Curry-onion base sauce

The liquid base for Indian-style curries

Rating: (1)Serves: 16Cooking Method: FryReady In: 5 hours Prep Time: 1 hours Cook Time: 3 hours
LOW
Energy Density
0.6kcal/g
MED
Fat
16g / serving
LOW
Saturates
2.3g / serving
LOW
Sugars
0.7g / serving
LOW
Salt
0.6g / serving
HIGH
Fibre
3g / serving
Free-from:
Suitable for:FreezerHalalKetogenicKosherLong-lifePescetarianPregnancyVeganVegetarian

Part of the restaurant curry recipe from Glebe Kitchen

Preparation

  1. Top, tail, halve and peel all the onions
  2. chop each half onion once or twice more to make them a bit smaller
  3. Peel the ginger and garlic
  4. chop the coriander stalks into shorter lengths - around 7cm
  5. Grind the cumin and coriander
  6. Pre-boil (in a kettle) as much of the water as you can
  7. Put all of the ingredients (except the tomatoes) into a large pan
  8. Bring to a gentle boil and then simmer for at least 1 hour
  9. Add the tin of tomatoes and cook for another 20-30 mins
  10. Turn off the heat and leave to cool for 30-40 mins
  11. Blend the whole mix until smooth. Unless you have a very large blender you will need to do this in stages so I got a second pan and did it in 3 batches, pouring the blended mix into the new pan after
  12. Cook the puréed mix again for around an hour - the oil should separate on the surface
  13. Turn off the heat and stir the oil back in. Leave to cool a little (to warm, but not cold)
  14. This is enough for around 10-12 people so freeze any you don't need immediately in batches

Notes

  • This can be made in bulk (i.. these quantities) in advance and will keep for months in a freezer
  • Do NOT skimp on the oil, it will not work with less. More would be better!
  • This makes enough for around 16 individual curries

Ingredients

  • 8 large onions
  • 3tbsp garlic-ginger paste
  • 1.5tbsp cumin powder
  • 1.5tbsp coriander powder
  • 1.5tsp turmeric
  • 1.5tsp salt
  • 12-15 stalks fresh coriander
  • 2800ml water
  • 1 tin tomatoes
  • 250ml oil

Equipment

    Nutritional Facts

    • Serving size: 338.6g
    • (8% / 10%)   Calories: 194kcal
    • (29%)Total fat: 16g
    • (12%)   Saturated fat: 2.3g
    • (33%)   Unsaturated fat: 11.6g
    •     Mono: 10g
    •     Poly: 1.6g
    • (0%)   Cholesterol: 0mg
    •   Trans Fat: 0g
    • (4%)Total carbohydrates: 13g
    •   Starch: 0g
    • (2%)   Sugars: 0.7g
    •     Sucrose: 1.9g
    •     Glucose: 2.8g
    •     Maltose: 0g
    •     Lactose: 0g
    •     Fructose: 2.3g
    •     Galactose: 0g
    • (12%)   Fibre: 3g
    • (3%)Protein: 1.5g
    • Salts
    • (11%)   Sodium: 225mg
    • (9%)   Potassium: 317mg
    • Minerals
    • Calcium: 4%
    • Iron: 13%
    • Zinc: 4%
    • Magnesium: 6%
    • Phosphorus: 8%
    • Copper: 11%
    • Manganese: 3%
    • Selenium: 12%
    • Fluoride: 0%
    • Cryptoxanthin: 5mg
    • Lycopene: 7%
    • Lutein: 44mg
    • Vitamins
    • Vitamin A: 14µg
    • Thiamin (B1): 0%
    • Riboflavin (B2): 0%
    • Niacin (B3): 1%
    • Vitamin B5: 0%
    • Vitamin B6: 0%
    • Folate (B9): 1%
    • Vitamin B12: 0%
    • Choline: 1%
    • Vitamin C: 25%
    • Vitamin D: 0%
    • Vitamin E: 22%
    • Vitamin K: 11%
    •  
    • Arginine: 2mg
    • Aspartic Acid: 6mg
    • Glutamate: 3mg
    • Glycine: 1mg
    • Proline: 1mg
    • Serine: 1mg
    • Tyrosine: 1mg
    • Alanine: 1mg
    • Cystine: 0mg
    • Amino Acids
    • Histidine: 0mg
    • Isoleucine: 1mg
    • Leucine: 2mg
    • Methionine: 0mg
    • Phenylalanine: 2mg
    • Threonine: 1mg
    • Tryptophan: 1mg
    • Valine: 2mg
    • Lysine: 1mg
    • Betaine: 0mg

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