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Masala Gravy - Curry Gravy

Ingredients

 

How to make it:

  1. Add 50ml water to 200g of Steenbergs curry powder and stir to thick paste.  Add a little more water if you want to.
  2. Heat ghee in a wok and stir fry the garlic and ginger for 2 minutes.  Lower the heat and add onions.  Don’t add all onions at once as they will reduce down in size as they cook.  Continue stir-frying until the onions become caramelized.
  3. Add the water, then using a hand blender or in a blender mash up the mixture to a smooth puree.
  4. Add the curry paste to the gravy and stir in.  Boil for about 10 minutes on a gentle simmer. 
  5. Take off the heat and put into 3 pots of equal size and freeze.

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