Here’s how to make a curry sauce that forms a base for which to make many popular dishes such as Madras, chilli chicken, Jalfrezi and others.
Longish list of ingredients but essentially you’re making something similar to a soup that’s ladled into specific dishes to bulk them up.
So you’d make a load of this sauce and either freeze in batches and use as required or make a massive amount of the same curry and freeze into portions.
1 tbsp Veg oil
3 onions (diced)
1 red pepper
2 rocket chillies
1/2 small potato (diced)
1 1.5 tsp salt
2 generous tbsp of garlic and ginger paste (like noods)
1/2 tin chopped tomatoes
2 generous tbsp of Garam Masala
handful fresh coriander
4 pints of water
So it’s like making a soup, start with sweating the onions in the oil for 10 mins (bit of salt helps stop them going brown). Add in the carrot, potato, peppers, chillies, garlic and ginger paste, coriander and salt, and fry with the onions for a further 5 mins and then add water.
Bring to the boil and simmer for 30 mins then add the tomatoes and garam masala.
Simmer for a further 20 mins and then using a hand blender blend to the consistency of a thin veg soup.
If it’s too thick add more water, too thin simmer for longer.
You’re now ready to make the curry of your choice – i’ll post a chilli chiken one that uses the base sauce.
You can get the spices required here: