~ Curry masala gravy Recipe ~

 
                             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
  
 
 
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