How to make a curry sauce that tastes just like those in good Indian Restaurants!

CURRY SAUCE

It forms the base of all sorts of curry from very mild to the very hot and spicy.  It will keep in a fridge for up to 5 days and it can be frozen.

The equipment you will need:  a blender and a saucepan.  It is essential that you follow strictly the instructions for blending and skimming as these are the two procedures that make the difference between a good curry sauce and a poor one.


The quantities given are sufficient for 6-8 people.

Preparation and cooking time is 1 hr 30 mins. approximately.

Ingredients:

      • 900 gms/2lbs cooking onions
      • 50 gms/2oz  green ginger*
      • 50 gms/2oz  garlic
      • 1 ltr 570ml/2.75 pints water
      • 1 teaspoon salt
      • 225 gms/18oz peeled tomatoes
      • 8 tablespoons vegetable oil
      • 1 teaspoon tomato puree
      • 1 teaspoon turmeric
      • 1 teaspoon paprika

 

*Please note, in Turkey it is very difficult to find green ginger, so to overcome this, put the same amount of dry ginger into a saucepan and pour on boiling water and leave to soak overnight.  The ginger will be ready to use the next day as green ginger

Method:

Part I

Peel and rinse the onions, garlic and ginger, then roughly chop. Put the chopped garlic and ginger into a blender with about 275 ml (half pint) of the water and blend until smooth.  Using a large saucepan, put in the onions and the blended garlic and ginger, together with the remaining water.  Add the salt and bring to the boil.  Turn down the heat to very low and simmer with the lid on for 40-45 minutes and then leave to cool.

Part II

Once cool, pour about half the onion mixture into a blender and blend until very smooth.  Blending should take about 2 minutes.  Smoothness is very important.  Pour out the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.  Then wash and dry the saucepan.  Reserve about 4 tablespoons of the sauce at this stage for cooking your chosen meat for your curry (lamb, chicken, etc.)
Freezing:
If you are going to freeze the remainder of the onion mixture, freezing is best done at this stage.

Part III

Using the peeled, fresh tomatoes, put into the rinsed blending jug and blend for about 2 minutes – once again, smoothness is essential.  Pour into the clean saucepan; add the paprika, turmeric, tomato puree and oil and bring to the boil.  Turn down the heat and cook, stirring occasionally for 10 minutes.  Now add the onion mixture to the saucepan and bring back to the boil, turn down the heat and simmer gently.  You will notice a froth appearing on the surface.  This needs to be skimmed off.  Keep simmering and skimming for about 20 minutes, stirring now and again to prevent the sauce from sticking.

The sauce can now be used immediately, or cooled and refrigerated for up to 5 days.

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