The key to BIR cooking, a style of cooking developed for the british market to satisfy the british taste and to enable the chefs to produce finish dish’s from a chicken tikka masala to a vindaloo at speed.
There are many recipes for a base but basically they are a vegetable stock which is heavy on onions and used to produce the sauce or gravy in curry.
Restaurants hold large stock of their base and always have a large pot simmering away on the cooker ready to spring into action to cover a busy service.
People are often surprised that the same base is used to create such wildly different dish’s but the different flavours, textures come from the other ingredients added when cooking the final dish.
Although I have listed this as a simple base sauce (which it is to make) it does require a little time to cook properly. Dont be tempted to hurry this process up, If you do the texture will not produce the silky smooth sauce required. Its for this reason I tend to cook the sauce in large batch’s and freeze what is not required.
Enough for 8 – 10 curries
250ml vegetable oil
2lb of onions
1 Green or Red Pepper
1 table spoon of turmeric powder
1 teaspoon Cumin powder
1 teaspoon Garam Masala
3 teaspoon Mix powder
1 teaspoon salt.
1 heaped teaspoon of tomato purée
Peel and roughly chop the onions and pepper and place in a large cooking pot, cover with water and bring to the boil.
Keep a lid on your pot to keep the water from evaporating and simmer for about 2 hours string occasionally. If the water level drops below the surface of the onions top up with more water.
After 2 hours the onions should be really soft and the water gone a milky colour.
Stir in the rest of the ingredients and simmer for a further 30 minutes.
Blend this mixture until perfect smooth and about the consistency of tomato soup (if too thick reduce with water)
Simmer again for about 30 minutes and if it thickens add more water.
This mixture can be frozen into tubs ready for when ever you fancy a quick curry so always cook in large batches