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Directions: How to Cook Curry Stock
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
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.
Recent comments and reviews for this recipe:
| ryan reames writes:|
Looks like a good recipe but some of the ingredients maybe hard to get living in the sw US.
Posted on 07 Aug 2009, 02:17 ET
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