Base Curry Sauce

Stage one: Peel and rinse the onions ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic into a blender with about 275 mL of the water and blend until smooth

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

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

Leave to cool

Stage 2: once cooled, pour about half 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.

Wash and dry the saucepan reserve about 4 tablespoons of the sauce at this stage to use wgen cooking the chicken or lamb etc.

Freezing is best done at this stage

Stage 3: Open the 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.

Into the clean saucepan put the oil tomato purée, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally for 10 minutes.

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

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

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

Use immediately or call in refrigerate for up to 4 days