Curry Sauce

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Prep Time10

Cook Time1 30

Course: Main Course

Cuisine: Indian

Keyword: garlic, ginger, onion

Servings: main courses

Calories: 147kcal

Author: Chief Cook and Bottle Washer

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

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.

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