The finished base sauce can be stored in the fridge for at least three days and it freezes very well. Add the curry leaves and the onion and fry over a medium to medium–high heat for about 5 minutes until the onion is soft and translucent. In this case, the sweetness comes from the sugar and mango chutney. The sourness is from the lemon juice and tamarind. Large batches of curry sauce are made daily at Indian restaurants around the UK. Why use a base sauce?

Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.If you have stale spices in your cupboard, throw them away. Once spices have been ground, the tend to lose their potency within a couple of months. I suggest roasting and grinding your own spices. You can start by preparing my Madras curry powderand then use it to make the special mixed powder used at curry houses.

Long before I started cooking Indian food, I made it my goal to master Thai food. This book features all the most popular Thai restaurant recipes. It is also the start of the new direction I am taking my blog. If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly. Heat the oil in a large frying pan or karahi over medium high heat. When the oil begins to shimmer, stir in the chopped onions and fry for about 7 minutes or until soft and light golden brown in colour. Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric. By using this convenient sauce, which is made at restaurants fresh, daily, the chefs can cook a curry in about ten minutes.

No problem. Here’s a good and authentic British Indian restaurant (BIR) vindaloo recipe for you. A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’. Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent. When you are happy with how your vindaloo is looking, stir in the vinegar and add the kasoori methi by rubbing it between your fingers.

Most of the recipe in my books and on this blog that call for base curry sauce serve 4. These recipe call for anything between 500ml (2 cups) and 700ml (2 3/4 cups) of base sauce. That’s the diluted sauce! Just heat it up in a pan next to where you are cooking your curry and add as required. The amount of base sauce I used in your recipe was more/less than called for. Why is this? So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups). By the way, if cooking a real balti with base sauceis of interest to you, you will f ind plenty of authentic balti recipes here. How to store the base curry sauce Note: In the photographs below you will find two photos demonstrating adding ghee to this recipe. These are photos from an earlier version of this recipe.I have spent many years learning from some of the best curry chefs around. They have shown me their amazing recipes and they are here for you to try too. Getting these recipes right

Be sure to taste the curry before serving. You can adjust the sourness and sweetness to your own preference. Why not have a play with the ingredients?Infuse these spices into the oil until they become fragrant – 30 seconds should do the job. Be careful not to burn the spices or they will become bitter. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. You don’t want to add cold base sauce to your curries while cooking as it will cool the pan down too much. It takes about an hour to make but don’t let that stop you! A large batch of base curry sauce is enough for about 30 portions. It freezes really well. Wipe the pan clean with a paper towel. No need to make it sparkly clean. Pour in the oil and place over a medium high heat.