Curry Base Sauce

I have done a post before on British Indian Restaurant Curry but thought with the amount of people wanting a recipe for a base sauce I’d do a separate recipe.

Make It Your Own Curry Base Sauce!

Remember, you can add what you like, leave out what you don’t have or add more or less of an ingredient to suit your own taste. I see people ask “What’s the best base sauce” well my answer to that is, your own!

So see this as a guide or a starting point and then make it your own.

Don’t Believe The Hype

B.I.R curry has a lot of followers. Some of these people will tell you that so and so’s curry base is the best. Some will tell you that certain ingredients shouldn’t go in a base sauce. If you add something to a recipe and the result is not very nice, then, yes, you probably shouldn’t of added that. On the other hand you might think “that recipe needs this” and you may just happen to create the perfect base sauce.

My advice is start off simple and start building the flavour layers from there.

I’ll let you in to a secret. No two base sauces I make are the same. I don’t follow a recipe and it all depends on what I have in the fridge.

Don’t let all the long winded methods some chef writers use put you off making a base sauce. It can be as simple or as complex as you want. And if all else fails reach for that tin of carrot and coriander soup, water it down and use that. Or alternatively purchase one of my Curry bouillon pouches!

Buy ‘Ome Made Masalas!

You can buy ‘Ome Made Curry Masalas at the ‘Ome Made Online Shop. You will even find a handy Curry Bouillon on there if you don’t have the patience to make a base sauce or if you want a standby for emergencies!

Social Media

There are a ton of curry related pages on Facebook. Search The Secret Curry Club or British Indian Restaurant Curry and it will come up with plenty of pages. And of course there is the ‘Ome Made Facebook page where I post curry dishes that I’ve made.

Curry Base Sauce

Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Course Main Dish
Cuisine Indian
Servings 12 portions


  • 3 Tbsp oil or ghee not olive oil
  • 4 Medium sized Onions sliced
  • 1 Tsp salt
  • 8 Fat Cloves garlic chopped
  • 1 inch cubed piece ginger chopped
  • 1 red pepper (or half red, half green) diced
  • 1 medium sized carrot peeled and chopped
  • 2 heaped teaspoons mild curry masala/powder
  • 1 Tbsp tomato puree
  • 2 litre hot water
  • 1 heaped teaspoon sugar, jaggery or palm sugar
  • 1 Tbsp Coriander stalks Cut the stalks off fresh coriander leaving leaves to finish your curry off with.


Optional extras you can add to your base sauce include extra peppers, a small amount of white cabbage (roughly 30g), a small amount of fresh chillies, a few fresh tomatoes, coconut powder (1tbsp) or creamed coconut block (around 50g).
To use the base sauce you want around 200ml for 1 person. There are plenty of recipes for British Indian Restaurant classic dishes on the internet and you tube that you can use this base sauce in or you can look at my earlier post British Indian Restaurant Curry for a couple of pointers.
Keyword Base Curry Sauce