Quick Curry Sauce Recipes

CURRY SAUCE

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

QUICK CURRY SAUCE

Steps:

• Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger for about a minute, stirring constantly. Don't allow them to brown.
• Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
• Add the sugar, salt and plenty of pepper, then stir in 150ml/¼ pint water and the cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly. Set aside.
• Stir-fry your choice of other ingredients (such as strips of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through.
• Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1-2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked rice or naan bread.

QUICK CURRY SAUCE

Steps:

• Melt the butter in a pan, add the onions and garlic and fry until a golden colour Stir in the curry powder and salt.
• Add the tomatoes together with just enough water to produce a sauce that's not too thin in consistency Simmer gently for 15 to 20 minutes, add flakes of cooked fish or eggs, then simmer again for a further 10 to 15 minutes.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

BASIC CURRY SAUCE

Steps:

• Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
• Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.