C42 Curry Base Sauce

This is a spiced curry base sauce for use as an alternative to the C41 base. It provides a variation of flavour but is used in exactly the same way. The quantity produced will be about 2400 ml, enough for 8 curries. It is basically a boiled base with a brief initial frying/steamed stage to soften the onion and bring out the flavour of the spices.


For 2400 ml Continued...
100 ml oil 1 tbspn turmeric
600 gm onion (prepared weight) 1 tbspn ground cumin
1 tspn salt 1 tbspn ground coriander
30 gm ginger (prepared weight) 2 tspn paprika
25 gm garlic (prepared weight) ¾ tspn ground cinnamon
2 tspn tomato purée 2000 ml warm water
  200 ml chopped tomato
  50 gm creamed coconut



  1. In a large stock pot, add the oil, onion, salt and tomato purée/garlic/ginger paste and fry, covered, over a high heat for 5 min, stirring regularly.
  2. Stir in the turmeric, cumin, coriander, paprika and cinnamon and fry, stirring continuously, for 1 min.
  3. Add 2000 ml of warm water, the chopped tomato and creamed coconut, stir well and bring to a boil, then simmer, covered, for 1 hour, stirring at regular intervals.
  4. Allow to cool a little and then blend in batches until very smooth after which there should be about 2200 ml of sauce. The exact volume will depend on the simmering 'rate', tightness of the lid and size and type of pan used and so on.
  5. Return to the stock pot and add sufficient water to make the volume up to 2400 ml, stirring well.
  6. Allow to cool and store in 300 ml quantities.


The 300 ml portions can be refrigerated for a few days or frozen for future use.

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The main ingredients
Enlarge image

The blended sauce

300 ml portions