Curry Masala
By Rumana Zahn
This is a curry base recipe and you can add your preferred ingredient. See other recipes. Make up a big batch and freeze some of it to be used for another time.
Masala – The Curry Base
3 tblsp extra virgin olive oil or ghee
2 medium onions chopped
5 cloves garlic chopped
2-5cm fresh ginger root chopped
1 tin (400g) chopped tomatoes in juice
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika powder
1 tsp turmeric powder
1-2 fresh chillies or ¼ tsp chilli powder (or to your taste)
½ – 1 tsp salt
Method
- Heat the oil until hot then add in the onions, garlic and ginger.
- Fry the onions, garlic and ginger in the oil for about 5 mins then add in all the spices. Stir for a few minutes then add in the tomatoes.
- Keep on heat for a further 20-30 mins until the onions are almost macerated, stirring regularly. Add water a little at a time to stop the mix sticking to the base.
- When the water dries and the mix looks like a reddish paste it is now ready for adding in the main ingredients.