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Curry In a Hurry Base Curry Sauce

Curry In a Hurry Base Curry Sauce is a modern British recipe for a classic British Indian Restaurant (BIR) style curry sauce that can be prepared from scratch in 20 minutes. The full recipe is presented here and I hope you enjoy this classic British version of: Curry In a Hurry Base Curry Sauce.

prep time

5 minutes

cook time

15 minutes

Total Time:

20 minutes

Serves:

6

Rating:

Tags : CurryBIR CurriesSauce RecipesVegetarian RecipesSpice RecipesFusion RecipesBritish Recipes

The base curry sauce is the flavour fundamental of all BIR (British Indian Restaurant) curries. It's a slow cooked sauce that makes BIR-style curries very quick to make in a restaurant. But what if you want a BIR-style curry at home but don't have a pre-simmered sauce to hand. Well, this recipe is for you... its a BIR style base curry sauce that can be prepared in 20 minutes at home.

Ingredients:

2 large onions, chopped
2 tbsp ginger-garlic paste
1/4 green bell pepper, coarsely chopped
1/4 red bell pepper, coarsely chopped
8cm length of carrot, coarsely chopped
65ml ghee or rapeseed (canola) oil
1 tsp ground turmeric
200ml passata (sieved tomatoes)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fenugreek
1 tsp sweet paprika
1 tsp garam masala

Method:

Combine the chopped onion, garlic and ginger paste, carrot and the bell peppers in a blender along with 125ml (1/2 cup) water. Blitz to chop then blend until smooth. Scrape into a bowl and set aside.

Place a wok, kadhai or pot over medium-high heat. Add the oil then scatter over the turmeric and stir-fry for 30 seconds, or until the colour becomes a tone or two darker. At this point pour in the blended onion mixture.

Cook, stirring constantly, for a couple of minutes to cook the onion mixture then stir in 500ml (2 cups) water. Bring the mixture to a simmer, then add in the ground spices and passata. Return to a simmer, cover the pan and simmer for at least 15 minutes.

At this point, you can set the sauce aside to cool before storing in the refrigerator (it also freezes well at this point for long-term storage). Alternatively, if you are going to use this immediately as your curry sauce base, keep it simmering as you prepare the other ingredients.

To use in a curry, this sauce should be the same consistency as full fat (whole) milk or single cream. For a quick supper it can also be served on its own over rice or noodles.