Restaurant Curry Sauce is a traditional Indian recipe for a classic curry sauce of the type typically used by Indian restaurants. The full recipe is presented here and I hope you enjoy this classic Indian version of: Restaurant Curry Sauce.
Rather than being an 'authentic' traditional sauce this is the curr sauce actually used in restaurants. This version is Malay in origin, but the basic recipe is the same all the way around the world. If you want to make a restaurant-like curry at home, rather than one of the more authentic curries also featured in this book then this is the recipe for you.
Various restaurant recipes use this recipe either raw or cooked. I will be adding these recipes over the coming days.
Go to the printable version of the recipe
2 tbsp fresh ginger, minced
2 tbsp Garlic, minced
780ml (6 1/4 cups) water
1/2 tsp sea sal
1 x 225g (8 oz) can Chopped Tomatoes
4 tbsp Vegetable Oil
1 tsp Tomato Purée
1/2 tsp ground turmeric
1/2 tsp Paprika or Kashmiri chilli
Add the onions to a saucepan, put the chopped onions in this along with the ginger and garlic blend and the remainder of the water. Add the salt then bring the mixture slowly to the boil. Once the mixture's boiling turn it down to a very low simmer, affix the lid and cook for 45 minutes. Once done, set aside and leave to cool.
When the mixture has cooled pour about half into a blender and blitz until perfectly smooth (in this case the final mixture needs to be absolutely smooth). Pour the smoothly-blended onion mixture into a clean bowl and then repeat the process on the remaining onion mixture.
Wash and dry the original saucepan and reserve about four tablespoons of the mixture (if you want to freeze the mixture to use later do so at this stage). Alternatively, if you're going to be using the sauce now open a can of tomatoes and pour into the blender and blitz until perfectly smooth,
Meanwhile add the oil to the cleaned saucepan along with the tomato purée, the turmeric and paprika. Heat the oil a little then add the blended tomatoes and bring the mixture to the boil, Turn down the heat and cook, with gentle stirring, for about 10 minutes. At this point add the onion mixture and bring the contents of the saucepan to the boil again. Once boiling turn the heat down to a gentle simmer. If a froth rises at this stage, skim it off.
Keep simmering and skimming-off any froth for 25 minutes (remember to give the mixture a stir every now and again to prevent if from sticking to the pan).
The sauce can be used immediately or it can be refrigerated and used for up to 4 days.
This is a key ingredient in this site's recipes for:
Indian Cooked Chicken
Restaurant-style Chicken Biryani
Rather than being an 'authentic' traditional sauce this is the curr sauce actually used in restaurants. This version is Malay in origin, but the basic recipe is the same all the way around the world. If you want to make a restaurant-like curry at home, rather than one of the more authentic curries also featured in this book then this is the recipe for you.
Various restaurant recipes use this recipe either raw or cooked. I will be adding these recipes over the coming days.
Go to the printable version of the recipe
Restaurant Curry Sauce Recipe
Ingredients:
450g (1 lb) onions2 tbsp fresh ginger, minced
2 tbsp Garlic, minced
780ml (6 1/4 cups) water
1/2 tsp sea sal
1 x 225g (8 oz) can Chopped Tomatoes
4 tbsp Vegetable Oil
1 tsp Tomato Purée
1/2 tsp ground turmeric
1/2 tsp Paprika or Kashmiri chilli
Method:
Prepare the onions, ginger and garlic by peeling and roughly chopping them. Add the ginger and garlic to a blender and add about 200ml of water. Blend to a smooth paste.Add the onions to a saucepan, put the chopped onions in this along with the ginger and garlic blend and the remainder of the water. Add the salt then bring the mixture slowly to the boil. Once the mixture's boiling turn it down to a very low simmer, affix the lid and cook for 45 minutes. Once done, set aside and leave to cool.
When the mixture has cooled pour about half into a blender and blitz until perfectly smooth (in this case the final mixture needs to be absolutely smooth). Pour the smoothly-blended onion mixture into a clean bowl and then repeat the process on the remaining onion mixture.
Wash and dry the original saucepan and reserve about four tablespoons of the mixture (if you want to freeze the mixture to use later do so at this stage). Alternatively, if you're going to be using the sauce now open a can of tomatoes and pour into the blender and blitz until perfectly smooth,
Meanwhile add the oil to the cleaned saucepan along with the tomato purée, the turmeric and paprika. Heat the oil a little then add the blended tomatoes and bring the mixture to the boil, Turn down the heat and cook, with gentle stirring, for about 10 minutes. At this point add the onion mixture and bring the contents of the saucepan to the boil again. Once boiling turn the heat down to a gentle simmer. If a froth rises at this stage, skim it off.
Keep simmering and skimming-off any froth for 25 minutes (remember to give the mixture a stir every now and again to prevent if from sticking to the pan).
The sauce can be used immediately or it can be refrigerated and used for up to 4 days.
Printable version of the Recipe
india, curry sauce, spices, chillies, restaurant
Sauce
India
Restaurant Curry Sauce
https://fabulousfusionfood.blogspot.com/2019/05/restaurant-curry-sauce-recipe.html
Restaurant Curry Sauce. This is a traditional Indian method for the typical way that a restaurant makes its red curry sauce. This is a must-have sauce if you want to make restaurant-style curries at home.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD9Qwt8_DmbQBALuA9bmhkN3BTaWvQB4Mgx0kqjEw1V1l7EI2Pt9VcyDuVTxoMpx19kbU0TCVfaRluFl8GaAwwAXRpPkkihZio6kCiCbsc1utTvzlfGFqDYICgWVd9wj_Ke8osi0AC5U/s1600/cooked-curry-sauce.png
2019-05-06
Yield: 1 Batch
Restaurant Curry Sauce
Restaurant Curry Sauce. This is a traditional Indian method for the typical way that a restaurant makes its red curry sauce. This is a must-have sauce if you want to make restaurant-style curries at home.
prep time: 20 mins
cook time: 80 mins
total time: 100 mins
Ingredients:
- 450g (1 lb) onions
- 2 tbsp fresh ginger, minced
- 2 tbsp Garlic, minced
- 780ml (6 1/4 cups) water
- 1/2 tsp sea salt
- 1 x 225g (8 oz) can Chopped Tomatoes
- 4 tbsp Vegetable Oil
- 1 tsp Tomato Purée
- 1/2 tsp ground turmeric
- 1/2 tsp Paprika or Kashmiri chilli powder
Method:
- Prepare the onions, ginger and garlic by peeling and roughly chopping them. Add the ginger and garlic to a blender and add about 200ml of water. Blend to a smooth paste.
- Add the onions to a saucepan, put the chopped onions in this along with the ginger and garlic blend and the remainder of the water. Add the salt then bring the mixture slowly to the boil. Once the mixture's boiling turn it down to a very low simmer, affix the lid and cook for 45 minutes. Once done, set aside and leave to cool.
- When the mixture has cooled pour about half into a blender and blitz until perfectly smooth (in this case the final mixture needs to be absolutely smooth). Pour the smoothly-blended onion mixture into a clean bowl and then repeat the process on the remaining onion mixture.
- Wash and dry the original saucepan and reserve about four tablespoons of the mixture (if you want to freeze the mixture to use later do so at this stage). Alternatively, if you're going to be using the sauce now open a can of tomatoes and pour into the blender and blitz until perfectly smooth.
- Meanwhile add the oil to the cleaned saucepan along with the tomato purée, the turmeric and paprika. Heat the oil a little then add the blended tomatoes and bring the mixture to the boil, Turn down the heat and cook, with gentle stirring, for about 10 minutes. At this point add the onion mixture and bring the contents of the saucepan to the boil again. Once boiling turn the heat down to a gentle simmer. If a froth rises at this stage, skim it off.
- Keep simmering and skimming-off any froth for 25 minutes (remember to give the mixture a stir every now and again to prevent it from sticking to the pan).
- The sauce can be used immediately or it can be refrigerated and used for up to 4 days.
© Dyfed Lloyd Evans
This is a key ingredient in this site's recipes for:
Indian Cooked Chicken
Restaurant-style Chicken Biryani
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