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Quick Curry Sauce

Curry in a hurry!

This delicious curry sauce is for when you have run out of brown stuff and don’t have time to make a fresh batch.

Heat the oil and add your garlic, chillies, ginger and curry leaves. Stir fry for a few minutes.

Chop the onions in a food processor (you’re looking for very finely chopped rather than puréed) and add to the oil. Cook for 5 minutes until lightly browned, making sure it doesn't stick or burn.

Stir in the curry powder and whiz the tin of tomatoes in your food processor. Add the tomatoes and cook for another 5 minutes. Your curry sauce is now ready.

To complete the dish, brown some meat (chicken, lamb, etc.) or vegetables (parsnip, okra, mushrooms, whatever takes your fancy) and add to the sauce. You could also use a thick white fish fillet (haddock, cod, coley, conger, etc.). Simmer covered for a further 10 minutes (30 minutes for lamb) and finish off by stirring in the chopped coriander and garam masala.



Serves 4
1 inch root ginger, grated
2 garlic cloves, crushed
1 large onion
2 green chillies, finely chopped
1 tbsp curry leaves
1 tbsp curry powder
400 g (14 oz) tinned tomatoes
1 tbsp fresh coriander, chopped
1 tsp garam masala

Cook’s Notes

Try experimenting with different curry powders or even try making your own!

You could also add a little coconut milk for richness. A tablespoon of tamarind water (or a knob of tamarind paste) will go nicely with the fish version.

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