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Monday, September 17, 2012

Basic Curry Sauce Recipe | How to make Basic Curry Sauce


















Ingredients:
  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 1 medium onion - finely chopped
  • 4 cloves garlic - peeled and sliced
  • 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
  • (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
  • Half teaspoon turmeric powder
  • Half teaspoon ground cumin seed
  • Half teaspoon ground coriander seed
  • 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato
    purée (US = paste) mixed with 4 tablespoons water.

Method :
  • Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
  • Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
  • Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
  • Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. 
  • Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
  • Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. 
  • Add the passata and stir.
  • Put the purée mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. 
  • You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangey brown. 
  • The final texture should be something like good tomato ketchup.
  • Warning - it will gloop occasionally and splatter over your cooker, it's the price you have to pay!
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