Curry Sauce 6 litres

Curry Sauce 6 litres

Just some of the ingredients!
Servings:	Serves 24
Calories per serving:	138
Ready in:	5 hours, 15 minutes
Prep. time:	15 minutes
Cook time:	5 hours
Difficulty:
Recipe author:	Chef
First published:	26th May 2020

Catering Sized Curry sauce, ready to cook

This is the catering version of my curry sauce recipe that has been perfected over many, many years.

It's basically three times the quantity of the original recipe with a few extra ingredients and changes to include some different Taste Sensation ingredients.

This should make around 6 litres of curry sauce.

Ingredients

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

• 3 tablespoons of ghee
• 6 tablespoons olive oil
• 1 teaspoon of of ground black pepper
• 8 medium onions, peeled and sliced
• 21 cloves of garlic, peeled and thinly sliced
• 1 can of coconut milk
• 1 packet of coconut block, oily resedue discarded
• 1 catering can of chopped tomatoes [2.55 kg]
• 3 tablespoons of [malt vinegar]
• 2 heaped teaspoons of Hot Madras curry powder
• 1 heaped teaspoon of hot chilli powder
• 1 heaped teaspoon of turmeric powder
• 1 heaped teaspoon of paprika powder
• 1 teaspoon of whole fenugreek seeds
• 1 tablespoon of muscovado sugar
• 3 teaspoons of dried parsley
• 1 teaspoon of vegetable stock powder
• 2 pinches of garam masala
• ½ teaspoon of sea salt

Method

1. Mix all of the dried ingredients together so they can be added in one go
2. In a wok, fry the onions for 5 minutes over a medium heat
3. Add the sliced garlic and stir fry for a minute or so
4. Stir in all of the dried ingredients and mix well
5. Immediately add the vinegar, tinned tomatoes, coconut milk and kidney beans
6. Mix well and add to the slow cooker on a low setting
7. Slow cook for 5 hours
8. Blend to a fine sauce using a stick blender.

Serving suggestions

500g lamb neck fillet cut into cubes and slow cooked; low setting, for 5+ hours, makes the best lamb curry.

We served this with roasted butternut squash, baked for 90 minutes at 200° C

Variations

This works as a vegetarian curry sauce but would work equally well with meat or fish.

I would be inclined to add any meat at the start of the slow-cooking process, but I would add fish or prawns just for the final hour, to prevent over cooking.

Quantities for freezing

We vacuum seal the curry sauce in packets of around 500g which are good for two people once meat or vegetables are added. If you were making double quantities of this recipe you can make six 420g bags of curry sauce for the freezer.

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