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.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- Makes 300 ml
- 1 tbspn oil
- ½ tspn turmeric
- 100 gm onion (prepared weight)
- ¼ tspn ground coriander
- 1 tspn garlic (finely chopped)
- ¼ tspn fenugreek powder
- 1 tspn ginger (finely grated)
- 1/8 tspn ground cumin
- 2 tbspn chopped tomatoes
- 1/8 tspn ground cinnamon
- 2 heaped tspn tomato purée
- ½ tspn salt
Method
- 1
Roughly chop the onion.
- 2
Deseed and roughly chop the green pepper.
- 3
Chop the ginger.
- 4
Chop the garlic.
- 5
Chop the carrot into small pieces.
- 6
Heat the oil in a large stock pot and fry about ½ of the onion and salt, uncovered, for , stirring regularly.
- 7
Add the rest of the onion and fry for an additional , stirring regularly.
- 8
Stir in the turmeric, ground coriander, ground cumin, cinnamon and fenugreek and cook, stirring constantly, for .
- 9
Add the green pepper, carrot, ginger and garlic and cook, mixing well and stirring constantly, for .
- 10
Stir in the chopped tomato and 1800 ml of warm water, bring to a boil, and simmer, covered, stirring every , for .
- 11
Allow to cool a little and blend until smooth.
- 12
Bring back to a boil, and simmer, covered, stirring occasionally, for an additional ½ hour .
- 13
Allow to cool a little and add warm water to make 2400 ml then blend again. (It is a good idea to make a 'measuring stick' for the stock pot to simplify the measuring process).
- 14
Store in 300 ml portions (honey jars can be used) and keep refrigerated for a few days or in a freezer for future use (see note 1).