Pasanda Sauce is a modern British recipe for a classic British Indian Restaurant (BIR) mild and slightly sweet curry sauce that's typically finished with pre-cooked meat, fish or vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Pasanda Sauce.
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The term ‘Pasanda’ does not actually refer to the type of sauce (often mild and slightly sweet in British Curry Houses), rather it refers to the treatment of the meat, which is traditionally pounded flat. In BIR pasanda curries, this is not generally the case and you can add any pre-cooked meat or vegetables to the sauce presented here to complete your curry (lamb, chicken, vegetables and prawn are common). Like all BIR (British Indian Restaurant) curry gravies this one is built upon the base curry sauce (two version of which are found on this recipe site). Like all my other curry house curries, this is really easy and quick to make.
Ingredients:
2 tbsp neutral-flavoured oil
1 generous tsp garlic and ginger paste.
1 tbsp coconut flour
1 1/2 tbsp ground almonds
1 tbsp sugar (jaggery for preference)
10 raisins
300g (1 1/4 cups) base curry sauce
50g (2 oz) block coconut
70ml (1/4 cup) red wine (optional)
125ml (1/2 cup) single (light) cream
1/2 tsp garam masala
Salt to taste
4 tbsp toasted almond flakes, to garnish
Method:
Heat the oil in a frying pan or wok over medium-high heat. When hot add the ginger-garlic paste and fry it for about 30 seconds. At this point stir in the coconut flour, ground almonds, sugar and raisins and fry for 30 seconds more.
Stir in about half of the base sauce and bring the mixture to a simmer. This is the point at which you should add your main (meat or vegetable) ingredient. However, you can also just prepare the sauce to freeze or store in the refrigerator.
Add the block coconut and wine (if using). Then pour in the remaining base sauce and bring the gravy to a simmer before stirring in the cream. If adding meat, fish or vegetables add them pre-cooked at this point.
If storing take off the heat and allow to cool before freezing or storing in the refrigerator. It serving, turn into a warmed serving dish and garnish by adjusting the seasoning and scattering over the garam masal and toasted almond flakes
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