Curry sauce is a staple of many cuisines and is a versatile sauce that can be used for a variety of dishes. Whether you’re making a curry, a stir-fry or a soup, having a good curry sauce is essential. Making your own curry sauce may seem daunting, but with the right recipe and technique, anyone can make a delicious curry sauce from scratch. In this article, we’ll go over the steps to make curry sauce and provide some tips and tricks to help you get the best results.
Ingredients:
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 teaspoon turmeric
– 1 can of chopped tomatoes
– 1 tablespoon tomato paste
– 1 cup coconut milk
– Salt and pepper to taste
Instructions:
1. Begin by sautéing the chopped onion in a tablespoon of oil until it becomes translucent and soft.
2. Once the onion is cooked, add the minced garlic and grated ginger to the pan and cook for another 2 minutes. This will help to build a flavourful base for the sauce.
3. Add the curry powder, cumin, coriander and turmeric to the pan and cook for another minute or two. This will help to release the flavours of the spices and ensure that they are evenly distributed throughout the sauce.
4. Add the can of chopped tomatoes and tomato paste to the pan and stir well. Cook for another 5-10 minutes, stirring occasionally, until the sauce begins to thicken.
5. Add the coconut milk to the pan and stir well. Bring the sauce to a boil, then reduce the heat to low and simmer for 10-15 minutes. This will help to develop the flavour and ensure that the sauce has a thick and creamy consistency.
6. Once the sauce is ready, taste and adjust the seasoning with salt and pepper as needed.
7. If you prefer a smoother sauce, you can blend it in a blender or food processor until it reaches your desired consistency.
Tips and Tricks:
– For a milder sauce, reduce the amount of curry powder and other spices. For a spicier sauce, add more chilli powder or flakes.
– If you don’t have fresh ginger, you can use ground ginger instead. Just use half the amount of fresh ginger listed in the recipe.
– If you want a thicker sauce, you can add a tablespoon of cornstarch to the coconut milk before adding it to the pan.
– You can also add vegetables such as bell peppers, carrots or potatoes to the sauce, or cubed meat if you want to make it a curry dish.
– This recipe can easily be doubled or tripled to make a larger batch of sauce.
FAQs:
Q: Can I use light coconut milk instead of regular coconut milk?
A: You can, but keep in mind that the sauce may be less creamy and rich. If using light coconut milk, you may need to simmer the sauce for longer to thicken it.
Q: Is it okay to use canned tomatoes instead of fresh tomatoes?
A: Yes, canned tomatoes will work perfectly fine in this recipe. Just be sure to drain off any excess liquid before adding them to the pan.
Q: Can I freeze this sauce?
A: Absolutely! This sauce freezes well and can be stored in a freezer-safe container for up to 3 months. Just be sure to allow it to cool completely before freezing.
Q: Can I use curry paste instead of curry powder?
A: Yes, you can use curry paste instead of curry powder if you prefer. Just keep in mind that curry paste can be quite spicy and will likely change the flavour of the sauce slightly.
In conclusion, making curry sauce from scratch is not as difficult as it may seem. With a few simple ingredients and some careful attention to the cooking process, you can create a delicious and versatile sauce that can be used in a variety of dishes. Whether it’s for a curry, stir-fry or soup, this curry sauce will add a depth of flavour to any recipe. Experiment with different spices and vegetables to create your own unique variation of this classic sauce. Happy cooking!
