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Restaurant Curry Sauce
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.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Makes:
1 batch
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesBritish Recipes
Rather than being an 'authentic' traditional sauce this is the
curry sauce actually used in Indian 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 site then this is the recipe for you.
Ingredients:
450g Onions
25g
ginger
25g Garlic
780ml water
½ tsp salt
1 x 225g (1/2 lb) tin Chopped Tomatoes
4 tbsp Vegetable Oil
1 tsp Tomato Purée
1/2 tsp
turmeric
1/2 tsp
Paprika
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 tbsps 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 the mixture from sticking).
The sauce can be used immediately or it can be refrigerated and used for up to 4 days.
For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page.
Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.
