Mild Curry Base
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
ghee (clarified butter)
or vegetable oil |
|
| 1 | teaspoon |
garlic puree
|
* |
| 1 | tablespoon |
red curry paste
or mild curry powder |
*
|
| ¾ | pint |
curry gravy
|
* |
| 2 | teaspoons |
tomato purée (passata)
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
curry stock
or water |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ghee (clarified butter)
or vegetable oil |
|
| 5 | ml |
garlic puree
|
* |
| 15 | ml |
red curry paste
or mild curry powder |
*
|
| 355 | ml |
curry gravy
|
* |
| 1E+1 | ml |
tomato purée (passata)
|
|
| 5 | ml |
salt
|
|
| 1 | x |
curry stock
or water |
* |
Directions
Heat the gee, and stir-fry the garlic for 1 minute.
Add the curry paste (or powder made into a paste with water), and stir fry for 2 minutes more.
Add the curry gravy, using less if you want a dryish curry and more for a liquid sauce.
Stir-fry for a couple of minutes then add tomato purée and salt.
To obtain the wateriness you require, either add akhni stock or water to taste.
(You may need to add a little oil as well to keep the correct texture.)
Add your principle ingredients - 1½ lb for 4 people and when hot serve.
