By Reena Chotai: Basic Curry Sauce
Ingredients:
- 1 tin chopped tomatoes 400gm
- Half medium white onion
- 2 fat cloves garlic, crushed
- 1 inch piece ginger, grated
- 1 med green chilli, finely chopped (optional)
- WHOLE SPICES:
- 2 green cardamom pods, lightly pressed open
- 4 black peppercorns
- 4 cloves
- 2 small sticks cinnamon
- 1 tsp cumin seeds
- Half tsp black/brown mustard seeds
- 3-4 curry leaves (optional)
- POWDERED SPICES:
- Half tsp turmeric
- Quarter tsp chilli powder
- 1 heaped tsp cumin powder
- 1 heaped tsp coriander powder
- Quarter tsp garam masala
- Salt/pinch sugar/splash lemon juice to taste
Method:
Heat 2 tbs oil in a pan and add the whole spices. Let sizzle for 30 seconds; add onion and cook until slightly translucent.
Add ginger, garlic, chilli and cook until soft. Add in the powdered spices and a pinch of salt and mix well. May need to add a small splash of water to stop the spices sticking/burning.
Add the chopped tomatoes plus half a tin of water and bring to a boil. Simmer for 15-20 mins until thick. Check seasoning (may need more salt, a pinch of sugar or a splash of lemon juice or more chilli).
Remove from heat and try and fish out the whole spices if possible. Use a stick blender and blend until a smooth consistency. This can be frozen in small portions ready to use for a quick curry.
Can be used with… chicken, lamb, firm fish, vegetables, lentils or hard boiled eggs for a super simple midweek curry. Serve with plain rice and 2 ingredient naan breads.
Reena Chotai, Proprietor, Red Cup CafeReena Chotai is one half of the dynamic duo, alonside her husband Henal Chotai, that own and run the Red Cup Cafe in North West London’s Harrow.
“Having met both Reena and Henal, if you are anywhere near Harrow and in need of breakfast, lunch, a sandwich, dessert, with or without or a cup of tea or coffee, you could not be looked after by a nicer couple. They’re also popular on twitter, as you will see here.” Denis Sheehan, Publisher, H&C News