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EVERYDAY CURRY PASTE

September 5, 2013

I have included this base for many curry recipes in a daily blog some time ago but as I was making some today (as a base for Goan Prawn Curry tonight) I thought I would re-do it under recipes and recommend that if you like it make a double batch as it keeps well in the fridge for a week or so in a sterilised air tight jar.

EVERYDAY CURRY PASTE

3 tbsps vegetable oil
2-3 medium onions, very finely chopped
1 1/2 tsps ginger paste and garlic paste
3 whole green chillies left whole or 1 tsp red chilli powder
1tsp salt
1 level tsp turmeric powder
2 tsps coriander powder
5 finely chopped medium tomatoes
2 tsp tomato purée
250 ml hot water
1/2 tsp garam masala
1 level tsp cumin powder
Sprinkle of ground black pepper

METHOD

1. Heat the oil in a non stick pan.
2. Add the onions and fry slowly over a moderate heat until golden.

What would we do without onions!

What would we do without onions!

3. Add a little hot water when getting too dry.

4. Keeping the heat low add the ginger and garlic pastes and chillies and cook for a minute.

5. Add the salt, turmeric and coriander and stir. Follow with tomatoes and tomato purée.

Love Suma tomato puree

Love Suma tomato puree

6. Increase the heat, add the water and cook gently for 25 minutes. Add more water if required to prevent sticking.

7. Reduce until a thick purée, stir often.

Reduce down to thicken

Reduce down to thicken

8. Stir in black pepper, garam masala and cumin.

9. Cool and store in a sterilised jar in the fridge.

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