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Curry Sauce Recipe


  • 400g Large Onions sliced into thick slices
  • 1 Large tin Chopped tomatoes (400g) pureed.
  • 4 Tablespoon Tomato Puree
  • 10 Cloves of garlic, crushed
  • 4 inch piece of root ginger, skin removed, finely grated
  • 1 Tbsp Curry Powder
  • 1 Tbsp Garam Massalla
  • 1 Tbsp Turmeric
  • Juice of 1 whole lemon
  • 1 Pint chicken stock
  • 1 Teaspoon salt
  • 200ml vegetable oil or Mustard Oil or Ghee

Cooking method for Curry Sauce

Serves 4

Put the oil in a large pan and slowly cook the onions until they go golden. You do not want them burning and the longer and slower they cook, the sweeter they will be. You can optionally add a few whole star anise while cooking the onions. Use a slotted spoon to remove the cooked onions and blend them in a food processor or in a jug with a hand blender. Raise the heat in the pan and add the curry powder, turmeric and garam masalla and the crushed garlic and grated ginger. Stir fry for 2-3 minutes and add the stock, and tomatoes and tomato puree. Now mix in the cooked onions, and lemon juice and add the salt to taste. You can keep the sauce in the fridge for up to 5 days or freeze for up to 3 months if you have a 3 star freezer.

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