Curry Base Sauce
Description
Prep your curries like the restaurants, with a simple but tasty base sauce that suits most curries.
Curry Base Sauce
- 7 Brown Onions (Roughly Chipped)
- 250 milliliters Rapeseed oil
- 1 teaspoon Salt
- 1 Large Carrot (Roughly Chopped)
- 1 Red Pepper (Roughly Chopped)
- 1 Green Pepper (Roughly Chopped)
- 200 grams Chopped Tomatoes
- 2 tablespoons Garlic Paste
- 2 tablespoons Ginger Paste
- 1.5 tablespoons Garam Masala
- 1.5 tablespoons Ground Cumin
- 1.5 tablespoons Ground Coriander
- 1.5 tablespoons Ground Paprika
- 1 tablespoon Ground Fenugreek
- 0.5 tablespoons Ground Tumeric
The flavours
Instructions
- Easy Curry Sauce
Get a pan large pan on a medium heat and add the onions and oil
Add enough water to cover the onions and leave to cook away for 45 mins with a lid on
Add the rest of the ingredients and some more water, again enough to cover everything.
Cover it and leave going for another 40 mins.
Take off the heat and use a hand blender to blend into a silky sauce. It shouldn't be too thick - not thick enough to be yoghurt, but not thin enough to be milk. Somewhere inbetween.
Let it cool, then grab some zip lock bags and split down into 6 portions. You can freeze until ready to use.
Make sure you defrost before you're ready to use
Lets get going - get a deep pan