Basic Curry Sauce Recipes

Steps:

• Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
• Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Steps:

• Heat oil in a large shallow pan.
• Throw in onions and cook for 10 mins, or until soft.
• Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
• Stir in curry paste and cook for another minute.
• Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
• Give it a good stir and bring to the boil.
• Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
• Will keep for 1 week in the fridge or freeze for up to 2 months.