Simple curry sauce

This is a basic curry sauce that can added to any kind of meat, fish or vegetable to create a quick curry. I was taught it by one of my old head chefs who spent 2 months learning various curries from 2 Indian chefs.

Ingredients (serves 4-6)                     30+ minutes

  • 2 medium/large onion
  • 30g dried curry leaves
  • 1 tbsp garlic paste/ minced garlic
  • 1tbsp ginger paste/grated ginger
  • 3 tbsp ground cumin 
  • 2tbsp ground coriander
  • 1tbsp garam masala
  • 1/2 tbsp chilli powder
  • 1/2 tbsp ground turmeric 
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • 1 Tin of chopped tomatoes


  1. Peel and roughly slice the onions, heat a little oil in a pan on a medium-low heat and add the curry leaves. Stir well and cook until the onions soften.
  2. Empty into a food processor if you have one, otherwise use a blender or stick blender and blend until you have a thick oniony liquid, pour back onto the pan.
  3. Add the tomato paste, garlic, ginger and cook the flavour out for about five minutes, stir every 30-60 seconds.
  4. Put all the ground spices in a small bowl, add a little water at a time whilst stirring with a spoon until you have a paste. Add this to the pan and continue to cook and stir for another 5 minutes.
  5. Add the chopped tomatoes and mix well, turn the heat on low and cover with a lid, leave to cook anywhere from 20 minutes to 2 hours (the longer the better).

Voila! To make into a curry just brown some meat, fish or vegetables in a pan, add the sauce and cook through, add some water if needed. 

To get the best flavour out of this curry sauce I advise leaving in the fridge for 2 days to really let the flavours come out.


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