Curry Stock Recipe




Recipe Categories:
Indian; Sauce; Spicy


You are viewing:
Curry Stock Recipe


 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.







Curry Stock

 

Ingredients

1 no ingredients



 

Preparation

INGREDIENTS:

3 pt Water 2 Spanish Onions, peeled, chopped 1 ts Garlic puree 1 ts
Ginger puree 1 tb ghee 2 ts Salt
10 Cloves 10 Green Cardamoms 6 Pieces Cassia bark 6 Bay leaves

DIRECTIONS:

1. Boil the water then add everything else.

2. Simmer for 1 hour with the lid on, by which time the stock should
have reduced by half.

3. Strain and discard the soilds.

4. If you like, use 8 ozs meat off-cutts and bones at stage 2 in
addition to the other ingredients.

 

 

Servings: 6