Every Indian restaurant kitchen has a large pot sitting in a corner on the cooker full of this pale, gold, soup like liquid. This pot is left to simmer lightly and is the mainstay of almost all of your favorite curries.

This rich liquid is used in everything from Korma to Madras, and Jalfrezi to Vindaloo. This is the magic ingredient to end all magic ingredients, it's the one your friendly chef never mentions, in fact he will probably deny any or all knowledge of what you are talking about.

You will find this base used over and over again to achieve many of the delightful dishes you have waited so long to emulate. Master this recipe and you are well on the way to success. Although the recipe may vary slightly from chef to chef, each one claiming to have the exclusive 'secret' ingredient, the basic curry sauce base never changes and comprises a mixture of liquidized onion, tomato puree, garlic, ginger, spices and oil.

Ingredients:

Spice Paste - Mix with a little water to make a smooth paste

10 tablespoons Ghee or Vegetable oil
2 tablespoons Garlic (crushed)
2 tablespoons Ginger (finely grated)
1 tablespoons Turmeric
1 1/2 tablespoons Curry Powder
2 teaspoons Chilli Powder
1 tablespoons Ground Cumin
1 teaspoon Garam Masala
1 tablespoons Ground Coriander
2 lbs (1 kg) Onions (chopped and blanched in boiling water)
1 cup Water
3 tablespoons Tomato puree
1/2 teaspoon Ajowan seeds (Bishop's Seed or Carom Seeds)
1/2 teaspoon Salt

Directions:

This Curry Sauce recipe will be enough to make about 20 individual curries.

Heat the ghee or oil, add the garlic and ginger and stir fry until light brown. Add the spice paste and continue to stir fry for another 3 minutes.

Add the blanched onion, cook for about ten minutes before adding the water, tomato puree and ajowan seeds. Cook for a final ten minutes or so. Add the salt and mix thoroughly. Add about 4 to 5 pints of water, add about 6 or7 carrots 2 green peppers and about five potatoes. Also about ¼ Ib of coconut butter .3 chicken cubes and about 3 teaspoons of sugar

Turn off the heat and allow to cool for a few minutes before blending to a very fine texture. Allow the mixture to cool. you would normally use four tablespoons for one portion of curry) freeze what you dont use straight away ( Immediately after cooling ) In separate containers for future use.

I make large batches and freeze in separate containers so i can have in a moments notice.This curry sauce recipe will be enough to make about 20 individual curries.