electronic.alchemy :: basic curry sauce
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basic curry sauce

Created by hww3. Last updated by hww3, 9 years ago. Version #3.

This is a good starting point for various curry recipes, including chicken korma. This recipe scales up well, so I like to make a double batch and save some in the freezer, where it will keep for a few weeks. Make sure to store it in a solid container (such as a glass dish with sealing cover) otherwise the the whole freezer will reek of curry.


Method Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally.

You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like tomato ketchup. If you have a mesh pan cover, this is a good time to use it, as you'll get splattering during the cooking process.


This recipe was originally based on a recipe from David Smith's Curry House website. I've adapted it to suit my taste and cooking preferences.

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