The Hirshon British Indian Restaurant Curry Base

Ingredients

• 10 onions medium, chopped
• 1 large carrot peeled and chopped
• 1/2 green bell pepper large, chopped
• 1/2 red bell pepper large, chopped
• 2 stalks celery leafy, chopped
• 1/4 cabbage head green, chopped
• 2 cups chopped tomatoes Pomi-brand
• 6 stalks fresh cilantro with leaves
• 250 milliliters vegetable oil
• 4 tablespoons ghee clarified butter
• 4 1/2 tablespoons ginger purée fresh
• 4 1/2 tablespoons garlic purée
• 1 tablespoon ground turmeric
• 1 tablespoon Garam Masala
• 1 tablespoon ground cumin freshly
• 1 tablespoon ground coriander seed freshly
• 1 tablespoon fenugreek ground, powder
• 1 tablespoon smoked paprika
• 1 tablespoon salt
• 2 cups chicken stock (homemade strongly preferred)
• 8 cups water
• 4 bay leaves (Asian / Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable)
• 14 green cardamom pods
• 4 inches cinnamon stick
• 10 whole cloves
• 4 teaspoons coriander seeds
• 4 teaspoons fennel seeds
• 6 garlic cloves bruised
• 4 inches fresh ginger chunk
• 2 star anise
• 2 black cardamom optional but recommended
• 1/2 whole onion cut into large chunks
• 2 teaspoons black peppercorns

Nutrition

• Calories : 980 calories
• Carbohydrate : 77 grams
• Cholesterol : 5 milligrams
• Fat : 74 grams
• Fiber : 24 grams
• Protein : 15 grams
• SaturatedFat : 4.5 grams
• Sodium : 2020 milligrams
• Sugar : 19 grams
• TransFat : 1.5 grams