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Curry Base Sauce

Curry Base Sauce

'Ome
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Course Main Dish
Cuisine Indian
Servings 12 portions

Ingredients
  

  • 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.

Instructions
 

  • 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.

Notes

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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