The word Curry actually comes from the Tamil word ‘kari’, which means ‘spiced sauce’; the word ‘curry’ refers to any hot, spicy, sauce-based dishes. In India they don’t really use the word ‘ the word is one which the British implemented to several different Indian dishes, which nearly always contain onions,garlic, ginger, turmeric, chilli and vegetable oil or ghee.
There are many different types of curries from different countries in the world – the main ones being Chinese, Thai and India – however there are many others from counties like Japan, Mexico, Jamaica and Singapore.
The recipe that I am giving here is a basic Indian curry that makes enough for two curries, it can be frozen but only for a couple of weeks, after that it will lose it’s flavour – if you do freeze it make sure that it is well covered as it is a highly aromic sauce and could easily flavour other foods in your freezer.
This curry tastes as good as any from the local takeaway!
GOOD BASIC INDIAN CURRY SAUCE
Makes enough sauce for two main course curry dishes.
Add meat, poultry, fish or vegetables of your choice or use as a pouring sauce.
1 tablespoons vegetable oil
1 large onion – finely chopped
4 cloves garlic – peeled and sliced finely
2 inch piece root ginger – peeled and thinly sliced
2 green chillies – de-seeded and chopped
1 teaspoon turmeric powder
½ teaspoon ground cumin seed
½ teaspoon ground coriander seed
1 can chopped tomatoes, blended and sieved
1.Heat the vegetable oil in a saucepan and add the chopped onion and stir for a few minutes on a high heat.
2.Add the chopped ginger, garlic and chilli Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time to avoid any of the ingredients browning.
3.Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes, it is important that you don’t burn the spices – if they begin to catch add a few drops of water.
4.Take pan off heat and allow the mixture to cool slightly – then add with 4 fl oz cold water to a blender and blend until completely smooth, add the blended and sieved tomatoes and stir.
5.Put this smooth mixture back into the pan and cook for 20 – 30 minutes over a very low heat stirring occasionally, if it begins to catch add a drop of hot water.
6.The finished sauce should have darkened in colour and be thick and gloopy like a good ketchup, it will probably splatter quite a bit on the hob but the finished effect will be well worth it.