Basic curry sauce
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great on a jacket potato.
Ingredients
Serves: 32
- 2 tablespoons groundnut oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 (3cm piece) fresh ginger, peeled and minced
- 1 or 2 garlic cloves, peeled and minced
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 2 tomatoes, chopped
- 2 red chillies, seeded
- 30g fresh coriander leaves
- 100ml cream
- 750ml water
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Heat oil and butter in a small frying pan or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes.
- Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion, ginger, garlic mixture in food processor until smooth. Do not rinse food processor.
- Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
- Puree tomatoes, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and coriander. Add cream a little bit at a time, stirring constantly to avoid curdling.
- Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high until sauce has heated through. Reduce heat and simmer until desired consistency is reached.
- To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (13)
Altered ingredient amounts. I had no tomatoes so I used a tin of chopped tomatoes instead of the water - 27 Jan 2010
Altered ingredient amounts. I didn't do anything different from the recipe but in future would suggest less water and to add it a little at a time. - 04 Aug 2009
- 22 Nov 2010