Massi's Madras Curry Sauce Recipe
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- One large Onion
- Crushed Garlic
- Ginger
- 6 Chillies (More for a Vindaloo)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 200g of chopped tomatoes
- salt to taste
- half teaspoon garam masala
Method
1. Heat a little of the oil in a large heavy frying pan moderate heat
2. Chop and add the onion to the pan and fry on a low heat until soft
3. Add the garlic and ginger, add to pan
4. Chop the chillies and add to pan
5. Turn the heat to low and add the, cumin, coriander and paprika and fry gently, garam masala stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
6. Add the chopped tomatoes and stir gently for about 3 minutes
7. Add 200g of water and stir into the sauce
8. Add salt to taste and let it simmer for about 10 minutes
9. Add Chicken, Fish, Prawns or Lamb and simmer and stir frequently for 20 – 30 minutes. Add water if the sauce starts to stick to the pan. The sauce should now be nice and thick.
Make your very own Masala Curry Sauce
Here I give you easy step by step instruction on how you can easily make your own Masala Sauce for your Indian curries.
Preparation time: 5 minutes
Cooking time: 20 minutes
You need:
1 medium sized white onion finely chopped
5 cloves of garlic (crushed)
1 medium piece of ginger (crushed)
3 tbps of garam masala
1/2 tbps turmeric powder
4 tbps of oil (extra virgin olive oil if possible)
250g of tomato puree or chopped tomatoes
100g of water (if required)
Salt to taste
Heat the oil in a pan and add the onions, garlic and ginger. Keep on slow heat until soft and add the turmeric and garam masala. Stir into a paste but do not let it burn, make sure you have enough moister in the pan. Add the tomato puree and continue to heat slowly. Bring to a boil and add to your vegetables, fish or meat dish.
Top it with some fresh coriander leaves.
From the house of Massi's.
Toasted Sandwiches with Vegetable Samosa Filling
Toasted Sandwiches with Vegetable Samosa Filling
1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
10g of roasted Garam masala or your own spices according to taste
Salt to taste
100ml of vegetable stock.
Heat extra virgin olive oil in a frying pan, add the onion and garlic mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.
1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
10g of roasted Garam masala or your own spices according to taste
Salt to taste
100ml of vegetable stock.
Heat extra virgin olive oil in a frying pan, add the onion and garlic mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.
