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Basic sauce for making curries: Difference between revisions
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|title=Basic sauce for making curries Indian recipes | |||
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|keywords=Basic sauce for making curries Indian recipes | |||
|description=This is my effort at making a basic sauce for restaurant style curries. | |||
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[[Image:Stage 1 ingredients.jpg|thumb|300px|right|Stage 1 ingredients]] | [[Image:Stage 1 ingredients.jpg|thumb|300px|right|Stage 1 ingredients]] | ||
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#Add the [[onion]] slices and fry for about 10 minutes, until they are starting to brown, and even stick slightly. | #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. | #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 | #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. | #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. | #Simmer, covered, for 40-45 minutes and allow to cool. | ||