Quick Curry sauce

researcher

Earlier this year I went on holiday to southern india, and I now make a very quick and easy sauce which can be used for any chicken, fish or veg curry.

The secret is to first make a paste of onion, garlic, fresh ginger and salt. I use one of those small machines, but any type of processor will do. Wizz it until it's really smooth - then fry in some oil or vegetable ghee for 5 mins or so, stirring so it doesn't catch. Now add your spices (again to taste) - I'd use turmeric, ground cumin, ground coriander, garam masala (I dry roast these and grind them myself - only takes a couple of mins) and dried chillies or chili flakes . Fry for a couple of minutes, then add coconut milk - I use the block and add 1/4 to 1/2 pack. Now add about 1/2 pint water or stock and let the sauce cook out for 5 - 10 minutes.

Rough quantities of spices: for a one onion mixture for two people roughly - (dried spices) - turmeric - between 1/2 and 3/4 teaspoon, cumin 1 teaspoon, coriander 1 teaspoon, garam masala 1 teaspoon. (or good curry powder). Chilli flakes - 1/4 teaspoon.

This is the stage to add the meat, fish or veges- ie: chicken sliced into thin strips, or veges half cooked first if root veg.

Cook another 5 - 10 mins, depending on what you've added, using more liquid if required. You can also add some finely sliced chilis and some chopped corriander before you serve.

Also, I sometime add a couple of sticks of lemongrass and a red chilli or two to the onion mixture before I puree it - then when cooking I add some Thai fish sauce - this makes a really nice prawn curry - or great with monkfish too.

I've even used this sauce with leftovers - roast chicken, bits of veges etc - and it was surprisingly delicious too.

Anastacia

sounds srummy. guess what we are haivng tonight...

catznine

This sounds great! Can it be frozen?

Glad

Take a look at this thread for great curry ideas

researcher

Whilst cooking the curry, try this rice.

In a little oil fry some whole spices - I might use cinnamon stick, cloves, cardamom pods, etc - after a couple of mins throw in your washed basmati rice - I use a handful per hungry person, and salt to taste. Fry a minute or two and add water, I do it from the kettle, warm, but not boiling. Cover rice by a good few inches - set heat to high and when it boils time for 10 mins, (turn down so it has a low boil but don't put a lid on). After 10 mins drain rice and put back in saucepan, cover with a tea towel - it'll be ready to serve in 5 mins - light, separate and really tasty. (Hook out spices if serving to people who eat without looking!)

researcher

catznine wrote:

This sounds great! Can it be frozen?

Never tried, but the sauce can be made in advance and kept in the fridge for at least 5 days without problems. Then just reheat and add meat/fish/veg.

rlm_3

Thanks, this sound yummy. Something new to try! :beer:

researcher

I've updated the recipe to include spice quantities - hope it's helpful.