Recipe Name Curry base sauce
Heating time: 40minDownload PDF
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 15.00 | ml | Oil |
| 2.00 | g | Onions Chopped |
| 25.00 | g | Garlic and ginger |
| 50.00 | g | ROBERTSONS Medium Rajah 6 X 800g |
| 50.00 | g | ROBERTSONS Hot Rajah 6 X 800g |
| 15.00 | ml | ROBERTSONS Turmeric 6 x 800 g |
| 50.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 1.50 | l | Water (hot) |
| 1.00 | l | KNORR Tomato Pronto 6 x 2kg |
| 30.00 | g | Coriander, fresh (Cilantro) |
| 50.00 | g | Sugar |
Preparation
1. Heat the oil and fry the onions until soft and translucent.
2.Add the ginger and garlic mix followed by the Rajah curry powder and turmeric and stir for 1 minute cooking through the spices.
3.Add the water and stock powder, Pronto, sugar and allow too cook for about 20 minutes keeping on a low to medium simmer stirring occasionally.
4.Add the Coriander and stir through and allow too cook for about 15 minutes.
5.Take off the heat and allow to cool, portion into containers and freeze when required.
6.Chef’s tip: It’s a base sauce which can be used for chicken, beef or lamb or even vegetables Curries. When making a curry – use 500g of meat if meat based or vegetables 500g if vegetable based and about 2 medium potatoes cubed to 2 cups of curry sauce and cook on a medium heat. Make sure that you fry off your chicken pieces add add 10ml chicken spice or steak and chop for beef or lamb.
