Lamb Madras

Lamb Madras

I do love a Lamb Madras. The good thing about a Madras is it can be as simple or as complicated as you like.

The basics of Madras are tomatoes, something sharp & sour such as lemon juice or tamarind and plenty of chilli heat.

As we don’t have lamb curry all that often I decided to go to town with this recipe with a deep, rich sauce.

The Lamb Madras Curry Gravy

This recipe has a curry gravy which is made separately. There is enough gravy for the Lamb Madras and I had about 250ml left which could be frozen and used in another curry at another time. If you like plenty of sauce though you may decide to use all of it.

The Lamb

For this recipe I used lamb shoulder, off the bone. You could of course use leg or neck and it’s entirely up to you if you want to leave the meat on the bone.

I didn’t pre-cook the meat in this recipe. I added the lamb to 1/2 of the gravy which had been allowed to reduce so it was nice and thick. This coated and sealed the lamb before I added the rest of the gravy and allowed the dish to cook slowly, resulting in a deep rich sauce.

The lamb would be cooked after 45 minutes but in my opinion its best left for 1.5 hours so it’s melt in the mouth tender.

The Heat

We have our Madras reasonably hot but the level of heat can be altered to suit your taste with the addition of chilli powder for more heat or less chilli powder if you want something milder.

Of course you could add fresh chillies or if you like real heat try adding some Naga Chilli Pickle!

For More Curry Recipes Click Here

Click Here To Buy ‘Ome Made Curry Masalas

For my recipe I use ‘Ome Made Curry masalas. Of course the recipe will work with your own or favourite brand of curry powder.

Lamb Madras

Lamb Madras

Lamb cooked in a thick, rich & spicy Indian curry sauce.
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Prep Time 45 mins
Cook Time 3 hrs
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Indian
Servings 8


Curry Gravy

  • 3 tbsp oil or ghee
  • 4 whole cloves
  • 3 whole cardamom
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 whole Tej Patia (Indian bay) optional
  • 1/2 tsp mustard seeds
  • 2 medium onions chopped
  • 1 tsp salt
  • 4 cloves garlic chopped
  • 1 inch cubed fresh ginger chopped
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 whole red pepper
  • 2 tbsp tomato puree
  • 2 x 400 gram tinned chopped tomatoes
  • 1 handful coriander stalks

Lamb Madras

  • 900 gram lamb shoulder diced (1/2 inch thick)
  • 2 tbsp oil or ghee
  • 3 sticks cinnamon
  • 2 whole star anise
  • 1 medium onion finely chopped
  • 6 cloves garlic finely chopped or grated
  • 1 inch cubed fresh ginger finely chopped or grated
  • 3 tsp Kashmiri chilli powder (use sweet paprika if unavailable)
  • 2 tbsp 'Ome Made Madras Curry powder or your own/different brand
  • 3-4 tsp chilli powder
  • 2 tsp tamarind paste
  • 1 tbsp Katsuri methi/dried fenugreek
  • 3 tsp 'Ome Made Garam Masala or your own/different brand
  • 1 lemon juice of
  • 4 tsp sugar
  • 1 tbsp ground almonds
  • 1 tbsp coconut milk powder or 30g creamed coconut block
  • 2 tbsp fresh coriander chopped
  • 1 tsp salt or to taste


Curry Gravy

  • Heat the oil in a heavy bottomed pan
  • Add the whole spices and gently fry for 30 seconds.
  • Add the chopped onions and salt. cook gently until soft and light brown
  • Add the chopped garlic and ginger. Cook for 30 seconds
    Lamb Madras Gravy
  • Add all the ground spices and the red pepper. cook for 30 to 60 seconds
  • Add the tomato puree and stir in
  • Add the tinned tomatoes and water. Bring to a simmer
  • Add the coriander stalks.
    Lamb Madras Gravy
  • Cook for around 45 minutes
  • Remove the Tej Patia leaves if used and blend with a stick blender
    Curry Gravy After Blending

Cooking The Curry

  • Heat the oil in a heavy bottomed pan or Karahi.
  • Add the cinnamon and star anise. fry gently for 30 seconds
    Frying Whole Spices
  • Add the onion and fry for a couple of minutes.
  • Add the garlic and ginger and fry for 30 seconds or so.
  • Add the Kashmiri chilli, stir in and cook until the mixture is a deep red colour.
  • Add the curry powder and chilli powder, fry gently for 2 to 5 minutes. If the mixture is sticking add a splash of water to loosen the mixture.
  • Add roughly half of the curry gravy, stir and bring to a vigorous simmer. This wants to reduce to a thick paste. You can partly cover the pan if you don't want it firing off everywhere!
  • Once the gravy has reduced, add the lamb. Stir and coat with the paste and cook for a couple of minutes.
  • Add more gravy to the pan to create a thick sauce, you may have a little gravy left. This can be used to add later if the sauce is too thick for you. If it all goes in you can use a little water to make the sauce to the consistency you want.
  • Cook on a gentle heat, just simmering, for at least 45 minutes but 1 to 1 1/2 hours is better.
    20 to 30 minutes before your curry is ready to serve add all the other ingredients.
  • Serve with some pilau rice and bread to mop up the lovely rich sauce!
    Lamb Madras
Keyword British, curry, Indian, Lamb, Madras, Restaurant
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Pathia Recipe


Pathia – Sweet, Hot & Sour Curry

Pathia is a wonderful Indian dish that has it’s roots in Persia. Sweet, hot and sour it hits all the right notes in out household.

Obviously you can alter the level of heat to suit your taste by using more or less Chilli powder and fresh chillies.


Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala

For this recipe I used chicken thigh as the main ingredient with a little added paneer. If you are using chicken breast it may take a little less cooking.

You can use whatever main ingredient you like though. Prawns work really well. If you are using lamb or beef remember they will need longer cooking or try par-cooking first. If you want a vegetarian version You can use whatever you like. If using root vegetables such as potatoes and carrots try par-boiling before adding to the sauce. They will then cook quicker and take on more flavour from the sauce.

Obviously I used my own ‘Ome Made B.I.R Curry Masala for this dish. You can however use any branded curry masala or your own version.

Base Sauce

Pathia - Base Sauce

I’ve used a base sauce for this recipe but I’ve made one especially for this curry. It’s a bit heavier on the tomatoes than most base sauces.

If you want to use your own base sauce go ahead. Just add the tomato ingredients to the fried spices before adding your own base.

For more on base sauce and British Indian Restaurant style cooking follow this link.

Spicing Essence

This is what makes my version this curry a little bit different. You’re basicly making an aromatic, sweet and sour syrup,

Added towards the end of the cooking it adds a lovely sweet layer of flavour, with some subtle tones from the spices.

You can of course adapt this syrup to your own liking, using extra spices or less, depending on your taste.

By the way, try this syrup drizzled over onion bhajis for a treat, it tastes amazing!

Pathia - Spicing Essence

Pathia Recipe

Chicken & Paneer Pathia

A sweet, sour & hot curry originating from Persia.
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Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Dish
Cuisine Indian
Servings 6 people


Base Sauce

  • 2 tablespoon oil or ghee
  • 3 medium Onions sliced
  • 1 teaspoon salt
  • 1 bulb garlic chopped
  • 1 thumb sized piece fresh ginger chopped
  • 1 small carrot diced
  • 1 small red pepper diced
  • 1 teaspoon 'Ome Made B.I.R Curry Masala or any other brand of masala
  • 3 tablespoon tomato puree
  • 400 gram chopped tinned tomato
  • 1 tablespoon Coriander stalks chopped

Spicing Essence

  • 3 pods cardamom split
  • 3 whole cloves
  • 1 stick cinnamon
  • 3 whole Indian bay leaves
  • 3 whole All spice
  • 3 Tablespoon Sugar
  • 3 tablespoon Vinegar
  • 500 millilitres water


  • 4 tablespoon oil or ghee
  • 6 cloves garlic finely chopped or grated
  • 1 thumb sized piece ginger finely chopped or grated
  • 3 teaspoon kashmiri chilli
  • 1 - 3 teaspoon chilli powder to taste
  • 1 tablespoon 'Ome Made B.I.R Curry Masala Or any other brand of your choice
  • 1 kilogram chicken thigh diced
  • 300 gram Paneer cubed
  • 1 tablespoon Katsuri methi (dried fenugreek leaf)
  • 3 teaspoon Tamarind paste
  • 1 lime juice of
  • 2 teaspoon salt or to taste
  • 3 - 6 small chilles split in half
  • 3 tablespoon fresh coriander chopped


Base Curry Sauce

  • Heat the oil in a heavy bottomed pan. Add the sliced onion and salt. Cook on a low heat for 20 minutes or so stirring occasionally.
  • Add the garlic and ginger and continue to fry for a couple of minutes.
  • Add the diced carrot and pepper and again fry for a minute or so before adding the curry masala. Cook gently for a minute, stirring so it doesn't catch.
  • Stir in the tomato puree followed by the chopped tomatoes.
  • Add around 4 litres of water and give a good stir. Bring the sauce to a simmer, throw in the coriander stalks and continue to cook for 45 minutes or until the carrot is soft.
  • While waiting prepare the Spicing Essence.
  • Blitz the sauce with a hand blender until smooth. The sauce wants to be the consistency of (full fat) milk. If it's too thick add a little water. leave on a low heat while you prepare the curry.

Spicing Essence

  • Add all the ingredients to a pan. Put on the heat and bring to a simmer. cook gently for around 40 minutes. After this time the water will have reduced and you should be left with a thinnish syrup.
  • Drain the syrup in to a bowl until needed


  • Heat the oil in a pan or karahi and add the garlic and ginger, gently fry for 20 seconds.
  • Add the Kashmiri chilli, stir in and add the curry masala followed by the chilli powder. Cook the spices for a couple of minutes. If it looks like its going to catch, add a little of the base sauce.
  • Once the spices are cooked out add around 1/3 of the base sauce to the garlic, ginger and spices, using a ladle. Careful as it will probably spit and splatter.
  • Cook on high until the sauce has reduced to a thick paste. If you are worried about the mess, partly cover the pan with a lid. You only need to stir very occasionally as you want the sauce to caramelise. Make sure you scrape the caramelised bits round the edge back in to the sauce!
  • Once the first lot of sauce has thickened, add the rest of the base sauce to the pan. Continue to cook until this has reduced to a thickness that you are happy with. You can now add the chicken. Cook gently, for chicken thigh around 40 minutes, chicken breast around 20 minutes.
  • Once your main ingredient is nearly cooked, add the rest of the ingredients and spicing essence. Continue to cook for 15 - 20 minutes more.
  • Serve with rice of your choice and some naan bread or chapatti.
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Chicken Tikka Masala

Chicken Tikka Masala With Paneer & Chilli

Chicken Tikka Masala

Chicken Paneer Tikka Chilli Masala

Chicken Tikka Masala is a favourite in the ‘Ome Made house. Only thing is, we have to have it a little hotter. Madras hot is about right for us. Paneer is also a great addition. If you’re not a fan or you’re struggling to get hold of some, it can always be left out.

Chicken Tikka Masala

Chicken Tikka & Paneer

For this recipe I use chicken breast which I coat with a basic Tandoori Marinade and bake in the oven. I also coat the paneer in the marinade as well and bake that alongside the chicken.

For this recipe I use 1kg of chicken and 400g of paneer. This will feed the six of us with a little left over for 2 more light meals. If you want less just halve the ingredients.

Paneer Tandoori

For the marinade I take 4 teaspoons of ‘Ome Made Tandoori Masala (you can use your own mix or another brand) and mix that with about 4 tablespoons of plain yoghurt. I also added about half a teaspoon of red food colouring powder, this is optional as it’s purely cosmetic.

I leave the chicken breasts whole, just scoring the tops of them slightly to help the marinade stick. I also leave the paneer whole in a block. It’s a lot easier and less fiddly to cut the paneer in to blocks and slice the chicken after they’re cooked. I also like the contrast of the red marinade on the outside against the white interior of the chicken and paneer.

The chicken and paneer want cooking in a pre-heated oven at 200℃ for around 25 minutes.

Onion Paste

Onions frying

Quite often when I’m cooking curries I will purée the onions, garlic and ginger before frying. However for this recipe I fry sliced onions with a little salt until they are starting to caramelise. I then add sliced garlic, ginger and fry some more before adding some chopped coriander stalks, some diced red pepper and sliced chilli. The mixture is then cooked to soften the peppers before being left to cool so it can be blended in a food processor.

This paste is the fried again before adding the spices and everything else.

This method gives a lovely deep and sweet, from the natural caramelisation of the onion, base to build the curry on.

Frying Mix For Chicken Tikka


For this curry I use my ‘Ome Made B.I.R Curry Masala which is a Madras style masala with a few added extras to give that authentic Indian restaurant flavour. Of course you could make up your own masala, or use one of the recipes from the many curry chefs out there such as Mistys, Dans or Als! And of course you could use any shop bought curry masala/powder.

I also use Kashmiri Chilli powder. This is mainly to give a deep rich red colour. If you haven’t got any either leave it out or use a little sweet paprika instead. Also I add some chilli powder for some heat. If you don’t want extra heat and prefer a more ‘traditional’ Tikka Masala, then leave the chilli out.


For the tomatoes in this curry I use a little tomato purée and tinned tomatoes. The tinned tomatoes get blitzed in the food processor for that smooth texture that you get in an Indian restaurant or takeaway.

If you haven’t got a food processor you could get a way with cooking the onion etc and instead of pureeing them as described above you could carry on adding the spices, tomato purée and then use a stick blender to blitz the whole lot in the pan.

I think that about covers everything.

Chicken Tikka Masala

If you want to read some more about curries have a look at my other post British Indian Restaurant Curry.

So here is the recipe… enjoy!

Chicken Tikka Masala

Chicken Tikka Masala With Paneer & chilli

One Of the UKs favourite Indian dishes given an 'Ome Made twist with the addition of some paneer and chilli
No ratings yet
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Indian
Servings 8 people


  • 1 Kg Chicken Tikka
  • 400 g Paneer
  • 3 tablespoon oil (sunflower, vegetable or ghee)
  • 3 medium white onions sliced
  • 2 teaspoon salt
  • 8 fat cloves garlic sliced
  • 1 thumb sized piece ginger peeled and sliced
  • 2 red chillies de-seeded and sliced
  • 1 medium red pepper deseeded and sliced
  • 1 handful Coriander stalks chopped
  • 3 teaspoon kashmiri chilli optional
  • 2 tablespoon mild curry masala/powder
  • 1 tablespoon tomato puree
  • 3 400g tins tomatoes
  • 400 ml water one empty tomato tin full!
  • 2 tablespoon Sugar
  • 35 g creamed coconut
  • 1 teaspoon Tamarind concentrate optional (add a splash of vinegar if you have none)
  • 1 tablespoon Katsuri methi (dried fenugreek leaf)
  • 3 teaspoon mango chutney
  • 300 ml cream I used double but whipping or single is fine
  • large handful fresh coriander chopped


  • Heat a little oil in a heavy based pan. Add the onions and 1 teaspoon of salt. Fry on a very gentle heat for around 20 minutes until starting to colour light brown.
  • Add the ginger and garlic to the pan and continue to fry gently for a couple of minutes.
  • Add the peppers and chillies and fry very gently for around 10 minutes.
  • Turn the heat off and add the coriander stalks to the pan and stir in. As the mixture cools any caramelised juices that have stuck to the pan can be scraped off and stirred in to the mix, it's all flavour you wan to get in there! Leave the mixture to cool before blending well in a food processor.
  • Once the mixture has been blended add some more oil to a pan (2tbsp). As long as the original pan is reasonably clean you can just use the same one. Once the oil is hot add the onion mixture to the pan. heat through on a medium heat for a couple of minutes.
  • Add the Kashmiri chilli to the onion mixture and stir through. Add the curry masala to the pan and fry for a couple of minutes. If the mixture is sticking you can add a splash of water to loosen the mixture.
  • Add the tomato puree to the pan and continue to fry gently for a minute.
  • Add the tinned tomatoes and water and stir through. Once the sauce begins to splutter and form little craters turn to a low heat.
  • Add the sugar, tamarind, coconut block, methi and mango chutney. heat gently, stirring until the coconut has melted.
  • Add the chicken and paneer to the pan and continue to cook gently for twenty minutes.
  • Add the cream and fresh coriander and cook for a further 15 - 20 minutes.


Serve with Pilau rice and some naan bread or chapattis. Finish with a drizzle of cream if you want a fancy picture for you Instagram page!
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Slow Roasted Moroccan Lamb

Slow Roasted Lamb Moroccan Style

One of our favourite meals in the ‘Ome Made household is slow roasted lamb Moroccan style. Lamb shoulder coated with a warming, earthy Moroccan rub.

Keep It Local!

We are lucky in Sheffield that we have so many places to buy superb locally reared lamb. Two of our favourites are Firs Farm and Whirlow Hall Farm.

Why Lamb Shoulder?

Lamb shoulder is superb for slow roasting on a low heat. Because the shoulder joint is fattier than the leg, it stays lovely and moist. The fat renders down to nothing and helps flavour the meat. After a 6 – 8 hour cook you are left with a piece of meat that is literally falling from the bone!

Add a marinade or rub to the cooking process and you end up with a incredibly tasty meal!


Don’t feel that you have to follow this recipe to the letter.

At the most basic all you need is some ‘Ome Made Moroccan Rub-a-Dub-Rub, or your own mix of spices, rubbed on to a piece of lamb which you put in a roasting pan, cover with foil and roast on a low heat for 6 hours.

However the more you put in to it the more layers of flavour you will get.

Also if you are using ‘Ome Made Moroccan rub it uses very little salt so you may want to season to your own taste. There is also very little chilli heat in the rub so if you don’t like things to hot don’t worry you will be fine. And if you do like heat? well pile in some extra chilli!

How to serve

Our favourite way of serving slow roasted Moroccan lamb is with Mediterranean flatbreads, Turkish Salad, yoghurt & mint or Tzatziki and a generous splash of ‘Ome Made Chilli Sauce!

However it could be served with cous cous, savoury rice, tabbouleh or even part of a more Traditional Sunday Roast.

For The Recipe Of Slow Roasted Lamb Moroccan Style Click Here

Slow Roasted Lamb Moroccan Style

Roasted Lamb Moroccan Style

Slow Roasted Lamb Moroccan Style

Slow Roasted Lamb Moroccan Style

Slow roasted lamb Moroccan style is such an easy recipe. You can even prepare it the day before so that you can just put it in the oven the following day. Cooked Low & Slow it means you can get on with other things during the day.

For more details on this recipe click here.

For an easy to follow Mediterranean Flatbread recipe see the ‘Ome Made Group. This bread is ideal for serving with Moroccan flavoured lamb.

Slow Roasted Moroccan Lamb
Slow Roasted Lamb Moroccan Style

Roasted Lamb Moroccan Style

Slow Roasted Moroccan Lamb is such a tasty dish and it is really easy. Not only that, but while it's in the oven working it's magic you can get on with other things. Ideal if you're wanting some quality time with the family.
No ratings yet
Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Course Main Dish
Cuisine Mediterranean
Servings 8 people


  • 1 whole lamb shoulder Or 1/2 shoulder (just halve ingredients)
  • 2 tablespoons 'Ome Made Moroccan Rub-a-Dub-Rub Or your own spices or other shop bought
  • 2 whole garlic cloves crushed or grated
  • 2 teaspoons salt


  • Rub all the ingredients in to the lamb shoulder. If you have time, do this the night before and leave in the fridge to marinate. Let the lamb come up to room temperature before cooking by taking out of the fridge an hour before cooking. Pre-heat the oven to 165°C (conventional oven) or 145℃ (fan oven)
  • Place the lamb in a roasting pan, ideally on a rack so that it doesn't sit on the bottom of the pan. Add about 100ml of water to the pan. Cover the lamb with a piece of greaseproof/baking paper if you have it. Place a couple pieces of tin foil over the pan and seal the edges around the pan to stop moisture escaping. Put in the oven and turn the oven down to 130℃ or 110℃ for fan assisted. Leave to cook for around 6 hours.
  • After 6 hours, carefully take the lamb out of the oven. Turn the oven to a high temperature 220℃ for conventional or 200℃ for fan. Remove the tinfoil from the pan and the greaseproof paper if you used. The lamb should be cooked and almost falling off the bone. Put the lamb back in the oven for another 20 - 30 minutes for the skin to crisp up. remove from the oven and carefully take the lamb from the pan and place on a warmed serving dish. leave to rest for 10 - 15 minutes. remove the bones and gently pull the meat apart with a couple of forks. You will see a tendon with a little fat around which you can remove. Before serving spoon a little of the juices from the pan over the meat.
  • Serve with some Turkish Salad (shredded cabbage, carrot & onion), flatbreads, tzatziki or yoghurt and mint and chilli sauce. Alternatively serve with cous cous, tabbouleh, savoury rice or new potatoes.
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Curry Base Sauce

Curry Base Sauce

I have done a post before on British Indian Restaurant Curry but thought with the amount of people wanting a recipe for a base sauce I’d do a separate recipe.

Make It Your Own Curry Base Sauce!

Remember, you can add what you like, leave out what you don’t have or add more or less of an ingredient to suit your own taste. I see people ask “What’s the best base sauce” well my answer to that is, your own!

So see this as a guide or a starting point and then make it your own.

Don’t Believe The Hype

B.I.R curry has a lot of followers. Some of these people will tell you that so and so’s curry base is the best. Some will tell you that certain ingredients shouldn’t go in a base sauce. If you add something to a recipe and the result is not very nice, then, yes, you probably shouldn’t of added that. On the other hand you might think “that recipe needs this” and you may just happen to create the perfect base sauce.

My advice is start off simple and start building the flavour layers from there.

I’ll let you in to a secret. No two base sauces I make are the same. I don’t follow a recipe and it all depends on what I have in the fridge.

Don’t let all the long winded methods some chef writers use put you off making a base sauce. It can be as simple or as complex as you want. And if all else fails reach for that tin of carrot and coriander soup, water it down and use that. Or alternatively purchase one of my Curry bouillon pouches!

Buy ‘Ome Made Masalas!

You can buy ‘Ome Made Curry Masalas at the ‘Ome Made Online Shop. You will even find a handy Curry Bouillon on there if you don’t have the patience to make a base sauce or if you want a standby for emergencies!

Social Media

There are a ton of curry related pages on Facebook. Search The Secret Curry Club or British Indian Restaurant Curry and it will come up with plenty of pages. And of course there is the ‘Ome Made Facebook page where I post curry dishes that I’ve made.

Curry Base Sauce

Curry Base Sauce

No ratings yet
Prep Time 30 mins
Cook Time 1 hr
Total Time 3 hrs 30 mins
Course Main Dish
Cuisine Indian
Servings 12 portions


  • 3 Tbsp oil or ghee not olive oil
  • 4 Medium sized Onions sliced
  • 1 Tsp salt
  • 8 Fat Cloves garlic chopped
  • 1 inch cubed piece ginger chopped
  • 1 red pepper (or half red, half green) diced
  • 1 medium sized carrot peeled and chopped
  • 2 heaped teaspoons mild curry masala/powder
  • 1 Tbsp tomato puree
  • 2 litre hot water
  • 1 heaped teaspoon sugar, jaggery or palm sugar
  • 1 Tbsp Coriander stalks Cut the stalks off fresh coriander leaving leaves to finish your curry off with.


  • Gently heat the oil in a large pan.
  • Add the onions and salt. Fry on a gentle heat for 10 minutes.
  • Add the garlic and ginger to the pan and fry for another 5 minutes.
  • Add the chopped pepper and carrots and give a quick stir.
  • Add the curry masala/powder and fry gently while stirring for 2 minutes. If the spices are sticking add a splash of water to loosen them.
    base sauce cooking
  • Add the tomato puree and stir in for another 30 seconds
  • Add the water and give a good stir to make sure it's not sticking at the bottom of the pan. Bring up to the boil.
  • Once the sauce has come to the boil turn the heat down so it is just simmering. Add the sugar and the coriander stalks.
  • Continue to cook for around 45 minutes.
  • After 45 minutes check that the carrots are soft. Once they are, the sauce can be blended using an immersion blender or stick blender. You could use a food processor or jug blender but you would have to do it in batches and let it cool first.
    Base Curry Sauce
  • Once the sauce is blended you can continue to cook it for another 30 minutes to 1 hour. If you are going to be freezing some of the sauce you may want to continue cooking so the sauce is reduced and thicker. It will take up less space in the freezer and you can just thin it down when you want to use it.


Optional extras you can add to your base sauce include extra peppers, a small amount of white cabbage (roughly 30g), a small amount of fresh chillies, a few fresh tomatoes, coconut powder (1tbsp) or creamed coconut block (around 50g).
To use the base sauce you want around 200ml for 1 person. There are plenty of recipes for British Indian Restaurant classic dishes on the internet and you tube that you can use this base sauce in or you can look at my earlier post British Indian Restaurant Curry for a couple of pointers.
Keyword Base Curry Sauce
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