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Curry Sauce - From a Curry Secret Recipe

Looking for an easy Curry Sauce - from A Curry Secret recipe? Learn how to make Curry Sauce - from A Curry Secret using healthy ingredients.


Submitted by jessicadaisy

Makes 8 servings



Is the base for approximately 8 main courses

Recipe Ingredients for Curry Sauce - from A Curry Secret

32 oz Onions
4 tsp Ginger Root
5 clove Garlic
56 oz Water
8 oz Whole Tomatoes
8 tbsp Vegetable Oil, Canola
0.34 tbsp Tomato Paste
0.34 tbsp Turmeric
1 tsp Paprika

Recipe Directions for Curry Sauce - from A Curry Secret

  1. Curry Sauce

  2. Creates 8 main course dishes (prep time: 1.5 hours )

  3. 2lb onions

  4. 4 to 6 tsp fresh ginger

  5. 4 to 6 tsp garlic

  6. 3 1/2 pints of water

  7. 1 tsp salt

  8. 1 8 oz tin of whole tomatoes

  9. 8 tbsp vegetable oil

  10. 1 tsp tomato puree

  11. 1 tsp turmeric

  12. 1 tsp paprika

  13. Stage 1

  14. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.

  15. Put the chopped ginger and garlic into a blender with about 1 cup of the water and blend until smooth.

  16. Take a large saucepan and put into it the onions, the blended garlic and ginger, and teh remainder of the water.

  17. Add the salt and bring to a boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.

  18. Leave to cool.

  19. Stage 2

  20. Once cooled, pour half of the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.

  21. Freezing can be done at this point.

  22. Stage 3

  23. Open can of tomatoes, pour into the rinsed blender jug, and blend. Again, it is important that they are perfectly smooth, so blend for about 2 minutes.

  24. Into the clean saucepan, put the oil, tomato puree, turmeric, and paprika.

  25. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.

  26. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.

  27. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skinned off.

  28. Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce sticking to the bottom of the saucepan.

  29. Use immediately or cool and refrigerate for up to 4 days.

Categories

Indian

Nutrition Facts
Serving Size 358.1g
Amount Per Serving
Calories
181
Calories from Fat
128
% Daily Value*
Total Fat
14.2g
22%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Sodium
61mg
3%
Potassium
252mg
7%
Total Carbohydrates
13.0g
4%
Dietary Fiber
2.7g
11%
Sugars
5.7g
Protein
1.7g
Vitamin A 4% Vitamin C 22%
Calcium 4% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
B
  Good points
  • Low in sodium
  • High in vitamin C
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