Easy Curry Sauce Recipe

Easy Curry Sauce Recipe. Everybody wants to recreate their favourite Indian Restaurant/takeaway or traditional Indian dish at home. How do you go about it?

The first answer you will probably get is ”You need to use a curry base sauce or gravy!”.

British Indian Restaurant Base Sauce

It’s not the wrong answer. Knowing how to make a base sauce will help you recreate some of your favourite restaurant and takeaway dishes. And so below you will find a really basic Indian Restaurant style curry base sauce.

Cooking with a base sauce, as they do in British Indian Restaurants or B.I.R as it’s known is one small part of cooking Indian food. I love it! Sometimes I want more though.

As a Chef I find it easy to adapt recipes. I can make a base sauce to suit a dish I am preparing. I personally don’t want a freezer full of a base sauce that is going to make my food taste a bit samey after a while. My base sauce does enough for 6 – 8 portions. That’s just about one meal for our family! If you are cooking for less, it can still be frozen and if you want to make more just double the quantity.

So here is my Really, Really Simple Base Sauce…

Really Really Simple curry Base Sauce

Really, Really Simple Base Sauce

‘Ome
5 from 1 vote
Prep Time 31 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine Indian
Servings 6 people

Ingredients
  

  • 4 tbsp of oil not a strong one so vegetable, rapeseed (not cold pressed) or sunflower oil.
  • 3 large onions sliced
  • 1 tsp salt
  • 3 big fat cloves of garlic
  • 1 inch cubed piece of fresh ginger
  • 3 tsp mild curry Masala ('Ome Made B.I.R Curry Masala is ideal!) or you could use 1 tsp each of ground cumin, coriander and turmeric
  • 1.2 litres of water
  • A handful of coriander stalks
  • 400 ml tin of tomatoes they get blitzed so chopped or whole

Instructions
 

  • Heat the oil in a large pan. Once hot add the onions and salt and gently fry for 10 minutes or until the onions are starting to soften.
  • Add the garlic and ginger and fry for a couple more minutes
  • Add the curry Masala or spices, along with a splash of water. Give a quick stir and mix and then pour in the water
  • Bring to the simmer and cook for 45 minutes, lid off
  • Add the tinned tomatoes and coriander stalks
  • Bring back to the simmer and cook for another 30 minutes
  • Take the pan off the heat and blitz with an immersion blender until you have a smooth sauce
  • Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It should be slightly thicker than full fat milk.
  • Use in a curry recipe as directed.

Notes

This is so easy to adapt. Feel free to add a small amount of peppers, carrot or any of the other usual base ingredients you find in different recipes.
I have made this sauce in less time than it says, giving it 30 minutes before adding the tomatoes and coriander and then cooking for only another 20 minutes. It was still good!
Of course you could fry your ingredients off and then add to a pressure cooker or soup maker along with all the other ingredients and it will still be just as good. Just follow the cooking times for a soup.
This base works really well in a curry when you use the method of adding diluted tomato paste to you cooked out spices. For 4 people use 2 tbsp of tomato puree diluted in 300ml of boiling water. Add this to your curry when you have fried your onion, garlic, ginger and spices and let it reduce down so you’re left with a thick paste. Then you can start adding your base sauce as normal.
Keyword Base Curry Sauce, British Indian Restaurant, Curry Gravy, Indian Style, Indian Take away, Indian Takeway style curry

But There’s more!

Cooking Indian isn’t just about base sauce.

It’s about techniques too.

There are two techniques that you must understand even to make an easy curry sauce.

Caramelise Your Onions!

When using a base sauce this is achieved by cooking the sauce down at the highest heat you can so that the sauce caramelises around the edge.

However you can get this caramelisation before the liquid is added by slowly cooking the onions in plenty of oil for a little longer than you would when cooking a base sauce. The onions soften and go a deep brown colour, releasing their natural sweet flavour.

This is to do with the maillard reaction. Google it if you like but all you really need to know is that it’s a reaction that happens when cooking food which makes it taste great! Think of a steak that is cooked on a searing hot BBQ with the chargrilled flavour versus a pale grey coloured steak cooked under a moderate kitchen grill? Get it? That’s the maillard reaction.

Blooming Spices!

No, this isn’t about getting angry with spices!

‘Blooming’ is the technique of cooking the rawness out of the spices and releasing all the aromatic, flavoursome oils they contain. If you have ever had a curry that has a bit of a gritty texture, it’s probably down to the spices not being cooked out properly. The spices can also have a bitter flavour if not cooked out but then this can also happen if you burn the spices.

To bloom your spices they need to be cooked in oil, plenty of oil. To little oil and they will burn and catch. Better to use lots of oil and spoon it off at the end of cooking the dish rather than skimp on it.

However if you really want to cut down on the oil make sure you have jug of hot water handy. Just as the spices begin to stick add a splash of the water. It’s not the best method but sometimes if you have to cut down on oil for health or medical reasons, it’s the only way.

So generally speaking the start of a curry goes; heat oil in a pan, add onion (if not using a base sauce), garlic, ginger and then spices. To bloom the spices they need to cook for 40 – 60 seconds on a lowish heat, stirring so they don’t catch.

It’s Not All About That Base!

I have already written a post about Indian Hotel Gravy, just click the link if you want to read more.

Hotel Gravy has a lot more depth of flavour and because the onions have already been caramelised it means you don’t have to reduce on a high heat when added to the pan. And that means less splatter! Winner!

Here is my version and again it’s a really easy curry sauce recipe…

And there’s more!

While doing some research I discovered that in India they have a myriad of base sauces that they use depending on what dish they are cooking.

There’s two that I find really useful.

One is a White Gravy, used for mild, subtly spiced dishes .

The other is a Yellow Gravy which falls in between a white gravy and hotel gravy. A good allrounder!

There is another one, Makhani Gravy. I will be giving this one a post to itself shortly but if you’re desperate then I reccomend you look at Glebe Kitchen version (just google it!).

I have also included a recipe for a Madras Curry Sauce… Just add the main ingredient and voila! instant Madras. Or if you like things hot just dilute and use as a base sauce for other dishes!

As well as an instant Madras sauce, there’s also a Tikka Masala sauce. Again just plonk in some Chicken Tikka or whatever you want and you have an instant dish.

These two instant sauces are great if you’re entertaining and can be made a couple days in advance and refrigerated until you need them.

The recipes are below.

Keep an eye on the blog for recipes coming up where I will be using these Easy Curry Sauce recipes!

Curry On Folks!

And remember all of my curry masalas can be purchased online at www.omemade.co.uk

White Curry Gravy

A light coloured, delicate flavoured curry gravy to use when making dishes such as Korma or other subtle spiced dishes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Cuisine Indian
Servings 8 servings

Ingredients
  

  • 4 tbsp oil
  • 3 Indian bay leaf (tej patta)
  • 5 green cardamom
  • 3 large onions sliced
  • 70 g cashew nuts
  • 3 cloves of garlic finely chopped or grated
  • 3 green finger chillies
  • 1 tsp white pepper
  • 2 tbsp yoghurt
  • 1 tbsp corn flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1.5 ltr Water

Instructions
 

  • Heat the oil in a heavy bottomed pan. Gently fry the bay leaf and cardamom for around a minute.
  • Add the sliced onions and on a low heat cook for around 20 minutes until beginning to turn golden brown.
  • Add the cashew nuts and fry for a couple minutes more.
  • Add the garlic, green chilli and white pepper. Fry for a minute.
  • Mix the corn flour with the yoghurt and stir in to the pan.
  • Add the salt and the sugar, stir in and then add the water.
  • Stir the mixture until it comes to a simmer.
  • Cook the gravy for 30 minutes.
  • Remove the cardamom and bay leaf and blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
  • Once smooth the gravy is ready to use.
Keyword White Curry Gravy, Korma, Indian Gravy, Indian Sauce, Korma Sauce, Mild Curry Sauce

Yellow Curry Gravy

Yellow curry gravy is the next ‘flavour’ step up from White Curry Gravy. It can still be used for Kormas and mild and medium dishes but has a little more spice and flavour.
Prep Time 15 minutes
Cook Time 1 minute
Cuisine Indian
Servings 8 servings

Ingredients
  

  • 4 tbsp oil
  • 3 Indian bay leaves (Tej Patta)
  • 5 green cardamom pods
  • 2 sticks of cinnamon
  • 3 large onions sliced
  • 1 tsp salt
  • 1 inch piece of ginger finely chopped or grated
  • 3 cloves of garlic finely chopped or grated
  • 3 green finger chillies chopped
  • 70 g cashew nuts
  • 1 tsp Kashmiri chilli powder or 0.5 tsp of normal chilli and 0.5 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Garam Masala
  • 1 tbsp tomato puree
  • 3 tablespoons plain natural yoghurt
  • 1.5 litre water

Instructions
 

  • Heat the oil in a heavy bottomed pan. Gently fry the bay leaf, cinnamon and cardamom for around a minute.
  • Add the sliced onions and salt, cook on a low heat for around 30 minutes, stirring often, until beginning to turn deep brown.
  • Add the cashew nuts and fry for a couple minutes more.
  • Add the garlic, ginger and green chilli. Fry for a minute.
  • Add the ground spices and cook, stirring for 30 – 40 seconds
  • Stir in the tomato puree and cook gently for 30 seconds, stirring.
  • Mix in the yoghurt followed by the water
  • Stir the mixture until it comes to a simmer.
  • Cook the gravy for 30 minutes.
  • Remove the cardamom, bay leaf and cinnamon. Blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
  • Once smooth the gravy is ready to use.
Keyword Yellow Curry Gravy, Indian Curry Sauce, Base Gravy, Mild Curry Sauce

Madras Curry Gravy

This is gravy for a restaurant style Madras dish.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine Indian
Servings 8 servings

Ingredients
  

  • 3 tbsp oil
  • 3 medium onion sliced
  • 50 g garlic finely chopped or grated or use paste
  • 30 g ginger finely chopped or grated or use paste
  • 1 tbsp ‘Ome Made B.I.R Curry Masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 3 tsp chilli powder
  • 400 g tin of chopped tomatoes
  • 400 g water
  • 2 tsp Garam Masala
  • 1 tbsp kasoori methi
  • 2 tbsp ground almonds (leave out if you have a nut allergy)
  • 1 tbsp lemon juice
  • 1 tsp mint sauce
  • 1 tsp tamarind concentrate
  • 1 tsp sugar
  • 1.5 tsp salt

Instructions
 

  • Heat the oil in a heavy bottomed pan.
  • Add the onions and fry gently, stirring, until a nice dark brown colour. This should take 30 – 40 minutes
  • Add the garlic and ginger and fry for 30 seconds
  • Add the curry Masala and ground spices, fry for a further 40 seconds
  • Add the tomatoes and water. Bring to a simmer and cook for 45 minutes
  • Blend the gravy using a hand blender
  • Bring back to the simmer and add all the other ingredients.
  • Cook for a further 15 minutes before adding you main ingredient or portioning and freezing.
Keyword Madras Curry Recipe, Curry Base Sauce, Spicy Curry Sayce, Restaurant Style Curry Ssuce

Tikka Masala Curry Gravy

This is gravy for a restaurant style Tikka Masala dish.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Dish
Cuisine Indian
Servings 6 people

Ingredients
  

  • 3 tbsp oil
  • 1 large onion finely chopped
  • 4 cloves of garlic finely chopped or grated
  • 1 tbsp 'Ome Made B.I.R Curry Masala or curry powder
  • 1 tbsp 'Ome Made Tandoori Masala
  • 1 tsp tomato puree diluted in 175ml water
  • 400 g tin chopped tomatoes
  • 1 tbsp vinegar white wine or cider
  • 1 tbsp tomato ketchup
  • ½ green pepper chopped
  • 4 green chillies chopped medium heat unless you like it spicy!
  • 2 tsp 'Ome Made Garam Masala
  • 100 ml single cream
  • 1 tsp salt

Instructions
 

  • Heat the oil in a heavy bottomed pan.
  • Add the onions and fry gently, stirring, until a nice dark brown colour. This should take 20 – 30 minutes
  • Add the garlic and fry for 30 seconds further.
  • Add the curry Masala and Tandoori Masala. Fry for a minute stirring all the time. If the spices are getting dry and sticking, add a splash of hot water.
  • Add the watered down tomato paste and reduce down to a thick paste.
  • Add the tinned tomatoes, vinegar, tomato ketchup and a further 200ml of water (½ tomato tin full).
  • Bring the mixture to a simmer then add the green pepper and chillies.
  • Simmer for 45 minutes before blending using a stick blender.
  • Bring back to the simmer and add the rest of the ingredients.
  • To use simply add chicken or lamb tikka, Tandoori prawns, paneer or vegetables of your choice for a vegetarian version.
Keyword Easy, Tikka Masala Sauce, Indian Curry Sauce, Chicken Tikka Masala Recipe

Chicken Jalfrezi

Chicken Jalfrezi is a favourite curry. It’s my go to curry when I have some leftover Tandoori Chicken. In fact it’s worth making some Tandoori Chicken Just to make a Jalfrezi!

What Makes A Chicken Jalfrezi?

Jalfrezi has it’s origins in Bengal. It was a way of using leftover meat or fish that was stir fried with onions, chillies and often peppers.

The B.I.R (British Indian Restaurant) version has more of a tomato sauce but it still has the onions, peppers, chillies and sometimes tomatoes.

I also like plenty of ginger in a jalfrezi, it gives it a lovely fresh ‘zing’

I used little Thai chillies in this version that pack some serious heat. It’s entirely up to you what sort of chillies you want to use and how you present them. Some people prefer their chilli to be chopped more, which is fine.

I prefer to use normal sized salad tomatoes for a Jalfrezi, cut in to quarters or sixths. On this occasion I had run out so I threw some cherry tomatoes in, you might prefer this option though.

Base Sauce

I’ve included a recipe for base sauce for this Chicken jalfrezi. It’s a very simple one but I love it!

If you have your own tried and trusted base sauce you can use that instead of the one in the recipe. If it’s not heavy on the tomatoes though you might want to add a little extra tomato puree or some tinned chopped tomatoes.

If you don’t use all the base sauce. Just pop it in a container for the freezer for another time.

Curry Masala & Spices

I obviously use ‘Ome Made B.I.R Curry Masala & Tandoori Masala when I was making this which are available to buy at www.omemade.co.uk

B.I.R Curry Masala

You can substitute your favourite brand or your own if you have your own favourite mix.

And if you’re stuck for a Tandoori recipe follow this link British Indian Restaurant Curry

Happy cooking!

Chicken Jalfrezi

This is my go to dish when I have leftover Tandoori Chicken to use in a curry. Hot & Spicy with plenty of fresh peppers, onions and tomato.
Prep Time 20 minutes
Cook Time 30 minutes
Base Sauce 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

Curry Base Sauce

  • 4 tbsp oil (vegetable, sunflower, rapeseed)
  • 3 large onions sliced
  • 1 tsp salt
  • 3 cloves garlic chopped
  • 1 inch piece fresh ginger chopped
  • 3 tsp mild curry masala (you could use 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric instead)
  • 1.2 litres water
  • 1 handful coriander stalks (if you have them)
  • 1 400ml tin of tomatoes

Chicken Jalfrezi

  • 500 g Tandoori/Tikka Chicken cut in to chunks
  • 1 medium onion cut in half and then quarter each half
  • 2 whole peppers (whatever colour you have) deseeded and roughly chopped
  • 4 cloves garlic grated or finely chopped
  • 1 inch cubed fresh ginger grated or finely chopped
  • 4 tbsp oil or ghee
  • 1 tsp Kashmiri Chilli powder (optional)
  • 4 tsp curry masala
  • 1 tsp Tandoori masala
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 2 tbsp tomato puree diluted in 300ml water
  • 1 portion base sauce mix
  • 1 tbsp Kasoori Methi (dried fenugreek) leaves
  • 4 large tomatoes cut in to 4 – 6 (or around 250g of cherry tomatoes, left whole)
  • 6-8 finger type chillies cut in half and half again if large (or leave whole if small)
  • 1 handful chopped fresh coriander
  • 1 tsp salt to taste
  • 1 tsp Garam Masala If you don't have any a grind of black pepper

Instructions
 

To make the base sauce

  • Heat the oil in a large pan. Once hot add the onions and salt. Gently fry for 10 minutes until the onions are starting to soften.
  • Add the garlic and ginger and fry for a couple more minutes.
  • Add the curry masala or spices along with a splash of water. Give a quick stir around and then add the water.
  • Bring to a simmer and cook for 45 minutes.
  • Add the tinned tomato and coriander stalks/
  • Bring back to the simmer and cook for another 30 minutes
  • Take the pan off the heat and blitz with an immersion blender until you have a very smooth sauce.
  • Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It should be the be slightly thicker than full fat milk.

To make the curry

  • heat the oil in a heavy bottomed pan or karahi.
  • Once the oil is hot add the onion and peppers. Fry until they are just blistering and colouring. remove the peppers and onions from the pan with a slotted spoon and put in a bowl.
  • turn the heat down on the pan and add the garlic and ginger. Fry for a few seconds
  • Add the Kashmiri chilli and stir through. Add the curry masala, tandoori masala and other spices. mix in and fry for 20 seconds or so. If they start to catch add a splash of the water/tomato puree.
  • Turn the heat up to medium and add the Tomato paste and water. let this simmer and reduce down almost to a paste.
  • now add a couple ladles of base sauce, stir in a and let reduce. Now add 3 ladles of base sauce and let reduce. Now you can add most of the base gravy (leave around 200ml for adjusting your finished sauce) and simmer until you have a thick sauce and see little craters appearing. Don't stir to often as the sauce reduces. You want the sauce to caramelise around the edges of the pan and then the caramelised edges can be stirred in to the sauce. That's where all the flavour is.
  • Now you can add your chicken, Kasoori Methi, garam masala, tomatoes, chillies, peppers and onions. Heat through for around 15 minutes, if the sauce is too thick add more base sauce 'till you have your preferred consistency and then add your chopped coriander. Heat gently for another 5 minutes. Taste and add extra salt to taste.
  • Serve your curry with some pilau rice and Indian bread such as naans or chapatis.
Keyword Base Curry Sauce, British, curry, Indian, Jalfrezi, Ome Made, Restaurant

B.I.R Curry Powder

BIR Curry Powder

B.I.R (British Indian Restaurant) Curry Powder, Masala or Mix powder are all terms which come up when discussing the cooking techniques for curry from British restaurants and takeaways.

Most curry houses will use a basic curry powder or masala, often referred to as Madras curry powder plus a special, secret spice blend know as ‘mix powder’.

The reason for this is convenience. When making large amounts of dishes, using individual whole and ground spices in each dish, as traditional recipes do, when making 300+ covers a night would be impossible to do consistently.

So Why Use A Curry Mix At Home?

If you want to recreate the flavours of your favourite Indian Takeaway at home then using a pre-made B.I.R curry powder is one way of doing that. It’s also convenient plus you may not have time to make your own curry powders or you find getting all the right ingredients to much trouble.

Of course you can make your own. There are plenty of recipes on how to do that in books and on the internet.

‘Ome Made B.I.R Curry Masala

If you don’t want to make your own curry powders or you want something convenient for when you run out of your own, we have some thing that is perfect!

B.I.R Curry Masala

Our B.I.R Curry Masala is based on a Madras type curry powder but with some of the spices that go in to a restaurants special mix powder added. We literally went through 100s of recipes to find a happy medium of spices that gave consistent results that we tested with great results at home.

‘Ome Made B.I.R Curry Masala has a mild, balanced flavour which enables the flavour of your added ingredients shine through.

B.I.R Curry Masala can be used in any recipe that requires curry powder. Or if a curry recipe specifies individual spices B.I.R Curry Masala can be used in their place. You can also use our masala for B.I.R recipes that specify a curry powder and mix powder, just replace the quantities with our B.I.R Curry Masala.

Buy ‘Ome Made B.I.R Curry Masala Here

For more recipes and ideas on B.I.R curries check out our Blog http://www.omemade.com/British-Indian-Restaurant-Curry.

Have a look at the full range of ‘Ome Made products here.

Pathia

Pathia – Sweet, Hot & Sour Curry

Pathia is a wonderful Indian dish that has it’s roots in Persia. Sweet, hot and sour it hits all the right notes in out household.

Obviously you can alter the level of heat to suit your taste by using more or less Chilli powder and fresh chillies.

Pathia

Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala

For this recipe I used chicken thigh as the main ingredient with a little added paneer. If you are using chicken breast it may take a little less cooking.

You can use whatever main ingredient you like though. Prawns work really well. If you are using lamb or beef remember they will need longer cooking or try par-cooking first. If you want a vegetarian version You can use whatever you like. If using root vegetables such as potatoes and carrots try par-boiling before adding to the sauce. They will then cook quicker and take on more flavour from the sauce.

Obviously I used my own ‘Ome Made B.I.R Curry Masala for this dish. You can however use any branded curry masala or your own version.

Base Sauce

Pathia - Base Sauce

I’ve used a base sauce for this recipe but I’ve made one especially for this curry. It’s a bit heavier on the tomatoes than most base sauces.

If you want to use your own base sauce go ahead. Just add the tomato ingredients to the fried spices before adding your own base.

For more on base sauce and British Indian Restaurant style cooking follow this link.

Spicing Essence

This is what makes my version this curry a little bit different. You’re basicly making an aromatic, sweet and sour syrup,

Added towards the end of the cooking it adds a lovely sweet layer of flavour, with some subtle tones from the spices.

You can of course adapt this syrup to your own liking, using extra spices or less, depending on your taste.

By the way, try this syrup drizzled over onion bhajis for a treat, it tastes amazing!

Pathia - Spicing Essence

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

Ingredients
  

  • 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.

Notes

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

British Indian Restaurant Curry

East Indian Mumbai Masala

Buy Curry Masalas from ‘Ome Made.

Available to buy – Madras Curry Masala, B.I.R (British Indian Restaurant) Curry Masala, Tandoori Masala & Garam Masala.

‘Ome Made Curry Masalas are made on a small scale in Sheffield, UK

British Indian Restaurant Curry. Jalfrezi made with 'Ome Made Curry Masala
British Indian Restaurant Curry Masala Powder
'Ome Made Garam Masala
Tandoori Masala powder
Madras curry Masala powder

British Indian Restaurant Curry has been a favourite in the UK for a while. Over the last few years more and more people have wanted to recreate their favourite restaurant or take away curry at home.

‘Ome Made have developed a range of curry masalas to help recreate your favourite Indian curry dishes at home.

‘Ome Made B.I.R Curry Masala

This Masala, or curry powder takes a traditional curry masala and adds extra amounts of some spices to give the flavour of the special ‘mix’ powder that many Indian Restaurants use in their curry dishes.

‘Ome Made Madras Curry Masala

Madras Curry Masala a traditional blend of spices that are used for creating many Indian dishes. Madras refers to a type of curry masala and not the heat, so don’t think this is an extra spicy curry powder. A mix of spices of medium strength so that extra chilli can be added if you like some more heat!

‘Ome Made Garam Masala

This Masala blends warming spices and is often used towards the end of cooking to enhance a dish.

‘Ome Made Tandoori Masala

The masala that is used in Tandoori cooking or for making Tikka. Rubbed on to chicken or meat along with a blend of yoghurt, garlic, ginger and coriander.

‘Ome Made Pilau Rice Seasoning

A seasoning developed to give the perfect restaurant Pilau Rice!

We now have around 20 different curry masala on the site with new ones added on a regular basis!

How Do You Make British Indian Restaurant Curry?

If you really like curries and want an easy guide to making them we suggest you have a look on our blog page www.omemade.com. Here you will find recipes, hints and tips to get you started!

Don’t Forget To Check Out Our Range Of Other Rubs & Seasonings Here!