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Receta Curry Masala Gravy
by Global Cookbook

Curry Masala Gravy
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  Raciónes: 10

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

  1. This stock is one of the keys to achieving the "restaurant curry".
  2. Mix the spices with water to make a paste the consistency of catsup. Let it stand.
  3. 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.
  4. 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.
  5. Simmer gently for at least 30 min and at most 1 hour. Reduce to a thickish but easily pourable applesauce texture.
  6. If it starts to get too dry add in a little water.
  7. Separate into 10 equal portion and freeze in small freezer containers.
  8. 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.
  9. average yield = 4 1/2 pints