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. | |||
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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|TotalCalories = 3298 | |TotalCalories = 3298 | ||
|PortionCalories = 138 | |PortionCalories = 138 | ||
|Image = [[Image:Curry sauce catering size recipe.jpg| | |Image = [[Image:Curry sauce catering size recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Perfection!</span>'' | |||
<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> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry]]</span></span> | |||
</tr></td> | |||
</table> | |||
[[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 | | 1 packet of [[coconut block]], oily residue discarded | ||
| 1 catering can of [[ | | 1 catering can of chopped [[tomatoes]] [2.55 kg] | ||
| 1 400g can of | | 1 400g can of [[chickpeas]], drained | ||
| | | 1 tablespoon of [[malt vinegar]] | ||
| | | 6 heaped teaspoons of Hot Madras [[Curry powder|curry powder]] | ||
| | | 4 heaped teaspoons of extra hot [[Chilli powder]] | ||
| 3 heaped teaspoons of [[Turmeric powder|turmeric powder]] | | 3 heaped teaspoons of [[Turmeric powder|turmeric powder]] | ||
| 3 heaped teaspoons of [[paprika powder]] | | 3 heaped teaspoons of [[paprika powder]] | ||
| 3 teaspoons of whole [[Fenugreek seeds|fenugreek seeds]] | | 3 teaspoons of whole [[Fenugreek seeds|fenugreek seeds]] | ||
| | | 3 tablespoons of [[Jaggery]] | ||
| 9 teaspoons of [[Dried|dried]] [[Parsley|parsley]] | | 9 teaspoons of [[Dried|dried]] [[Parsley|parsley]] | ||
| 3 teaspoons [[Taste Sensation Lime Juice Powder]] | | 3 teaspoons [[Taste Sensation Lime Juice Powder]] | ||
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[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/currysauce|#currysauce]] [[Special:Search/dried|#dried]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/onions|#onions]] [[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/fish|#fish]] [[Special:Search/kidneybeans|#kidneybeans]] [[Special:Search/fry|#fry]] [[Special:Search/paprikapowder|#paprikapowder]] [[Special:Search/garammasala|#garammasala]] [[Special:Search/slowcooker|#slowcooker]] [[Special:Search/cateringquantity|#cateringquantity]] [[Special:Search/industrial|#industrial]] | ||
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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 | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 26th May 2020 |
|
Best recipe reviewPerfection! 5/5 We must eat a lot of curry - I make this every 3 months! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons of ghee
- 6 tablespoons olive oil
- 1 teaspoon of of ground black pepper
- 8 medium onions, peeled and sliced
- 21 cloves of garlic, peeled and thinly sliced
- 1 can of coconut milk
- 1 packet of coconut block, oily residue discarded
- 1 catering can of chopped tomatoes [2.55 kg]
- 1 400g can of chickpeas, drained
- 1 tablespoon of malt vinegar
- 6 heaped teaspoons of Hot Madras curry powder
- 4 heaped teaspoons of extra hot Chilli powder
- 3 heaped teaspoons of turmeric powder
- 3 heaped teaspoons of paprika powder
- 3 teaspoons of whole fenugreek seeds
- 3 tablespoons of Jaggery
- 9 teaspoons of dried parsley
- 3 teaspoons Taste Sensation Lime Juice Powder
- 1 vegetable stock cube
- 1 teaspoon garam masala
- 2 teaspoons sea salt
- 250 ml boiling water
Method
- Mix all of the dried ingredients together so they can be added in one go.
- 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.
- Add the sliced garlic and stir fry for a minute or so.
- Stir in all of the dried ingredients and mix well.
- Immediately add the vinegar, tinned tomatoes and Coconut products.
- Mix well and add to the 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.
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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