The ultimate base for Indian red curry

Recipe for ultimate Indian red curry sauce

A good Indian curry sauce gives the right boost to your Indian dish. But making such a curry sauce yourself is often very time-consuming. I have developed a super healthy sauce that is relatively easy to make and pairs perfectly with rice, a boiled egg, pieces of tofu, meatballs, fried chicken or fish, and whatever vegetables you like. This way, you can transform your meal into a real Indian dish! This sauce can also be frozen well, so make a large batch at once, and you'll be set for a while! The recipe below makes 800-900 ml, use 120-150 ml per person per meal.

Ingredients: 1 large onion 5 cloves of garlic 3 teaspoons yellow or black mustard seeds 3 teaspoons cumin seeds 50 grams ginger (about 2 large thumbs) 1 red chilli 1 teaspoon turmeric 800 grams canned diced tomatoes 1 tablespoon white sugar 1.5 tablespoons white wine vinegar 2 teaspoons salt Vegetable oil Hand blender

Preparation: Peel the onion and chop finely. Use a deep frying pan or another deep pot and heat 2 tablespoons of oil in it. You need the deep pan because you will be blending the sauce later. Sauté the onions until light brown (10-15 minutes). In the meantime, peel the garlic and chop finely, peel the ginger and slice it thinly. Slice the red chilli thinly. If you don’t like it spicy, remove the seeds and seed pod. Add the garlic, ginger, red chilli, mustard seeds, and cumin seeds. Let it cook for at least another 10 minutes on medium heat, so everything releases its flavour. Then add the turmeric and stir briefly. Add the tomatoes, sugar, white wine vinegar, and salt, and bring to a boil. Let it simmer gently for 20 minutes without a lid, stirring occasionally. This will allow moisture to evaporate and the sauce to thicken. Then blend the sauce until smooth and taste. Add salt, pepper, sugar, or white wine vinegar as needed, to your liking.

And there you have the base for your Indian curry!

By: Marleen

Categories: Kitchen secrets