Easy Curry Sauce Indian Recipe

Easy Curry Sauce Indian Recipe

Ingredients

Paste:

• 3 tbsp curry powder.
• 1 tsp cumin (powder or seed)
• 1/2 tsp turmeric
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tbsp oil (ghee or any other kind)
• 1 tsp ground black pepper
• 1 inch ginger
• 2 garlic cloves
• small capfull vinegar
• a few cloves
• 1 hot chilli pepper

Other:

• fresh coriander
• some vegetable stock (cube or liquid)
• 2 medium sized onions

Method

1. Preheat a sturdy frying pan and get a bigger pan with a lid ready.
2. Add oil to the pan and allow to pre-heat on medium heat.
3. Peel and chop the onions as finely as you can
4. Add to the hot oil and spinkle a little salt on the top.
5. Ensure that the pan is not too hot, you don’t want the onions going brown.
6. Whilst the onions cook slowly, make the curry paste.
7. Add all the powders and seeds together in a stain-proof bowl
8. Peel and chop the giner as finely as you can, along with the garlic and chilli
9. Add it all to the powder
10. Add the oil and vinegar and mix well
11. If it is too stiff, add more oil you need a lot of oil to make a good curry, use olive oil if you’re worried about your health
12. Remember to stir your onions upon occasion.
13. When they are well cooked and clear, turn down the heat to low and allow to cool slightly.
14. Push the onion to the edges of the pan and make a space in the middle
15. Add the curry paste to fill the centre and allow to cook for a minute or two
16. This should make a very nice smell
17. Mix the onions with the paste and cook for another minute or less
18. This onion mix is the base for any curry
19. In the large pan, boil a cup of water or two, and add the stock
20. Add the onion mix to this and any other ingredients too and cook on a low heat, covered, for an hour or so
21. Add the chopped, fresh coriander about ten minutes before serving.
22. Example: Potato, spinach and lentil.
23. Use the Basic Recipe as base
24. Lentils add a real flavour kick to curries and help the texure.
25. Handfulls dry lentils.
26. Canned lentils will do, if you must, but they aren’t as good, but can be added without cooking.
27. Boil some water, half of a medium pan full, adding a generous amount of salt.
28. Add the lentils and boil for ten mintes.
29. Turn down the heat and cook for at least 30 minutes covered, on low (an hour if you have the time).
30. If the lentils get too thick add some more water
31. If too thin after cooking, take cover off and cook until the liquid is reduced a little
32. Liquidy isn’t a problem if you’re adding to a curry, add this liquid can replace the plain water in the big pan, or combine it with the potato juice
33. Do not drain the lentils!
34. Add the lentil mix with all the other ingredients in the big pot and cook as usual for an hour, covered, on low.

Full List of Sauce Recipes
Full List of Curry Recipes