Base curry sauce (small batch)

Base curry sauce (small batch)

small batch

By
From
The Curry Guy
Makes
Enough for about 8–10 servings

The cooking instructions for a small batch of base curry sauce are exactly the same as with the large batch, so I recommend making the larger batch if you’ve got the freezer space. When making a small batch of sauce, I find that using a pressure cooker really speeds up the process without jeopardizing flavour. If you have one, you can make small batches often as it only takes minutes to prepare, which makes a lot more sense than spending 90 minutes making such a small amount of sauce. If not using a pressure cooker, simply follow the method for large batch sauce (see recipe note, below)

Ingredients

Quantity Ingredient
75ml rapeseed oil or ghee
800g spanish onions, roughly chopped
25g carrot, peeled and chopped
25g cabbage, chopped
40g red pepper, deseeded and diced
40g green pepper, deseeded and diced
150g tomatoes, diced
3 tablespoons Garlic and ginger paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon Garam masala

Method

  1. Heat the oil or ghee in the pressure cooker pan. When hot, add the onions and fry for about 5 minutes until soft and translucent but not browned. Add the remaining ingredients, except the garam masala, and stir it all to combine. Fry for a further minute or so.
  2. Pour in 400ml water and secure the pressure cooker lid. Cook on high pressure for 10 minutes then carefully open the pressure valve to release the steam. Your sauce is now ready to be blended until smooth. Four minutes blending per batch should do the job.
  3. Stir the garam masala into the blended sauce and add the same volume of water to your base sauce. There you have it: a base curry sauce that usually takes 90 minutes to make, in less than 20 minutes!

Ingredients

Quantity Ingredient
Base curry sauce (large batch), large batch

Method

  1. Click through to the large batch curry sauce for the method.

Tip:

  • With this and the large batch sauce, you might like to experiment with different flavours. Try substituting the cooking stock from pre-cooked chicken or meat for the water.
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