C43 Curry Base Sauce

This is a spiced curry base sauce with additional vegetables for use as an alternative to the C41 or C42 base. It provides another variation of flavour but is used in exactly the same way. The quantity produced will be about 2400 ml, enough for 8 curries. It is basically a boiled base with a brief initial frying/steamed stage to soften the vegetables and bring out the flavour of the spices.

Ingredients

For 2400 ml	Continued...
100 ml oil	1 tbspn turmeric
600 gm onion (prepared weight)	2 tspn ground cumin
1 tspn salt	2 tspn ground coriander
25 gm ginger (prepared weight)	1 tspn paprika
25 gm garlic (prepared weight)	½ tspn ground cinnamon
1 green pepper (about 120 gm prepared weight)	1600 ml warm water
100 gm carrot (prepared weight)	1 tin (400 gm) chopped tomato

Preparation

Roughly chop the onions.
Deseed and chop the green pepper.
Chop the carrot into rounds and the rounds into quarters.
Crush the garlic.
Grate the ginger.
In a small bowl, mix the garlic and ginger with a little oil to make a paste.

Cooking

In a large stock pot, add the oil, onion, salt, garlic/ginger paste, green pepper and carrot and fry, covered, over a high heat for 5 min, stirring regularly.
Stir in the turmeric, cumin, coriander, paprika and cinnamon and fry, stirring continuously, for 1 min.
Add 1600 ml of warm water and the chopped tomato, stir well and bring to a boil, then simmer, covered, for 1 hour, stirring at regular intervals.
Allow to cool a little and then blend in batches until very smooth after which there should be about 2200 ml of sauce. The exact volume will depend on how much liquid 'comes out' of the onions, the simmering 'rate', tightness of the lid and size and type of pan used and so on.
Return to the stock pot and add sufficient water to make the volume up to 2400 ml, stirring well.
Allow to cool and store in 300 ml quantities.

Notes

The 300 ml portions can be refrigerated for a few days or frozen for future use.

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