Basic Curry Sauce Recipe

Ingredients
<br>- 2 tablespoons peanut oil
<br>- 1 tablespoon margarine
<br>- 1 large onion, chopped
<br>- 1 tablespoon minced fresh ginger root
<br>- 2 tablespoons minced garlic
<br>- 1 teaspoon ground cinnamon
<br>- 1 teaspoon ground black pepper
<br>- 2 tablespoons ground coriander
<br>- 2 tablespoons ground cumin
<br>- 1/4 teaspoon ground turmeric
<br>- 1 teaspoon cayenne pepper
<br>- 2 tomatoes
<br>- 2 serrano chile peppers, seeded
<br>- 1/2 cup fresh cilantro
<br>- 1/2 cup yogurt, whisked until smooth
<br>- 3 cups water
<br><p></p>Directions
<br>step 1: Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
<br>step 2: Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
<br>step 3: Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
<br>step 4: Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
<br>step 5: Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
<br>step 6: To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread.    To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
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Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon margarine
- 1 large onion, chopped
- 1 tablespoon minced fresh ginger root
- 2 tablespoons minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1/4 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 2 tomatoes
- 2 serrano chile peppers, seeded
- 1/2 cup fresh cilantro
- 1/2 cup yogurt, whisked until smooth
- 3 cups water

Directions
step 1: Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
step 2: Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
step 3: Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
step 4: Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
step 5: Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
step 6: To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

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