www.sausagemaking.org

I made a huge pot of base gravy (about 3.5 Ltrs) and made up a few sauces, vac sealed them and into the freezer for the missus for future use. I have done this twice before and it has been a successful way to get the wife to stop buying jars of pre-made sauces. Now all she has to do is cook up the meat and onions or whatever goes with the dish, open up one of the packets and reheat.

I made: Madras, Pathia, Rogan Josh, Chasni, plain curry, and Balti sauces. There was enough left over to make 2 curries tonight for tea. Each bag holds about 2/3 portions of ready made sauce.

Took a few hours in total but well worth it.

Hi John, They look good. I normally make around a litre, enough for curry on a Saturday and Tuesday.
What is the recipe for your base ?

Here's mine. ( adapted from a recipe on, cr0.co.uk )

I normall strir fry Chicken mixed with some Pataks paste, onion, green pepper and mushrooms and add the the sauce.


1/2 Cup veg oil
3 Large Onions - Finely Chopped
1 Can Tinned Tomato 400g
15 Garlic Cloves
2 Tablespoons grated Ginger
1 Teaspoon Salt
1 Teaspoon - Coriander
1 Teaspoon - Cumin
1 Teaspoon - Chili Powder
1 Teaspoon - Paprika
1 Teaspoon - Turmeric

Method

Heat veg oil. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5  Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.

Terry

hi terry
Check out my food blog at the end of my posts. the full recipe and video for making it is on there plus a load of recipes using the base. It is pretty much the same as yours.
Cheers
john

Hey John if you were close to me you would have a big supply of curry leaf at your disposal.My tree is about 8M high,unfortunately the dry leaves do not retain the flavour.

Ohh don't say that to me.....fresh curry leaves....mmmmmmmmmmmmmm

Personally, I like fenugreek. The bitter taste of it will allow you to add more chili.

I agree, but not too much, otherwise it's bitter.

Phil

What I particularly like about fenugreek is the way it comes out in the skin afterwards. Makes SWMBO taste like Methi Gosht. Yum

Right that's it. Curry round John's House tonight I'll bring the poppadoms

Dave

If you think that I'm crossing the Irish Sea in this weather

...can't we just get John to bring it here?

Phil

Thai Style Chicken and Vegetables

1 TBS oil
1 chicken breast cut up into chunks
1 TBS grated ginger
1 TBS thai curry paste (I used PanAng Paste)
1 small onion diced
½ a yellow or red pepper cut into strips
1 mushroom sliced
3 or 4 snow peas, whole
1 TBS fish sauce
1 tsp of tamarind concentrate
1 TBS mango chutney
1 tsp sugar
100 ml base gravy (see my blog for instructions)
150 ml coconut milk


method:

Add oil to a hot wok or pan
Fry the chicken on a high heat until almost done
Add ginger and fry for 1 minute
Add onions and fry for a further 3 minutes
Add the curry paste and fry for 3 minutes
Add the pepper and fry for 3 minutes
Add the tamarind, mango chutney and sugar; the mushrooms and snow peas and fry for 2 minutes
Add the gravy and the coconut milk and reduce the heat and cook for 5 minutes stiring all the time.

Serve with Jasmine rice

Do you deliver?

Phil

I somehow don't think the 50 cent delivery charge will cover your house...

Doh, it looked so nice as well - great one John.

Phil