G1 Base Sauce
The full-fat BIR base sauce. Makes 2400 ml — enough for 8 curries. Freeze in 300 ml portions. This is the one to make on a Sunday afternoon and freeze for the week.
🥄 Ingredients
- 100 ml oil
- 750 gm onions (prepared weight)
- 1 tspn salt
- 1 tbspn turmeric
- 1 tspn ground coriander
- ½ tspn ground cumin
- ½ tspn ground cinnamon
- 1 tspn fenugreek powder
- 100 gm green pepper (prepared weight)
- 100 gm carrot (prepared weight)
- 30 gm ginger (prepared weight)
- 25 gm garlic (5 or 6 cloves)
- 300 ml chopped tomatoes (most of 400 gm tin)
- 1800 ml warm water
🔪 Preparation
- →Roughly chop the onion
- →Deseed and roughly chop the green pepper
- →Chop the ginger
- →Chop the garlic
- →Chop the carrot into small pieces
👨🍳 Method
- 1
Heat the oil in a large stock pot and fry about ½ of the onion and salt, uncovered, for 5 min, stirring regularly.
- 2
Add the rest of the onion and fry for an additional 5 min, stirring regularly.
- 3
Stir in the turmeric, ground coriander, ground cumin, cinnamon and fenugreek and cook, stirring constantly, for 1 min.
- 4
Add the green pepper, carrot, ginger and garlic and cook, mixing well and stirring constantly, for 2 min.
- 5
Stir in the chopped tomato and 1800 ml of warm water, bring to a boil, and simmer covered, stirring every 15 min, for 1 hour.
- 6
Allow to cool a little and blend until smooth.
- 7
Bring back to a boil and simmer covered, stirring occasionally, for an additional 30 min.
- 8
Allow to cool a little and add warm water to make 2400 ml then blend again.
- 9
Store in 300 ml portions — refrigerate for a few days or freeze for future use.
📝 Notes
- 💡The sauce is thicker than needed — thin down before use by mixing 200 ml of water with the 300 ml of sauce and warm before using.
- 💡After defrosting the sauce may darken and change texture but can be rejuvenated by warming and blending.
- 💡Fenugreek powder can be purchased already finely ground or ground from seeds using a spice grinder.
Curries using G1 (58)
Make this base sauce first, then any of these curries is just ~10 minutes away.
Curry Base Sauce
A takeaway-style curry base sauce with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Curry Base Sauce for cooking BIR restaurant curry
A takeaway-style curry base sauce for cooking bir restaurant curry with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Pre-cooked Chicken
A takeaway-style pre-cooked chicken with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Pre-cooked Chicken Tikka
A takeaway-style pre-cooked chicken tikka with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Bulk Precooked Chicken
A takeaway-style bulk precooked chicken with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Chicken (Murg) E Azam
A takeaway-style chicken (murg) e azam with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
c46 chicken bharta
A takeaway-style c46 chicken bharta with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Chicken Boti Andhra
A classic British Indian Restaurant chicken boti andhra made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
Macchli Zul (Salmon)
A classic British Indian Restaurant macchli zul (salmon) made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
Chicken Rajasthani
Restaurant-quality chicken rajasthani using the BIR method — deep flavour from base sauce, cooked to order in minutes.
Corned Beef Bombay
A takeaway-style corned beef bombay with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
Spam Mangalore
Restaurant-quality spam mangalore using the BIR method — deep flavour from base sauce, cooked to order in minutes.
…and 46 more in the BIR Curries section.