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Curry Base Sauce

Print Recipe
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