Saturday, 18 August 2012

The best curry sauce.

After a very long search Mr Debs found this great curry sauce recipe and with a few modifications here it is.

Spray olive oil
7.5cm ( 3 inches )  fresh ginger chopped
6 onions peeled and chopped
4 fat cloves garlic crushed or chopped
10mgs ( 2 teaspoons ) ground cumin
20mgs ( 4 teaspoons ) ground coriander
5mgs ( 1 teaspoon ) chilli powder
5mgs  ( 1 teaspoon ) turmeric
10mgs ( 2 teaspoons garam masala )
10 cardamom pods lightly crushed
3 bay leaves
10mgs  ( 2 teaspoons ) ground fenugreek
3  x 400g tins tomatoes
Half a tube tomato puree

Heat spray oil in a large pan and fry onions, garlic and ginger until onion is just beginning to go brown.
Add all the spices and cook gently for a few minutes.
Add tomatoes and tomato puree - mix well and add 1 pint of water.
Bring to the boil and simmer for 30 - 40 minutes.
Remove bay and cardamom pods and cool.
Blitz with a blender or liquidizer to required consistency.

This will store in the fridge, covered, for up to a week.

When used we add lots of fresh chillis, more garam masala, salt and pepper and coriander to finish.

As a basic sauce this is very good, it just needs the addition of the above at cooking time.


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