A lot of my cookery students (mostly non-Indian) want to know what a Basic Curry Sauce is made of. Although
every Chef have their own secret recipe, what is common knowledge is that the basic ingredients are onions, tomato
puree, ginger, garlic, spices, salt and oil. This is regularly modified depending on the dish one plans to cook.
- Oil or Ghee - 10 tablespoon
- Onions, finely chopped - 4 large
- Turmeric Powder - 1 tablespoon
- Tomato Puree - 4 tablespoon
- Chillie Powder - 1 tablespoon (or as per taste.)
- Cumin Powder - 2 tablespoon
- Coriander Powder - 1 tablespoon
- Garam Masala - 2 tablespoon
- Ginger Paste - 2 tablespoon
- Garlic Paste - 2 tablespoon
- Salt - 2 teaspoon (or as per taste.)
- Water - 1 cup
- Coriander, freshly chopped - a small bunch.
- Heat oil or ghee. Add the onions and fry until slightly brown. Add turmeric powder, tomato puree and fry for another
- Add all the powder spices, i.e. chillie, cumin, coriander, garam masala and mix well. Fry for 1 minute before adding
ginger paste, garlic paste and salt.
- Cover the lid, reduce heat and let all the ingredients cook slightly. Stir occasionally to avoid burning.
- When you notice oil separating and sticking to the side of the pan, add 1 cup water and let it boil.
- After 5-10 minutes, you should be left with a sauce neither too thin or too thick. Add some freshly chopped coriander
to finish off your Basic Curry Sauce.
If you do not like chopping onions, use fried onions instead of fresh onions. These come in packets, readily available
at most Asian stores. Alternatively, you can chop and blanch onions in boiling water. Instead of tomato puree, fresh
or tinned tomato can be used too.
If you want a fine paste rather than a curry sauce with lumps in it, simply let the above sauce cool; then blend it into a
fine texture. You can also freeze this sauce into small packets for later use. Thoroughly defrost before using!