Curry House Style Curry Sauce - Large Batch
Try this Curry House Style Curry Sauce - Large Batch recipe.
Try this Curry House Style Curry Sauce - Large Batch recipe.
- 1 tablespoon smoked paprika
- water
- 1 tablespoon coriander powder
- 1 tablespoon turmeric
- 1 tablespoon cumin powder
- 10 large cooking onions – finely sliced
- 250 ml vegetable oil
- 9 tablespoons garlic/ginger paste (equal amounts garlic and ging
- 1 carrot - peeled and chopped
- 1/4 head of cabbage - chopped
- 1 red capsicum (bell pepper) - diced
- 1 green capsicum (bell pepper) - diced
- 400 ml (14 us fluid ounces ) chopped tomatoes
- 4 tablespoons ghee (clarified butter)
- 1 tablespoon garam masala powder
- 1 tablespoon fenugreek powder
- salt and pepper to taste (i usually leave this out
- Carbohydrate 17.3471642659639 g
- Cholesterol 0 mg
- Fat 176.833030804785 g
- Fiber 8.49751178176647 g
- Protein 5.56362347282617 g
- Saturated Fat 13.2204066709791 g
- Serving Size 1 1 recipe (266g)
- Sodium 36.1180000684734 mg
- Sugar 8.84965248419741 g
- Trans Fat 3.08716938035301 g
- Calories 1629 calories
Step-by-step
- Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
- Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
- Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
- Fry for a further five minutes and then add the ginger and garlic purees and all of the spices except for the turmeric.
- Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
- After 30 minutes, remove the mixture from the heat and allow to cool slightly.
- Scoop the mixture in batches into a blender and blend until silky smooth. (Usually about three minutes per batch. A handheld blender makes this easier.)
- Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. Brown it for about 30 seconds, being careful not to burn the turmeric.
- Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
- Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes.
- Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.
My Secret to Restaurant-Quality Curry: A Large Batch Curry Sauce Recipe
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" That's why I've perfected this recipe for a large batch of curry sauce. It's my secret weapon for quick, flavorful, and satisfying meals throughout the week. This recipe isn't just about convenience; it's about capturing the rich, complex flavors of a true curry house experience, all from the comfort of my own kitchen.
Forget those tiny jars of pre-made curry sauce from the supermarket. This recipe delivers a depth of flavor you won't find anywhere else. The slow cooking of the onions, the careful blending of the spices, and the final touch of browned turmeric in ghee—it all contributes to a sauce that is truly unforgettable. I often double the recipe, freezing half for those nights when I'm completely out of time. It's a lifesaver, allowing me to whip up a delicious curry in minutes, even when I'm running on empty.
The beauty of this recipe lies in its versatility. It’s a blank canvas for your culinary creativity. Use it as a base for chicken curry, vegetable curry, or even a hearty lentil curry. The possibilities are endless. You can adjust the spice levels to suit your taste, adding more chilies for a fiery kick, or keeping it mild for the little ones. The key is to start with fresh, high-quality ingredients. The better the ingredients, the better the outcome, which is especially true when it comes to the spices. A trip to a well-stocked spice market is a must to find those fresh, pungent spices that add the unique flair to this curry sauce. Trust me, the difference is palpable. Once you try this curry sauce, you'll never look back at those store-bought alternatives.
Ingredients: The list of ingredients might seem extensive at first, but many are pantry staples. I always keep a well-stocked pantry with all the essentials for this recipe, allowing me to whip up a batch on a whim. The aroma alone is enough to make the entire house feel warm and inviting; it creates a cozy and comforting atmosphere while it simmers gently. Think of it as an aromatherapy session while simultaneously creating a delicious meal. The careful balance of spices, including the smoked paprika, coriander, cumin, and the fragrant warmth of garam masala, makes this recipe truly special.
The Cooking Process: The method is straightforward, but the result is far from ordinary. The slow cooking and the attention to detail are key to its exceptional taste. There are some steps which seem time-consuming, like the slow frying of the onions, but in reality, it's a meditative process. It's a time to unwind, and even to listen to an audio book or a podcast while the fragrance of cooking onions fills the kitchen. The smooth, velvety texture of the sauce after blending is achieved through patience and careful blending, but the result is utterly worth the effort. The final touch of adding the browned turmeric in ghee infuses the sauce with a vibrant golden color and a depth of flavor that elevates it beyond the ordinary.
Serving Suggestions: This curry sauce is remarkably adaptable. I love using it to create quick weeknight meals. A simple stir-fry of chicken and vegetables, served over rice, can be a feast when complemented by this sauce. I use it with chickpeas and lentils for a filling vegetarian curry, or I add shrimp and vegetables for a lighter option. The opportunities for creative cooking are nearly limitless! One of my favorite ways to enjoy this curry is by using it in naan bread, the warm and slightly charred flatbread, the perfect foil to the rich sauce.
Making a big batch of this curry sauce feels like giving myself a gift. It's a love letter to my family, an act of nurturing and care, and a testament to my ability to create something delicious and meaningful even in the midst of the busy demands of my day. It's a simple act, but it is also a powerful one, bringing comfort and joy to my family around our dinner table. Try this recipe and experience the magic for yourselves!
