This is a quick and simple curry sauce that tastes just like the sauce base you get from the takeaway. Play around with the heat to adjust to taste and add other embellishments depending on mood and what needs to be used up – some cream or yogurt perhaps or some butter or even some desiccated coconut instead of the ground almonds.
For 3-4 portions you need
- 2 tbsp oil
- 1 tbsp curry leaves (fresh or dried)
- 1 tin chopped tomatoes
- 1 onion
- 2 fat cloves of garlic
- 1″ piece of ginger, chopped into pieces
- 2 finger chillies (adjust to taste, we like a spicy curry!)
- 1 tsp salt
- 1 tsp stock powder
- 1 tsp each of turmeric, garam masala, ground coriander, ground cumin and curry powder
- About 200ml water
- 3-4 tbsp ground almonds
- Begin by placing the tomatoes, onion, garlic and ginger in a blender and smooshing to a smooth consistency.
- Heat the oil in a pan until hot and then add the curry leaves. Cook out for about 30 seconds.
- Add the pureed tomatoes and stir to fry off in the oil.
- Cover with a lid and reduce the heat. Cook for about 10 mins until the raw smell of the onions has eased off a little.
- Add everything else apart from the almonds. Cook out for another 5-10 mins, adjusting the seasoning, heat and consistency of the sauce to suit.
- If you’re making this into a curry e.g. chana masala or paneer etc add these now and heat into the sauce.
- Finish by adding the ground almonds to thicken and lighten the sauce, adjust the seasoning again if necessary and scoff. You can add a spoonful of cream, yogurt or butter at this stage too to enrich the sauce if you want.
We had it as paneer curry the first time and as a sauce for a vegetable and chickpea biryani last night, yummy!