Restaurant Curry Base-Gravy
This is a most basic of gravies using the minimum of condiments. It is based on the restaurant style but is my own deliberately scaled down version to illustrate that magical alchemy from the onions which create the fundamental taste of this unique Anglo-Indian approach to cooking
Servings: 6
Ingredients
- 6 peeled and sliced onions
- 1 carrot
- 1/4 small white cabbage
- 1 red, green or yellow pepper
- 2-4 green chilies
- 2 tbs garlic-ginger paste (mash equal quantities of ginger and garlic with a pinch of salt in a mortar and pestle)
- 1 small bunch fresh coriander (leaf, stalk & root) chopped
- 4 tbsp neutral oil
Spices
- 1/2 tsp turmeric powder
- 1/2 tsp whole or powdered fenugreek
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tsp coriander powder
- 1 med can tomatoes or 4-5 fresh tomatoes roughly chopped
Instructions
Create the Onion Magic
- Warm the oil in a frying pan or pot
- Add the onions, sliced carrot, cabbage, bell-pepper, coriander, green chili, ginger-garlic paste and the salt
- Stir the onions to coat everything in the oil, then, when the onions are slightly translucent, cover a well-fitting lid and simmer over a very low flame for 30+ minutes, stirring occasionally and adding a splash of water as needed to stop the onions from sticking and burning
- Even when the onions feel soft you have to rely on your nose to tell you when the onions are ready. If you've eaten curry you'll know the smell when it happens
Add The Spices
- Add all the dry spices and the tomatoes. Cook for a further 30 mins until the oil has separated from the mixture. This separation is the best indication that your spices are properly tempered
- Add a cup-full of cold water, then blend to create a smooth sauce, adding more water as needed to achieve a creamy consistency
- Use as a base for your favourite restaurant curries