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Indian restaurant curry base is the foundation for restaurant style curry. It's what makes Indian restaurant curry what it is.
12 servings:
8 large onions - about 2.5 lbs peeled weight
6-8 cloves garlic peeled
1 1/2 Tbsp ginger coarsely chopped
1 1/2 Tbsp cumin powder
1 1/2 Tbsp coriander powder
1 1/2 tsp turmeric
1 1/2 tsp salt
12-15 fresh cilantro stalks with leaves - roots removed
1 cup vegetable oil
12 cups boiling water
15 oz can diced tomatoes - one small can
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1st Keep
 jaysphoto
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