Day 35 – The curry secret.

I’ve been away with work this week, and lucky for me, booked some self-catered accommodation (this diet isn’t exactly restaurant friendly!). A few of the recipes i’ve tried over the past five weeks came with me in the form of a frozen ready meal – one of them i haven’t yet written about – the humble curry.

A friend of mine was given a ‘secret’ recipe for curry base, supposedly the start of any curry you’d find in a curry house. Luckily, i became privy to it and admit, i’ve made everything from korma to jalfrezi with it, taken a frozen portion out of the freezer when i want something quick to cook (i usually make a batch and freeze into portions!) – i’ve even used it to feed 30+ guests for a housewarming party!

Makes approx. 10 portions

  • 900 g chopped onions
  • 50 g chopped garlic
  • 50 g chopped ginger
  • 1.5 ltrs boiling water
  • 1 tsp salt

Simmer the above in a large saucepan (lid on) for 45 mins. Blend (hand blender) until REALLY smooth (make sure you are wearing an apron!). Next:

  • 400 g tin of tomatoes
  • 8 tbsp vegetable oil (i use olive oil)
  • 1 tsp paprika
  • 1 tsp turmeric

In a small saucepan, blend the tomatoes and bring to the boil. Add oil and spices and cook for further 10 mins. Add to the onion sauce and simmer for about 20 mins – skim off any foam that rises to the surface.

There you have it! A base you can add whatever meat, veg and spices to to create your perfect curry-house-style curry! And you know what? Poppadums are made with LENTIL FLOUR! Eat away!!!

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