Curry base

April 2021

5 onions

5 chilli

whole bulb garlic

5 cm knob ginger grated

3 stalks celery

3 tblsp cumin

3 tblsp black mustard seeds

2 tblsp yellow  mustard seeds

2 tblsp turmeric

3 tins of crushed tomatoes

1/2 tin coconut cream

1/2 cup brown sugar

good teaspoon of salt (note add stock powder when adding the meat)

 

you can also added roasted capsicum and  roasted pumpkin 

fresh coriander stalks

Cover base of a large saucepan with oil and fry the spices till mustard seeds pop then add the chilli.

next added the finely chopped onions and lightly brown then added the ginger and celery.

Now add the turmeric a until fragrant the pour in the tomatoes and coconut cream  and brown sugar and salt 

simmer for about 1/2 and hour.

 

puree slightly  

divide into containers or added to a meat of you choice.

Mary's Beef Curry 

600g rump steak if time poor (or chuck steak if you have plenty of time for a slow simmer 3 to 4 hours)

1/4 pumpkin roasted pumpkin

1 roasted capsuim

 

brown of  meat in batches once all cook add to oven dish along with a tablespoon of beef stock powder and the roasted pumpkin and capsicum.  Bake for hour or so.

while cooking steam to rice