Indian curry base
Restaurant style Indian curry base.
| Servings | 24 Portions |
| Tags | Indian | Main Course | Vegetarian | Vegitables |
| Prep Time | 30 min |
| Cook Time | 120 min |
A fantastic curry base in restaurant style that I use for a number of different curries. How authentic Indian this is to be debated, but it will be really good if you want to replicate restaurant-style of Indian dishes. This recipe takes some time to cook, but a lot is waiting and once you are done, you have a curry base for 6 meals (24 servings) that you can freeze for future quick-cooked fantastic meals.
This recipe and really my whole newfound love of Indian cooking comes from a restaurant visit quite some time ago. My friend and I choose completely different dishes, but it strikes me that they still have a lot of similarities - could it be that they have a ready-made base from which all dishes are based? It is common in the restaurant world to prepare as much as you can so that only the last part of the cooking is left. This so that the food can be served as quickly as possible after it has been ordered, for which we as guests are very grateful. I used this idea to experiment and see how well I could make my own curry base, but I do not think I really succeed. Thats when I found https://greatcurryrecipes.net which, among other things, has a recipe for a curry base that is exactly the way I wanted it. Thats when I stopped experimenting, I had found exactly what I was looking for. My variant is very similar to that basic recipe with only minimal changes in how I choose to measure the ingredients based on weight instead.
Important note - this base does not contain any salt or pepper so it is not really meant to be eaten on its own. So you COULD eat this base as is, but its not intended to be a complete meal but rather a base that is combined with other spices/ingredients according to the recipes found in the description.
Ingredients
Directions
- Use food processor to slice onions, carrot, cabbage and bell peppers.
- Press the garlic and grate the ginger - it should look like a smooth paste. For the garlic its possible to just peel, but the ginger must be grated.
- Measure all spices (except turmeric) in a small bowl for later.
- Grab a large pot (minimum 5 liters). Fry diced onions in oil until transparent - takes about 20 minutes.
- Add the vegitables - carrot, cabbage, red and yellow bell pepper. Fry for about 5 minutes.
- Add garlic/ginger paste and spices (not turmeric at this point). Fry for another 5 minutes.
- Add tomatoes and water. Bring to a simmer and keep it slowly bubbling away for 30 minutes.
- Blend everything to a smooth "soup".
- Heat 50g (about 4 tbsp) oil in a separate small pot to medium heat. Add turmeric and fry for about 30 seconds - make sure it does not burn. Add to the main pot.
- Let the entire thing simmer for another 30 minutes - done!
- After the base have cooled down, divide it into 500 ml containers. The base should end up very close to 3 liters so 6 containers should do just fine.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3339.84 kcal | 139.16 kcal | 98 kcal |
| Carbohydrates | 250.83 g | 10.45 g | 7.36 g |
| Fat | 257.99 g | 10.75 g | 7.57 g |
| Protein | 35.78 g | 1.49 g | 1.05 g |
| Sugar | 123.71 g | 5.15 g | 3.63 g |
| Salt | 0.34 g | 0.01 g | 0.01 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
