BIR Restaurant Style Base Sauce
Ingredients
| For 600 ml | Continued... |
| 300 gm onion (prepared weight) | 6 gm garlic |
| 2 tspn hot curry powder | 4 gm ginger |
| 1 tspn salt | 1 ½ tspn turmeric |
| 500 ml water | 20 gm coconut block |
| 10 gm tomato purée | 60 ml oil |
Preparation
- Roughly chop the onions.
- Crush the garlic.
- Grate the ginger.
- Blend the garlic and ginger to a paste with a little water.
- Chop the coconut block.
Cooking
- Add the onion, 3 gm of hot curry powder, salt and 500 ml of water to a pan and bring to the boil.
- Simmer for 10 min or until the onions are soft.
- Add the rest of the ingredients, mix well, and blend.
- Simmer, covered, for 1 hour, stirring occasionally.
- If necessary add warm water to make 600 ml.
Notes
Store in 300 ml quantities in fridge or freezer.
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