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    You are in: Home / Recipes / Balti House Curry Sauce Recipe
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    Balti House Curry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Steve Lloyd's Note:

    A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not hot, this allows better control of heat when using in curries but is not mandatory! Fresh chili can be added if preferred.

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    Units: US | Metric


    1. 1
      In a large pan or wok heat the oil to a medium heat.
    2. 2
      Add the garlic and ginger and fry for 2 minutes.
    3. 3
      Add the onion and fry for 3-4 minutes stirring frequently.
    4. 4
      Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander.
    5. 5
      Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes.
    6. 6
      Remove from heat and cool.
    7. 7
      Add the remaining coriander and liquidise using a blender, the hand held kind works best.
    8. 8
      Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.

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    Nutritional Facts for Balti House Curry Sauce

    Serving Size: 1 (2983 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 480.7
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 7.5 g
    Cholesterol 24.4 mg
    Sodium 715.6 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 8.4 g
    Sugars 30.6 g
    Protein 13.0 g

    The following items or measurements are not included:


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