Date: Wed, 5 Nov 1997 09:56:43 -0800
From: firstname.lastname@example.org (Bala Subramanian)
Indian Curry Base
I make huge batches of Indian curry base, then add various things to it
during to week to have wonderful variety in the food we eat.
2 strips cinnamon bark
1 tsp cloves
6 cardamom pods
6 black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
2 Bay leaves
4 large onions - red are better
10 med tomatoes - or 2 16 oz cans of chopped tomatoes
1 bunch cilantro
10 cloves garlic - or as many as you like.
2 jalapeno peppers
Dry roast the first 6 ingredients in a large pot sprayed with cooking spray.
Blend the remaining ingredients in a blender until smooth. Add to the pot and
simmer over med-high heat. The tomatoes will make the mixture splutter, so keep
a lid handy.
Let this cook until almost dry - it will form a thick paste, and gather in
a ball around the spatula when you stir it - about 50 to 75 mins. You may
need to watch this towards the end to make sure this doesn't stick to the
bottom of the pot.
Remove the cinnamon and bay leaves. Other whole spices soften up greatly
and almost get incorporated into the curry base.