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.
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 2400 ml
- 100 ml oil
- 1 tspn fenugreek powder (see note 2)
- 750 gm onions (prepared weight)
- 100 gm green pepper (prepared weight)
- 1 tspn salt
- 100 gm carrot (prepared weight)
- 1 tbspn turmeric
- 30 gm ginger (prepared weight)
- 1 tspn ground coriander
- 25 gm garlic (5 or 6 cloves - prepared weight)
- ½ tspn ground cumin
- 300 ml chopped tomatoes (most of 400 gm tin)
- ½ tspn ground cinnamon
- 1800 ml warm water
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).
Notes
- Roughly chop the onion.
- Deseed and roughly chop the green pepper.
- Chop the ginger.
- Chop the garlic.
- Chop the carrot into small pieces.