How to Make Curry Sauce

Grate the onion and mince the aromatics. Peel one medium onion and grate it against the large holes on a box grater. Peel two medium cloves of garlic and a one-inch (2.5 cm) piece of fresh ginger. Mince the garlic and ginger.

Saute the onion with the aromatics for five minutes. Pour 2 tablespoons (30 ml) of vegetable oil into a medium saucepan over medium high heat. Once the oil is hot and shimmering, stir in the onion, garlic, and ginger. Stir the mixture constantly and cook it for five minutes.

Stir in the spices and cook the curry sauce for six more minutes. Keep stirring the curry sauce while you stir in all of the spices. Cook the spiced onions for six minutes. You'll need to stir in: 1 1/2 teaspoons (5 g) ground cumin, 1 teaspoon (3 g) ground turmeric, 1/2 teaspoon (1 1/2 g) ground coriander, 1 teaspoon (3 g) paprika, 1/2 teaspoon hot curry powder (such as Madras), 1 pinch of red pepper flakes.

Stir in the tomato paste and cook the curry sauce for three minutes. Turn the heat to medium and stir in 1 tablespoon (16 g) of tomato paste. Keep stirring and cooking the curry sauce for three minutes. It should begin to thicken a little.

Thicken the curry sauce with flour and liquids. Add 1 tablespoon (8 g) of all-purpose flour and stir it until the curry sauce absorbs it. Slowly stir in 1 1/2 cups (355 ml) of water and 1 tablespoon (15 ml) of lemon juice. Continue to stir and cook the sauce until it thickens. This should take a few minutes.

Taste and use the British curry sauce. Taste the sauce and season it with kosher salt and ground pepper. If you'd like a smoother sauce, you can puree it in a blender or food processor. To use the curry sauce as a base for sauteed meat or vegetables, just stir the sauce into your prepared meal. If you'd like a soupy curry to serve over rice, you'll probably want to double the recipe. You can also make a single batch of curry to pour over fries.

Equipment Needed

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