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Andrw's V2 Base Gravy

Recipes for curry bases
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andrw
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Andrw's V2 Base Gravy

Post by andrw » Thu Sep 27, 2018 3:21 pm

This is an improved version of my base gravy and the one I am currently using.
I have been experimenting with different ingredients and ratio's over the past couple of months and have found this recipe to provide excellent results (for me).

This is a mildly spiced, fairly sweet base gravy.
I feel it works well for most BIR curry dishes and lends itself well to high temperature cooking style.

Note: I have added approximate weights based on the vegetables I used last time I made this.
The finished base gravy should yield approximately 5 litres.
A concentrated version can be made by not adding the second 2 litres of water.

Andrw's Base Gravy Ingredients.jpg
Ingredients:

1500g of brown onions (approximately 10 medium onions)
400g of tomatoes (approximately 4 medium tomatoes)
1 red pepper (150g)
2 celery stalks (120g)
1 carrot (100g)
1/8th of white cabbage (90g)
6 large garlic cloves (50g)
A handful of fresh coriander including stalks (30g)
1 tbsp of garlic/ginger paste (I use 70/30 ratio)
2 large European bay leaves
300ml of vegetable oil
4 litres of water
2 tsp of salt
2 tbsp of spice mix powder
1 tsp of garam masala
1 tsp of paprika

Method:

1. Roughly chop all of the vegetables, garlic and the coriander then chuck them into a large pot (I use a 10 litre pot).

Andrw's Base Gravy (1).jpg

2. Add the oil, garlic/ginger paste, bay leaves and 2 litres of water then stir.

Andrw's Base Gravy (2).jpg

3. Bring to the boil then reduce heat to low and simmer with a lid on for 2 hours (Stir every now and then).

Andrw's Base Gravy (3).jpg

4. Remove the bay leaves. Add all of the spices and the salt then stir in. Add 2 litres of water. Blend until reasonably smooth (I use a metal stick blender).

Andrw's Base Gravy (4).jpg

5. Simmer for a further 1 hour (with a lid on). The base gravy should darken and become sweeter during this period. It is now ready to use/freeze.

Andrw's Base Gravy (5).jpg
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charliebir
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Re: Andrw's V2 Base Gravy

Post by charliebir » Thu Sep 27, 2018 4:32 pm

Looks good Andrw.

We are not currying fresh this weekend.

Lots of Lamb Pathia in the freezer,so using that.

Base looks good, though. I like the look of the tomatoes.

maybe try this soon.
Charlie.

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andrw
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Re: Andrw's V2 Base Gravy

Post by andrw » Thu Sep 27, 2018 5:17 pm

Thanks Charlie :):

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steveparadox
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Re: Andrw's V2 Base Gravy

Post by steveparadox » Thu Sep 27, 2018 6:31 pm

Nice to see celery in it! I randomly used celery then some time after saw some older 80s gravies that used celery

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andrw
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Re: Andrw's V2 Base Gravy

Post by andrw » Thu Sep 27, 2018 7:34 pm

Yes I think that celery adds a nice flavour to a base gravy, tried once without it and I did notice the missing flavour (albeit subtle).

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Re: Andrw's V2 Base Gravy

Post by pauly » Thu Sep 27, 2018 9:31 pm

Thanks for posting your recipe andrw, looks a sound one.

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Re: Andrw's V2 Base Gravy

Post by DansakDave » Fri Sep 28, 2018 8:05 am

I am 100% going to try this for my next base sauce. With all other dishes I cook I try hard to cram in as many covert veg as I can and this seems like a great opportunity to do the same - thanks for posting.

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andrw
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Re: Andrw's V2 Base Gravy

Post by andrw » Fri Sep 28, 2018 9:11 am

Thanks Pauly and Dave, let me know how you get on with it once you have made it Dave.

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Re: Andrw's V2 Base Gravy

Post by JalfreziT » Fri Sep 28, 2018 12:49 pm

Great photography!

Am really interested in this part:
andrw wrote:
Thu Sep 27, 2018 3:21 pm
I feel it works well for most BIR curry dishes and lends itself well to high temperature cooking style.
I've not considered matching a base to a cooking style. What exactly makes this one better for "high temperature cooking", than, say CA's base?
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.

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andrw
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Re: Andrw's V2 Base Gravy

Post by andrw » Fri Sep 28, 2018 1:28 pm

I would say that CA’s base also lends itself well to high temperature cooking.

What I mean by that statement is that from my experience some bases (such as this) are more suitable when cooking or reducing at a high temperature for extended periods due to its consistency.

I have tried several bases that did not do well when cooked at high heat due to being too thick or veg heavy or starchy and end up with a very thick and intense curry sauce, I found those bases were better when cooked at lower temperatures.

Also I find that lightly spiced base gravy (such as this) develops a nice caramelised flavour when cooked at high heat (along with the oil/gg/tom purée/spices and so on) without being overpowering.

Just my observations after much trial and error over the last couple of years.

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Re: Andrw's V2 Base Gravy

Post by martyc » Thu Nov 01, 2018 10:47 am

Freezer stock depleted so time to try a different base gravy. Liking the look/sound of this one so will be giving it a go ! :thumbup:

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andrw
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Re: Andrw's V2 Base Gravy

Post by andrw » Thu Nov 01, 2018 3:10 pm

Let us know how you find it Marty, good luck. :happy:

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Re: Andrw's V2 Base Gravy

Post by martyc » Mon Nov 05, 2018 8:36 pm

It’s made and looking forward to trying it ! I used 1 litre less on the 2nd liquid front as my pot couldn’t take any more but still seemed quite a nice thin consistency so I left it there. Got 16 portions out of it :thumbup:
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andrw
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Re: Andrw's V2 Base Gravy

Post by andrw » Mon Nov 05, 2018 9:15 pm

Looks like you have done a fantastic job there Marty. :thumbup:

Thank you for giving it go and posting some pics, very much appreciated. Hopefully you will be making some very nice curries with this base. :happy:

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Cory Ander
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Re: Andrw's V2 Base Gravy

Post by Cory Ander » Sat Nov 17, 2018 11:32 pm

Looks good, marty, and how did you go with it, please?
CA (aka Admin) :)

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