Madras Curry Gravy
This is gravy for a restaurant style Madras dish.
Ingredients
- 3 tbsp oil
- 3 medium onion sliced
- 50 g garlic finely chopped or grated or use paste
- 30 g ginger finely chopped or grated or use paste
- 1 tbsp ‘Ome Made B.I.R Curry Masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp cinnamon
- 3 tsp chilli powder
- 400 g tin of chopped tomatoes
- 400 g water
- 2 tsp Garam Masala
- 1 tbsp kasoori methi
- 2 tbsp ground almonds (leave out if you have a nut allergy)
- 1 tbsp lemon juice
- 1 tsp mint sauce
- 1 tsp tamarind concentrate
- 1 tsp sugar
- 1.5 tsp salt
Instructions
- Heat the oil in a heavy bottomed pan.
- Add the onions and fry gently, stirring, until a nice dark brown colour. This should take 30 – 40 minutes
- Add the garlic and ginger and fry for 30 seconds
- Add the curry Masala and ground spices, fry for a further 40 seconds
- Add the tomatoes and water. Bring to a simmer and cook for 45 minutes
- Blend the gravy using a hand blender
- Bring back to the simmer and add all the other ingredients.
- Cook for a further 15 minutes before adding you main ingredient or portioning and freezing.