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Best Curry Sauce Recipe

Tomato based curry sauce with cashews, spices and butter

Course Main Course
Cuisine Indian
Keyword Crowd pleaser, Homemade, Soul food
Total Time 40 minutes
Author Zaatar and Zaytoun

Ingredients

Base

  • 6 onions chopped
  • mild olive oil or vegetable oil
  • 2 garlic cloves finely chopped
  • 1 teaspoon fresh ginger finely chopped

Spices

  • 1 cinnamon stick
  • 1 tablespoon garam masala
  • ½ teaspoon paprika
  • ½ teaspoon coriander
  • ½ teaspoon 7 spice
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne or red chilli
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon fenugreek powder optional

Other

  • 1-2 red chillis depending on preferred spice
  • 6-8 tomatoes chopped
  • 1 teaspoon tomato concentrate
  • ½ cup ground cashews
  • 2-3 tablespoons of butter

Instructions

  1. In a wide casserole dish, add the chopped onions to around half a cup of mild olive oil (or vegetable oil) on medium high heat for the first 5-10 minutes then sauté on low heat for half an hour until golden

  2. Add the ginger, garlic, spices, cinnamon stick, salt and keep cooking on low heat

  3. Add the chopped tomatoes, 1 teaspoon of tomato concentrate and ground cashews to the onions and cook down for another 15 minutes. Then blitz with a hand blender until smooth

  4. To get a rich sauce add 2-3 tablespoons of butter near the end and a small handful of chopped cilantro

  5. If you are using prawns (shrimp), drop them in the sauce 5 minutes before the end to warm through until cooked

  6. If you are using chicken, shallow fry chicken cubes in a separate pan using a smaller fraction of the same spices to marinade, and add to the curry to finish cooking

  7. Garnish with chopped cilantro and flaked almonds