Restaurant Style Curry Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons sunflower oil 1 medium onion - finely chopped 4 cloves garlic - peeled and sliced 1 heaped tsp of ginger paste2 mild green chillies - de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 1 tsp of curry powder5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chilli.Stir for 30 seconds then put the heat down to very low.
3. Cook for 10 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander and half of the curry powder and cook very gently, for a further 5 minutes. Try not to burn the spices - sprinkle on a few drops of water if you're worried.
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata/puree and stir.
6. Put the puréed mixture back into the pan and cook for 20 minutes over very low heat stirring occasionally. You can add a little hot water at intervals during to get required consistancy. After ten mins add the remaining curry powder.
The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
Makes 4 side servings or 2 mains
Number of Servings: 4
Recipe submitted by SparkPeople user NIAMHCAS.
2. Add the ginger, garlic and green chilli.Stir for 30 seconds then put the heat down to very low.
3. Cook for 10 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander and half of the curry powder and cook very gently, for a further 5 minutes. Try not to burn the spices - sprinkle on a few drops of water if you're worried.
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata/puree and stir.
6. Put the puréed mixture back into the pan and cook for 20 minutes over very low heat stirring occasionally. You can add a little hot water at intervals during to get required consistancy. After ten mins add the remaining curry powder.
The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
Makes 4 side servings or 2 mains
Number of Servings: 4
Recipe submitted by SparkPeople user NIAMHCAS.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 3.5 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
Member Reviews