How To Make Light Base Curry Sauce - Curry House Style Base Gravy without all the fat
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- Опубликовано: 14 янв 2020
- The written recipe for this light base sauce can be found here greatcurryrecipes.net/2018/12...
I have seen curry house style base curry sauce made at hundreds of Indian restaurants around the UK. Over the years, I have cooked my fair share of them. This light base curry sauce/gravy is currently my 'go-to' recipe. It is super healthy and very low in calories and carbs. The recipe is in my new cookbook 'The Curry Guy Light'. If you have my earlier books, you could start using this light base sauce right now in any of the curry house style curries. I promise... you won't be able to tell the difference in flavour from more oily versions.
With this base sauce, you can make all the curry house curry favourites from the mildest kormas to the spiciest vidaloos and phals. I have linked to a few of my Indian restaurant curry recipe videos at the end of this video.
I have over 1000 written recipes for you to try at www.greatcurryrecipes.net
My cookbooks are available on Amazon and at all good book stores.
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'The Curry Guy' www.amazon.co.uk/Curry-Guy-Re...
'The Curry Guy Easy' www.amazon.co.uk/Curry-Guy-Ea...
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'The Curry Guy Light' amzn.to/39HZfoi
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Im AMAZED you ONLY have 23k subscribers? With all your books it don’t make sense?
I've got that exact Koölle blender (I can tell by the sound it emits!), it's brilliant!
Amazing! Can’t wait for your new cook book to be released...
Thank you Nina. :-)
After Christmas excesses this could be the very ticket. Thanks Dan.
Can't wait for your new book, already on pre order at Amazon
Thank you very much Mark. 😀
I made the base gravy from Mick Crawford’s 1st book and used frylight cooking spray instead of the 150mls of oil (which I never used that much oil anyway, more like the 2 tbsp you used) and it came out fine.
what was the green liquid poured in at the end of mick crawfords base gravy video?
@@brianhannan2872 I think it’s something Mick calls Spice Water although to me it looks more like the liquid from a tin of processed peas😆
@@AlfredE.Nueman They always leave an important Ingredient out. IT do'es look like pea soup.
I really liked this video but I have a question, what size portion would you recommend for freezing the stock ?
Number of ways and depends on freezer space, containers size, cooking for one or two etc.
I add less water so you could call it a 'concentrated stock' and freeze in 180ml 'lock & lock' containers. Then defrost, add to small pan, add water (70ml water does me for curry for one) so 250ml. Some would say 250ml is not enough, but I found 330/350ml I always had wastage.
The containers are about £2 each from Amazon 'addon item' I make 18 appox at a time so 180 X 18 = 3.24 Litres
If freezer space is not an issue and you want more sauce, freeze say 330 to 350ml containers ready diluted. So you would defrost add to small saucepan and not dilute with water. You could always add some water if you felt the base needed it.
Hope Dan doesn't mind me butting in!
Thank you Neil. That's a difficult one as it depends on how much and how often you are cooking. Me personally, I freeze the stock before adding the additional liquid and I use 250ml containers. Then I heat it up and add the stock or water so that I usually have just under 500ml of finished stock. A curry to serve 4 will need one to one and a half of those frozen 250ml containers. :-)
Hi Dan
Just got your red book for Xmas. If I froze them in 1 cup portions so I can just take out however many I needed, as it will only be for hubby and me, do you have any suggestions for what containers I can initially freeze them in before bagging?
Thank You Suzanne. I hope you enjoy the book. I usually freeze mine in one or two cup portions in freezer bags. Make sure the seal is tight and lay them flat in the freezer. Then you can just stack them saving loads of freezer space.
@@DanToombs Thankyou
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Not the greatest base sauce recipe I’ve come across