Curry Sauce 6 litres: Difference between revisions

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This is the catering version of my [[curry sauce]] recipe that has been perfected over many, many years.
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It's basically three times the quantity of the original recipe with a few extra ingredients.
 
This should make around 6 litres of curry sauce.
{{recipesummary
{{recipesummary
|DatePublished=26th May 2020
|DatePublished=26th May 2020
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|Servings = Serves 24
|Servings = Serves 24
|Difficulty = 1
|Difficulty = 1
|TotalTime =  5 hours, 15 minutes
|TotalTime =  7 hours, 30 minutes
|PrepTime =  15 minutes
|PrepTime =  30 minutes
|CookTime =  5 hours
|CookTime =  7 hours
|TotalCalories = 3298
|TotalCalories = 3298
|PortionCalories = 138
|PortionCalories = 138
|Image = [[Image:Curry sauce catering size recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Curry sauce catering size recipe.jpg|thumb|middle|none|alt=Electus]]
 
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[[Image:Indian_Industrial_Curry_Sauce_Before_Cooking.jpg|thumb|300px|right|Catering Sized Curry sauce, ready to cook]]
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This is the catering version of my [[curry sauce]] recipe that has been perfected over many, many years.
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Perfection!</span>''


It's basically three times the quantity of the original recipe with a few extra ingredients and changes to include some different [[Taste Sensation]] ingredients.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


<span class="reviewDesc">We must eat a lot of curry - I make this every 3 months!</span>


This should make around 6 litres of curry sauce.
<span class="reviewAuthor"> [[User:Chef|Jerry]]</span></span>
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[[Image:Indian_Industrial_Curry_Sauce_Before_Cooking.jpg|thumb|300px|right|Catering Sized Curry sauce, ready to cook]]
{{RecipeIngredients
{{RecipeIngredients


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| 21 [[Cloves of garlic|cloves of garlic]], peeled and thinly sliced
| 21 [[Cloves of garlic|cloves of garlic]], peeled and thinly sliced
| 1 can of [[Coconut milk|coconut milk]]
| 1 can of [[Coconut milk|coconut milk]]
| 1 packet of [[coconut block]], oily resedue discarded
| 1 packet of [[coconut block]], oily residue discarded
| 1 catering can of [[chopped tomatoes]] [2.55 kg]
| 1 catering can of chopped [[tomatoes]] [2.55 kg]
| 3 tablespoons of [malt vinegar]
| 1 400g can of [[chickpeas]], drained
| 2 heaped teaspoons of Hot Madras [[Curry powder|curry powder]]
| 1 tablespoon of [[malt vinegar]]
| 1 heaped teaspoon of [[Hot chilli powder|hot chilli powder]]
| 6 heaped teaspoons of Hot Madras [[Curry powder|curry powder]]
| 1 heaped teaspoon of [[Turmeric powder|turmeric powder]]
| 4 heaped teaspoons of extra hot [[Chilli powder]]
| 1 heaped teaspoon of [[paprika powder]]
| 3 heaped teaspoons of [[Turmeric powder|turmeric powder]]
| 1 teaspoon of whole [[Fenugreek seeds|fenugreek seeds]]
| 3 heaped teaspoons of [[paprika powder]]
| 1 tablespoon of [[Muscovado sugar|muscovado sugar]]
| 3 teaspoons of whole [[Fenugreek seeds|fenugreek seeds]]
| 3 teaspoons of [[Dried|dried]] [[Parsley|parsley]]
| 3 tablespoons of [[Jaggery]]
| 1 teaspoon of [[Vegetable Stock|vegetable stock]] powder
| 9 teaspoons of [[Dried|dried]] [[Parsley|parsley]]
| 2 pinches of [[garam masala]]
| 3 teaspoons [[Taste Sensation Lime Juice Powder]]
| &#189; teaspoon of [[Sea Salt|sea salt]]
| 1 [[Vegetable Stock|vegetable stock]] cube
| 1 teaspoon [[garam masala]]
| 2 teaspoons [[Sea Salt|sea salt]]
| 250 ml boiling water
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{{RecipeMethod
{{RecipeMethod


| Mix all of the [[Dried|dried]] ingredients together so they can be added in one go
| Mix all of the [[Dried|dried]] ingredients together so they can be added in one go.
| In a [[Wok|wok]], [[Fry|fry]] the [[Onions|onions]] for 5 minutes over a medium heat
| Using the 'StoveTop' option of the [[slow cooker]] fry the chopped [[onions]] in the [[olive oil]], [[ghee]] and [[black pepper]].
| Add the sliced [[Garlic|garlic]] and [[Stir fry|stir fry]] for a minute or so
In a [[Wok|wok]], [[Fry|fry]] the [[Onions|onions]] for 5 minutes over a medium heat.
| Stir in all of the [[Dried|dried]] ingredients and mix well
| Add the sliced [[Garlic|garlic]] and [[Stir fry|stir fry]] for a minute or so.
| Immediately add the vinegar, tinned [[Tomatoes|tomatoes]], [[Coconut milk|coconut milk]] and [[Kidney beans|kidney beans]]
| Stir in all of the [[Dried|dried]] ingredients and mix well.
| Mix well and add to the [[Slow Cooker|slow cooker]] on a low setting
| Immediately add the vinegar, tinned [[Tomatoes|tomatoes]] and [[Coconut]] products.
| Slow cook for 5 hours
| Mix well and add to the [[Slow Cooker|slow cooker]] on a low setting.
| Slow cook for 5 to 7 hours, add extra water if needed.
| Blend to a fine sauce using a [[stick blender]].
| Blend to a fine sauce using a [[stick blender]].
}}
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===Serving suggestions===
500g [[lamb neck fillet]] cut into cubes and slow cooked; low setting, for 5+ hours, makes the best lamb curry.
We served this with [[Roasted|roasted]] [[Butternut squash|butternut squash]], [[Baked|baked]] for 90 minutes at 200° C
===Variations===
This works as a [[Vegetarian|vegetarian]] [[Curry|curry]] [[Sauce|sauce]] but would work equally well with [[Meat|meat]] or [[Fish|fish]].
I would be inclined to add any [[Meat|meat]] at the start of the slow-cooking process, but I would add [[Fish|fish]] or [[Prawns|prawns]] just for the final hour, to prevent over cooking.


===Quantities for freezing===
===Quantities for freezing===
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[[Category:Stewed, braised or pot roasted]]
[[Category:Stewed, braised or pot roasted]]


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Latest revision as of 10:44, 25 December 2021

This is the catering version of my curry sauce recipe that has been perfected over many, many years.

It's basically three times the quantity of the original recipe with a few extra ingredients.

This should make around 6 litres of curry sauce.

Curry Sauce 6 litres
Electus
Just some of the ingredients!
Servings:Serves 24
Calories per serving:138
Ready in:7 hours, 30 minutes
Prep. time:30 minutes
Cook time:7 hours
Difficulty:Easy
Recipe author:Chef
First published:26th May 2020

Best recipe review

Perfection!

5/5

We must eat a lot of curry - I make this every 3 months!

Jerry

Catering Sized Curry sauce, ready to cook

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Mix all of the dried ingredients together so they can be added in one go.
  2. Using the 'StoveTop' option of the slow cooker fry the chopped onions in the olive oil, ghee and black pepper. In a wok, fry the onions for 5 minutes over a medium heat.
  3. Add the sliced garlic and stir fry for a minute or so.
  4. Stir in all of the dried ingredients and mix well.
  5. Immediately add the vinegar, tinned tomatoes and Coconut products.
  6. Mix well and add to the slow cooker on a low setting.
  7. Slow cook for 5 to 7 hours, add extra water if needed.
  8. Blend to a fine sauce using a stick blender.


Quantities for freezing

We vacuum seal the curry sauce in packets of around 500g which are good for two people once meat or vegetables are added. If you were making double quantities of this recipe you can make six 420g bags of curry sauce for the freezer.

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#currysauce #dried #tomatoes #onions #coconutmilk #fish #kidneybeans #fry #paprikapowder #garammasala #slowcooker #cateringquantity #industrial

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