Curry sauce recipe

Recipe for curry sauce in our easy curry recipes collection.

Recipe ingredients

• 2 pounds cooking onions
• 2 ounces green ginger
• 2 ounces garlic
• 2 3/4 pints water
• 1 teaspoon salt
• 1 tin, 8 ounces, tomatoes
• 8 tablespoons vegetable oil
• 1 teaspoon tomato puree
• 1 teaspoon turmeric
• 1 teaspoon paprika

How to make curry sauce

• Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic.
• Put the ginger and garlic into a blender with about 1/2 pint of the water and blend until smooth.
• Take a large saucepan and put into it the onions, the blended garlic and ginger and the remainder of the water.
• Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on, for 40 to 45 minutes.
• Leave to cool.
• Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth.
• Absolute smoothness is essential. To be certain, blend for at least two minutes.
• our the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
• Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the vegetables.
• Freezing. Freezing is best done at this stage.
• Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
• Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
• Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
• Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
• You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
• Keep simmering for 20 to 25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
• Use immediately or cool and refrigerate for up to four days.

• Garam masala powder
• Garam masala
• Garam masala
• Green curry paste
• Vindaloo curry paste
• Curry powder
• Mild curry powder
• Mild curry powder
• Mirchi ka salan (sauce)
• Puliyogare mix (sauce)
• Rasam powder
• Sambhar powder

• Yeast nans
• Coconut chutney
• Coriander chutney
• Mint chutney
• Mint and coriander chutney
• Moolangi chutney
• Sweet mango chutney
• Curry powder
• All round curry powder
• Basic curry sauce
• Bise bhele huli anna powder
• Chat masala (powder)

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