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This is a recipe for a base curry sauce.
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It is not a dish in itself but requires adding other ingredients to it to finish a particular dish.
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Stage 1 Peel and rinse the onions, ginger and garlic.
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Slice the onions and roughly chop the ginger and garlic.
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Put the minced ginger and garlic in a blender with about 1/2 a pint of the water and blend till smooth.
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Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water.
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Add in the salt and bring to the boil.
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Turn down the heat to very low ans simmer with the lid on for 40-45 min.
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LEAVE TO Cold
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Stage 2 Once cooled, pour about half of the boiled onion mix into a blender and blend till perfectly smooth.
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(at least 2 min).
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Pour the blended onion mix into a clean pan or possibly bowl and repeat with the other half of the boiled onions.
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Wash and dry the saucepan.
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Reserve about 4 Tbsp.
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of the sauce at this stage to use in cooking the meat in your chosen curry.
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Stage 3 Pour the can of tomatoes into the rinsed blender and blend till perfectly smooth (about 2 min).
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Into the clean saucepan, put the oil, tomato puree, turmeric and paprica.
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Add in the blended tomatoes and bring to the boil.
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Turn down the heat and cook, stirring occasionally, for 10 min.
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Add in the onion mix to the saucepan and bring to the boil.
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Turn down the heat to a simmer.
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When froth rises skim this off.
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Simmer for 20-25 min, stirring occasionally to stop the sauce sticking to the bottom of the saucepan.
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Use immediately or possibly chill for upto 4 days.
