Medium Curry Gravy

Pat Chapman's currys work like lego, where you build and store complex building blocks that you can quickly combine to make a tasty curry on the fly. Not a technique for someone who does the occasional Tikka Masala, once in a blue moon, but more of a way of life. Restaurants use similar principles, but on a much larger scale.

So putting a few bricks together brings us to this recipe for Medium Curry Gravy. A veritable Princes Leia in your Lego Star Wars set. "Help me Obi-Wan Pat Chapman, you're my only hope".

Ingredients (makes enough for a meal for about 4 people)

• 2 tbsp Curry Powder (use either Pat's Curry Masala or the ground spice version, curry powder, the last time I made this, I used the former).
• 2 tbsp Ghee
• 50g (2 oz) Garlic Cloves chopped
• 250 g Spannish Onions, chopped
• 4 Canned Plum Tomatoes, drained
• 200 ml (7 floz) Water
• 2 tbsp Green Pepper, finely chopped
• Aromatic Salt to taste (you could just use normal salt instead, but as the aromatic version is so easy to make, you'd be barking mad to do so)
  

Preparation

• Add some water to the curry powder to make a paste.
• Heat the ghee in a wok or large frying pan till hot.
• Add the paste and fry for a minute or two.
• Add the garlic and stir fry for a minute or until golden brown.
• Add the Onions, mix in and fry until caramelised.
• Add the tomatoes and Water.
• Take off the heat and puree to a consistency in a blender.
• Return to the pan.
• Add the green pepper.
• Cook on a low heat for another 10 minutes. The gravy should turn to the dark side, and thicken.
• Add the aromatic salt to taste.

Now you've put those pieces together, it's on to building that Death Star. Stay tuned. You can't stop the signal.

This gravy can be frozen, in a conventional freezer should Carbonite not be available. I'd recommend making enough for 2 or 3 meals at once (apply a suitable multiplier to the ingredients) and always keeping some available on standby for future Bantha Fodder, or when you're eating solo.