True Curry Base
Try this True Curry base recipe, or contribute your own.
Try this True Curry base recipe, or contribute your own.
- 1 tablespoon smoked paprika
- ingredients
- water
- instructions
- 1 tablespoon coriander powder
- 1 tablespoon turmeric
- 1 tablespoon cumin powder
- 10 large cooking onions – finely sliced
- 250 ml vegetable oil
- 9 tablespoons garlic/ginger paste (equal amounts garlic and ging
- 1 carrot - peeled and chopped
- 1 red capsicum (bell pepper) - diced
- 1 green capsicum (bell pepper) - diced
- 400 ml (14 us fluid ounces ) chopped tomatoes
- 4 tablespoons ghee (clarified butter)
- 1 tablespoon garam masala powder
- 1 tablespoon fenugreek powder
- salt and pepper to taste (i usually leave this out
- curry house style curry sauce - large batch
- author: dan toombs
- cuisine: indian
- cook time: 90 mins total time: 1 hour 30 mins
- 1/4 eadof cabbage - chopped
- pour the oil into a large heavy bottomed saucepan
- throw in the sliced onions and fry stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
- add the capsicums (bell peppers) carrot and cabbage and stir to combine.
- fry for a further five minutes and then add the gi
- now add the tomatoes and just enough water (about
- after 30 minutes remove the mixture from the heat and allow to cool slightly.
- scoop the mixture in batches into a blender and bl this stage will be much easier.
- once your sauce is smooth melt the ghee in a frying pan. add the turmeric powder to the ghee. it will darken as it cooks. you want to brown it for about 30 seconds being careful not to burn the turmeric.
- now add the turmeric/ghee mixture to the sauce and
- once it is bubbling away turn down the heat and simmer for a further 20 to 30 minutes
- use immediately or store in the fridge for up to t
- Carbohydrate 17.3471642659639 g
- Cholesterol 0 mg
- Fat 176.833030804785 g
- Fiber 8.49751178176647 g
- Protein 5.56362347282617 g
- Saturated Fat 13.2204066709791 g
- Serving Size 1 1 (266g)
- Sodium 36.1180000684734 mg
- Sugar 8.84965248419741 g
- Trans Fat 3.08716938035301 g
- Calories 1629 calories
Step-by-step
- Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
- Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
- Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
- Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
- Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
- After 30 minutes, remove the mixture from the heat and allow to cool slightly.
- Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
- Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
- Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
- Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
- Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months
My Culinary Journey: Mastering the Art of True Curry Base
As a busy professional, finding time to cook can be a real challenge. However, the aroma of freshly made curry always brings back wonderful memories of home-cooked meals and family gatherings. That's why I've dedicated myself to finding quick, efficient, and flavorful recipes that fit into my hectic schedule. This True Curry Base recipe is a testament to that pursuit, a foundational sauce that can be used in countless dishes.
The beauty of this recipe lies in its simplicity and versatility. It’s a large batch recipe, perfect for meal prepping and storing portions for future use. Imagine the convenience of having a delicious, authentic curry base ready in your refrigerator, just waiting to be transformed into a variety of curries, from rich and creamy to spicy and vibrant. This recipe takes time, yes, but the effort is undeniably worth it for the depth of flavour you achieve. The slow cooking of the onions allows their sweetness to bloom, creating a perfect foundation for the rich blend of spices that follows.
The initial steps involve carefully sauteing onions until they are translucent and lightly browned. This process is crucial; it forms the base of the flavour profile, enhancing the sweetness of the onions which carries over into the finished sauce. Next, adding capsicums, carrots, and cabbage builds a lovely texture and adds further complexity to the overall flavour. The addition of ginger and garlic paste, along with the carefully chosen spices - garam masala, cumin, coriander, fenugreek, smoked paprika and turmeric - infuses the base with an amazing aroma and a beautiful depth. The subtle touch of ghee at the end elevates the flavour to another level.
The blending process is where things get really interesting. I love how the creamy texture emerges from the blending process; it transforms the initial mixture into a smooth, luxurious sauce. This smooth texture is crucial for achieving that authentic curry house experience. It’s amazing how the flavours meld together during this final simmering stage, creating a rich, aromatic sauce that's ready to use in a variety of dishes. I personally love to use this base with chicken, chickpeas, or even vegetables for a satisfying and quick weeknight meal.
One of the most rewarding aspects of creating this curry base is the ability to customize it to your preference. You can adjust the amount of each spice to create your signature blend. Feel free to experiment with different vegetables, too. For instance, adding cauliflower or potatoes could add a new dimension to the flavour and texture. The possibilities are truly endless! The recipe is adaptable to suit personal preferences, whether one seeks a milder curry or a fiery hot one.
Beyond the deliciousness, the biggest reward of this recipe is its convenience. The large batch preparation means I always have a ready-to-use curry base in my refrigerator. This saves precious time on busy weeknights, allowing me to quickly whip up delicious meals without spending hours in the kitchen. This time-saving element is a game changer for someone like me who constantly balances work, family, and personal life.
This True Curry Base recipe isn't just a recipe; it's a culinary adventure, a testament to the beauty of slow cooking and the magic of carefully selected ingredients. It’s a recipe that allows for personalization and creativity, enabling you to craft your unique curry experience. So, go ahead, try it, and let your culinary creativity shine!
