Basic Curry Sauce
Posted January 12, 2007 – 10:46 am in: Indian, Sauces
Ingredients:
- 3 tablespoons vegetable oil or ghee
- 1 medium onion - finely chopped
- 4 cloves garlic - peeled and sliced
- 1.5 inch piece root ginger, peeled and thinly sliced
- 2 mild fleshy green chillies, de-seeded and chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste, mixed with 4 tablespoons water
Directions:
- Heat the oil in a heavy pan then add the chopped onion and stir
for a few minutes with the heat on high. - Add the ginger, garlic and green chili. Stir for 30 seconds,
then reduce heat to low. - Cook for 15 minutes stirring from time to time making sure
nothing browns or burns. - Add the turmeric, cumin and coriander and cook,
for a further 5 minutes, being careful not to burn the spices. - Take off the heat and cool a little. Put 1/4 cup cold water in a
blender, add the contents of the pan and whizz until very smooth.
Add the tomato paste/water mixture and stir. - Put the puréed mixture back into the pan and cook for 20 - 30
minutes (the longer the better) over very low heat stirring occasionally. You can add a little
hot water if it starts to catch on the pan but the idea is to gently “fry”
the sauce which will darken in colour to an orangy brown. The final
texture should be something like good tomato ketchup.
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