Without doubt, the most important part of your curry recipe. If you only have a couple of spices in your cupboard you will be able to make a decent curry as long as you have a basic curry sauce, You can make extra and freeze what you don’t use, but I always prefer to make this fresh every time. If I have some left over, I will make another curry and freeze that, rather than freezing the curry sauce.
Every takeaway has a pan of this on the back of the stove ready to create just about any curry. It is like a thick mildly spiced gravy. It doesn’t taste too nice on it’s own, rather bland, but with the addition of a couple of spices it can transform in to a fantastic tasting dish. Don’t be scared by the amount of oil that is used, this amount is required to make sure you don’t burn the garlic and to ensure the onions are caramalised and remember you will be making around 8 curries with the sauce.
You can use the sauce the same day but I normally make the sauce the evening before as the sauce always tastes better when it has been left to stand for a day. If you don’t use all of the sauce the next day, it will last in the fridge for a day or so but if you don’t plan on using it, it is always best to freeze it.
Ingredients: (enough base for 8 curries)
- 200ml vegetable oil
- 2 kilos medium white onions
- 1 full bulb of garlic roughly chopped
- 1 inch piece of fresh ginger roughly chopped
- 1 400gm tin chopped or whole tomatoes
- 1 tbls Mr Curry Lover Base Gravy Mix
- 1 tsp salt
- Heat 150ml of the oil in a large stockpot, or pressure cooker.
- Add the garlic and ginger and fry for approx. 30 seconds, the garlic should start to go a milky white colour. Do not allow the garlic to burn, if it does throw it and start again.
- Add the onions and stir until all the onions have been covered in some of the oil.
- Continue frying on a medium high heat until the onions have started to go soft. (stirring every minute or so) Once the onions have gone soft turn the heat to low.
- Add half a cup of water and simmer for around 30 minutes (if you have a pressure cooker add a little less water, cover and cook under pressure for about 10 minutes)
- Once the onions have cooked, take off the heat and add the tin of tomatoes, leave to cool.
- When the onion mixture has cooled, blend to a very fine sauce adding the onions in batches until all have been fully blended.
- Give the pan you have been using a quick wipe out, add the rest of the oil bring to a high heat.
- Add the 1 tablespoon Mr Curry Lover Base Gravy Mix to the oil and fry for about 1 minute, stirring all the time.
- Add the blended onion mixture and keep on a medium heat until bubbles start to appear on top of the sauce, stirring occasionally.
- Add the teaspoon of salt and stir
- Lower the heat and cook for about 30 minutes, stirring occasionally (You may have to keep skimming the surface of the sauce to remove the foamy liquid from the top)
- Remove from the heat, cover and use as required