Best 2 Basic Curry Sauce Recipes

Embark on a culinary journey with our diverse selection of curry sauces, ranging from the fiery depths of Thai curry to the creamy elegance of korma. Each recipe promises a unique blend of spices, herbs, and aromatics that will tantalize your taste buds and transport you to the vibrant streets of Asia. From the moment you gather your ingredients, you'll be enveloped in the heady aroma of cumin, coriander, and turmeric, promising a feast for the senses. Whether you prefer the bold heat of a vindaloo or the subtle warmth of a tikka masala, our comprehensive guide has a recipe that will satisfy your craving for authentic Indian flavors. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Here are our top 2 tried and tested recipes!

BASIC CURRY SAUCE

Basic Curry Sauce image

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

Provided by Lom

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 16

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
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Steps:

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.)
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.
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.
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.
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.
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.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Balti Sauce - Basic Sauce for Anything Goes Curry image

I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!

Provided by magpie diner

Categories < 60 Mins

Time 1h

Yield 3 cups, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon paprika
1 teaspoon fenugreek leaves (kasuri methi)
1 teaspoon mustard seeds
2 teaspoons ground cumin
1/2 teaspoon chili powder (sub fresh chilis if you like)
2 teaspoons light oil (I use coconut, other light oils would work)
1 large onion, chopped
3 garlic cloves, finely chopped
1 tablespoon ginger, minced
14 ounces crushed tomatoes, tinned
1 cup water
1 teaspoon sea salt
3 bay leaves
1/4 teaspoon ground cardamom powder
1 lemon, zest of
1/2 lemon, juice of

Steps:

Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).

Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your curry sauce the best flavor.
Don't be afraid to experiment: There are many different ways to make a curry sauce, so feel free to adjust the ingredients and proportions to suit your taste.
Use a good quality curry powder: The curry powder is the key ingredient in your sauce, so make sure you use a good quality one.
Roast your spices: Roasting your spices before adding them to the sauce will help to bring out their flavor.
Sauté your onions and garlic: Sautéing your onions and garlic will help to caramelize them and add sweetness to your sauce.
Use a variety of vegetables: Different vegetables will add different flavors and textures to your sauce.
Add some protein: If you want a more substantial sauce, you can add some protein, such as chicken, beef, or tofu.
Simmer your sauce: Simmering your sauce for a while will help to develop the flavors and make it more rich and complex.
Serve your sauce with rice or naan: Curry sauce is traditionally served with rice or naan, but it can also be served with other dishes, such as noodles or vegetables.

Conclusion:

Curry sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and complexity to your meals. With a few simple ingredients and a little bit of time, you can make a delicious curry sauce that your whole family will enjoy.