Curry Masala Gravy

Title:
Curry Masala Gravy

Yield:
10 Servings

Categories:
Spices




Ingredients:




---------------------------------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 = 4 1/2 pints


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini