DIY Onion-Based Gravy for British Indian Restaurant Style Dishes
This Simple Recipe Yields Enough to Make 20 x 300ml Portions of Curry Gold - "Boom Base"
So here it is - the secret to British Indian Curry-House Flavour. We recommend you invest in a 20ish litre stock pot for making this liquid curry gold. It would be insane to go to all this effort for a single curry so this is very much a batch cook and portion recipe. The idea is to load your freezer up with base onion gravy so that you can knock up outstanding curries in 24 hours notice. Looking for a bigger pot? Nisbets are great for this kind of thing. It's a big investment so be sure to make sure you get the right kind of pot e.g. induction, none-induction etc. Also don't assume the pot comes with a lid! If you're short on freezer space and don't want to fork out for a big pot you may want to half the ingredients below.
Onions: Approximately 20-25 medium-sized onions (about 5 kg)