"MAGIC 10" ESSENTIAL CURRY SAUCE - Steven Heap

[@StevenHeapRecipes]

Use 6 medium onions and 5 ripe tomatoes and 3 tbsp g & g paste, sorry I didn't mention while videoing :)

[@CbrigBear87]

is the g&g paste just out the jar or homemade? Do you have a preference even if just for a base?

[@StevenHeapRecipes]

Thanks for watching, I hope you have enjoyed and benefited from the video. Don’t forget to LIKE and SUBSCRIBE for over 315 more recipes, tips and methods :)

[@StevenHeapRecipes]

British Indian Restaurant Mix Powder www.ebay.co.uk/itm/363054407928?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=0bf1634qst-&sssrc=2524149&ssuid=0bf1634qst-&var=&widget_ver=artemis&media=COPY

[@StevenHeapRecipes]

I am now offering Indian Cookery Classes:) For full details check out: stevenheap6.wixsite.com/indiancookeryclasses

[@mistaben2k]

Thanks alot,no need to buy kilo's of onions and spend hours n hours boiling it just a few things and bang You got it.

[@benmayhew2K]

Many thanks,a fantastically easy curry gravy for use on so many dishes.

[@arthurfleck9151]

Thanks to your channel I've got something to occupy my time during this difficult period.

[@MrQuagmire26]

nice curry base. It seems quite similar to daag. Simplicity is often times the best, also one thing many people new to indian food seem to not understand is: A great curry does not need too many spices or too large quantities of spices. It's all about creating balance in flavors.

[@StevenHeapRecipes]

Spot on!

[@russbarker2727]

Hi Steve, me again! Thanks once again for a great recipe. Now, the problem I have is which of your base gravy recipes to use? So far I have counted 7? (Correct me if I'm wrong?) My three favourites are 1) Dhaag 2)15 minute BIR style. (And we all like a quickie!) 3) Magic 10. What are your favourites, and what would you recommend Bro?

[@StevenHeapRecipes]

Hi Russ, I personally think my last base gravy recipe is the best. Here's a link; kzbin.info/www/bejne/qGOxpKaIZc-WZ5o

[@BrianLee-yd6op]

Brilliant and Easy Base Gravy, I will be chucking out my old recipe Steven! Congratulations on your 250th.

[@StevenHeapRecipes]

Curry Creator thanks a lot!! This is based gravy stripped bare so all the dishes made from it will be unique. I'm going to be posting a couple of videos using it soon, can't wait ;)

[@deeferry6520]

Nice simple base gravy, I'll be using this when I've finished the one I've got, thank you and congratulations on your 250th

[@StevenHeapRecipes]

Thanks v much DEE

[@TastyTwist]

superb recipe!thanks for sharing.

[@StevenHeapRecipes]

Tasty Twist thanks! I thought I should post a good universal sauce that can be enjoyed all over the world by anyone who loves Indian food ;)

[@kevmalone]

Steven, if this is aimed at beginners may I suggest you provide weights/measure for all ingredients, rather than some? Particularly relevant if you will use this base in later recipes.

[@StevenHeapRecipes]

kevmalone true, sorry! I didn't mention the 6 medium onions and 6 ripe tomatoes and 3 tbsp g & g paste. I'll add this on a comment and tag it to the top :)

[@kevmalone]

Thanks Steven, I'm sure new cooks will appreciate that. (You did mention the onions after the ingredient round-up btw ;) )

[@Shoshun2]

Please can you tell me exactly what model of Braun blender you are using? It looks amazing!

[@StevenHeapRecipes]

I'm not sure as it burnt out. Think it was just under £30 At Argos ;)

[@chatchatty2155]

hi another great vidio just one thing when you blended it cant you bring it to boil in same pot or not thanks

[@nigel8499]

Many congratulations on 250 'not out'. Cheers from North Wales.

[@StevenHeapRecipes]

10 minute meals thanks v much! Still so many recipes to do ;)

[@johnm8908]

Never been to keen on freezing my base gravy but if I do never for more than a few weeks or it seems to loose its flavour, I also re blend it to bring back its colour and maintain the full milk like consistency.

[@martinpotter2051]

Hi Steven Originally born & raised in Leicester, I've been attempting to recreate my favorite curry experiences for 30 years. I'm now converted to your ideas & techniques! May I ask how much water in total you use in this base, as I see you add in several phases, thanks!

[@StevenHeapRecipes]

Thanks Martin, the trick is to never measure anything but there's enough water to cook it thoroughly. I freeze this type of sauce in batches so I add the right amount of water once thawed. That can depend, thick like custard or as thin as double cream if you add uncooked ingredients that need a longer boling.

[@martinpotter2051]

@@StevenHeapRecipes Thank you!

[@bigfatbilla1]

congratulations on the big 250 Could I use tin tomatoes if I have no fresh?

[@StevenHeapRecipes]

Billy Adams a little sweeter buy yes not problem :) THANKS

[@MultiChef888]

Hi Steven a very good base well done mate , thanks Ivan

[@StevenHeapRecipes]

MultiChef888 thanks very much Ivan. Much appreciated :)

[@stevebehan]

Steven rocks if you can spend the time and effort to follow him your taste buds will love you for ever 😋🥰👏👏

[@StevenHeapRecipes]

Thanks Steve, sorry I dont write my recipes down

[@brianappletree]

250 years old.Congratulations thats some age. LOL. Seriously great video. 40 minutes for a base sauce thats amazing.

[@StevenHeapRecipes]

Brian Garner thanks a lot. That's the beauty of adding water after the spices after frying the onions! It wasn't intentionally meant to be a short cut but it just makes sense and I hope it provides a refreshing change to all the other base recipes online that only differ by a couple of ingredients and take hours to make!

[@morganwilkinson9314]

Nice 250th video, will give this a go when my freezer stock of Daag is gone, nice one Steven

[@StevenHeapRecipes]

Morgan wilkinson great to hear! How do you find the Daag?

[@morganwilkinson9314]

Really great results, made three batches now and all-ways makes a fantastic curry, cheers Steven

[@ReflectWithMe]

Thank you for a great video. Why is the splitting of oil important?

[@StevenHeapRecipes]

Khadija it indicates that the dish is fully cooked when most of the moisture from the ingredients has evaporated in the cooking process.

[@mapes12]

Exactly how it should be. Some years ago I was introduced to base gravy by a Bengladesh cook. The core ingredients were onion, tomatoes, garlic and ginger, with a subtle mix powder blend and a bit of salt. It makes amazing curry's. The newer bases I see on KZbin etc. make the whole thing overly complicated which isn't needed to get an excellent flavour.

[@StevenHeapRecipes]

Mark Bennett thanks Mark, well pointed out. All those other bases are almost identical too, I even have one called 'base gravy made simple', a quick 2 minute video. Happy cooking

[@CbrigBear87]

sometimes less is more. Going to try this one, cheers!

[@stevebehan]

As Steven said at the end cracked , no need to look any further 👏👏👏👏

[@daze1945]

How many individual portions would you expect to get from this?

[@StevenHeapRecipes]

David Williams 4 x 2 curries for 2 people (based on 150ml per person). About 1.3 litres i got from this once I'd watered it down by double. Approximations but you can definately scale up for bigger batches but don't scale up on the spices, use less of them than mentioned for more volume.

[@daze1945]

Thanks Steve. :)

[@StevenHeapRecipes]

David Williams anytime :)

[@vucemeprokleto]

So is it like a base gravy then?

[@StevenHeapRecipes]

j27hd 7345thy yes but far more versatile and universal as it gives you the true flavours of India :)

[@d34dly0101]

Your. Getting very close Steven the 3 mother sauces yellow brown white ?????

[@StevenHeapRecipes]

Lol :)

[@d34dly0101]

Steven Heap why don't you try black cumin . I think we call it caraway seed

[@duncanmit5307]

💜💜💜💜👍👍👍👍👍👍👍

[@michaelsonsarmiento5943]

This is why the west rules, no secret recipe bullshit. Information sharing is real power.

[@primaryrage]

Damn that's a lot of oil. I'm trying to be on a diet here...

[@StevenHeapRecipes]

Oil us the transporter of flavour unfortunately. If it's a special occasion I'll use this amount of oil but day to day I like to cook healthily. Saying that though, this sauce will produce quite a few curries. I also like to try and watch my weight and the majority of my recipes are pretty healthy.

[@PVflying]

I'll answer that question if you like. Many people want to reproduce the flavours of real BIR cooking at home. That's why they would cook an authentic BIR base gravy recipe. What you've cooked might be a useful shortcut to achieve something similar to BIR, but it's not BIR and cannot possibly taste the same. Just my two penneth!

[@StevenHeapRecipes]

No mention of British Indian restaurant style here! There's so much more to this cuisine than Britain. This sauce combined the essence of Indian spices in an easy to use sauce for Indian food lovers worldwide :)

[@daze1945]

I think the real issue is the final dish and how it tastes and feels. BIR is the equivalent to Indian curry as McDonald's is to fine dining. Both have their place but the world is full of new and exciting culinary experiences. :)