Visit the kitchen of any busy curry house and you are almost certain to see a large saucepan of curry sauce/gravy simmering away on the stove.
This sauce is used as a base for most of the restaurant’s curries. Every restaurant has their own recipe but they are normally pretty similar.The base gravy makes it possible for chefs to cook, plate and serve many different curries quickly and easily. The finished base sauce can be stored in the fridge for at least three days and it freezes very well.
Base Gravy Recipe
- 3 x Spanish onions
- 1 x carrot
- 1 x Green pepper
- Good sprig of coriander
- 2 x Tomatoes
- 3 x garlic cloves
- Thumb tip size ginger
- Salt and black pepper
- 1 x tin of tomatoes
- 1 dsp cumin
- 1 dsp coriander
- 1 dsp turmeric
- 1 dsp paprika
Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
Remove from heat and add tin of tomatoes. Blend until smooth.
Now add all spices and return to the heat. Simmer for a further 20 mins STEP 5 Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base
Here is a great video with another recipe for base gravy from Al’s Kitchen.
This gravy can be used as the base to make Masala, Jalfrezi, Madras, Phall, Tikka, Vindaloo, Dopiaza and Bhuna curries.