Base Curry

Base Curry Sauce

Almost every Indian curry takeaway/restaurant has it’s own base curry sauce recipe. These curry sauces are made in large batches and used as a base ingredient for many different curries.  It is great for when you want to make a lot of curries in one go or if you just want to have a nice homemade base sauce on hand to make fantastic curries quickly and easily.

It is ideal for freezing and once you’ve made it you can make most curries. It is quite bland but when you add different spices to it you can quickly make your favourite curries.

Ingredients (Makes enough for 6 portions)

  • 2 tbls oil
  • 1 Tbl Mr Curry Lover’s Marinade Paste
  • 4 diced medium onions (add a couple extra for a stronger flavour)
  • 10g grated fresh ginger
  • 4 diced garlic cloves
  • 200g tin tomatoes
  • 200ml water
  • 1 tsp salt


  • Heat 2 tbls oil in a medium saucepan, add onions, garlic & ginger and cook on medium heat until golden brown and very soft (approx 15 minutes) if the onions start to burn add a little water TIP: the onions cook quicker and retain more moisture if you use a lid on the saucepan, just remember to keep checking that the onions aren’t burning
  • Remove the onions from the heat and add 200g of tomatoes to the onions, once the mixture is cool enough use a blender to blend the onions until there are no lumps left (add more water if required). The consistency should be of  a medium to thick sauce
  • In another saucepan heat 1 tbls of oil on a medium heat and add 1 tbls Mr Curry Lover’s Curry Paste and stir to release the flavours (2 minutes)
  • Add the blended sauce to the saucepan (carefully as not to splash hot oil on yourself) and keep stirring until all of the paste is blended with the sauce, continue cooking on a medium heat for around 3 minutes

TIP: A pressure cooker is ideal for softening the onions when making large batches