Curry Sauce
This is a bit of a weird one really. It isn’t a sauce that you would use on its own but is a base component for a number of what we like to call “English Indian” dishes … those that you might find in an Indian restaurant in the UK but would never find on the menu in India.
Curry Sauce
Servings: 8 main courses
Calories: 147kcal
Ingredients
- 1 kg Onions white work well for this, roughly chopped
- 60g root Ginger roughly chopped
- 60g Garlic roughly chopped
- 1.75 ltrs Water
- ½ tsp Salt
- 500 g Passata if you can't get it, a 400g tin of tomatoes whizzed up will work OK
- 1 tsp Tomato Purée
- 1 tsp Turmeric
- 1 tsp Paprika
- 2 tbsp Oil we use Rapeseed oil
Instructions
Making the starter mix
- Put the ginger and garlic into a blender with about 300ml of the water and blend until smooth
- Put the onions, blended garlic and ginger and the rest of the water into a large saucepan. Add the salt and bring to a boil
- Once the mixture has come to a boil, turn down the heat to very low and simmer gently for about 45 minutes with the lid on. After 45 minutes remove from the heat and allow to cool
- Once the mixture is cool enough to put into the blender, blend it in batches to ensure that you don't overload the blender. Blend until absolutely smooth and put aside.
- This is the point at which you can stop and freeze the mixture. We tend to freeze in a mixture of 50ml and 25ml cubes so that we can make up any quantity when needed.
Finishing the curry sauce
- The reason that you may have frozen after making the starter mix is that you can use approximately 5 tbsp (75ml) of the starter mix to cook chicken ready to make many of the curries. To finish the sauce put the oil into a clean saucepan along with the tomato purée, turmeric and paprika and cook for about 30 seconds
- Add the tomatoes and bring to a boil. Turn down the heat and cook, stirring occasionally, for about 10 minutes.
- Add the starter mix (onion mixture) and bring back to a boil before turning the heat down enough to maintain a gentle simmer
- A froth will rise to the surface. Skim this off and keep doing so for about 20-25 minutes. Stir occasionally to stop the sauce from sticking
- The sauce can now be used immediately or frozen to use in future curries
Nutrition
Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 599mg | Fiber: 4g | Sugar: 9g | Vitamin A: 472IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 2mg