Curry sauce trio

Curry-sauces

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.