Many curries have a chunky onion base (like Balti). We use this when riffing on curries, as it’s an easy build, freezes well, and adds a bunch of flavour to any gravy-like dish.
Ingredients
- 2–3 tbsp ghee or neutral oil
- ~8 onions
- 1 green pepper, roughly chopped
- ~1 cup Base curry gravy
- ~2 tbsp Ginger/garlic paste
Spices
- 1 tbsp green cardamom
- 1 star anise
- 2 tbsp cumin seed
- 2 pieces cinnamon bark (about 5 cm each)
- 4–5 bay leaves
- 5 cloves
Method
Add everything to a medium pot. Bring to a simmer, then drop to low and cook for about 1 hour.
Remove the whole spices.
To serve
Add about 1 cup to any portion of curry for depth and texture.