Basic sauce for making curries: Difference between revisions

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|description=This is my effort at making a basic sauce for restaurant style curries
|description=This is my effort at making a basic sauce for restaurant style curries
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<!-- /seo -->This is my effort at making a basic [[Sauce|sauce]] for restaurant style [[Curries|curries]].  The following quantity is for 8 people, as you may wish to [[Freeze|freeze]] some for a later [[Date|date]].


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  |CookTime = 1 hour
  |CookTime = 1 hour
  |Image = [[Image:Stage 1 ingredients.jpg|alt=Electus]]
  |Image = [[Image:Stage 1 ingredients.jpg|alt=Electus]]
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A great recipe</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
<span class="reviewDesc">I've even used it as a start for my curry sauce recipes!</span>


This is my effort at making a basic [[Sauce|sauce]] for restaurant style [[Curries|curries]].  The following quantity is for 8 people, as you may wish to [[Freeze|freeze]] some for a later [[Date|date]].
<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span>
</tr></td>
</table>


{{RecipeIngredients
{{RecipeIngredients
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===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
|'''Stage 1'''
|Heat the [[oil]] over a medium-high heat.
|Add the [[onion]] slices and fry for about 10 minutes, until they are starting to brown, and even stick slightly.
|Stir vigorously, add the [[Garlic|garlic]] and [[ginger]] and cook for a further few minutes until softened.
|Add the water and blend thoroughly - the mixture must be absolutely smooth.
|Add the [[salt]], bring to the [[Boil|boil]] and turn down the heat to low.
|Simmer, covered, for 40-45 minutes and allow to cool.
|If you wish to freeze the sauce, do so at this stage.
|'''Stage 2'''
| Meanwhile, heat the 1 additional tablespoon [[Vegetable oil|vegetable oil]] in a clean pan, add the spices and tomato purée cook for about a minute - no longer.
|Add the [[tomatoes]], bring to the boil , reduce heat and cook for about 10 minutes.
|Skim, allow to cool and refrigerate for up to 4 days.
}}
}}
'''Stage 1'''
#Heat the [[oil]] over a medium-high heat.
#Add the [[onion]] slices and fry for about 10 minutes, until they are starting to brown, and even stick slightly.
#Stir vigorously, add the [[Garlic|garlic]] and [[ginger]] and cook for a further few minutes until softened.
#Add the water and blend thoroughly - the mixture must be absolutely smooth.
#Add the [[salt]], bring to the [[Boil|boil]] and turn down the heat to low.
#Simmer, covered, for 40-45 minutes and allow to cool.
#If you wish to freeze the sauce, do so at this stage.
'''Stage 2'''
# Meanwhile, heat the 1 additional tablespoon [[Vegetable oil|vegetable oil]] in a clean pan, add the spices and tomato purée cook for about a minute - no longer.
#Add the [[tomatoes]], bring to the boil , reduce heat and cook for about 10 minutes.
#Skim, allow to cool and refrigerate for up to 4 days.
===Variations===
===Variations===
Combine spices to your taste.
Combine spices to your taste.
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[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Pan fried]][[Category:Boiled or simmered]]


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<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/vegetableoil|#vegetableoil]] [[Special:Search/ginger|#ginger]] [[Special:Search/basicsauceformakingcurries|#basicsauceformakingcurries]] [[Special:Search/garlic|#garlic]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/sauce|#sauce]] [[Special:Search/curries|#curries]] [[Special:Search/chilli|#chilli]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/cumin|#cumin]] [[Special:Search/coriander|#coriander]]
</code><!-- /footer hashtags -->

Latest revision as of 16:25, 8 December 2023

This is my effort at making a basic sauce for restaurant style curries. The following quantity is for 8 people, as you may wish to freeze some for a later date.


Basic sauce for making curries
Electus
Stage one ingredients
Servings:Serves 8
Calories per serving:238
Ready in:1 hour 20 minutes
Prep. time:20 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd November 2012

Best recipe review

A great recipe

5/5

I've even used it as a start for my curry sauce recipes!

Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Stage 1
  2. Heat the oil over a medium-high heat.
  3. Add the onion slices and fry for about 10 minutes, until they are starting to brown, and even stick slightly.
  4. Stir vigorously, add the garlic and ginger and cook for a further few minutes until softened.
  5. Add the water and blend thoroughly - the mixture must be absolutely smooth.
  6. Add the salt, bring to the boil and turn down the heat to low.
  7. Simmer, covered, for 40-45 minutes and allow to cool.
  8. If you wish to freeze the sauce, do so at this stage.
  9. Stage 2
  10. Meanwhile, heat the 1 additional tablespoon vegetable oil in a clean pan, add the spices and tomato purée cook for about a minute - no longer.
  11. Add the tomatoes, bring to the boil , reduce heat and cook for about 10 minutes.
  12. Skim, allow to cool and refrigerate for up to 4 days.

Variations

Combine spices to your taste.

Chef's notes

Make your the sauce two to three days in advance and refrigerate. This will improve the flavour and gives more of a restaurant aroma.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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