Total Time
Prep 15 mins
Cook 45 mins

This is a blend of about 6 different curry recipes! To reduce the fat content I use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.

Ingredients Nutrition


  1. Gently heat sunflower oil in a large pan.
  2. Add onion and stir over high heat for 5 minutes until soft.
  3. Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
  4. Add tomato paste, cream, coconut milk and milk.
  5. Bring to boil, stirring continually, then cover and simmer for 15 minutes.
  6. Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
  7. Remove from heat, allow to cool slightly then liquidize in a blender.


Most Helpful

Wanted to make this non-dairy and therefore I used soy milk and substituted the half-and-half with coconut milk. Did not use the sugar, I think the soy milk is a little sweeter than normal milk. Decreased the oil to 2 tbs (which was sufficient) and added a dash of red pepper flakes. The sauce is real creamy and has a very nice taste and heat. It even goes well as a spaghetti sauce! And, indeed, it freezes well. Thanks for posting. Made for My-3-Chefs, November 2009.

Chef Dudo November 08, 2009

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