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| Basic Curry Sauce Recipe |
Category: Curries
Rating:
4.13
Servings: 8
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Ingredients
2 lb cooking onions
2 oz green ginger
2 oz garlic
2 3/4 pint water
1 teaspoon salt
1 8oz tin tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
Directions: How to Cook Basic Curry Sauce
This is a recipe for a base curry sauce. It is not a dish in itself but requires adding other ingredients to it to finish a particular dish.
Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth.
Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water.
Add the salt and bring to the boil. Turn down the heat to very low ans simmer with the lid on for 40-45 minutes.
LEAVE TO COOL
Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.
Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry.
Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes).
Into the clean saucepan, put the oil, tomato puree, turmeric and paprica.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.
Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer.
When froth rises skim this off.
Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan.
Use immediately or refrigerate for upto 4 days.
This recipe has been taken from the book 'The curry Secret' by Kris Dhillon. isbn 0-7160-0850-5 Posted to MM-Recipes Digest V4 #257 by Jack Elvis on Sep 29, 1997
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Related Recipes:
Recent comments on this recipe:
 | | Hillico writes:
This is the best curry I have ever made.
Posted on 28 Mar 2008, 17:03 ET
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| st writes:
Dhillon's book is well worth picking up. You will not make authentic Indian
curries following his recipes, but rather those styles of curry dishes
commonly encountered in British 'Indian' curry houses. And that in itself
is a _Good Thing_.
Very small paperback volume that will fit, almost, in a shirt pocket.
Posted on 02 Apr 2008, 18:56 ET
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| dave writes:
i agree with st,try the chicken tikka masala and the tandoori marinade
Posted on 11 May 2008, 02:55 ET
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