Brown Curry Sauce

Recipe Ingredients

2		Onions - coarsely chopped (large)
1		Garlic - finely chopped or grated
1 teaspoon	5ml	Root ginger finely chopped or grated
1 1/2		Water
14 oz	397g	Chopped tomatoes
1 tablespoon	15ml	Tomato puree
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Turmeric
2 tablespoons	30ml	Cooking oil

Recipe Instructions

How to make the sauce:

Heat the water, onions, garlic and ginger in a large, heavy bottomed pan. Simmer gently with the lid on, for 1 hour. Remove the lid and let the mixture cool. Meanwhile: Whiz the tinned tomatoes in a food processor for a good two minutes. This is essential for absolute smoothness. Heat the oil in a large pan and gently fry the paprika and turmeric for 30 seconds. Mix in the tomato puree and add the whizzed tomatoes. Simmer for 20 minutes, making sure nothing sticks. Take the cooled onion mixture a bit at a time and whiz up in the food processor, again making sure it's absolutely smooth. Add to the tomato and spices and simmer for another 20 minutes. A scum will appear on the surface of the sauce - try to remove this as it forms. How to use the sauce:

The sauce basically replaces the tomatoes, onion, garlic and ginger in a curry. So to make your favourite curry, simply brown your meat or vegetables with a spice mixture of your choice, and add the brown stuff. Simmer for 20 minutes (or while the rice cooks) and you're ready to eat.

Makes 8 oz.

You can freeze your brown stuff or keep it in the fridge for 3 - 4 days.

Source:
Indian Lowfat Cooking by Roshi Razzaq

Rating

Average rating:

7 (5 votes)

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