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. 

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.