Curry Base

 

Ingredients

• 8 large onions 
• 6-8 cloves garlic peeled
• 1 1/2 Tbsp ginger coarsely chopped 
• 1 1/2 Tbsp cumin powder
• 1 1/2 Tbsp coriander powder
• 1 1/2 tsp turmeric
• 1 1/2 tsp salt
• 12-15 fresh cilantro stalks with leaves
• 1 cup vegetable oil
• 12 cups boiling water
• 400gr can diced tomatoes

Instructions

Step 1

• Bring the water to a boil (a kettle works well for this).
• Quarter the onions and then break them apart into petals (roughly – two or three petals per quarter)
• Combine all ingredients except tomatoes, bring to a gentle boil and simmer, loosely covered, for one hour. Use a big pot!
• Add tomatoes, stir and simmer an additional 20 minutes
• Let cool slightly. Blend to smooth consistency. Make sure you remove the centre cap from the blender lid and cover the hole with a cloth or you will be cleaning the ceiling. Alternately you can use an immersion blender.

Step 2

• Wipe out the pot and return pureed curry base and simmer, loosely covered, until the oil separates out – this can take an hour or more. Stir the oil back into the base. At this point you can portion out the base into 2 cup portions and freeze if desired.

Notes

If you don’t want to wait an hour or more during step 2, you can safely stop after 30 minutes – it’s not the end of the world.

Don’t worry if you get a bit of “scum” on the surface. Just mix it back in.

This recipe makes enough for 10-12 curries (restaurant size portions)

Use within a week or freeze in 2 cup portions (one curries worth)

1 cup is 237 ml.
Source: glebekitchen