Punjabi curry sauce base
This is my go-to paste – it’s the perfect base for meat, fish or any vegetarian dishes. Add nuts, cream, yoghurt, buttermilk or coconut milk, if you like.
Ingredients
- 50ml/2fl oz rapeseed oil
- 1 large garlic bulb, cloves finely chopped
- 50g/1¾oz fresh root ginger, finely chopped
- 2 large red onions, finely chopped
- 2 large tomatoes, roughly chopped
- 4–5 bird’s-eye chillies, chopped
- small handful fresh coriander, chopped
- 2 tsp salt
- 1 tsp chilli flakes or chilli powder
- 1 heaped tsp ground turmeric
- 2 heaped tsp garam masala
- sprinkle dried fenugreek leaves
Method
Heat a lidded heavy-based pan over a high heat. Pour in the oil and, once hot, add the garlic and ginger and cook for 2 minutes. Add the onion, stir, then place the lid on the pan. Continue to cook over a high heat for 5–6 minutes, stirring occasionally.
Add the tomatoes and chillies. Give everything a good stir and cook for 3 minutes with the lid on. Add the coriander and cook for 2 minutes. Add the salt and all the spices. Stir well for about 30 seconds, then remove from the heat and allow to cool.
Once cool, place the mixture into a blender with 30ml water and blend to a fine paste. You can store the paste in small pots for up to three months, or it can also be frozen.