Hello curry lovers!
Thought I'd share my latest experiment!
Small batch curry gravy,makes enough for 8 to 10 BIR style curries and doesn't take up loads of freezer space.
You need...
1kg onions,3 blocks garlic ginger paste(frozen),medium potato,medium carrot, half each green and red pepper,one chilli (if you want leave it out),good handfull shredded white cabbage,bunch fresh coriander,half cup of oil,third block of coconut or today I used half small squeezy pack of coconut cream,about 125ml,tomato puree(I got a glut of fresh so used a few of those too),mix powder..look up Misty Ricardo,YouTube for this. Two inch piece cassia,two black cardamom,3 green,2 Asian Bay leaves and a star anise.
Chop all the veg and place with the oil,garlic ginger paste a teaspoon of salt and whole spices into a lided pan and cook on a low heat,stirring occasionally until it reduces to a pulp. A tip is to cut the carrots very finely as they take ages to melt down.
When pulped add 3 heaped teaspoons of mix powder and a tablespoon of tomato puree,zi also added 4 or 5 fresh ripe tomatoes. Lid on and cook down for half hour or so,don't let it burn!
Next cover with boiling water and simmer for about a further hour. All the veg will now be done and either disintegrated or just about. Now is time to fish out the whole spices...the leaves are easy the others float so shouldn't be hard to find! Next get your blendevand blitz it to a fine consistency.Now add the coconut cream and half the coriander and simmer again for half hour. Then blitz again! Let it cool and dish it up into take away tubs. I do two ladels to a tub to be diluted on use with the same amount of water. Freeze.
Enjoy.