Add to Favourites
My Favourites
Email this recipe
Print this recipe
Curry Sauce Recipe
recipe image
Saturday, 18 July 2009
Description All Curry Recipes have a unique name, but generally any side dish made with curry sauce, vegetables and/or meat is referred to as a "curry" - especially the yellow and red, powders and sauces with high proportions of turmeric. Curry sauce is the base for most curry recipes. You can prepare the curry sauce in advance and even store it in the fridge or freezer. Use the curry sauce recipe below and lear how to make curry sauce. The curry sauce should be thick enough although you can make it quite runny if you prefer it that way. The curry sauce recipe below can be used with vegetables or meat. It even goes well with jacket potato or chips.
At a glance
Cooking Method
Course / Dish
Main Ingredient
4 cups
*  2 medium size onions, peeled and roughly chopped
*  1/2 inch piece of ginger, peeled
*  2-3 cloves of garlic (optional but highly recommended), peeled
*  2 medium tomatoes, chopped finely or 200 gm. tinned tomatoes.
*  2-3 tbs vegetable cooking oil
*  1 tsp cumin seeds
*  A small pinch of asafoetida (optional)
*  1/2 tsp turmeric powder
*  1/4 tsp chilli powder (adjust to taste)
*  Salt to taste
*  1/2 tsp Garam Masala
*  Few fresh coriander leaves, chopped
  1. Grind and mix onions, ginger and garlic together in a food processor.
  2. Heat the oil in a pan.
  3. Add cumin seeds and a pinch of asafoetida powder. Let the seeds splutter.
  4. Add the mixture of onion, ginger and garlic to the pan and fry until golden brown.
  5. Add turmeric powder and chilli powder and stir for 15 seconds.
  6. Add the tomatoes and stir fry until oil separates from the mass.
  7. Stir in the garam masala.
  8. Add Salt and chilli powder as per your taste requirements.
  9. Remember that this curry sauce will be added to the main dish (vegetables or meat), so the curry sauce should be stronger.
  10. Let it cool down. Bottle it or place in airtight containers and chill or freeze it.
  11. You must defrost and heat it before adding the meat or vegetables.
  12. If cooked on medium heat, chicken and green vegetables will release some water of their own. So add a little water at a time.
  13. When the meat/vegetables is cooked, turn heat off, sprinkle garam masala and chopped coriander leaves.
  14. Close the lid and let the flavours of garam masala and coriander infuse.