West: Anglo Indian Curry Sauce
Submitted by zainabhaq
Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.
YIELD
2 servingsPREP
30 minCOOK
20 minREADY
60 minEvery great curry starts with a great sauce, and this Anglo-Indian base does the heavy lifting so you don’t have to.
Onions get cooked slowly until they turn deep caramel brown, then blended smooth with fresh tomatoes, ginger, cilantro, and cayenne into a vibrant, fragrant puree.
A finish of garam masala ties everything together with warm, aromatic depth.
Use this as the foundation for chicken curry, lamb, chickpeas, roasted vegetables, or anything else that needs a rich, spiced tomato sauce with real backbone.
Chef Tips
- Don’t rush the onions. That 12 to 15 minutes of caramelizing is where all the sweetness and depth comes from. Pale onions make a flat sauce.
- Use fresh, ripe tomatoes when they’re in season. Off-season, canned whole tomatoes work better than underripe fresh ones.
- Blend the sauce until completely smooth for the silkiest result. A few pulses in a blender beats a food processor here.
Variations
- Stir in coconut milk for a creamier, milder sauce that pairs well with shrimp or fish.
- Add a spoonful of ground fenugreek for a more complex, slightly bitter note common in British-Indian restaurant curries.
- Swap cilantro for fresh mint and add yogurt at the end for a cooling raita-style twist.
Ingredients
Directions
Heat oil in a heavy, medium-sized skillet over medium heat.
Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes.
Remove from heat.
Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; purée until smooth.
Transfer to a medium-size saucepan.
Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.
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