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Member recipe

Curry base gravy

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Serves 6

Indian takeaway style curry base

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  • 3 x Spanish onions
  • 1 x carrot
  • 1 x Green pepper
  • Good sprig of coriander
  • 2 x Tomatoes
  • 3 x garlic cloves
  • Thumb tip size ginger
  • Salt and black pepper
  • 1 x tin of tomatoes
  • 1 dsp cumin
  • 1 dsp coriander
  • 1 dsp turmeric
  • 1 dsp paprika


    1. Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
    2. Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
    3. Remove from heat and add tin of tomatoes. Blend until smooth.
    4. Now add all spices and return to the heat. Simmer for a further 20 mins
    5. Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base

Comments, questions and tips

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20th Jan, 2017
This recipe is a perfect base. It's taken years to find and subtly refine this recipe to help me create a restaurant Vindaloo. I spent some time in an indian restaurant kitchen and this gave me the answer. What finished it off was the following: Put some water in a pan and add 3-4 pieces of Cinnamon, 6 bay leaves, 5-6 cardamons and 2 star anise. Bring the water to the boil then simmer for about 20 minutes. You can add more water if it evaporates. The quantity doesn't really matter as you're just adding it to Danmac's curry gravy. Thanks Dan!
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