Curry Masala Gravy Ii Recipes

CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK

Curry Gravy Recipe from The Curry Guy Cookbook image

Time 1h30m

Number Of Ingredients 15

Ingredients

900 (2 lbs) (about 7) Spanish onions, roughly chopped
250 (1 cup) rapeseed oil*
1 tsp salt
110g (1/4 lb) carrots, peeled and roughly chopped
60g (2 1/8 oz) cabbage, roughly chopped
85g (3 oz) red pepper (bell pepper), deseeded and diced
85g (3 oz) green pepper (bell pepper), deseeded and diced
200g (1 cup) about 4 chopped tomatoes
5 tbsp garlic and ginger paste (see page 00)
1 ½ tbsp garam masala (see page 00)
1 ½ tbsp ground cumin
1 ½ tbsp ground coriander
1 ½ tbsp paprika
1 tbsp ground fenugreek (optional)
1/2 tbsp ground turmeric

Steps:

Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a goodstir and then add the remaining vegetable and just enough water to cover.
You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as aguide. If you don't need to add water at this time, you don't need to.
Continue simmering for another 30 minutes. When the oil rises to the top and your veggies good and soft, you're ready to blend. Carefully skim the seasoned oil off the top for use in your curries or just leave it in the sauceif you like.
Using a hand-held blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy. This step can be done in batches in a blender. If you have a good blender, you might not need to blendas long to achieve that smooth consistency.
At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as full fat milk or single cream. Sometimes I need to pour the sauce into a larger bowl to do this.
Use immediately or store in the fridge for up to 3 days or freeze in small portions of between 500ml (2 cups) or 750ml (3 cups) for use later. The sauce can be frozen for up to three months.

CURRY MASSALLA GRAVY

Curry Massalla Gravy image

An adaptation from curryfrenzy.com that works - this is the base sauce for many of the curries I will be posting over the next few weeks. This sauce will freeze so multiply it up and freeze down for quick curries.

Provided by Triedandtested

Categories Onions

Time 23m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, coarsely sliced
4 garlic cloves, finely chopped
1/2 cup passata
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1/2 teaspoon green cardamom seeds
4 tablespoons vegetable oil
1 cup water
1 pinch salt

Steps:

Fry the onions in the oil on a medium heat until the onions are soft and translucent (5mins).
Add garlic and saute for 1 minute.
add Tomatoes and cook for a further 3 minutes.
Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

Nutrition Facts : Calories 600.3, Fat 55, SaturatedFat 7.2, Sodium 664.7, Carbohydrate 27.7, Fiber 4.6, Sugar 10.9, Protein 4

CURRY GRAVY

Curry Gravy image

Make and share this Curry Gravy recipe from Food.com.

Provided by luciana

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 onion, fine chopped
1 tablespoon curry powder
1 tablespoon all-purpose flour
3 apples, peeled and chopped (for cooking)
3 cups water
2 tablespoons instant chicken bouillon
3 tablespoons coconut milk
1/4 cup fresh coriander, chopped

Steps:

In a skillet over medium heat, melt butter.
Add onion and saute for about 7 minutes.
Add in curry power and flour, stirring for 1 minute.
Add in apples, water and bouillon and bring to boil then reduce heat to low.
Continue to boil for about 15 minutes.
Then transfer mixture to blender and process until smooth.
Return to saucepan and stir in coconut milk.
Cook stirring occasionally over medium heat.
Pour in (grilled/baked) drippings and chopped fresh coriander.
Bring to gentle boil then remove from heat and serve.

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