Curry-sauces

Curry sauce trio

These sauces are ideal for a barbecue where you have to cater for a variety of tastes. Simply cook your meat plain with a basic marinade such as white wine, soy sauce and a little oil. Thread onto skewers and once cooked serve with the choice of sauces. Make the basic sauce first and use it for the base of three different curry sauces. The Fruity Korma is very mild for those who don't like heat and the masala is medium hot. Finally there is a madras which is hot and can be made hotter if you wish with the addition of another chilli. Be careful with your hands when chopping the chilli's and don't touch sensitve parts of your body such as your eyes.
Variable
Variable
around 10 - 12 people

Ingredients

  • Basic sauce:

  • 3 tbsp ghee or vegetable oil
  • 2 onions, finely chopped
  • 8 cloves garlic, finely chopped
  • 3 inch piece of root ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 tbsp passata
  • Fruity Korma sauce:

  • 1 tbsp ghee or vegetable oil
  • 2 cardamom pods
  • portion of basic sauce
  • 1 tsp tomato puree
  • 1 mango peeled, stoned and roughly chopped
  • 4 tbsp double cream
  • 1/2 tin coconut milk
  • salt to taste
  • Masala:

  • 1 tbs ghee or vegetable oil
  • 1 onion, finely chopped
  • 2 cardamom pods
  • 1 portion basic sauce
  • 1 inch ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 250g greek style yoghurt
  • 1 tsp tomato puree
  • 1/2 tin coconut milk
  • salt to taste
  • Madras:

  • 1 tbsp ghee or vegetable oil
  • 1 scotch bonnet chilli, finely chopped
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 portion basic sauce
  • salt to taste
  • 1 tsp garam masala

Instructions

Basic sauce

  1. Heat the ghee or oil and fry the onions for a few minutes. Add the ginger, garlic and chilli and cook on a very low heat for about 15 minutes then add the rest of the ingredients. Cook on a very low heat for another 5 minutes then allow to cool slightly. Place in a food processor and add about 8 fl ozs of cold water and blend to a very smooth paste. Return the mixture to the pan and cook for another 30 minutes. Add a little water occasionally if the mixture becomes too dry.
  2. This will give you the basic sauce which you can split into three for the next recipes.

Fruity korma sauce:

  1. Heat the ghee or oil and fry the cardamom pods for a minute then add the basic sauce along with the tomato puree. Fry for a few minutes then add the mango and coconut milk, a few moments later add the cream and salt. Cook for around 10 minutes until the mango is soft.

Masala:

  1. Heat the ghee or oil and fry the cardamom pod for a minute then add the onions. Fry for a few minutes and add the fennel seeds, fry on a low heat for 10 minutes. Add the rest of the spices and fry for another couple of minutes then add the basic sauce and heat through. Add the yoghurt a tablespoon at a time allowing it to heat through before adding the next one. Add the rest of the ingredients and enough water to make a loose sauce. Cook for another 20 minutes adding a little water if required. You should end up with a thick sauce.

Madras:

  1. heat the ghee or oil and fry the scotch bonnet chilli for a minute. add the rest of the ingredients except the garam masala and a little water. Cook for 10 minutes then add the garam masala and cook for another 10 minutes, adding a little water if required.

Notes Serve the three sauces along with your choice of meat and let your guests select their favourite sauce.