Curry Masala Gravy

* Exported from MasterCook *

CURRY MASALA GRAVY

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----GRAVY BASE-----
1/2 pt Ghee OR Vegetable Oil
5 tb Garlic Puree ( 5 portions)
4 tb Ginger Puree ( 4 portions)
2 1/2 pt Onion Puree (10 portions)
1 1/2 lb Canned Tomatoes and Juices
6 tb Tomato Paste
3 ts Salt
2 tb Sugar
-----SPICES-----
4 tb Masala Mild Curry Powder
2 tb Paprika
1 1/2 tb Turmeric

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
tablespoons of oil in a 6-8 pint sauepan. Stir-fry the
garlic puree for 30 seconds, then add the ginger puree
and cook for another 30 seconds. Add 5 to 6 more
tablespoons of oil and when hot addthe spice mixture
and stir-fry for another 30 seconds. Add the remaining
oil and the onion puree and stir-fry gently for about
10 minutes. 3. Puree the canned tomatoes in a blender
then add with the tomato paste to the pan. Mix in well
and add enough water to get a medium thick soup
consistency. Add sugar and salt to taste. 4. Simmer
gently for at least 30 minutes and at most 1 hour.
Reduce to a thickish but easily pourable applesauce
texture. If it starts to get too dry add 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 which you can add spices as required.

average yield ô 1/2 pints



- - - - - - - - - - - - - - - - - -