Basic curry sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 kilo large onions peeled and quartered
3 large carrots chopped
2 tbsp oil
2" piece of ginger chopped
1 whole bulb of garlic chopped
3 black cardamoms
3 green cardamoms
2 bay leaves
2 tsps ground coriander
2 tsps ground cumin
2 tsps salt
1 tsp chilli powder
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Directions: |
Directions:Warm the oil in a very large saucepan
Add the ginger garlic cardamoms and bay leaf
Fry the spices stirring continuously for 2/3 mins
Add the onions and the rest of the ingredients
Cover the contents with water
Bring to the boil cover the pan and reduce the heat
Simmer for one hour, check occasionally
Do not let all the water evaporate
After one hour the onions should be very soft if not simmer a further 15 mins
Once the onions are soft remove from the heat.
Allow to cool a little
Using a stick blender liquidise the sauce until very smooth. |
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Number Of
Servings: |
Number Of
Servings:Makes enough to freeze in small batches to make 6/8 curries |
Preparation
Time: |
Preparation
Time: 15 mins |
Personal
Notes: |
Personal
Notes: Do not make the sauce too spicy as this will form the base for the recipes later in the book.
Freeze the sauce in small batches of approx 250ml
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