A Base recipe for Curry

A Base recipe for Curry

2-3 tablespoons of oil

2 medium onions finely chopped

3-4 small plum tomatoes pureed (or 5 tablespoons of tomato paste)

6-7 cloves of garlic (grind)

1 inch of ginger (grind)

2 teaspoons of coriander powder

3/4 teaspoons of turmeric powder

Cayenne chili pepper powder to taste

1/2 teaspoon of garam masala (optional)

  • Heat the oil on medium heat.
  • Add the garlic and ginger paste.
  • Stir this for a minute till it becomes fragrant.
  • Add the chopped onions. 
  • Cover and cook for 10 minutes.
  • Brown the onions  taking care that they do not begin to burn.
  • Add the coriander powder, turmeric powder and cayenne pepper.
  • Stir for 2-3 minutes.
  • Add the pureed tomatoes.
  • Cover and cook 20 minutes.
  • Grind this mixture and use as needed or store away in fridge.

You can use this recipe for a basic curry for so many dishes. What I do do is that I double or quadruple the recipe and keep it in a jar in the refrigerator. I then keep using it as a base for many different recipes. Surprisingly this keep really well in the fridge, even for a few months. Do make sure that if you are going to make a big batch, that you add a little extra oil to the curry base. That way it will keep longer.

Base for curry

Base for curry

5 thoughts on “A Base recipe for Curry

  1. Pingback: Shrimp Curry with Coconut Milk « The Food Fairy

  2. Pingback: Chicken Biryani « The Food Fairy

  3. Pingback: Paneer Curry « The Food Fairy

    • Thank you – yes – I do use coconut and yogurt in some of my curries. In India there are literally thousands of ways to make curry!

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