Basic sauce for making curries: Difference between revisions
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image:Stage 1 ingredients.jpg | {{recipesummary | ||
|ImageComment = Stage one ingredients | |||
|Servings = Serves 8 | |||
|Difficulty = 2 | |||
|TotalTime = 1 hour 20 minutes | |||
|PrepTime = 20 minutes | |||
|CookTime = 1 hour | |||
|Image = [[Image:Stage 1 ingredients.jpg|300px|alt=Electus]] | |||
}} | |||
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]]. | 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]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 120 ml [[Vegetable oil|vegetable oil]] | | 120 ml [[Vegetable oil|vegetable oil]] | ||
| Line 50: | Line 58: | ||
===Chef's notes=== | ===Chef's notes=== | ||
Make your the [[Sauce|sauce]] two to three days in advance and [[Refrigerate|refrigerate]]. This will improve the flavour and gives more of a restaurant aroma. | Make your the [[Sauce|sauce]] two to three days in advance and [[Refrigerate|refrigerate]]. This will improve the flavour and gives more of a restaurant aroma. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Curry sauce]] | [[Category:Recipes|Curry sauce]] | ||
[[Category:Dips and sauces|Curry sauce]] | [[Category:Dips and sauces|Curry sauce]] | ||
Revision as of 13:42, 15 December 2014
| Basic sauce for making curries | |
|---|---|
 |
| Stage one ingredients | |
| Servings: | Serves 8 |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 120 ml vegetable oil
- 950 g or about 8 cooking onions, thinly sliced
- 175 g (about 3-4 bulbs) garlic, diced
- 50 g ginger, peeled and diced
- 1.5 litres water
- 2 good teaspoons salt
- 1 additional tablespoon vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon fenugreek
- 1 teaspoon chilli
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1 teaspoon tomato purée
- 1 tin chopped tomatoes, puréed
Method
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 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 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 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
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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!