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Whilst I haven't been on here for sometime, I've been away in the kitchen experimenting on all sorts of things and my own base sauce which I now feel is ready to share with you. You will notice the large quantity of onions "2kg" which are sweated down in oil with freshly pureed garlic and ginger for 1 hour, before adding the other ingredients and water.I've added pictures and a simple and easy methodology for people to try. Let me know what you think Ingredients2kg Onions, peeled and chopped into quarters100g fresh garlic, pureed50g fresh ginger, pureed50g tomato puree400g tin tomatoes1 carrot1 green pepper1 star anise2 inch stick of cinnamon1 bay leaf1 heaped teaspoon salt25g fresh coriander chopped4 heaped teaspoons spice mix (see below)300ml rapeseed oil2.5 litres waterSpice mix4 tbsp Coriander powder4 tbsp paprika3 tbsp cumin powder3 tbsp turmeric1 tbsp garlic powder1tbsp methi (fenugreek leaves rubbed into a fine powder)2 tsp curry powder (I used Rajah Madras hot)1 tsp ginger powder1tsp chilli powder (Kashmiri Mirch)0.5 tsp cardamom powder0.5 tsp fenugreek powderMethod.In a large pan add 300ml of oil, add the onion, garlic and ginger and bring to a high heat. When the mixture is hot and bubbling, reduce the heat to the lowest setting , cover and cook for 1 hour stirring periodically.Add all the other ingredients except the spice mixture and freshly chopped coriander.Add 2 litres of water and bring to the boil. Once boiling, reduce the heat to low, cover and simmer for 1 hour.Remove the star anise, cinnamon stick and bay leaf and add the spice mixture, freshly chopped coriander and 500ml hot water.Simmer on a low heat for 20 minutes, then remove from the heat and allow to cool.Put the mixture into a blender and blend until smooth and a soup like consistency.Onions, Garlic & GingerOnions after 1 hourIngredientsSpice mixSpice mix & corianderBase before blending Final Base
