C47 Curry Base Sauce

This is a variation on the C46 base sauce but cooked in a different style. The quantity produced is 2400 ml which is enough for 8 curries and should be diluted before use (see note 1). It is a little sweeter and less savoury than C46.


Makes 2400 ml Continued...
1 tbspn turmeric 100 gm green pepper (prepared weight)
1 tspn ground coriander 30 gm ginger (prepared weight)
1 tspn ground cumin 25 gm garlic (prepared weight)
½ tspn ground cinnamon 300 ml tinned plum tomatoes (approx 400 gm tin)
750 gm onions (prepared weight) 100 ml oil
100 gm carrot (prepared weight) 200 ml water
  1 tspn salt


Cooking - 2 hours plus

  1. Put the onions, carrot, green pepper, ginger/garlic paste, tomatoes, oil and water into a 5 L stock pot and bring to a simmer over a low flame and simmer, covered, for 1 hour.
  2. Stir in the spice paste and salt and simmer, covered, over a low flame for 30 min.
  3. Allow to cool a little and add some water to ease blending and blend until smooth.
  4. Add sufficient water to make 2400 ml, bring back to a slow simmer and simmer, covered, for another 30 min (It is a good idea to make a 'measuring stick' for the stock pot to simplify the measuring process).
  5. Add water to make bring the quantity back to 2400 ml and blend again.
  6. Store in 300 ml portions (labelled and dated - honey jars can be used) and keep refrigerated for a few days or in a freezer for future use.


(1) The sauce is quite thick and should be thinned down before use by mixing 100 - 200 ml of water with the 300 ml of sauce and warming before being used.
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The main ingredients
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The unblended sauce
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The blended sauce
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