Basic Curry Sauce 

 Ingredients

 3 tablespoons vegetable oil or ghee (clarified butter)

1-1/2 medium onion's - finely chopped

5 cloves garlic - peeled and sliced

1-1/2 inch piece root ginger - peeled and thinly sliced

1/2 teaspoon turmeric powder

1/2 teaspoon ground cumin seed

1/2 teaspoon ground coriander seed

1/2 teaspoon of garam masala.

5 tablespoons puree tomatoes

2-3 mild fleshy green chilies - de-seeded and veined then chopped  (these are optional)

Method

1.                  Heat the oil in a heavy pan then add the chopped onions, stir for a few minutes on a high heat.

2.                  Add the ginger, garlic and green chili.  Stir for 30 seconds then reduce the heat down to very low.

3.                  Cook for 15 minutes stirring from time to time.

4.                  Add the turmeric, cumin, garam and coriander and cook, still very gently, for a further 5 minutes.

5.                  Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and blend until smooth.  Add the puree tomatoes and stir.

6.                  Put the puréed mixture back into the pan and cook for 20 - 30 minutes over very low heat stirring occasionally.  Add a little hot water if the sauce starts to stick on the pan.