Curry sauce

Curry sauce

Ingredients:
(for 8 main course dishes)
Quantities can be halved to prepare smaller quantities.
900 grams onions
50 grams fresh ginger
50 grams fresh garlic
1 litre water
1 teaspoon salt
225 grams canned crushed tomatoes
8 tablespoons vegetable oil
1 teaspoon tomato paste
1 teaspoon turmeric
1 teaspoon paprika
This sauce has a smooth texture and a pale golden colour. This forms the base of all restaurant curries and will keep in the refrigerator for up to five days. Can also be frozen in single serve quantities. You can prepare this in advance and use to prepare quick curries in a matter of minutes.

Preparation:
Finely slice the onions. Peel and chop the ginger and garlic. Put the ginger and garlic in a blender with 1 cup of the water and blend until smooth.
Using a large heavy saucepan, put in 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. Cover and allow to simmer for 40-45 minutes. Allow to cool.
Pour about half the boiled onion mixture in a blender and blend until very smooth. Pour the blended onion mixture a clean bowl and repeat with the remaining half of the boiled onion mixture.
Wash and dry the saucepan.
Pour the canned crushed tomatoes into the blender and blend to a smooth mixture.
In a clean saucepan, pour in the oil, tomato paste, turmeric and paprika. Add the blended tomatoes and bring to the boil, stirring at intervals, for about 10 minutes.
Add the onion mixture to the saucepan and bring to the boil again. Reduce the heat and allow to simmer. Skim the froth that rises to the surface. Keep simmering and skimming for 20-25 minutes, stirring at intervals to prevent the mixture from burning.
Use immediately or allow to cool and keep in refrigerator for up to five days.
You can also freeze the mixture in (8) serve quantities if you desire.