Hybrid Curry Gravy
Discover the secret to restaurant-quality curries with this rich and flavorful curry gravy. It's a versatile blend that combines the best of base gravy and hotel-style gravy, offering a unique twist by caramelising the onions right at the start. This method brings out a deep, sweet flavor that's usually achieved through a rapid reduction of a base sauce. Perfect for elevating your homemade curry dishes to new heights but without the splatter!
Ingredients
- 65 ml neutral oil vegetable, rapeseed or sunflower.
- 750 g onions, peeled & diced around 4 medium onions
- 20 g garlic chopped roughly 4 big fat cloves
- 20 g ginger chopped around 1'' piece
- 60 g green pepper diced roughly half a medium green pepper
- 35 g carrot, peeled and diced roughly 1 small carrot
- 60 g tomato puree
- 210 g chopped tinned tomatoes
- 650 ml water
- 1 tsp sugar
- 1 tbsp fresh coriander stalks chopped (optional)
- 3 tsp hotel gravy masala or 2 tsp of mix or curry powder plus 1 tsp garam masala.
Instructions
- heat the oil in a saucepan and add the diced onion. Stir around to coat the onion in the oil, put a lid on the pan, turn the heat down low and leave to cook for 15 minutes.
- take the lid off the pan and continue to cook, stirring regularly, until the onions start to turn deep brown.
- Add the chopped garlic and ginger and cook for 40 seconds.
- Add the diced carrot and pepper, turn up the heat slightly and continue to cook for 5 minutes, stirring and scraping the bottom of the pan to remove all the caramelised juices.
- Add the hotel gravy masala or spice mix and cook for around 40 seconds.
- Add the tomato puree, stir into the mixture and cook for 30 seconds or so.
- Add the tinned tomatoes, optional coriander and water, bring to a simmer, and cook gently for around 15 - 20 minutes or until the carrot is soft enough to blend.
- Let the gravy cool a little before blitzing with a hand blender until really smooth.
- To use the gravy, add to fried garlic, ginger, (and in some recipes, onion) and spices, bring to a simmer before adding your main ingredient. This gravy can be used in many recipes that require a hotel gravy or base sauce, it doesn't need thinning out though and can be used to cook more than just a single or double portion as no rapid reduction is needed.
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