Here's the link to the E-book:
The Secret to That Takeaway Curry Taste
Trust me, it's worth every penny, and he will send you free updates as he does them.
This is the base gravy recipe and instructions. You will need a 7 litre or larger pressure cooker and a powerful hand blender. Mine is 600w and copes
throw this lot into the pressure cooker:
1. Onions (Dutch or English) peeled and halved to almost fill a 7-Litre
2. Carrots ( 4 ) [Sliced]
3. Ginger Root ( 4 ~ 5 x 50mm chunks )
4. Garlic & Ginger Paste ( 2 TBSP )
5. Coriander ( 1 bunch ) [Fresh]
6. Water ( 1 Cup )
7. Oiill ( 500ml ) [Seasoned]
8. Pepper ( ½ ) [Green, roughly chopped]
Now carefully fit the sealed lid on the pressure cooker, making sure there are no
obstructions (particularly around the rubber seal). Place the pan on the stove on a
high heat and wait until it reaches pressure and the valve pops up.
Cook this on full pressure for about 25 minutes. This is where you need to wait for
that smell I described earlier [see Top Tip 9]. Once you smell that aroma, take it off
the stove and let it cool down. Once cooled, remove the lid and the onions inside
should be completely translucent and you should be able to poke a knife into one
with no resistance.
Now add the spices:
1. Paprika ( 1 TBSP )
2. Turmeric ( 1 TBSP )
3. Cumin ( 1 TBSP )
4. Coriander ( 1 TBSP )
5. Root Ginger ( 3~4, 50mm Pcs )
6. Curry Powder ( 2 TBSP ) [Rajah Mild Madras]
7. Jaggery ( 1 TBSP ) [or use Demerara or brown sugar]
8. Salt ( 2 TBSP )
9. Garlic & Ginger Paste ( 2 TBSP )
10. Tomatoes (Tin of Plum Tomatoes)
11. Chillies ( 2 ) [Green]
Now transfer the contents of your pressure cooker to a larger pot (15-litre), stir in
the spices, return to the stove and cook in the spices on a moderate heat (not too
high or they will burn!) for about 30 minutes, stirring occasionally.
After 30 minutes add about another 7 litres of (preferably hot) water, and blend all
the ingredients together with a powerful hand blender. Once the mixture is
completely smooth (like tomato soup), return to the stove on a very very low heat
with the lid on and wait till the oil separates and forms a film on top. Again, don’t
bypass this stage. Then it’s done!
By now you might be thinking “Phew! What a lot of work!” But just consider this.
Once you’ve made your base gravy, all your favourite curries and more are now
minutes away! The great thing about the one pot system is its versatility in creating
a myriad of curries and dishes. Once your gravy is made and your key ingredients
are within your reach, you can have a delicious curry on the table in 8 minutes! If
you’re thinking, “I won’t ever need to cook that many curries”, well, freeze it! Base
gravy freezes well, and you can separate it into manageable quantities to use when
edit on 15-5-2013 by GeeBee because: forgot to add the spices!