce to a simmer\r<br>8. After another 45 minutes, stir and turn the heat off and leave it to cool\r<br>9. Blend all of it with a hand blender or use a food processor until smooth and return to the pan\r<br>10. Blend the tinned tomatoes until smooth and place in a separate pan and simmer for 10 minutes (no lid) and add a little veg oil\r<br>11. Add the tomato puree, paprika, coriander powder, cumin powder and turmeric to the tomatoes\r<br>12. Simmer down for another 10 minutes (no lid)\r<br>13. Add the tomatoes to the large pan\r<br>14. Simmer on low for another 20 minutes\r<br>\r<br>With this Base you can then go on to make some of the curries listed below on my channel\r<br>\r<br>\r<br>King Prawn Chilli Masala \r<br>\r<br>\r<br>Chicken Jalfrezi \r<br>\r<br>\r<br>Chicken Madras\r<br>\r<br>\r<br>King Prawn Naga Phall (Extremely Hot)\r<br>\r<br>\r<br>Chicken Tikka\r<br>\r<br>\r<br>Chicken Vindaloo ( Hot )\r<br>\r<br>\r<br>Chicken Dopiaza\r<br>\r<br>\r<br>Chicken Mirchi Bhuna\r<br> Many more recipes ( click videos)\r<br>\r<br>\r<br>\r<br>\r<br>\r<br>\r<br>Cont Al\r<br>\r<br>contalskitchen@gmail.com
