Recipe by Steve Lloyd
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.
- 6 tablespoons sunflower oil
- 1 inch cube ginger, sliced
- 4 garlic cloves, coarsely chopped
- 3 large Spanish onions, coarsely chopped
- 3 (400 g) cans plum tomatoes
- 2 tablespoons tomato puree
- 1 green pepper, sliced
- 1 carrot, sliced
- 2 pints whole milk
- 4 tablespoons good curry powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 cup chopped fresh coriander, leaf
Directions See How It's Made
- In a large pan or wok heat the oil to a medium heat.
- Add the garlic and ginger and fry for 2 minutes.
- Add the onion and fry for 3-4 minutes stirring frequently.
- Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander.
- 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.
- Remove from heat and cool.
- Add the remaining coriander and liquidise using a blender, the hand held kind works best.
- Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.