Base Curry Gravy

A freezable mixture to use when making any curry.

• 400 ml oil
• 2 asian bay leaves
• 2 cinnamon sticks
• 8 cardamom pods, crushed
• 2 black cardamom
• 1/2 tsp black peppercorns
• 8 cloves
• 1 star anise
• 75 g whole garlic
• 40 g ginger
• 1000g red onions
• 2 green chillies, stems removed
• 1 cup soaked cashew nuts
• 750 g tomatoes
• 2 tbsp ghee
• 1 tbsp cumin
• 1 tbsp turmeric
• 1 tbsp ground coriander
• 1 tbsp Kashmir red chilli powder
• 1 tsp garam masala
• 1 tbsp brown sugar
• 1 tbsp salt

1. Soak cashews for 2 hours.
2. Add 200ml of oil to large pot, fry the whole spices until colour has leaked into the oil.
3. Add the whole garlic cloves, frying until light brown. Then add the ginger and cook for a minute.
4. Add diced red onions and salt, cook on low heat with lid for 10-12 minutes, stirring.
5. Remove the whole spices and add the chillies (if using).
6. Add chillies (if using).
7. Add drained cashews and tomatoes and cook on low head for 20 minutes, stirring.
8. Allow the mixture to cool, blend and set aside.
9. Create a paste of powdered spices and a little water.
10. Heat remaining 200ml of oil and ghee and fry spice paste for a minute.
11. Add back onion mixture, with the brown sugar and simmer for 20 minutes, stirring.
12. Result should be thick, around 20 curry portions.