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
- 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.
- 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.
- Add the tomato paste, garlic, ginger and cook the flavour out for about five minutes, stir every 30-60 seconds.
- 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.
- 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.