Hi all,
I don't know if this has been posted on the site before but I came across it in my curry file.
I think I got it from the internet so can't confirm where the source came from.
It is called the Curry Guzzler Base Sauce.
CURRY GUZZLER SAUCE
"This is the basis for nearly all Indian restaurant curries and most restaurants will have a huge pot of curry sauce simmering away. It forms the body of all the curry sauces to which is added the additional spices, chilli, meat and vegetables to create the finished dish. Curry sauce is exceptionally easy to make and if you wish you can make up more than you need and either freeze it in portions or keep it refrigerated for up to 5 days".
? 2lb/900g Large Onions sliced into thick chunks
? 1 Large tin Chopped tomatoes (400g)
? 1 Tablespoon Tomato Puree
? 10 Cloves of garlic, crushed
? 4" piece of root ginger, skin removed
? 1 Teaspoon curry powder
? 1 Teaspoon garam massalla
? 1 Tablespoon Turmeric
? Juice of 1 whole lemon (interesting)
? 3 Pints water
? 1 Teaspoon salt
? 10 Tablespoons vegetable oil
Bring the water to boil in a large saucepan with the salt.
Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes.
Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary). Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor.
When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later.
Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor).
Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat.
Once the oil is hot stir fry the thick paste for 1 minute and then add the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together.
Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes.
You can now use the curry sauce immediately or freeze or refrigerate it.
Regards
Ray G
I don't know if this has been posted on the site before but I came across it in my curry file.
I think I got it from the internet so can't confirm where the source came from.
It is called the Curry Guzzler Base Sauce.
CURRY GUZZLER SAUCE
"This is the basis for nearly all Indian restaurant curries and most restaurants will have a huge pot of curry sauce simmering away. It forms the body of all the curry sauces to which is added the additional spices, chilli, meat and vegetables to create the finished dish. Curry sauce is exceptionally easy to make and if you wish you can make up more than you need and either freeze it in portions or keep it refrigerated for up to 5 days".
? 2lb/900g Large Onions sliced into thick chunks
? 1 Large tin Chopped tomatoes (400g)
? 1 Tablespoon Tomato Puree
? 10 Cloves of garlic, crushed
? 4" piece of root ginger, skin removed
? 1 Teaspoon curry powder
? 1 Teaspoon garam massalla
? 1 Tablespoon Turmeric
? Juice of 1 whole lemon (interesting)
? 3 Pints water
? 1 Teaspoon salt
? 10 Tablespoons vegetable oil
Bring the water to boil in a large saucepan with the salt.
Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes.
Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary). Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor.
When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later.
Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor).
Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat.
Once the oil is hot stir fry the thick paste for 1 minute and then add the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together.
Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes.
You can now use the curry sauce immediately or freeze or refrigerate it.
Regards
Ray G
