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BIR Curry Sauce

Preparation and cooking time: 90 minutes

INGREDIENTS
10 tennis ball sized cooking onions – finely sliced
250ml vegetable oil
9 tablespoons garlic and ginger paste
1 carrot - peeled and chopped
¼ head of cabbage - chopped
1 red bell pepper - diced
1 green bell pepper - diced
water
400ml ( 1 tin ) chopped tomatoes
4 tablespoons ghee
1 tablespoon curry powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon ground fenugreek seeds
1 tablespoon smoked paprika
1 teaspoon turmeric
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)

Method
Pour the oil into a large heavy bottomed saucepan and heat until bubbling.
Throw in the sliced onions, bell pepper, carrot and cabbage and cook slowly over a medium
heat in the oil. Allow the vegetables to fry - stirring occasionally for about 20 minutes. You
want to brown the vegetables lightly but not burn them.
When the onions are translucent and soft, add the ginger and garlic purees and the rest of
the spices except for the turmeric.
Finally, add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the
vegetables.
After 30 minutes, remove the mixture from the heat and allow to cool slightly.
Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this
for about three minutes per batch. I use one of those hand held blenders which I strongly
recommend purchasing if you don’t have one.
Once your sauce is smooth and looking good, melt the ghee in a frying pan. Add the
turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about a
minute.
Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is
bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
Use immediately or store in the fridge for up to four days or freeze.