Basic Curry Sauce

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
  • ¼ teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 2tomatoes
  • 2serrano chile peppers, seeded
  • ½ cup fresh cilantro
  • ½ 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.)

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  • 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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