Basic curry sauce

Basic curry sauce

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(10 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 1 litre

Make batches of this versatile curry sauce

Nutrition and extra info

Additional info

  • Freeze for up to 2 months
  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 3 tbsp vegetable oil
  • 500g onions, finely chopped
  • 6 garlic cloves, peeled and chopped
  • large knob root ginger peeled and finely chopped
  • 2 tbsp Madras curry paste
  • 400g can chopped tomatoes

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Method

  1. Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn’t burn. Stir in curry paste and cook for another min.
  2. Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

Recipe from Good Food magazine, April 2006

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Comments

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tom1980's picture

Interesting how those who prefer to make everything from scratch are denounced as food 'snobs'. Europe is full of what we'd regard as food snobs. As a result of being more demanding, the quality of produce in shops and markets is, usually, much higher (and far better value) than ours. Seems to me we need far more 'snobs' and far fewer touchy people who leap at any opportunity to feel offended. You're the boss of your own kitchen. If you prefer your own curry paste, that's fine. If you're busy and prefer to use a ready-made jar, that's also fine. But don't try to shout down, silence or intimidate those with different opinions.

vireshdoshi's picture

I tried this out and the basic sauce is very useful for other curries

mrsp1971's picture

Great recipe but I did blend half of the mixture to make it a bit less lumpy. Much better cooked the day before to let flavours develop.

wijjy1's picture
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is it okay to use bottled veg oil or have i got to squeeze my own rape ? and i suppose tinned toms are cheating as well!!! cookery snobs...i love em.haha

samire's picture
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This is the second time I have used this recipe. This time however I used 400gr.carton of passati, Added extra tabs. Curry paste (Patak's Madras) plus a good sprinkling of Chilli Powder. Still took a good 45mins. to reduce and was still a bit runny and lumpy for my taste. Popped it into Blender and the result was a lovely smooth thick sauce. Absolutely delicious and enough left to freeze for another two good portions.

vivaves's picture
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Lovely flavour, but does benefit from being reduced far more than the recipe method states. In reference to the proto-debate here, I love cooking from scratch, but honestly, some cooks are far too purist about using curry pastes. Why the heck not use them, if they give a decent result? Not all of us have the luxury of being able to afford or source all the different spices for curry pastes, nor the time to assemble them! There's a difference between cooking for day-to-day (much rather do this than rely on take-aways) and cooking for a dinner party or for personal indulgence so, snobs, lay off the curry pastes. I bet you don't make your own sausages, chorizo, or some of the other things it would probably be well within your remit to tackle. Oh wouldn't it be nice to be able to grind your own turmeric from a piece of dried root (what? you didn't dry it yourself? Shame on you.)

swissgirl11's picture
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I made this sauce to serve with the chicken biryani on here and it's perfect, has enough flavour and texture to hold it's own but not to overpower, once it had reduced to a lovely thick sauce I added some cream which I think gives it more depth. Will definately make again as it's quick and easy. When you're a busy mother but love a good curry this ticks all the boxes!

thomasfinlay's picture

If you think curry paste is cheating make your own! Patak's is the best alternative to making your own if you don't have time.

rhianthomas1984's picture
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One of the nicest curries i've made in a long time, very tasty and easy to make. I was worried it would be a bit too hot but it was just right for me (i used pataks madras paste) but my husband added extra red chilli as he likes a lot of heat. My only negative comment was that it took about 45 minutes to reduce down (not 10 like advised in the recipe) and it only made enough for about 4 people so i wasn't able to freeze any.

whirlwind's picture

I love making curries from scratch at the weekends but sometimes, particularly during the week when time is short, I want a cury that doesn't take so long. This recipe is just what I have been looking for. It doesn't take as long as making a curry from scratch but is much more homemade and healthier than using jars of ready made sauces so stop being food snobs.

Looking forward to trying the recipe.

gazzalama's picture

Does it work with curry powder instead of the paste?

exsubtrev's picture

I used to spend time making various curries from scratch but there are so many good quality pastes and sauces on the market these days, why waste time and money producing a paste from scratch if all you want is a quick curry, even if you use a mass produced paste you can always doctor it to suit your own tastes as I do.

jays-b's picture

Brilliant idea! I get four containers of sauce for the freezer, each of which will make four meals when I use them. Incidentally, you don't have to make the sauce with commercial curry paste, I make up my own curry powders from basic ingredients.

Frantic Flapjack's picture

Will try it tonight.

emmagotz's picture
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Would usually agree with other comments about 'cheating' using a curry paste, however, this is just one of the ingredients and after a busy day it was quick and easy to make. I added left over chicken from the Sunday roast and it worked a treat.

clare40's picture
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I found this both easy to make and delicious, we used Balti curry paste!

glenystalbot's picture
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How can anyone say this is not a good recipe - it may not be the most complex or use a vast array of ingredients but it is very effective. Its an easy and cheap meal whatever way you use this recipe and I would recommend anyone to give it a try for themselves and not pay any heed to some of the comments already made!!!!!

shareneh's picture

I agree. The clue is in the title for "basic" curry sauce. It's a great recipe for people like me - a busy, working mum who wants to make decent meals for my family. That's what I like about Good Food and even Delia recognises that some of us need to cheat! Unlike making a "real" curry, it uses store cupboard ingredients, great for cooking on a budget. I add fresh spinach and prawns or lentils and it's nicer than a takeaway.

pigletwillie's picture

stop being such cookery snobs, its a quick recipe for busy days.

hamishdg's picture
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This is a bit like uploading a recipe for steak pie and saying:-

Ingredients:-

Fray Bentos Steak Pie

Method:-

Cook it.

Eat.

Lazy stuff, try cooking a real curry people!

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