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CA's Original Curry Base (aka Gravy, Garabi, Sauce)

Recipes for curry bases
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Having tried this recipe, how would you rate it (on a scale of 1 to 5)?

1. Very Poor (I would prefer a curry out of a jar)
0
No votes
2. Poor (worse than most British Indian Restaurants)
0
No votes
3. Good (as good as many British Indian Restaurants)
7
26%
4. Very Good (better than most British Indian Restaurants)
11
41%
5. Excellent (up there with the best British Indian Restaurants)
9
33%
 
Total votes: 27

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Cory Ander
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CA's Original Curry Base (aka Gravy, Garabi, Sauce)

Post by Cory Ander » Mon Jun 15, 2015 3:03 am

Here is my curry base recipe that I originally posted, elsewhere, in 2009 (elsewhere, it is the most-viewed topic with over 69,000 views). Several members have asked that I also post it here, so here it is:

It makes about 2.3 litres of curry base, which is sufficient for about 9 single portion curries.

Ingredients:
  • 600g brown onions
  • 25g fresh garlic
  • 15g fresh ginger
  • 40g tomato paste
  • 175g fresh tomato
  • 40g carrot
  • 40g green capsicum (or red if you prefer)
  • 20g coriander stalks/roots
  • 1 heaped tsp curry powder (any decent mild or medium one will do)
  • 3 heaped tsp spice mix
  • 1 heaped tsp salt
  • 125ml vegetable oil (or sunflower or canola oil if you prefer)
  • 1600ml water
Method:
  • Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots
  • Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan
  • Cover the pan and bring to a gentle simmer
  • Gently simmer for about 60 minutes (or until all the vegetables are soft)
  • Add curry powder and spice mix
  • Simmer for a further 5 minutes
  • Add coriander stalks and allow to cool
  • Blend to a soup-like consistency when sufficiently cool
  • Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers
Notes:
  • You can use other onions, if you prefer (e.g. red, white, etc), but I haven't found it makes much difference
  • You can try frying/caramelising the onions, etc, in oil, before adding the water, but I haven't found it makes much difference
  • You can use coriander leaves, if your prefer, but your base may become a little green coloured
  • You can use an alternative spice mix (or any decent curry powder, or individual spices), if you prefer, but the result will undoubtedly be different
  • The resultant base should be a pale, creamy, yellow colour and should smell and taste of a pleasant, creamy, mildly spiced onion/vegetable soup, and should not be bitter
Please let me know how you find it if you try it.

Here is a photo of my finished Curry Base:
Original Curry Base.jpg
Copyright © Cory Ander
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CA (aka Admin) :)

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Alchemist
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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Alchemist » Mon Jun 15, 2015 4:59 am

I like the simplicity of this base, CA, especially as other members have achieved some excellent results with it.

British Indian
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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by British Indian » Mon Jun 15, 2015 9:31 am

Thanks for sharing this again CA.

This base is a definite winner :thumbup:

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by bombay andrew » Mon Jun 15, 2015 7:31 pm

My favourite by far.

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Cory Ander
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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Cory Ander » Tue Jun 16, 2015 12:38 am

Could BI or Willy add their instructions for cooking it with a pressure cooker please? If so, I will add it to the opening post.
CA (aka Admin) :)

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by British Indian » Tue Jun 16, 2015 10:21 am

Hi CA

I do exactly as your instructions, except: Bring the pressure cooker up to full pressure, turn the heat down to half and let it cook for 30 minutes. Release the pressure, open the lid and continue with your method.

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Willyeckerslike » Tue Jun 16, 2015 10:58 am

With my electric one I stick everything in and set it to 35 minutes. It takes about 5 or 10 minutes to get up to pressure.

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by British Indian » Tue Jun 16, 2015 3:16 pm

What is the litre capacity of your electric pressure cooker Will? I've been thinking of getting one myself.

So, basically,mayor throw everything in and cook it all together? Spices, coriander etc?

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Willyeckerslike » Wed Jun 17, 2015 12:02 am

Hi BI.

It holds 6l apparently. I will post a link to it in the equipment section later.

I just chopped the onions into 1/4 and threw everything else in

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Westy » Wed Jun 17, 2015 7:00 am

This was the first and subsequently only base I have ever made - it's outstanding and my absolute default base - I know there are a lot of base recipes out there but with the results I've enjoyed I've never felt the urge to bother trying a different one - that sounds very boring I know but this base just 'fits' with everything I want to try to emulate ie; those dishes from late 80s into the 90s :cool2:
I have lately added a couple of sticks of celery ( in a double batch ) which I think gives a little more depth of flavour and for the past year or so used my 'own' mix powder ( if anyone can claim their own - it's a mix of a few existing :): ) and I always add a few more onions because I like my base thicker .... this base should be compulsory for newbies IMO :cool2:
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Cory Ander
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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Cory Ander » Wed Jun 17, 2015 10:33 am

What's the Mix Powder that you are using, Westy?
CA (aka Admin) :)

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Westy » Wed Jun 17, 2015 10:54 am

Cory - please feel free to move this if you feel the need - I put it here to answer your query :cool2:

My current ( and always will be :): ) mix is here.

I used the methi ( ground and leaves ) because I liked them in CA's original mix powder and the Garam Masala because any mix is lacking without it I feel .

I will add a caveat that I tend to cook the hotter tomato based curries - although the sweet dishes I have done taste fine to me too but I'm unsure with the sweet ones what is a good benchmark on which to base my appraisal since I've never bought a sweet curry :):
Last edited by Westy on Wed Jan 06, 2016 3:59 pm, edited 2 times in total.
Reason: Recipe moved to recipe section
A curry can never be ‘too garlicky’ or ‘too hot’ .....

British Indian
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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by British Indian » Wed Jun 17, 2015 1:53 pm

Thanks for the info and link Will. I'll check them out.

Good to see you back Westy. And thanks for the mixed powder recipe. Glad to hear another fan of this base. :thumbup:

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by dubbie1986 » Sat Jun 20, 2015 10:17 pm

So I just spent the morning making this base recipe it looks and smells amazing so far . Can't wait to use it in a curry.

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by mullered » Sat Jun 20, 2015 10:41 pm

This is definitely going to be my next base! Cant wait to make it :):

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by walleye12 » Thu Jun 25, 2015 5:44 pm

It the one I keep using I keep meaning to try a few others but when it comes to the for knocking up a batch of base I think Nah keep with Ca's original as it works well

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Alchemist » Thu Nov 12, 2015 8:27 am

I think this one is next on my list, using the pressure cooker method.

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Willyeckerslike » Thu Nov 12, 2015 9:07 am

I have amended how I do the pressure cooker, I throw everything in for 30 minutes apart from the curry powder, spice mix and coriander for which I add in and pressure cook for 5 more minutes. In fact I have just made a double batch with these timings.

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Re: CA's ORIGINAL Curry Base (aka Gravy, Garabi, Sauce)

Post by Alchemist » Thu Nov 12, 2015 9:36 pm

Thanks for the update, Willy

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Re: Hello From West Midlands!

Post by sawyer » Thu Dec 03, 2015 12:50 am

Well I had a go at making my first base mix! Had a few ingredients already and popped to Tesco to get a few last bits and pieces.

I browsed through the various curry bases and the one that took my eye was the CA Original Curry Base. So thank you Mr CA for this recipe.

I picked it because it looked easy to follow, didn't have too many ingredients, I could cook it with the equipment I have, it didn't contain as much oil as some of the other mixes and noticed it had been around since 2009!

Took a few pictures for my own reference and to post on here. Quite happy, I gave it a taste and it was like a sweet slightly spicy vegetable soup? Not sure if that's how it's meant to taste as it's the first time I've ever done it.

Going to cook a madras and a Ceylon on Sunday. :thumbup:

Ignore my dated kitchen, it's the only part of the house that hasn't been refurbed! :lol:
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