indian restaurant curry base
Indian restaurant curry base is the foundation for restaurant style curry. It's what makes Indian restaurant curry what it is.
Ingredients
- 8 largeonions (- about 2.5 lbs peeled weight)
- 6 clovesgarlic (peeled)
- 1 ½ tbspginger (coarsely chopped )
- 1 ½ tbspcumin powder
- 1 ½ tbspcoriander powder
- 1 ½ tspturmeric
- 1 ½ tspsalt
- 12fresh cilantro stalks with leaves (- roots removed)
- 1 cupvegetable oil
- 12 cupsboiling water
- 15 ozcan diced tomatoes ( - one small can)
Directions
Step 1
- 1
Bring the water to a boil (a kettle works well for this).
- 2
Quarter the onions and then break them apart into petals (roughly - two or three petals per quarter)
- 3
Combine all ingredients except tomatoes, bring to a gentle boil and simmer, loosely covered, for one hour. Use a big pot!
- 4
Add tomatoes, stir and simmer an additional 20 minutes
- 5
Let cool slightly. Blend to smooth consistency. Make sure you remove the centre cap from the blender lid and cover the hole with a cloth or you will be cleaning the ceiling. Alternately you can use an immersion blender.
Step 2
- 1
Wipe out the pot and return pureed curry base and simmer, loosely covered, until the oil separates out - this can take an hour or more. Stir the oil back into the base. At this point you can portion out the base into 2 cup portions and freeze if desired.