Cooking Index - Cooking Recipes & IdeasBrown Curry Sauce Recipe - Cooking Index

Brown Curry Sauce

Cuisine: Indian
Type: Chicken, Meat
Serves: 4 people

Recipe Ingredients

2   Onions - coarsely chopped (large)
1   Garlic - finely chopped or grated
1 teaspoon 5mlRoot ginger finely chopped or grated
1 1/2   Water
14 oz 397gChopped tomatoes
1 tablespoon 15mlTomato puree
1 teaspoon 5mlPaprika
1 teaspoon 5mlTurmeric
2 tablespoons 30mlCooking 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.

Indian Lowfat Cooking by Roshi Razzaq


Average rating:

7.3 (4 votes)

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