Free Recipe Basic Curry Sauce

Recipe Type: Free Sauce Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Basic Curry Sauce Recipe

2 lb Cooking onions
2 oz Green ginger
2 oz Garlic
2-3/4 pt Water
1 ts Salt
1 8oz tin tomatoes
8 tb Vegetable oil
1 ts Tomato puree
1 ts Turmeric
1 ts Paprika

Basic Curry Sauce Preparation

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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