Definition of Curry:
- A dish where meat, vegetable etc is added to an Indian style sauce or gravy using spices and mainly served with rice typically from South Asia
- Word likely to have originated from the Tamil word ‘Kari‘ which means spiced sauce. It was likely to have been served as a thin soup-like spiced dressing.
Here is my version of a Curry Sauce.
In the above picture are the basic ingredients needed to make my take on homemade curry sauce. My version will make a thick sauce and cooking process takes around half an hour to make.
1 Medium Onion peeled and minced
1tsp Tomato Puree
1tbsp Minced green chilli
2tbsp Crushed garlic
2tbsp Crushed ginger
1tsp Fine sea salt
1tsp red chilli powder
1/2tsp Turmeric powder
2tbsp Light Cooking oil (I have used Sunflower oil)
* small amount of fresh coriander leaves (include chopped stalks too)
* Juice of half a lemon
Tempering Oil Ingredients:
Small stick of Cassia bark
Fresh Bay Leaf
- Dry roast in the pan ‘tempering spices’ except fresh Bay Leaf
- Add Sunflower oil to the pan with the bayleaf, as soon as the spices start to pop add the minced onion, and stir well
- Gently cook the onion, careful not to burn , add a little water every now and again this not only stops the onion mixture from burning but helps ‘brown’ them evenly and gently.
- Once you are happy with the colour of the onion (Note:Lighter the colour of onions, lighter the colour of sauce. I cooked my minced onion too a golden brown stage to achieve the dark sauce) add the rest of the spices, lemon juice and coriander with a little water, again this helps stop the burning of spices.
- Once the spices have infused to the onion mixture add Passata and a little Tomato puree
- Allow to cook on a gentle heat for about 10-15 minutes and add approx 200ml of hot water.
- Your curry sauce is now ready. This sauce can be kept in the fridge once cooled, in an air tight container for a couple of days.
You can either:
- add your vegetables or meats to this mixture or
- brown your seasoned meat first and add the sauce to the browned meat and cook until tender
This is my basic method and depending on how thick or thin; sweet or spicy; dark or light the consistency it is a matter of simply adding more of an ingredient and less of the another. Above all you can built to the sauce with other ingredients e.g spinach to give it a nuttier taste.
|Cod in Spinach Sauce|
Hope you enjoy making my version of curry sauce. Please do share your thoughts and experiences.