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    Home » Recipes

    8th March 2018 Global Recipes

    Home » Recipes

    Indian Curry Base Recipe (for a Week or to Freeze)

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    Indian Curry Base Recipe (for a Week or to Freeze) - Traditional Indian cooking can be time consuming. This pre cooked indian curry base recipe saves heaps of time because you aren't waiting on onions to brown or spices to cook, its all done in one go and then used throughout the week or straight from the freezer. Its kinda like Indian meal prep and it is so so handy. 
    Indian Curry Base in a dish with whole spices on a plate

    This is the kind of thing restaurants do so that they can easily make a Madras, Do Piyaza, Vindaloo, Jalfrezi, Dhansak etc etc. Basically the base sauce makes it possible for chefs to cook many different curries quickly and easily without compromising on taste. Most curry houses make a version of this every day. Each restaurant has their own special recipe but they are all very similar. My son prefers indian food above any other food and so I tend to make this base recipe a lot. My daughter isn't as fussy and will eat what we are having most days. 

    The process involves slowly caramelising onions for a while, then adding ginger, garlic and green chilli, allowing that to cook out, then adding tomato and the dry spices and slow cooking it to make a delicious thick curry base.You can then adjust slightly on the day you are using it if need be. So you may want to add more salt or garlic to a particular curry. I don't use whole garam masala in this recipe but I add a homemade garam masala towards the end. Madras curry powder is also always a good option because it adds a gorgeous flavour. 

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    Indian Curry Base Recipe (for a Week or to Freeze)

    Indian Curry Base Recipe (for a Week or to Freeze) - Traditional Indian cooking can be time consuming. This pre cooked indian curry base recipe saves heaps of time because you aren't waiting on onions to brown or spices to cook, its all done in one go and then used throughout the week or straight from the freezer. Its kinda like Indian meal prep and it is so so handy. 

    Course Meal Prep
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes

    Ingredients

    • 2 tbsp Ghee
    • 2 tbsp Oil
    • 6 large Onions
    • 10 cloves Garlic Crushed
    • 2 inch Ginger Crushed
    • 4 Green Chillies Pierced
    • 3 tsp Coriander Powder
    • 3 tsp Cumin Powder
    • 2 tbsp Turmeric Powder
    • 1 flat tbsp Red Chilli Powder
    • 2 tsp Salt
    • 1 tbsp Garam Masala
    • 1 tbsp Madras Curry Powder
    • 800 grams Plum Tomato tin blended to a puree
    • 2 tbsp Tomato Puree

    Instructions

    1. Heat the oil and ghee over medium high heat, then add the onions. Cook over a low heat for 30 minutes until a deep golden brown.

    2. Add the garlic, ginger and green chilli and continue to cook for 2 minutes. You may need to add a splash of water occasionally if sticking.

    3. Stir in all the spices apart from the garam masala and curry powder. Now pour in the tomato and cook for 25 minutes. Add Garam Masala and Curry Powder and cook for 5 minutes.

    4. Store in the fridge in an air tight container for up to a week or freeze in ice cube trays and store for up to 2 weeks. Use around 3 -4 cubes per curry.

    Recipe Notes

    Ghee - Please don't use store brought Ghee, it isn't very nice. Up the oil instead.

    Salt - I only add 2 tsp Salt and adjust on the day where needed.

    You can adjust any of the spices and tomatoes I have used. I really don't like tangy curries so I use less tomato in my curries.

    You can make just the Onions and tomatoes with garlic/ginger/green chilli and minus the spices.

     

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    1. Jean Macaulay says

      July 31, 2020 at 3:32 pm

      Can I refreeze the sauce I've made a bhoona using the sauce out of the freezer can I refreeze some of the bhoona

      Reply
      • Safira says

        August 03, 2020 at 10:56 am

        Hi
        Yes you can refreeze the base for up to 3 months.

        Reply
    2. Jean Macaulay says

      August 09, 2020 at 10:36 pm

      Can I refreeze a chicken curry I have already taken,the chicken out of the freezer. Can I make a curry and re freeze left overs

      Reply
      • Safira says

        August 10, 2020 at 11:25 am

        Yes you can refreeze a chicken curry leftovers for up to a month.
        As long as the chicken wasn't thawed super fast like in a microwave or with hot water it will be fine.

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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