Base Curry Sauce

This is the secret base to curries that you will get in any Indian restaurant. Once prepared it has a very smooth texture and a pale
golden colour. Taste it, and it is pleasant with a subtle curry flavour. You see that the making of the curry sauce is in fact simple, with no special equipment required other than a blender. It is essential though, that you follow strictly to the instructions for blending and skimming as these are the 2 procedures that can make a difference between a good curry sauce and a poor one.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

906-8

6-8

900 gonions
50 ggreen ginger
50 ggarlic
1.6 Lwater
1 teaspoonsalt
225 gcan tomatoes
8 tablespoonsvegetable oil
1 teaspoontomato purée
1 teaspoonturmeric
1 teaspoonpaprika

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Steps

906-8

1

Stage one: Peel and rinse the onions ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic into a blender with about 275 mL of the water and blend until smooth
2

Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water
3

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.
4

Leave to cool
5

Stage 2: once cooled, pour about half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.
6

Wash and dry the saucepan reserve about 4 tablespoons of the sauce at this stage to use wgen cooking the chicken or lamb etc.
7

Freezing is best done at this stage
8

Stage 3: Open the can of tomatoes, pour into the rinsed blender jug, and blend. Again it is important that they are perfectly smooth so blend for about 2 minutes.
9

Into the clean saucepan put the oil tomato purée, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally for 10 minutes.
10

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
11

You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
12

Keep simmering and skimming for 20 to 25 minutes stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
13

Use immediately or call in refrigerate for up to 4 days