Base Curry Sauce (Indian)
Ingredients
4 large onions, chopped
Vegetable oil
6 cloves chopped garlic
1 ½ inch cube fresh ginger chopped
2 green and 2 red chillies chopped
1 tbsp ground coriander
2 tbsp ground paprika
1 tbsp cumin powder
2 tsp turmeric
2 tins chopped tomatoes
750 ml water
2 tsp salt
Method
In a large pot heat the oil, garlic, ginger and chillies
Add the coriander, cumin, paprika and turmeric and stir to make a paste.
Cook about 30 seconds.
Add onions and salt.
Cook fo 5-7 minutes to soften onions.
Stir frequently.
If spices stick, add a tablespoon of water.
Add tomatoes.
If using whole tomatoes chop them before adding.
Add a tomato can full of water.
Stir the water into the sauce and bring to a boil.
Cover, reduce heat to low, and simmer about an hour.
Remove from heat and allow to cool.
Puree to a smooth sauce using a blender or immersion hand-blender..
Divide into equal sized portions. Use within 8-10 days, or freeze