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  • 3 x Spanish onions
  • 1 x carrot
  • 1 x Green pepper
  • Good sprig of coriander
  • 2 x Tomatoes
  • 3 x garlic cloves
  • Thumb tip size ginger
  • Salt and black pepper
  • 1 x tin of tomatoes
  • 1 dsp cumin
  • 1 dsp coriander
  • 1 dsp turmeric
  • 1 dsp paprika

    Method

    • step 1

      Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
    • step 2

      Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
    • step 3

      Remove from heat and add tin of tomatoes. Blend until smooth.
    • step 4

      Now add all spices and return to the heat. Simmer for a further 20 mins
    • step 5

      Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base
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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 5 out of 5.2 ratings

    pokbhoy

    question

    After the base is made, do you just add say some chicken or is there more to do... Many thanks

    ncarroll1981

    question

    Is a dsp a tsp?, I'm not trying being to be predantic but don't want to spoil it, and if I was to replace the ginger with garlic and ginger paste would you agree 1 tbsp of paste and 2 cloves of Garlic or 2 tbsp of paste and 2 cloves of garlic?

    rybos1980XN4LGbhD

    Tsp is 5ml Dsp is 10ml Tbsp is 15ml

    Use 2 tsp

    Brocmudflap

    Just tried both yours and Dan's combination tonight as base sauce. Thank you both so much, I've been experimenting with BIR bases for years with very positive success. However, I'd never quite worked out that hidden depth of flavour which my most favorite restaurant offers. Your two recipes together…

    Johnc44

    A star rating of 5 out of 5.

    This recipe is a perfect base. It's taken years to find and subtly refine this recipe to help me create a restaurant Vindaloo. I spent some time in an indian restaurant kitchen and this gave me the answer. What finished it off was the following: Put some water in a pan and add 3-4 pieces of…

    Brocmudflap

    Just tried both yours and Dan's combination tonight as base sauce. Thank you both so much, I've been experimenting with BIR bases for years with very positive success. However, I'd never quite worked out that hidden depth of flavour which my most favorite restaurant offers. Your two recipes together…

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