 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 2 |
|
I got this recipe from an Indian chef who'd given up the restaurant business because of the pressure of the working hours, and was driving a taxi instead! He was kind enough to let me have this recipe which I scaled down to make enough basic sauce for 2 . Read more . If I'm being lazy I add some bought curry paste (Patak's) to this basic sauce, as well as maybe tinned tomatoes, more fried onions, chopped coriander (I think that's cilantro) and/or coconut milk and anything else I fancy, then I add meat and cook it in the sauce - I usually use cubed chicken thigh meat. It may not be for the Indian food purist but it's delicious anyway! Ingredients:
2 oz. butter or ghee |
2 lb. onions, chopped up very small |
1 teaspoon cumin seeds |
1 teaspoon salt |
a little water |
2 tablespoons tomato puree |
1 teaspoon ground turmeric |
a little oil |
2 teaspoons garlic, minced fine |
2 teaspoons ginger root, grated fine |
1 teaspoon chilli powder (or none, or more than 1 tsp. if you like it hot |
Directions:
1. In a large pot, melt the butter or ghee.
2. Add the onions, cumin seeds, salt and water.
3. On a very low heat, cook the onions, covered, for 1 hour. Stir occasionally. After 1 hour, take the lid off and raise the heat very slightly, and cook uncovered for another 20 minutes. The onions should be brown and caramelized and disintegrating into the consistency of sauce.
4. Add the tomato puree and the turmeric and mix well.
5. In a frying pan, heat a little oil.
6. Add the garlic and ginger and fry very gently for a few minutes to bring out the flavours. Don't let it burn!
7. When done, add in the onion sauce and blend together. Use this sauce as a base for many different curries.
|
|