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Basic Curry Sauce
SUBMITTED BY:
Lom
"This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes."
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 4 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
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DIRECTIONS
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
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REVIEWS
Reviewed on Jan. 9, 2004 by Lom
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Lom
Jan. 9, 2004
Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the end. I used canned tomatoes and prepared ginger and garlic to save chopping time. The tip about cooking the onions for a LONG time is right on target; the first time I made this recipe I didn't brown them enough, and the sauce tasted like raw onions. The second time I browned the onions VERY well and was rewarded with a very mellow flavor. As for additional seasoning, while there IS a curry plant with leaves that are used in Asian cooking, "curry powder" is simply a mixture of many of the spices already used in this recipe (cumin, coriander, turmeric, etc.) I didn't add any salt to the sauce, but I served the meal with the salt shaker so everyone could salt to taste.
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11 users found this review helpful
Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I...
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Reviewed on Jan. 9, 2004 by JGERA
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JGERA
Jan. 9, 2004
This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy.
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9 users found this review helpful
This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd...
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Reviewed on Jan. 9, 2004 by Anne
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Anne
Jan. 9, 2004
A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely. I have to respond to the other reviews: curry is NOT a seasoning, its a combination of seasonings. Indian dishes are extremely time-consuming and difficult; this is the easiest one I have encountered. And lastly, to compare it to restaurant Indian food is absurd. No one makes burgers like McDonald’s at home. You shouldn't tell an Italian that their spaghetti taste nothing like chef Boyardee, should you? Home made food is always different, if you want cheap restaurant food, go for it.
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9 users found this review helpful
A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely....
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Reviewed on Jan. 9, 2004 by
Stacie
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Stacie
Jan. 9, 2004
Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is what others sense is 'missing'. I have toyed around with this recipe several times & I have always added about 1T of curry powder (as well as salt) with a very good result, it's even better the next day.
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8 users found this review helpful
Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is...
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Reviewed on Jun. 5, 2003 by MRLEACH
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MRLEACH
Jun. 5, 2003
One of the better homemade curry sauces that I have tasted. The cinnamon adds a very nice touch, and leaving the seeds in the serranos will give this sauce a nice punch. I really enjoyed it.
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8 users found this review helpful
One of the better homemade curry sauces that I have tasted. The cinnamon adds a very nice...
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Reviewed on Jan. 9, 2004 by KEVIN MCNEIL
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KEVIN MCNEIL
Jan. 9, 2004
Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty
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7 users found this review helpful
Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or...
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Reviewed on Jan. 9, 2004 by CRYSTALKO
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CRYSTALKO
Jan. 9, 2004
Wonderful! Labor intensive, but the best warming curry I've tasted. Made this for a dinner party and it was a big hit!
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6 users found this review helpful
Wonderful! Labor intensive, but the best warming curry I've tasted. Made this for a dinner...
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Reviewed on Jan. 9, 2004 by TAMARAHE
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TAMARAHE
Jan. 9, 2004
This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes to prepare, yet it took us almost 3 hours!(I don't think there is anyone on this planet capable of making this in 45 minutes). After all our hard work, we were really looking forward to our meal. Unfortunately, it was just "OK". We had to add quite a bit of salt. Next time we want curry, we'll order from our favorite Indian restaurant.
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6 users found this review helpful
This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes...
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Reviewed on Jun. 5, 2003 by LGAUDET
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LGAUDET
Jun. 5, 2003
I've been looking for a good curry sauce. This one was okay, but it was labour intensive and it seemed to be missing something. Not quite the authentic Indian taste I was hoping for. We enjoyed the meal, though, and I will probably make it again.
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6 users found this review helpful
I've been looking for a good curry sauce. This one was okay, but it was labour intensive and...
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Reviewed on Sep. 2, 2005 by SUNRENAY
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SUNRENAY
Sep. 2, 2005
Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I prefer a sweeter curry. This recipe is taking me a lot longer than the time suggested; however, I can tell that it is worth every minute. Call me a wimp but, unless the peppers lose more heat as the sauce thickens, I will never leave the seeds in. LOL. Can not wait to share this recipe with my friends. Additionally, I did not know that curry was a combination of spices. I never read the label. Thanks for sharing this recipe Amy!
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5 users found this review helpful
Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I...
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