Base Curry Sauce

IMG_2759Do you want to make a curry just like the ones you get in the restaurant?  Do you want to know how to create a curry in 20 minutes?  Do you have a family with differing tastes and requirements when it comes to Indian food?  Then you need to invest some time up front and create yourself a base curry sauce…

Makes about 1.25l


  • 5 tbsp Vegetable Oil
  • 7 large Onions (about 750g), chopped
  • 1 bulb of Garlic (yes, a whole bulb), chopped
  • 1 inch chuck on Ginger Root, peeled & chopped
  • 1 tsp Sea Salt
  • 1 tsp Turmeric
  • 6 Black Pepper Corns
  • 1 tsp Cumin Seed
  • 1 tsp Coriander Seed
  • 2 tbsp Tomato Puree
  • 750ml Boiling Water


  • Heat the oil in a large pan – do not be tempted to scale the amount of oil back
  • Sweat off the onions for a couple of minutes before adding the garlic, ginger and salt
  • Turn the heat down and continue to sweat down for 10-15 minutes until the onions are well cooked through and translucent but not browned
  • Grind the turmeric with all of the spices until a fine powder, then stir into the softened onions.  Fry gently for 2-3 minutes making sure that the spices don’t burn
  • Add the water and tomato puree and bring to the boil then remove from the heat
  • Use a hand blender to blitz the onion mixture to a smooth puree.  Return to the heat and simmer gently for 20 minutes, stirring from time to time
  • The base sauce is now complete. use straight away or allow to cool and freeze – I use 30ml ice cube trays

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