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–+ servings
A large stock pot filled with onions and other curry broth ingredients.
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Curry Broth (Indian Takeaway Style)

Rich, aromatic curry broth, ready to use in your favourite Indian curry sauces.
Course ingredient
Cuisine British Indian, Indian, Indian Restaurant, Indian Takeaway, Scottish Indian
Keyword british indian restaurant curry, curry, curry base, curry broth, indian curry, restaurant curry, takeaway curry
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 portions

Equipment

  • 1 Soup Pot

Ingredients

Flavoured Oil

  • 100 ml vegetable oil
  • 1 Indian bay leaf (taj patta)
  • 3 green cardamom pods, crushed
  • 4 whole black peppercorns
  • 3 cloves
  • 1/8 cinnamon stick or cassia bark

Broth

  • 1 kg onions, roughly chopped peeled weight
  • 1 large salad tomato, quartered quartered
  • 2 garlic cloves
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 litre water
  • 1 1/2 teaspoons tomato puree
  • 10 grams creamed coconut block
  • 1/2 teaspoon garam masala
  • 2 teaspoons turmeric
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon paprika
  • 1/4 teaspoon mild chilli powder
  • 1 generous teaspoon sea salt

Instructions

  • Pour 100 ml vegetable oil into a pot. Add 1 Indian bay leaf, 3 green cardamom pods, crushed, 4 whole black peppercorns, 3 cloves and 1/8 cinnamon stick or cassia bark or cassia bark. Heat the oil over a medium heat until the whole spices begin to bubble in the oil. Reduce the heat to low and allow the spices to infuse the oil for 5-6 minutes. Strain and set the oil aside.
  • Put 1 kg onions, roughly chopped in a large stock pot and add 1 large salad tomato, quartered, 2 garlic cloves, 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds and 1 litre water. Cover with a lid, bring to the boil and cook over a medium to high heat for 45 minutes, stirring occasionally.
  • Add 1 1/2 teaspoons tomato puree, 10 grams creamed coconut block, 1/2 teaspoon garam masala, 2 teaspoons turmeric, 1/4 teaspoon smoked paprika, 1/4 teaspoon paprika, 1/4 teaspoon mild chilli powder and 1 generous teaspoon sea salt to the pot, stir well until creamed coconut block is fully melted, then add prepared flavoured oil. Mix well, reduce heat to medium, cover and cook for another 45 minutes, stirring occasionally.
  • Use a stick blender to blend curry broth until completely smooth. Reduce heat to lowest setting and allow curry broth to simmer for a further 30 minutes, stirring occasionally until broth becomes thick and toffee-like and oil begins to separate. Keep broth almost fully covered with a lid during this stage of cooking and be cautious. As the broth thickens it will begin to spit and splutter.
  • Allow curry broth to cool completely, then portion into 200-250ml containers or food bags.

Notes

Storage:  Takeaway style curry broth can be refrigerated for up to 3 days and frozen for up to 3 months.