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CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

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)
5
38%
4. Very Good (better than most British Indian Restaurants)
1
8%
5. Excellent (up there with the best British Indian Restaurants)
7
54%
 
Total votes: 13

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Cory Ander
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CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Tue Aug 27, 2013 1:09 am

ca7a94cbb26f243369243da175417c3b.jpg
Background:

I make this simple curry base primarily for use in simple, mild, curries (e.g. korma, tikka masala, etc). But it is also fine to use in hotter and spicier curries (e.g. jalfrezi, madras, vindaloo, etc). It is very simple to make and can be used whenever a recipe calls for a "curry base", "base sauce", "base gravy", "gravy", etc.

It is ideal for those wanting to make a small volume, of a simple curry base, that takes little time to prepare.

Please try it, you might be surprised by how the resultant curries are!

This recipe produces about 800ml of curry base, which is sufficient to make about 4 single portion curries.

Ingredients:
  • 250g (about 2 medium) brown onions (cut into halves)
  • 20g (about 1 heaped Tbsp) fresh garlic (chopped or pureed) - here
  • 10g (about 1 heaped tsp) fresh ginger (chopped or pureed) - here
  • 75ml (about 5 Tbls) vegetable oil
  • 450ml water
  • 0.25 tsp salt
  • 1 heaped tsp spice mix - here
  • 10g (about 1 heaped Tbsp) fresh coriander stalks or root (coarsely chopped)
Method:
  • Peel, wash and cut the vegetables
  • Add all of the ingredients (except the fresh coriander) to a suitably sized pan (i.e. 1 litre capacity or bigger)
  • Cover the pan and heat to a gentle simmer
  • Very gently simmer (on the lowest heat setting) for about 45 minutes (or until the onions are soft enough to blend). Gently stir, occasionally, to prevent sticking and/or burning
  • Turn off heat, add coriander and allow to cool sufficiently for blending
  • Blend (I use a jug blender) into a fine, soup-like, consistency
  • Use immediately, store in a fridge (for 3 days maximum) or freeze in suitable airtight containers
b27d427ded889329abae6497eef1e28a.jpg
Notes:
  • You can make more (or less) curry base by simply increasing (or decreasing) the quantities of each ingredient by the same ratio
  • You can use onions, other than common-all-garden brown onions, if you prefer
  • You can use a commercial curry powder, or another "spice mix", instead of my curry masala, if you prefer (but the result may be different)
  • The relatively long, gentle, simmer is to develop the sweetness of the onions. DO NOT simmer vigorously!
  • The resultant curry base should be a pale, creamy, yellow colour and should posses a nice, subtle, sweet, smell and taste. It should not be bitter
Weights & Measures:
  • All non-liquid spoon measures are rounded, unless otherwise stated
  • A level teaspoon (tsp) contains 5ml of liquid
  • A level tablespoon (Tbsp) contains 15ml of liquid
Copyright © Cory Ander
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CA (aka Admin) :)

clives
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by clives » Tue Aug 27, 2013 1:27 am

Hi CA
shall have a go at this one.mrs is off shopping on friday so i got the kitchine to myself. :roll:

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Cory Ander
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Cory Ander » Tue Aug 27, 2013 1:33 am

Whilst the cat's away, the mice will play! :yahoo:

Have fun...and ensure you make a right old mess! ;)
CA (aka Admin) :)

3gums
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by 3gums » Tue Mar 04, 2014 10:31 am

Thanks CA,
I was looking for something simple to start with.
I am going to give this one a go on the weekend, will report back soon.
Cheers

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Cory Ander
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Cory Ander » Tue Mar 04, 2014 10:43 am

Good luck, 3 gums, please let us know how you go..
CA (aka Admin) :)

Ianski
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Ianski » Sun Aug 24, 2014 7:57 pm

Hi,
I have made this base tonight and followed to the timings and letter! Looks the same as in the picture, tastes and smells good.

The only problem i have is CA's recipe saying it made 800ml. I poured the base out of blender into a measuring jug i only had 500ml!??
The only thing i thought was it boiling to vigorously? The pan was on the smallest burner on the lowest heat and when i thought it was boiling to much i took the lid off!

I seem to be missing 300ml..any ideas??? :confused:

pauly
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by pauly » Sun Aug 24, 2014 8:16 pm

Hhmmm, I think you could well be right, too high a heat, CA does specify a very gentle simmer, perhaps he will give you his opinion .

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by StoneCut » Sun Aug 24, 2014 10:15 pm

I made this today using your spice mix #2 - it was the first time I made a base with the lid on.

I did not get a sweet taste despite having only a gentle simmer going for some reason? What did I do wrong?

The result is good, though. However, I think it's a little heavy on the coriander (I used stalks which I weighed). Next time I'll use a little less. But basically it tastes like most other bases, which is a good thing of course because it's so easy, cooks fairly fast and produces a great quantity if you don't want to fill up the fridge with base gravy.
We live to learn.

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Cory Ander
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Cory Ander » Mon Aug 25, 2014 1:58 am

Ianski wrote:I seem to be missing 300ml..any ideas??? :confused:
Hi Ian,

I presume that you lost a significant amount of water by simmering it uncovered? No matter, you can always add more water to replace what has been lost. Just add sufficient extra water to give the final curry base a soup-like consistency (it is the final - "soup-like" - consistency that is important).
CA (aka Admin) :)

Ianski
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Ianski » Mon Aug 25, 2014 7:07 am

Thanks for the advice...u live and learn :):

hypEakir
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by hypEakir » Thu Sep 04, 2014 8:01 am

I'll be trying this out too at the weekend... this'll be my first base. Thanks CA! :):

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by syg24uk » Sat Sep 20, 2014 9:18 am

Looking to try this out today, after putting it off for too long!

I always thought that the restaurants used ghee in their cooking? Is that a common misconception?

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Tabs
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Tabs » Sat Sep 20, 2014 11:21 pm

No i think your correct i think ghee is used in moderation still in some establishments :)

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by barneymac44 » Wed Nov 12, 2014 12:52 pm

Hi chaps,im new here but im going to try this and see what happens.....wish me luck haha

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Cory Ander
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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Cory Ander » Wed Nov 12, 2014 12:59 pm

Yes, good luck, BM, and welcome to the forum, please let us know how you get on...any questions, please just ask 8-)
CA (aka Admin) :)

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by barneymac44 » Wed Nov 12, 2014 2:11 pm

thanks CA,i sure will

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by barneymac44 » Wed Nov 12, 2014 3:14 pm

looking good lads n lasses

Andy-Roo

Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Andy-Roo » Thu Nov 13, 2014 8:41 pm

Thanks forthis. Going tyrant the weekend :).

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by TiptonNick » Sat Jan 10, 2015 8:51 pm

Made today. Superb. Only the curry cooking stage can defeat me now!

Slight variation- 2tbsp of turmeric in mix, 30g of coriander and no milk. Fried some off just in oil to reduce and caramelize and this is the real deal. Stir and scrape the caramelized bits around the pan.

Also just marinated some chicken using CA' s tools recipe. Tikka. Want to pre cook the chicken and add to final curry. Sliced garlic and heavily reduced sauce to make a bhuna I think. Very excited to see results!

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Re: CA's Simple Curry Base (a.k.a. Gravy, Sauce, Garabi, etc

Post by Damocles » Sun Mar 18, 2018 1:28 pm

I have run out of base and only have a few onions lying about so I'm cooking this up as I type so that the curry cravings can be slated tonight :thumbup:

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