YorkshireIndian Curry Base - Indian Cuisine

Thank you for watching. If you are here from #Vanlifeuk #Festival this is the video I mentioned. 🙌🏽 This is #1 in the Series of #Restaurantstyle Curries. This will help you in yiur curry joir ey, best of luck. #Easyrecipe YorkshireIndian Curry Base Ingredients: 10 Medium Onions (coarsely chopped) 4 TBsp Oil 1 Tin Plum or chopped tomatoes 2 Tbsp Tomato Puree or Passata 2 TBsp Ginger/Garlic Paste 1 Tsp Chilli Powder 2 Tsp Turmeric Powder 2 Tsp Garam Masala 2 Tsp Cumin Powder 2 Tsp Coriander Powder 2 Tsp Madras Curry Powder 2 Tsp Paprika 2 Tsp Salt No whole spices required. PS. I have never added Carrots or Peppers to my Curry Base in my Restaurant. Not all dishes, made using this curry base will require any Ginger/Garlic & some may only require one or the other. I have left the Ginger/Garlic as Optional for you. Method: In a large pan add the onions & the oil & cook on high heat for 4 mins, stirring frequently & making sure nothing sticks to the pan. Add the salt & stir in. Turn heat to medium & cook onions for 20 mins, stirring occasionally. When onions are soft, add the tomatoes & tomato puree. Mix in, cook for 3 to 4 mins. Add all the spices & stir in. Add 2 cups of hot water, bring to a boil & then simmer, stirring occasionally for at least 20 to 30 mins or until oil starts to rise to the top in the bubbles. Once cooked, switch the heat off & blitz. I have used a hand blender, if you are using a standing blender, please allow the mix to cool down first. Once blended into a smooth paste, check consistency. If too thick, you can add a little water & cook for a further 5 mins. Portion into your containers, cool & store in fridge for 1 week or freezer for 6 months. If you know you’re going to cook a curry using the YorkshireIndian Curry Base, simply take a container out of the freezer and place in the fridge. It will defrost ready for use. Social Media Links here: https://linktr.ee/YorkshireIndian