Recipe - Curry Masala Gravy

GRAVY BASE
One half pt Ghee OR Vegetable Oil
5 tablespoon Garlic Puree ( 5 portions)
4 tablespoon Ginger Puree ( 4 portions)
2 One half pt Onion Puree (10 portions)
1 One half pound Canned Tomatoes and Juices
6 tablespoon Tomato Paste
3 teaspoon Salt
2 tablespoon Sugar

SPICES
4 tablespoon Masala Mild Curry Powder
2 tablespoon Paprika
1 One half tablespoon 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 68 pint sauepan. Stirfry
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 stirfry for another 30 seconds. Add the remaining oil
and the onion puree and stirfry 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 One half pints

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