Basic curry sauce recipe

Recipe for basic curry sauce in our easy curry recipes collection.

Recipe ingredients

• 3 tablespoons vegetable oil or ghee (clarified butter)
• 1 medium onion, finely chopped
• 4 cloves garlic, peeled and sliced
• 1.5 inch piece root ginger, peeled and thinly sliced (it should look about the same volume as the garlic)
• 2 mild fleshy green chillies, deseeded and veined then chopped, optional
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin seed
• 1/2 teaspoon ground coriander seed
• 5 tablespoons plain passata (smooth, thick, sieved tomatoes) or 1 tablespoon concentrated tomato puree mixed with 4 tablespoons water

How to make basic curry sauce

• 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 chilli, if using. Stir for 30 seconds then put the heat down to very low.
• Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
• Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes.
• Do not burn the spices or the sauce will taste horrid, sprinkle on a few drops of water if you are worried.
• Take off the heat and cool a little. Put 4 fl. oz. cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
• Put the pureed mixture back into the pan and cook for 20 to 30 minutes 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.

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• Paratha
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• Coconut chutney
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• Sweet mango chutney
• Curry powder
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