Curry Sauce 6 litres: Difference between revisions
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| 1 teaspoon [[garam masala]] | | 1 teaspoon [[garam masala]] | ||
| 2 teaspoons [[Sea Salt|sea salt]] | | 2 teaspoons [[Sea Salt|sea salt]] | ||
250 ml boiling water | | 250 ml boiling water | ||
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| Line 62: | Line 62: | ||
{{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. | ||
| Using the 'StoveTop' option of the [[slow cooker]] fry the chopped [[onions]] in the [[olive oil]], [[ghee]] and [[black pepper]]. | | Using the 'StoveTop' option of the [[slow cooker]] fry the chopped [[onions]] in the [[olive oil]], [[ghee]] and [[black pepper]]. | ||
In a [[Wok|wok]], [[Fry|fry]] the [[Onions|onions]] for 5 minutes over a medium heat | In a [[Wok|wok]], [[Fry|fry]] the [[Onions|onions]] for 5 minutes over a medium heat. | ||
| Add the sliced [[Garlic|garlic]] and [[Stir fry|stir fry]] for a minute or so | | Add the sliced [[Garlic|garlic]] and [[Stir fry|stir fry]] for a minute or so. | ||
| Stir in all of the [[Dried|dried]] ingredients and mix well | | Stir in all of the [[Dried|dried]] ingredients and mix well. | ||
| Immediately add the vinegar, tinned [[Tomatoes|tomatoes]] and [[Coconut]] products | | Immediately add the vinegar, tinned [[Tomatoes|tomatoes]] and [[Coconut]] products. | ||
| Mix well and add to the [[Slow Cooker|slow cooker]] on a low setting | | Mix well and add to the [[Slow Cooker|slow cooker]] on a low setting. | ||
| Slow cook for 5 hours | | 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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Revision as of 15:54, 26 May 2020
| 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 |
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 and changes to include some different Taste Sensation ingredients.
Due to the amount, it takes far longer to cook through so I've increased the time in the slow cooker to 7 hours.
This should make around 6 litres of curry sauce.
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 resedue discarded
- 1 catering can of chopped tomatoes [2.55 kg]
- 1 400g can of chick peas, drained
- 3 tablespoons of malt vinegar
- 4 heaped teaspoons of Hot Madras curry powder
- 2 heaped teaspoons of Taste Sensation Jalfrezi Curry Powder
- 3 heaped teaspoons of Taste Sensation Chilli Seasoning
- 3 heaped teaspoons of turmeric powder
- 3 heaped teaspoons of paprika powder
- 3 teaspoons of whole fenugreek seeds
- 4 tablespoon 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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