Restaurant base curry sauce

This is the secret of an Indian curry just like the ones you get from your local restaurant or take away. Across the length and breadth of the land, local curry houses have a big pot of this stuff on the stove – all of the time. This is the basis of every dish that they cook!

NOTE: This recipe is largely taken from this wonderful blog – some changes made to suit my way of cooking.

Wot u need
3 large onions (the ones you get in a net of three from supermarket)
2 tsp ginger and garlic pulp
3 tbsp vegetable oil
1 tsp salt
1 tin chopped tomatoes or 400g sieved tomatoes
1 tbsp tomato puree
1tsp turmeric
1 tsp paprika

1 tsp turmeric
2 tsp coriander powder
2 tsp fenugreek leaves
2 tsp cumin powder
2 tsp garam masala
2 tbsp cold water, if needed

2 big bunches chopped coriander
3 birds eye chillies – seeds in (optional)

Wot u do
Add one tbsp oil to a pan and add the chopped onion. Fry on a low heat for seven mins or so till they are silky and translucent but not burned (unlike other curry recipes.) Add in the ginger and garlic pulp and salt and mix. Cover with cold water till the onions are just covered, boil and simmer uncovered for 30 minutes.

In a separate pan mix the tomatoes, puree, paprika, turmeric and oil together. Bring to the boil and simmer for 10 mins.

Mix both liquids and leave to cool. Then the b’Jesus out of the mix with a blender. Add the coriander, cumin, fenugreek,  garam masala, chopped coriander, chillies and water if needed, and leave the whole curry base to simmer for 30 minutes. (An alternative I use is to slow cook for about three hours at HIGH).

Should make enough for the base of four portions (800 mls) of your favourite curry!

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