Creamy Curry Sauce

A deliciously creamy curry sauce that can be mild or hot, and served with a variety of ingredients.

Serves 10 or more

Ingredients 

• 6 tbsp vegetable oil or ghee (clarified butter)
• 4 medium onions, finely chopped
• 6 garlic cloves, finely chopped
• 7cm piece of root ginger, peeled and grated
• 2 heaped tsp ground turmeric
• 2 heaped tsp ground cumin
• 2 heaped tsp ground coriander
• 800g can tomatoes
• Salt and freshly milled black pepper
• 2 mild green chillies, seeds and white pith removed and thinly sliced
• 500ml Millac Gold
• 1 tbsp garam masala

Method

• Put the oil into a large pan, add the onions and garlic and cook slowly, stirring often, until very soft and just beginning to turn golden brown.
• Stir in the grated ginger, turmeric, cumin and coriander and cook, stirring, for a few minutes.
• Add the tomatoes (including their juice), chopping them up as they go in the pan, and some seasoning. Bring just to the boil and simmer gently, uncovered, for 10-15 minutes.
• Stir in the chilli and Millac Gold. Simmer gently for a further 5-10 minutes, stirring occasionally.
• Adjust the seasoning if necessary and, finally, stir in the garam masala.

Add your own touch

Use a good-quality curry paste in place of the spices. Adjust the type and quantity of fresh chilli to make the sauce as mild or hot as you like. Just before serving, stir in a generous handful of chopped fresh coriander. Spoon the sauce over grilled meat, chicken or sausages; alternatively stir in cooked chicken pieces, peeled prawns or a mixture of freshly cooked vegetables.

Serve with

Freshly cooked rice and any combination of naan bread, poppadums, mango chutney, lime pickle and sambals. Or use the sauce for coating cooked pasta shapes.

Note

The sauce freezes well.