Curry stock

Yield: 6 servings

Measure Ingredient


3 pt Water

2 Spanish Onions, peeled, chopped 1 ts Garlic puree

1 ts Ginger puree

1 tb Ghee

2 ts Salt 10 Cloves 10 Green Cardamoms 6 Pieces Cassia bark

6 Bay leaves


1. Boil the water then add everything else.

2. Simmer for 1 hour with the lid on, by which time the stock should

have reduced by half.

3. Strain and discard the soilds.

4. If you like, use 8 ozs meat off-cutts and bones at stage 2 in addition to the other ingredients.

Submitted By BOB WILSON On 01-11-95

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