Yield: 10 servings
|½ pint||Ghee OR Vegetable Oil|
|5 tablespoons||Garlic Puree ( 5 portions)|
|4 tablespoons||Ginger Puree ( 4 portions)|
|2½ pint||Onion Puree (10 portions)|
|4 tablespoons||Masala Mild Curry Powder|
|average yield = 4 1/2 pints|
|1½ pounds||Canned Tomatoes and Juices|
|6 tablespoons||Tomato Paste|
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.