Curry Base Sauce

Curry Sauce 116 Last Update: Oct 12, 2019 Created: Oct 12, 2019
Curry Base Sauce
  • Serves: 6 People
  • Prepare Time: 15
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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here is the curry base sauce i use from mouchak
Mouchak base sauce recipe

Ingredients

Directions

  1. Put onions, carrot, green pepper 100ml veg oil and salt and first litre of water in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin.
  2. Get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree un til starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices.
  3. 1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cumin, 1pt chilli powder)
  4. 1 dsp turmeric
  5. 1 dsp coriander
  6. 1 dsp cumin
  7. 1 dsp chilli powder
  8. Add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely).
  9. Then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refrigerated and used then next day as this allows the spices to mellow and the onion to sweeten.

Curry Base Sauce



  • Serves: 6 People
  • Prepare Time: 15
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

here is the curry base sauce i use from mouchak
Mouchak base sauce recipe

Ingredients

Directions

  1. Put onions, carrot, green pepper 100ml veg oil and salt and first litre of water in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin.
  2. Get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree un til starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices.
  3. 1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cumin, 1pt chilli powder)
  4. 1 dsp turmeric
  5. 1 dsp coriander
  6. 1 dsp cumin
  7. 1 dsp chilli powder
  8. Add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely).
  9. Then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refrigerated and used then next day as this allows the spices to mellow and the onion to sweeten.

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