For more years than I care to remember we have used Madhur Jaffrey for our India recipes. Many we still go to , for ease and success.
Our friend Hywell recommended The Curry Bible (Dan Toombs) and Sheila prepared his Onion Bhajis and Prawn Marsala Curry. This is the recipe for the basic curry sauce, as you can see you can use again
INGREDIENTS
2 tablespoons rapeseed oil
2-3 large onions (about 600g), finely chopped
¼ red pepper, diced
1 tablespoon mixed garlic and ginger paste
1 large tomato, diced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon ground turmeric
¼ teaspoon ground fenugreek
1 litre water, for thinning
METHOD
Heat the oil over a medium heat in a medium saucepan. When hot, toss in the chopped onions and red pepper and saute for 5-10 minutes until the onion is soft and translucent but not browned.
Add the remaining ingredients, except the water, and stir well. Fry for a further 30 seconds or so, then add 250ml of the water.
Turn up the heat and simmer for 5–10 minutes until the water has evaporated by half and your veggies are soft.
Add another 250ml water and blend – either with a handheld or countertop blender – until very smooth.
Once smooth, add up to another 500ml water. The sauce should be about the same consistency as full-fat milk, so add more water if needed.
Original Recipe The Curry Guy
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