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curry base cooking instructions

British Indian Curry Base

This is the secret weapon behind every British Indian Restaurant curry! This aromatic base sauce is your shortcut to restaurant-quality curries at home. Batch-cook and freeze portions to have the foundation for countless curry varieties ready whenever you crave that authentic BIR taste.
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Course: Main Course
Cuisine: Indian
Keyword: Curry
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 45kcal

Equipment

Chopping Board
Chef's Knife
Large Saucepan
Immersion Blender

Ingredients

  • 2 tbsp vegetable oil
  • 2 large onions roughly chopped
  • 2 carrots roughly chopped
  • 1 green bell pepper chopped (optional)
  • 4 cloves garlic minced
  • 1 tsp ginger paste
  • 1 tbsp paprika
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp fenugreek optional
  • 1 tsp garam masala
  • Water as needed

Instructions

  • Heat oil in a large saucepan over medium heat and fry the chopped onions until soft and translucent, about 8-10 minutes.
  • Add the carrots and bell pepper (if using) to the pan and cook for another 3-4 minutes until slightly softened.
  • Stir in the minced garlic and ginger paste, cooking for 1 minute until fragrant.
  • Add all the spices (paprika, coriander, cumin, turmeric, fenugreek, and garam masala) and cook for 1 minute, stirring constantly to prevent burning.
  • Pour in enough water to just cover all the vegetables, bringing the mixture to a gentle boil.
  • Reduce heat and simmer uncovered for 45 minutes, stirring occasionally and adding more water if needed to prevent sticking.
  • Remove from heat and blend the mixture until completely smooth using an immersion blender or food processor.
  • Adjust consistency with water if needed - the sauce should have a milk-like consistency, neither too thick nor too thin.

Notes

Freeze portions in ice cube trays or small containers for easy curry-making later
This base keeps in the refrigerator for up to 5 days or frozen for up to 3 months
For authentic BIR taste, don't skip the fenugreek if you can find it
The sauce should be smooth with no lumps - strain through a fine mesh if necessary
Use about 4-6 tablespoons of base sauce per serving when making individual curries
Add tomatoes, cream, coconut milk, or other ingredients to this base to create different curry varieties

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 8mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g