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Ingredientes
- 1/2 pt Ghee Or possibly Vegetable Oil
- 5 Tbsp. Garlic Puree ( 5 portions)
- 4 Tbsp. Ginger Puree ( 4 portions)
- 2 1/2 pt Onion Puree (10 portions)
- 1 1/2 lb Canned Tomatoes and Juices
- 6 Tbsp. Tomato Paste
- 3 tsp Salt
- 2 Tbsp. Sugar
- 4 Tbsp. Masala Mild Curry Pwdr
- 2 Tbsp. Paprika
- 1 1/2 Tbsp. Turmeric
Direcciones
- This stock is one of the keys to achieving the "restaurant curry".
- 1. Mix the spices with water to make a paste the consistency of catsup. Let it stand.
- 2. Heat 5 to 6 Tbsp. of oil in a 6-8 pint sauepan. Stir-fry the garlic puree for 30 seconds, then add in the ginger puree and cook for another 30 seconds. Add in 5 to 6 more Tbsp. of oil and when warm addthe spice mix and stir-fry for another 30 seconds. Add in the remaining oil and the onion puree and stir-fry gently for about 10 min.
- 3. Puree the canned tomatoes in a blender then add in with the tomato paste to the pan. Fold in well and add in sufficient water to get a medium thick soup consistency. Add in sugar and salt to taste.
- 4. Simmer gently for at least 30 min and at most 1 hour. Reduce to a thickish but easily pourable applesauce texture.
- If it starts to get too dry add in a little water.
- 5. Separate into 10 equal portion and freeze in small freezer containers.
- Substitute this curry gravy for the individual garlic, ginger and onion purees in many recipes. This is just a mild base to that you can add in spices as required.
- average yield = 4 1/2 pints
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 10 servings | |
| Calories 217 | |
| Calories from Fat 187 | 86% |
| Total Fat 20.81g | 26% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 874mg | 36% |
| Potassium 287mg | 8% |
| Total Carbs 8.53g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.51g | 4% |
| Protein 1.3g | 2% |
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