(Makes 10 cups or 2½ quarts)
Akhni Stock
8 cups water
1 yellow onion, cut into quarters
14 green cardamom pods
2 black cardamom
10 whole cloves
6 garlic cloves, crushed
4 bay leaves
4 inch cinnamon stick
4 tsp coriander seeds
4 tsp fennel seeds
4 inch chunk fresh ginger
2 star anise
2 tsp black peppercorns
Base Gravy
10 medium onions, chopped
1 large carrot, peeled and diced
½ large green bell pepper, diced
½ large red bell pepper, diced
2 stalks leafy celery, diced
¼ of a green cabbage head, chopped
2 cups (16oz) canned chopped tomatoes
6 sprigs fresh cilantro with leaves
1 cup vegetable oil
4 tblsp ghee
4½ tblsp fresh ginger puree
4½ tblsp garlic puree
1 tbsp ground turmeric
1 tbsp garam masala
1 tbsp freshly ground cumin
1 tbsp freshly ground coriander seed
1 tbsp ground fenugreek powder
1 tbsp smoked paprika
1 tbsp salt
2 cups chicken stock (homemade preferred or at the least use Better Than Bouillon brand chicken base)
NOTES: BIR Base Curry, also known as British Indian Restaurant Base Gravy, is a crucial component in creating the distinctive flavors found in British Indian restaurant-style curries. Akhni stock is a flavoring stock that's used in the making of BIR base gravy. It serves as the foundation for many British curry dishes. Asian/Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable.
To turn your base British Indian Restaurant (BIR) curry into a full curry, you can add additional ingredients such as cooked meat (chicken, lamb, or beef), vegetables (like potatoes, peas, or bell peppers), and more spices or seasonings to enhance the flavor. You can also adjust the consistency by adding water, coconut milk, or cream to achieve your desired thickness. Serve your full curry with rice or naan bread for a complete meal! Click here for more ideas on what to add to this base curry.
For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.
For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.
After 30 minutes, remove the mixture from the heat and allow to cool slightly.
Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
Enjoy!
This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.
BIR House Mixed Powder (Every curry joint in Britain has their "secret" blend of house spices, this is ours!):
3 tbsp ground cumin
3 tbsp ground coriander
4 tbsp curry powder
3 tbsp paprika
3 tbsp ground turmeric
1 tbsp garam masala
Things you can make from this base:
1.) BIR Chicken Korma (for 4) – 1½ cups BIR curry base, 1¾ oz (50 grams) almonds, crushed (or cashews or both), 2 tblsp fine white sugar, 1 tblsp butter, 1¾ oz (50 grams) creamed coconut block, 3⅓ oz (100 ml) cream. Cook the above ingredients until combined (less than 4 mins) – Add 1 lb raw chicken such as mini fillets or a breast cut into1 inch chunks and heat on low for 10 minutes to cook through.
2.) BIR Bhuna (for 4) – In 2 tblsp vegetable oil fry 1 four inch cinnamon stick for 10 seconds then add 1 lb of cleaned prawns or chicken to cook - (if your protein is already cooked then add it at the end). Next add 1 tblsp tomato paste with 1 tblsp grated ginger, 1 tblsp garlic paste, 1 tblsp cumin powder, 1 tblsp red chili powder, 1 tblsp coriander powder, 1 tsp turmeric. Cook for 2 minutes then add 1½ cups BIR curry base. Cook for 2 minutes more then squeeze the juice of one lemon in and then add 1 small bunch cillantro leaves, torn or chopped. Salt and pepper to taste.
2.) BIR Saag (for 4)
¼ lb baby spinach leaves
3 green bird's eye chillies or Thai chilies - roughly chopped
1 handful cilantro leaves
2 tbsp ghee
½ onion, chopped finely
1½ tbsp garlic and ginger paste
1 tblsp cilantro stalks
1 tsp cumin, ground
1 tsp coriander, ground
2 tblsp mixed powder
½ tsp Kashmiri chilli powder
¼ cup tomato puree
1 cup base curry
1 tblsp plain natural yoghurt
Juice of ½ lemon
½ tsp garam masala
Salt to taste
Directions:
Preparing the spinach by placing all of the spinach, chillies, coriander and lemon juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
Now heat the ghee in a large pan over medium heat.
Once the pan is hot, add the chopped onions and fry for about 15 minutes until soft and translucent but not too brown.
Add the ginger and garlic paste and allow to cook for about 30 seconds.
Add in the cumin, coriander powder, garam masala and kashmiri chilli powder and mix.
Remove the onions from the pan and use a processor or blender to blend the onions and the tomatoe until smooth.
Pour the onion/tomato mixture back into the pan. At this point if you want to ass meat or paneer, add it now.
Cook for 40 minutes or until any meat is nice an tender. Add the base sauce gradually stirring it in, cook for about 5 minutes.
To finish, add the spinach puree you made earlier and stir it into the curry.
Cook for another 2 minutes. Adjust seasoning and add the salt and pepper to taste.
Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
Stir in the lemon juice and serve.