SpiceTheWorld Curry Sauce

A good base for other recipes in this book

Serves 12 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 50 Minutes


2 Tablespoons vegetable oil
1 medium onion finely chopped
5 cm piece root ginger peeled and thinly sliced
4 cloves garlic peeled and sliced
2 mild fleshy green chillies de-seeded and veined then chopped
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
120 ml Cold Water
5 tablespoons plain Passata
Heat the oil in a heavy pan.
Add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger garlic and green chillies.
Stir for 30 seconds then put the heat down to low
Cook for 15 minutes stirring from time to time.
Add the turmeric cumin and coriander and cook still very gently for a further 5 minutes.
Take off the heat and cool a little.
Now put 120 milliliter cold water in a blender and add the contents of the pan.
Then add the tomatoes and whiz it all up.
Put the pureed mixture back into the pan and cook for 25 minutes on a medium heat.
You can add a little hot water if it starts to catch on the pan but the idea is to gently fry the sauce.
Store until needed.