400mltin of tomatoesthey get blitzed so chopped or whole
Instructions
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.
Notes
This is so easy to adapt. Feel free to add a small amount of peppers, carrot or any of the other usual base ingredients you find in different recipes.I have made this sauce in less time than it says, giving it 30 minutes before adding the tomatoes and coriander and then cooking for only another 20 minutes. It was still good!Of course you could fry your ingredients off and then add to a pressure cooker or soup maker along with all the other ingredients and it will still be just as good. Just follow the cooking times for a soup.This base works really well in a curry when you use the method of adding diluted tomato paste to you cooked out spices. For 4 people use 2 tbsp of tomato puree diluted in 300ml of boiling water. Add this to your curry when you have fried your onion, garlic, ginger and spices and let it reduce down so you’re left with a thick paste. Then you can start adding your base sauce as normal.
Keyword Base Curry Sauce, British Indian Restaurant, Curry Gravy, Indian Style, Indian Take away, Indian Takeway style curry