Classic Spicy Curry Sauce Recipes

BASIC CURRY SAUCE

Basic Curry Sauce image

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

Provided by Lom

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Steps:

Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g

SPICY COCONUT CURRY SAUCE

Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories Sauce Super Bowl Backyard BBQ Tailgating Simmer Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

Ingredients

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

CLASSIC SPICY CURRY SAUCE

Classic Spicy Curry Sauce image

Number Of Ingredients 16

Ingredients

2 cloves fresh garlic (large), peeled
4 to 6 quarter-sized slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon gournd coriander
1 teaspoon ground cumin
1 teaspoon ground fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
About 5 cup water
1/4 teaspoon Garam Masala
3 tablespoons finely chopped fresh cilantro

Steps:

1. In a food processor or blender, process together the garlic, ginger, green chili peppers, and onion to make a smooth paste. Transfer to a small bowl. Process the tomato until smooth and transfer to another bowl.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat the first 2 to 3 minutes and then over low heat until well browned, 8 to 10 minutes.3. Add the processed tomato, increase the head to medium-high, and cook, stirring occasionally, until all the juices evaporate and drops of oil appear on the top and sides, 8 to 10 minutes.4. Add the coriander, cumin, fenugreek, paprika, turmeric, and salt, and cook, stirring, 2 to 3 minutes. Then mix in the yogurt a little at a time, stirring constantly to prevent it from curdling.5. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is reduced to about 4 cups. 12 to 15 minutes. Add more water for a thinner sauce, transfer to a serving bowl, garnish with the garam masala and cilantro and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BASIC CURRY SAUCE

Basic curry sauce image

Make batches of this versatile curry sauce

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 40m

Yield Makes 1 litre

Number Of Ingredients 6

Ingredients

3 tbsp vegetable oil
500g onion , finely chopped
6 garlic cloves , peeled and chopped
large knob root ginger peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

Steps:

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 doesn't burn. Stir in curry paste and cook for another min.
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.

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