This method of making the curry base prior to cooking the actual curry is vital and used by many chefs around the country, it gives the texture of the sauce and provides the curry with the consistency and smoothness that it requires.
The base for the curry is made with onions and other selected vegetables (peppers, green chillies, garlic, ginger, tomatoes, coriander). you can use any selection of vegetables of your choice ie carrots which will give it a sweeter texture.
This part of the cooking can be prepared well in advance (simply boil the vegetables and then blitz them in the blender, once naturally cooled, leave in the fridge).
You can make larger quantities and then freeze them in smaller batches (500ml serves 4). Simply then defrost what you require thus saving you time and energy on the day you cook the curry.
INGREDIENTS: Serves 4 (500ml)
1 medium onion,
10g root ginger or ginger paste,
1-2 medium garlic clove or garlic paste,
4 tbsp veg oil,
1 tomato or equivalent from tin,
1/4 small green pepper,
1/4 tsp turmeric,
1-2 finger green chillies (ideal for spicier currys).
1. Cut the onion into 1/4′s, chop the green pepper, tomato, ginger, garlic, and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins) stirring occasionally.
4. When cooked blitz with a blender to make into a smooth puree.