INDIAN CURRY BASE SAUCE RECIPE

Video Description

INDIAN CURRY BASE SAUCE RECIPE TODAYS RECIPE IS THE PERFECT BASE FOR A WIDE VARIETY OF INDIAN CURRY DISHES. THIS MAKES FOUR PORTIONS WHICH CAN EACH BE USED AS THE BASE FOR YOUR MAIN CURRY CREATION. IN OUR NEXT VIDEO WE CREATE A FABULOUS LAMB PASANDA USING THIS AS THE BASE SAUCE. (RECIPE USED BASED ON ONE FROM THE GREEDY GORMET WEBSITE) INGREDIENTS 60ml (4 tbsp) vegetable oil 5 large onions, peeled and chopped 1 bulb garlic, all cloves peeled 10cm (4in) fresh ginger, peeled and chopped 2 carrots, peeled and chopped 1 green pepper, washed and chopped 1 red pepper, washed and chopped 400g (1 can) chopped tomatoes 500ml (2 cups) water 15ml (1 tbsp) curry powder 15ml (1 tbsp) ground cumin 15ml (1 tbsp) ground coriander 15ml (1 tbsp) ground turmeric 15ml (1 tbsp) ground fenugreek 15ml (1 tbsp) smoked paprika INSTRUCTIONS Heat the oil in a large pot. Gently fry the onions for 5 minutes until softened. Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes. Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does. Simmer for 15-20 minutes until all the vegetables are cooked and tender. Place the contents in a food processor and blend until smooth. Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.