I’ve adapted this from http://reluctanthousedad.com/2014/01/06/curry-guys-super-authentic-indian-restaurant-curry-sauce-base/ but am repeating it here with a couple of changes so I don’t lose it…
This makes about 3 litres of sauce. Store in batches for 4/6 person curries (750g) or 2/3 person curries (375g). To use, make a normal curry recipe and add the sauce towards the end of cooking.
- 3 kg sliced white onions (10 large onions)
- 250 ml vegetable oil
- 5 tbsp garlic paste
- 5 tbsp ginger paste
- 1 large carrot – peeled and chopped
- 250 g cabbage – chopped
- 1 red pepper– diced
- 1 green pepper – diced
- 400 ml tin chopped tomatoes
- 1 tbsp garam masala powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp ground fenugreek seeds
- 1 tbsp smoked paprika
- 1 tbsp turmeric
Fry the onions on a medium to high heat but stirring often so they brown but dont burn, 20-30 minutes but longer is even better.
Add the spice mix, fry for a minute, then add the rest of the solid ingredients and cover with 1 litre of water.
Simmer for 30 minutes and then blend.
Season with salt to taste (I used 20g of Maldons). Don’t worry that it doesn’t taste like the finished article, it is just a base but improves a curry tremendously.
BIR Chicken Korma – 375ml BIR curry base, 30g almonds well crushed (or cashews or both), 2 tbsp granulated sugar, 1 tbsp butter, 50g creamed coconut block, 100ml single cream (double cream is fine if that’s all you have). Cook the above ingredients until combined (less than 4 mins) – Add 500g raw chicken such as mini fillets and heat on low for 10 minutes to cook through.