Curry Massalla Gravy

[stevie-p]

In my constant quest to make a curry and a bhoona(like in the local curryhouse),i now seem to have to make a Curry Massalla Gravy.
Anyone know how to do this please...thanks

[The Big Gill]

(why just 'gravy'?)

I don't have a 'proper' recipe for you, but if you don't get one, just try making a curry as you would do normally, obviously without the meat, but using more onion (minced).

How thick is the curry from your local restaurant?

p.s. if you're googling, try 'masala' as an alternative spelling.

[YvonneM]

www.curryfrenzy.com/curry/recipes/Curry-Massalla-Gravy.html

Cut and paste this link for a recipe

[CheekyChops]

1 onion sliced
4 cloves finely chopped garlic
3 tomatoes, blanced, peeled, cored and quartered
1 teaspoon tumeric
1 teaspoon garam masala
seeds from 4 green cardomom pods
4 tablespoons vegetable oil
1 cup water
pinch of salt.

Fry onions, tomato and garlic in the oil on medium heat until the onions are soft and translucent (approx 10 mins). Add half the water and simmer for 5 mins, then add the rest of the water and the spices. Stir well and simmer for 5 more mins. Keep stuiiring throughout cooking. Leave to cool slightly and then puree in a food processor. Yum!

[whiffey]

I have tried exactly the same stevie-p. That magical liquid they have on the go all the time in curry houses.

I've tried mashing up all the ingredients a la Pat Chapman, but it never turned out right.

Eventually I asked my local home delivery people if they would be prepared to bring me round some of just the gravy their phalls float in. They did, quite a large quantity as well. I am a good customer after all !