Having already made the onion paste and the spice mix (which you’ll need for the final step in the process), now we go on to make a basic curry sauce. This is a three-part process in itself:
1. Onions
2. Tomatoes
3. Combine the two
Onions
- 4 large red onions, coarsely chopped
- 60g/2 oz unpeeled fresh ginger, chopped
- 90g/3 oz peeled fresh garlic, coarsely chopped
- 1 tbsp vegetable oil
- 1 tsp heaped salt
Sweat off the onion. Next add the garlic, ginger and salt and give it a good stir. Then add enough water to cover the ingredients.
Bring the mixture to boil the boil and then simmer, without covering, for about half an hour.
Once it’s done, blend it very finely.
Tomatoes
- Tin of plum tomatoes, chopped
- 5 tbsp of oil
- 1 tsp turmeric
- ½ tsp cinnamon powder
- 1 tsp paprika
- 1 tbsp tomato puree
- 1 tsp tomato ketchup
- ½ tsp sugar
While the onion mixture is simmering, put the tomatoes, oil, puree, ketchup, sugar and spices into another saucepan. Bring to the boil and then simmer for 10 minutes.
Once it’s done, blend it very finely.
Combine the two
Now take both the finely blended onion mix and the tomato mix and combine the two in a suitable pan. Simmer for another 15 minutes to ensure they are both well cooked and blended together.
The blending is vital to the flavour and correct consistency. If the mixture becomes too dry during this stage, add water. The end result should be about 1.6 litres of gravy – if it’s not, add water to the mixture now.
At this stage you can measure out bags of 200ml/400ml and freeze this basic curry sauce for a quick curry whenever you fancy it.
400ml of this basic curry sauce will be enough for 2 main dishes, therefore one entire recipe should be enough for 8 main dishes and so on.
Phew! Are you still here? The next and final step is to customise your curry into the various different styles of restaurant curry.
Leave a Reply
You must be logged in to post a comment.