Really Really Simple Base Curry Sauce
When it comes to Base Curry Sauce this is as simple as it gets! a few ingredients that you should be able to memorise and it can easily be made from start to finish in 1.5 hours (I.ve done it in less!).
This is my go to recipe for base sauce these days. I get this put on and by the time I’ve done the prep for the main dish the base is cooked and ready to add.
This recipe makes enough for 4 – 6 portions of curry, depending on how saucy you like it. If you want to make more to freeze, for convenience, just double or even triple up.
I’ve Made My Base… Now What?
This base curry sauce is ideal for any Indian recipe that requires a base sauce.
A good place to start would be some of the basic curries I have given on my British Indian Restaurant blog.
If you’re looking for inspiration have a look on the Facebook group The Curry Secret. A friendly group where you can discuss all things curry related.
There are also many authors that specialise in British Indian Restaurant style cooking and this base can be used for there recipes too.
What About The Spice Mixes?
I make a number of curry masalas that are perfect for homemade curries. They are available to buy at www.omemade.co.uk
Of course you could always have a go at blending spices to make your own bespoke blend.
More Recipes From ‘Ome Made
Really, Really Simple Base Sauce
- 4 tbsp of oil not a strong one so vegetable, rapeseed (not cold pressed) or sunflower oil.
- 3 large onions sliced
- 1 tsp salt
- 3 big fat cloves of garlic
- 1 inch cubed piece of fresh ginger
- 3 tsp mild curry Masala ('Ome Made B.I.R Curry Masala is ideal!) or you could use 1 tsp each of ground cumin, coriander and turmeric
- 1.2 litres of water
- A handful of coriander stalks
- 400 ml tin of tomatoes they get blitzed so chopped or whole
- Heat the oil in a large pan. Once hot add the onions and salt and gently fry for 10 minutes or until the onions are starting to soften.
- Add the garlic and ginger and fry for a couple more minutes
- Add the curry Masala or spices, along with a splash of water. Give a quick stir and mix and then pour in the water
- Bring to the simmer and cook for 45 minutes, lid off
- Add the tinned tomatoes and coriander stalks
- Bring back to the simmer and cook for another 30 minutes
- Take the pan off the heat and blitz with an immersion blender until you have a smooth sauce
- Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It should be slightly thicker than full fat milk.
- Use in a curry recipe as directed.