Basic curry sauce

Name: Basic curry sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Indian, Asian
Ingredients: 3 Tbsps vegetable oil; 500 grams onion, finely chopped; 6 garlic cloves, peeled and chopped; 1 large knob root ginger peeled and finely chopped; 2 Tbsps Madras curry paste; 400 grams chopped tomato

Forget going out to eat or ordering takeout every time you crave Indian food.

Instructions

Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesnt burn. Stir in curry paste and cook for another min.

Ingredients you will need

Curry Paste

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

Ingredients you will need

Tomato

Sauce

Water

Salt

Equipment

Frying Pan

Ingredients

Servings:

3Tbsps

vegetable oil 500grams

onion, finely chopped 6

garlic cloves, peeled and chopped 1large knob

root ginger peeled and finely chopped 2Tbsps

Madras curry paste 400grams

chopped tomato

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.