Recipe
BIR Base Gravy
A smooth, gently spiced onion gravy that gives British Indian Restaurant-style curries body, balance and a fast finish.
Ingredients
Method
15 mins prep120 mins cook135 mins total
Warm the oil in a large saucepan over medium-high heat. Add the garlic paste, ginger paste, salt, turmeric, tomato purée and plum tomatoes; stir for 1 minute.
Tip in the onions and turn them through the seasoned tomato mixture. Add the water, cover and simmer gently for 60 minutes, stirring now and then.
Remove the lid, stir in the BIR mix powder and cook for a further 30 minutes until the onions are very soft and the oil begins to show.
Blend with a stick blender until completely smooth, adding a splash of water only if needed to keep the blades moving. Cool quickly, then portion into containers.
To reheat for a curry, combine one part gravy with one part water in a saucepan and boil for about 5 minutes until thin and milk-like.
Notes
Cool promptly before refrigerating for up to 3 days, or freeze in labelled portions for up to 1 month.
About this recipe
Slow-cooked onions, tomatoes and everyday spices are blended into a pourable curry foundation. Make a large batch, portion it carefully and keep it ready for quick curry nights.
Dilute each portion with an equal measure of water, heat it until bubbling and add it to a curry pan while hot. The gravy is deliberately mild so it can take on the character of any finished dish.
