Indian Restaurant Base Gravy 2 - FULL Tutorial and Method - Al's Kitchen
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- Опубліковано 3 сер 2024
- This is my second British Indian Base (BIR) gravy. This base has fewer steps but more ingredients that will take your curries up a level. It can be used with all my previous recipes. If you love curry, you will love this base. Al
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Products Used by Al
► Stainless Steel 8.5 Litre Stock Pot amzn.to/2Q6BOA0
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm amzn.to/2Q7maEF
► Copper Karahi Serving Bowls amzn.to/3tl5VSK
► Copper Handi Bowls x 4 amzn.to/3doh4fZ
► 8Kw Gas Burner (Excellent for BIR Curry) amzn.to/3trwtBI
►8kw Gas (Another supplier) amzn.to/3triFqT
► Little Spice Tray stainless steel ramekins amzn.to/3uVtO3D
► Braun Hand Blender amzn.to/3uWH2Nw
► Aluminium Frying Pan 24cm amzn.to/3mUzCreL
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INGREDIENTS
1Kg peeled white onions (halved)
Sliced 1/2 Red Bell pepper
1 chopped Green finger Chile
1/2 sliced carrot
60ml Vegetable oil
1 tin good quality Plum tomato's
50g coconut block (KTC)
125g sweetened condensed Milk
50g Garlic (just peeled)
50g Ginger
2 teaspoons turmeric powder
1 tablespoon tomato puree
2 teaspoons Coriander powder
2 teaspoons Cumin powder
2 teaspoons Paprika
2 teaspoons Tandoori Masala powder
1 teaspoon salt
100g White Cabbage
1/2 small potato (leave skin on)
Handful of Red Lentils (~40g)
*Add enough water to touch top of onions (difficult to gauge qty - depends on pot size)
30g fresh Coriander (leave stems in as well)
1 or 2 teaspoons of Butter Ghee (EAST END)
Akhni Stock - seasoned water
700ml water
3 Bay Leaves
7 Green Cardamoms
4 cloves
2 teaspoons small Black Mustard seeds
2 teaspoons Fennel seeds
2 teaspoons whole Corriander seeds
2 teaspoons Cumin seeds
1/2 Star Anise
Small piece of Cinnamon bark
Some Curry Recipes to get you startedWith this Base you can then go on to make some of the curries listed below on my channel
King Prawn Chilli Masala
• King Prawn Chilli Masa...
Chicken Jalfrezi
• BIR CHICKEN JALFREZI B...
Chicken Madras
• How To Make one of the...
King Prawn Naga Phall (Extremely Hot)
• How To Make GARLIC KIN...
Chicken Tikka
• How To Make CHICKEN TI...
Chicken Vindaloo ( Hot )
• How To Make CHICKEN VI...
Chicken Dopiaza
• How To Make CHICKEN DO...
Chicken Mirchi Bhuna
• How To Make MIRCHI CHI... - Навчання та стиль
I commented here 3 years ago saying that I was more than happy to stick with the 1st base. Well I've now tried this one and I've got to say that it is bloody superb!
It has taken my Curries up another notch. More depth, more flavour even the smell!
I'll only use this base now. My curries have gone from being good to being astounding. I don't take any credit because the credit is yours Al... Cheers and hope you're feeling better now. 👍
Robins sent me here.
I came up from the well to find this
Me too.
Greetings akpcd's
Me too!
Are you on email?
Ingredients:
1kg of white onions, peeled and chopped in half.
1 red capsicum, cored and chopped.
1 carrot, chopped.
1 green chilli, chopped.
1 can of whole tomatoes.
50g coconut block.
125g sweetened condensed milk (or evaporated milk).
100g white cabbage, chopped.
1/2 small potato, not peeled.
1 cup red lentils, rinsed.
30g or 1 bunch coriander, not chopped.
2tsp ghee.
60ml vegetable oil.
50g garlic, peeled.
50g ginger, peeled.
1TBSP tomatoes paste.
2tsp turmeric powder.
2tsp cumin powder.
2tsp coriander powder.
2tsp paprika
2tsp tandoori masala powder.
1tsp salt.
Akhni Stock:
3 bay leaves.
7 green cardamon pods.
4 cloves.
2tsp black mustard seeds.
2tsp fennel seeds.
2tsp coriander seeds.
2tsp cumin seeds.
1/2 star anise.
1 small piece of cinnamon or cassia bark.
Method:
Add all base gravy ingredients into a 5L pot (not Akhni Stock ingredients) . Fill the pot with water so it barely covers the ingredients. Bring to the boil on a low simmer. Let simmer for 1hour.
Bring to the boil 700ml of water. Add Akhni Stock ingredients and let simmer for 15mins. Drain the akhni stock to remove solids and add to base gravy.
Once the base gravy has been simmering for one hour, turn off the heat and blitz the gravy until it is ultra smooth. Ideally this can be done with a handheld blender. Other blenders can be used as an alternative although the gravy must be cooled to room temperature beforehand. No lumps should be left in the base.
Whilst the gravy is simmering, fill the pot with water until the gravy has a milk-like consistency. Simmer for one more hour.
Divide gravy into smaller portions (eg 4 small ladles) and freeze for future use.
Cheers bruva
Ive made this a few times now and what I do is not to add the last bit of water . This way I can freeze it in smaller batches and then add the water for the consistency later..
Nice to see these recipes without someone trying to flog us an ebook to get that "secret" ingredient.
Robins sent me here in a recent podcast
I created this a few days ago. And like a good second day soup, the flavours matured to an extent that the flavours had me dancing.
I then marinated 1.5 kilos of diced beef overnight in teaspoonfuls of ground ginger, garlic, turmeric, cumin, coriander and paprika, with an added onion and red pepper and salt. I added 4 spoonfuls of oil and placed in a caserole dish. I poured in the gravy and slow cooked it in the oven at 170 for 3.5 hours.
Mate... thanks for this. During this lockdown I've turned to cooking to pass the time. And where I live in Edinburgh, has a plethora of Mediterranean and Chinese supermarkets.
It'll be a long time before I shop at mainstream stores again. Thanks again.
Been eating curries for 50 years (started young) mainly in Birmingham. Done this, didn't have red lentils but used other lentils, must say this is the best base so far, made my curries from your recipes taste the best I have made, madras was especially good. Thank you and keep on posting your recipes on UA-cam.
This is the channel I've been searching the internet and UA-cam for! Cheers Al, you're a star! 👍👍
Love your videos Al. I am an Indian who normally cooks Indian dishes the authentic way. But after recently opening an Indian restaurant, my interest in learning restaurant style cooking peaked. Every chef seems to have their own way for making these base gravies, but yours is the only video that cover the whole process without keeping some ingredients as secret. Thumbs up for your effort. You have earned another subscriber.
Thank you very much for you're reply, I'll give it a go then see how it turns out, I can't see it being any different to cooking for hours.
Well Al, I made this yesterday and used it to make a madras and a bhuna last night. This really is the magic potion to produce proper BIR curries. Have to say I had my doubts with some of the ingredients going in, cabbage , condensed milk...but it all come together beautifully. Spent years trying recipes and watching vids trying to come up with something at least half decent but they always fell short. Now I will not go past this base gravy, it's the key to producing tasty restaurant style dishes.I have 5 tubs in the freezer ready for action. Thank you sir!
Even had some leftovers for breakfast this morning. I always think next day curry is even better
Al you are a bad man, you didn't say make 2 pans as the first pan full will be gone before it gets to the curry stage. this is just out of this world good.
Thanks Al...Im going to be honest. I already think the base gravy you've shown us is fantastic and I'm not sure if i want to change it. If it ain't broke don't fix it sort of thing! I saw this video last night (Sat Feb 16th) after having had a few guests up and serving them your Madras, Masalla and Bombay potato dishes. They thought the food was superb. I'm not sure if the first base can therefore be improved. Having said that I did slightly adjust the first one in that i added Cabbage, celery and evaporated carnation milk so i probably will try this one. Cheers Al, you've completely transformed my bir cooking.👍
Message to ALL .. do what AL says .. you wont regret it. all the best
Fuck that, a lot easier gravy's than that!
Mark Mackenzie them ones won’t be as good though
Thank you so much for sharing this, I am in the process of making this and the smells are amazing.i can’t wait to start making curries with it.
yet another amazing lesson from Al thankyou so much.You know your stuff!
Hello Al I'v just made this gravy, I tasted it before thinning it down and it took me back to late 70s when there were only 2 Indian restaurants in Walsall, West Mids. One was called the Standard restaurant, they used to do a curry soup starter it was amazing, ,i've been trying to find that soup for 40yrs without success until now i'v found out their soup was bloody base gravy. Well done Al I shall be following your recipes from now on. Excellent thanks Al. Dec. ps I put a litre of akhni stock in, sorry.
Been researching this for weeks now. Finally bit the bullet and brought all the spices, pans, spoons, blender etc. Spent a small fortune lol. Out of the four people I've been reading about I keep coming back to you Al. So gonna give this base gravy a go hopefully next week. Can't wait!
Have in fact now made this. Made a couple of curries with it but personality, I think the Coriander is a bit too strong. Not sure why it needs 3 lots of it (powder, fresh and the seeds in the stock). Next time I might try leaving one of the three out and see how it goes. Don't get me wrong it doesn't taste horrible or anything it's just my personal preference as tbh I've never been overly keen on Coriander to begin with so don't let that out you off trying this. Its just about finding what's good for you.
Enjoy I done the same years ago
Thank you so much Al love all your videos , first time making this gravy smell going around my heart like can't wait to start making Currys with it, also made ur curry powder mix today thank you for recipes and taking the time to show us
Nice one Al I can't wait to try this gravy . Looks awesome
Hi Al,
I must say that is the best Indian Restaurant Base Gravy 2 that I have made. I went on and maid your Chicken Mirchi Bhuna and I am so pleased with the out come it honestly tastes just like the Rajpoot restaurant in Taunton Somerset, I moved to Malta nearly six years ago and you can’t get what I would say is a half decent curry so finding your site is a blessing.
Thanks
Ha I remember that curry house. Good food!
Just tested this gravy with a vindaloo, and it's brilliant.
I made it using a pressure cooker though (Instant Pot),. 20 minutes + 10 minutes NPR, blitzed and added the spiced water, then 15 minutes ÷ 10 minutes NPR. Also, I skipped the condensed milk, but didn't feel I missed something..
Made this for the fire time a few weeks back and it is good. Thank you for the vids very much appreciated as they are easy to follow.
Nice one Al Thanks again! Interesting Base I will deffo try!
Al your original will always be the best and iv done a few others
Best Indian base gravy I’ve seen on UA-cam, dunno if all the Indian restaurant videos don’t want to share the full ingredients but this is a very good if not one of the best I’ve seen, and I’ve worked in Indian restaurants for many years
Thanks Man x
I get the feeling many don't want to share their secrets
Every recipe I’ve tried of yours... have been fab! Thank you 🙏
You’ve really given us “normal cooks” magical secrets and ideas and recipes. Thanks sooo much, Al!
Making my fith batch since finding your curries 18 months ago. Not only do the curries taste great, its actually really enjoyable making them, and that includes this base gravy....Pathia is the favourite ❤
How long dose the gravy keep for??
Hi Al, big fan....I don’t add so much water. It’s easier to freeze if you keep it concentrated and add water when your about to use. Keep it up!,,
Great vid, love this guy's work
Another great video Al thank you!
I'll make this one when i have used up my ten gallon's of your original base gravy. Thank's Al,
Thanks Graham. I have loads too.
I made that much I filled a chest freezer by just pouring it in. I chip a block out when doing a curry.
Need another freezer now for this one.
Just wondered what the best way of storing the base gravy. Great channel by the way! 👌💥💥💥
i pour mine into plastic containers mostly enough for two people and freeze
I use ziplock freezer bags. Portion them up, freeze them laid flat and they don't take up much room.
Thank you for posting this Al as you say special sauce and it really is.
I made this and it is fantastic. My daughter who has since left home, has
asked me for the recipe she said she always remembers how good it was.
Great!!!
Nice one Al, I’m definitely going to use this recipe, cheers.
I make curries often but not nearly at this level. I had no idea this is what the restaurants were doing no wonder I just couldn't make it taste the same. Hello from a new subscriber from the US. How about a tagine? Or another african curry? How about a caribbean curry?
Just subbed to your channel, I’ve been on a mission to up my fake aways. Got pizza, Thai an Chinese down. IMO Indian is the most difficult to get down but your gravy I reckon is the secret. Will be making this!!
I just cooked your Madras. Soo good. On a par with the Sitar in Norwood Junction and better than any other Indian restaurant. I can’t wait to get stuck in to your other recipes. Cheers Al.
Spent half day ingredient shopping & cooking up your Base Mk.2. Will spend next couple weeks enjoying the results. Much appreciated pal.
This looks amazing, I’m going to try it
High Al, reaching the end of 1st base gravy batch, i made few months back, which is excellent. I intend making base gravy 2 next time round, the ingredints list is quite extensive. Can they all be bought in Tooting, south London? i know you shop down that way sometimes. I hope you're well, and doing ok, not only are you're recipes excellent, you're a nice guy as well. Thanks for improving my cooking skills in the curry department. Keep up the good work, you're an absolute star.
Hi Al. You had a mention on Five Live on Friday and now I've got a stack of ingredients and a large pot to make some of this :)
Sounds great! yeah I heard it myself. Was a surprise to be honest but a welcome one. Good luck with your curry making.
@@AlsKitchen cheers! Going to do the base gravy batch tomorrow and have some chicken thighs. Any recommendations of recipes that don't need much extra work once the batch of base is made?
Great work mate I learned a lot from you
Thank you so much for your answer Al.
New to this channel and loving it already, Been eating curries since the seventies and am a big fan of the British Indian style. Trendy nowadays to go Fine Dining and folks bang on about authenticity blah blah blah but this style for me is world class. Lots of snobs and dictionary swallowing keyboard jockies get a tad irate at times but for me this is the real deal. Gonna get on this and make a bhuna at the weekend for the fiance, her favourite so no pressure....
john blonde agreed. I go to an Indian for a BIR curry. Authentic curries are nowhere near as good.
Come back Al !!!!
This has absolutely TRANSFORMED my curries and the way I coook them. I thought I already had a pretty good tequnique but was missing that BIR vibe.
I made the pathia and apart from my rouge firey chili I put in, it was spot on. I'll go easy next time. Tasted so authentic.
Can't thank you enough :)
the ace of base love it cheers al
If making a large batch for freezing, leave it nice and thick like double cream and then thin it down with water when you defrost it for use, no point in filling the freezer with water
So what size batches would you freeze? I originally thought 600ml each bag (Al makes his curries with 4 ladles of 150ml), but if it's undiluted, then how much? 400ml?
Just wondering with the base gravy how many time’s can you reheat and go long can you store it for?love your channel.thanks
I’ve made this base quite a few times & stores in the freezer for almost a year & still tasted amazing to me if that helps 👍🏽
Brilliant, Al!! From a big fan!! Top base gravy!
Omg Al, found you on you tube yesterday and made your base gravy , masala paste, and als six mix, chicken jelfrazy, pilau rice, onion tomate cucumber salad.. plus onion bahji's....... It was 100% worth the whole 2 days of cooking... Awesome sooooo taste... Thanks Al
Ann x
So the first hour is letting everything boil and cook and 15 minutes before the first hour is done add the stock and the last hour blitz at the beginning and thin it out and boil for another hour ? Gonna have a go today 👍
Made this yesterday. used the pressure cooker. Half the time, half the gas. Still luvverly!
What was the setting and timing for the pressure cooker, I like your idea.
@@aussiedon8 I just get it up to hissing then turn it down low for 20 mins-ish. Then leave it to decompress fully. Finally zuzz it smooth. put in containers and freeze. I always leave it quite thick so I can add water later. Very old pressure cooker. Had it for about 40 years.
Brilliant Al, will be making this!
This recipe is awesome..thanks for sharing Al.
Can I use a pressure cooker to make the base 2 sauce please? Thanks. Gerry
Can you double up for big pots? My usual base gravy uses circa 1.8kg of onions for example.
Finally tried at a friend's and was blown away . I'm now making my baste gravy today and doing few dishes tomorrow thanks for all your help 🙏
Hi Al. great vid, i always use ur base1 and best tasting base on ere and believe me iv made most of them so im looking forward to making No2, keep the fantastic recipes coming there beaut!!!!
Which brand of tandoori masala powder do you use
Picked up your channel from BBC 5Live. I have been cooking curries for years and couldn't wait to give the base gravy a go. With lockdown, I searched the internet for online spices to no avail. Anyhow managed to get down the shop and stocked up. Yesterday I made the base gravy and because I have two young girls gave the Chicken Tikka Masala a go. Wow, what a result. Absolutely amazing. Wife orders this all the time and she was well impressed. Kids devoured it.
One question Al. How do you store fresh coriander? I had mine in the fridge but after only 24hours it wilted.
Great stuff. Coriander doesn't last too long. Try putting it in a tuppaware box with a sheet of kitchen towel around it. Happy cooking.
James.Wrap your coriander in kitchen roll and place it in an airtight/Tupperware type dish and put it in the fridge.It will last for around7 to 10 days.
use ebay for spices
Fantastic base gravy Al Ive tried a view but this is the best cheers mate
Hi Al, always watch your channel and do my best to make a decent curry. two weeks ago I did your base gravy 2 and OMG! It is the final nail in the coffin. AMAZING! Now it really really is just like the real deal. Tnx so much :)
vermilion J I would tend to agree! ⚰️
Ok Al, trying this gravy today. As always, will let you know what's think hahaha
It works :) I like the addition of the spice water. Have a dozen servings frozen, should last about a month.
Is this to make a 'concentrate', which needs to be doubled with water (as with Misty's base)?
No mate, just use as directed in Al's individual recipes 👍
Your base gravy is the best. I can't wait to give this version a try.
Completed this to the letter today and made a big batch to add to future curries. Posted pics on Facebook and an old friend (who’s a professional chef) commented, ‘is that the Al’s Kitchen base?’. Can’t wait to use it - my first will be your king prawn chilli masala ! Cheers Al!!!
Hi al couldn’t get coconut block or black mustard seeds but got yellow seeds instead will the base gravy be ok without coconut..cheers
Yes it will. Ive made several different versions of base gravy and never used coconut. Theyve always made great curries. I think this is just how he likes his.
has al had a recipe book printed
Al you are a genius I live in Canada now and have done for the past 18 years. The London boy in me misses Indian food so bad. I have tried so many here and to be honest not good. So around 6 years ago my brother in law told me about you.
I must say I have cooked curry nights for all my friends here and most are from the UK. The videos and stuff on here is amazing. I would struggle to say this is as good as everything I have had when back in the UK.I have cooked probably 90% of your dishes and every time amazing. I like the guy before on here who was sceptical of the base gravy two as was I . But man it’s so good keep it up and just think you making so many expatriates happy.
Class video Al, cooked this up this weekend, along with the madras. Bang on👌👍
anyone know where al is??
Can the base gravey be frozen for later use ?
Of course
Wow! This has created an exceptional flavour to my dishes. So easy to prepare and my freezer is full. Thank you for sharing 🙂
Just an update. My friends are raiding my freezer to grab a tub. I'm very popular 😁
Thanks Al, great video again, I cant wait to try it.
Let me know what you think
80 thumbs down from indian restraunts lol
Hi good stuff can you freeze it it seems like a lot of hassle just with one curry
I double up the base gravy make a lot of curries double up the curries too, and yes you can freeze the base gravy I've done this a lot
this is for a base gravey???? you use it as a base for other dishes?
I know I don't want to make a big base gravy for one curry I want to make a big Batch and freeze it
billy b yeah I freeze it
Loving your work Al!
Having made Al’s recipes before, and having complete confidence in them, I made this gravy this afternnon, but because I have an enormous pot, multiplied this recipe by 3,
I have ended up with 8 and a quarter litres of this delicious gravy.
I have divided this into 11 300ml and 11 450ml portions. It’s easy if you put a small freezer bag (I use Asda’s) in a measuring jug and use a standard (150ml ladle) to spoon it in.
Then straight into the freezer!
Thanks Al!
Will there be a base gravy 3?
Yes coming to a cinema near you soon
@@billyb5059 3rd ones are rarely good.
Exactly. Godfather 3. Ruined it.
Imo based on Indian restaurant experience, there are way too many ingredients and flavours. A bir base should a simple onion based stock which is mildly spiced. The flavour/spice is added at the individual cooking stage.
Your experiences are clearly very different from my own.
Al's Kitchen I agree and no offense intended. That's the beauty of bir curry. Tastes and techniques vary dramatically. I apologise if I came across wrong.
Not at all buddy. no worries. All good
Great work!!!
Nice one Al 👍 the quantities are perfect too - i'm slow cooking mine all day - then going to make the curry this evening
How long does the base gravy last ? If made in big batches can it be frozen?
Yes it can be frozen - use within 3 months.
Yes mate. Use the plastic type takeaway containers and fill each with approximately 3 ladle fulls then freeze. 👍
Hi Al as you are embracing vegan after your radio 5 request from John and the successful tofu dish - i cant use condensed milk as a vegan - what can i use instead ? loving your channel !!!!
Just leave it out Nicci. Not a big deal.
@@AlsKitchen thanks Al , got batch of orginal to use first then i will ty this one with vegan 5 spice dhansak, what dish do recommend is should veganise next ? Loving your channel so glad i found it !
AL thanks for the advice I made your Base 2 with the added Akhni seasoned water and it`s another winner 😋😋😋
Hi Al, I've been making a basic base gravy for 30 years now and I've only just come across your next level recipe. Can't wait to knock this up this week in time for my Friday Jalfezi. Thanks again for this new addition to my curry collection ❤
Can’t you just make tons of the stuff and sell it in cans/containers so we can just buy it from Sainsbury’s. Would make my life easier and you’ll be quids in 🤑
Coconut and condensed milk??? Bro pack it in!!
hi al,tried both of your 5 spice recipies just to try them and wow,just knockout stuff,so cheers once again,keep it up now ya,ll hear.
Thanks for sharing BIR technique. I Have made one batch of base gravy using your initial recipe and love the curries it produces. Will be sourcing ingredients this week and trying your updated recipe.
I have enjoyed these more than most of Madhur Jeffrey's and these are so much more convenient.
I dont do my base gravy like this anymore, there's absolutely nothing wrong with it its just as I live on my own I dont use it quick enough and freezing it is a chew on.
I make a meaty ( stock cube & marmite ((veggiemite)) base gravy with vegetables and very basic spices - salt, pepper. No ginger or garlic and definitely no aromatics other than rosemary and/or mint.
Crazy I hear you say... Buuut I now have a base gravy that can be used across the board like bangers n mash, toad in the hole, chilli con carne, soup n stews, bolognese and not just for curries.
In fact it adds a different dimension to a curry... Try it you wont be disappointed.
Fine. You do you.
I suggest not using tap water.
There's to many chemicals in it. 👍 😉
Don't be an idiot. Bottled water is full of bacteria. Google Evian recalls and botulism. Tap water is chlorinated to kill bacteria. If you fill a bottle with tap water and leave it in the fridge over night, the chlorine, having done its job cleansing the water will evaporate completely from solution leaving behind the cleanest, safest water money can buy.
@@hughegentry8255 The bacteria may be dead, but the heavy metals are still there, also possibly lime, depending on the local geography.
@@commontater1785 lol what? Have you ever tested the ppm of your water?
@@jackyelnats3543 Perhaps you should be asking someone from Flint Michigan.
Before you LOL, maybe you should Google.
Try "does tap water contain heavy metals"
Here's just one result:
There are several heavy metals on the World Health Organization's list of Chemicals of Major Public Health Concern, including lead, cadmium, mercury, and arsenic, all of which can be found in tap water.17 Jan 2020
Fantastic AL .. must say Iv been happy with Base Gravy (Mark-1) and always have some in my freezer .. for my next batch I will diffidently have a go at this. Cheers fella
Just got back from the shops with all the ingredients for the original base gravy and then saw this, oh well looks like it’s back to the shop in the morning to get the extra bits I need, it looks awesome btw Al and I’ve been subscribed for a while now and your recipes are the best on UA-cam keep it up pal 👍
Lmao why is British Indian restaurant cooking base gravy so loaded. Indian restaurants in india use 3 base gravies that have like 3-6 ingredients at the most.
BIR is tastier than regional cuisine.
@@darrenlewis4423 LOL wot. BIR is just one flavor profile. It absolutely sucks.
@@BruceWayne-eh4im Well that's your opinion.
Britain is a nation of curry eaters .
Now why is that?
Because it sucks you think.?
I've had traditional Indian currys and I prefer BIR.
If you think they taste the same you have poor taste quality or you eat in poor quality restaurants.
BIR is, by a clear mile, the greatest Indian food on the planet
I agree, lots of BIR do taste the same, possibly because the base has too much taste to it? Cooking curries from scratch are usually better, however I like to make BIR sometimes. Just do it how you like it, for example my base gravy has a few pieces of cassia bark and at least a whole star anise.
I had no coconut block in the cupboard, so I used a tin of coconut milk, it still works great. Its about getting those onions soft and sweet mainly.
Stunning Base gravy!
Cheers Al
Made this the other day, this has so much flavour in it.
Al that looks fantastic. Will be making this soon answers a few questions regarding the depth of flavour in some of the best indian restaurants.