@deanedwardschef
Dean EdwardsLoads of people have been asking so here is my Curry base gravy 2.0. This recipe creates a BIR (British Indian Restaurant) style base, which the restaurants use to increase the speed in which they can cook the various curries. This can be used across so many different curries just check out some of the recipes in my feed like my Chicken Tikka Masala, Pathia and Dhansak. And here’s how to make it at home. Restaurant Secret Curry Base Gravy 2.0 (makes 4 portions) 60g ghee or oil 2 tbsp. garlic and ginger paste 2 green chillies 3 bay leaves 1 heaped tsp. salt 5 large onions sliced 1 heaped tbsp. garam masala 1 heaped tsp. turmeric 1 tsp. Kashmiri chilli powder 1 tbsp. dried fenugreek 3 green cardamom 2 black cardamom 5 cloves 1 star anise 2 tbsp. tomato puree 1 x 400g tin plum tomatoes 500ml water Method: 1: Fry the garlic and ginger, chillies, bay leaves and salt in the ghee or oil for 2 minutes then add in the onions. Cook over low to medium heat for 40 minutes. The onions must be golden and sticky. If they start to catch on the bottom of the pan, just add a splash of water. 2: Add in the spices, tomato purée and tinned tomatoes then add enough water to just cover the vegetables. Pop on the lid and simmer for 30 minutes. Leave to cool and then blend until smooth, using either a food processor or a stick blender. Portion into 300g amounts, then this will keep in the fridge for 3 to 4 days or 3 months in the freezer. Ready to use when you are next making a curry. Makes 4 x 300g portions #currysecret #fakeaway #curry #currylover #takeawayfood
On the profile · Oct 16, 2025, 18:16