How To make Curry Gravy
INGREDIENTS: 2 tb Ghee or vegetable oil
5 tb Garlic puree
4 tb Ginger puree
1 Onion puree recipe, (follows)
6 tb Tomato puree
1 ts Salt
2 tb Turmeric
4 tb Curry power
2 tb Cummin seeds, ground
2 tb Coriander leaves, fresh, chopped
Chilli powder 1-6 teaspoons, (to taste) DIRECTIONS: 1. Mix the spices with water to make a paste, the approximate consistency
of catsup. 2. Heat the ghee or oil. Stir-fry the garlic puree for 3 minutes, then add
the ginger puree and cook for 3 minutes more. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes. 3. Add the onion puree and stir-fry for 10 minutes more. Then add the
tomato puree and stir-fry for a final 10 minutes. Add the salt. 4. Place into 10 moulds and freeze for use later.
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Tomato Curry Recipe | Tomato Onion Curry | Pyaaz Tamatar Ki Curry | Thakkali Curry | Tomato Kura with detailed photo and video recipe. An easy and simple gravy-based curry recipe made with ripe tomatoes, onions, and whole spices. It is an ideal multipurpose side dish recipe that can be served as it is with roti, chapati, or with the choice of rice. Particularly, it is a perfect dish when you are running short of ideas or with vegetable options and yet crave a tasty curry.
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How To Make Curry House Style Base Sauce - British indian Restaurant Cuisine Recipe Tutorial
This is a scaled down version of the large base sauce which is featured in my cookbook 'The Curry Guy'. With this base sauce, you can make everything from the mildest korma up to the spiciest vindaloo or phal. This is a simple sauce like those used at the best curry houses around the UK. It freezes very well so you can always have it on hand for that last minute curry craving. With this sauce, you can make all the most popular curry house curries in about 10 minutes.
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20 plus veg curry gravy base without onion & garlic | all purpose curry base without onion & garlic
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Gravy base full recipe & ingredients:
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Chip shop curry sauce full recipe:
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1 teaspoon of turmeric
1 teaspoon of Chinese five spice
Salt to taste
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1 teaspoon of sugar
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50g of butter
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1 teaspoon of vinegar
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