Chef's Recipes

Shaune’s Curry Sauce Base

This base can be used for every curry dish

World Food Day

India

A few of Shaune’s favourite recipes celebrating global cuisine, using in his recipes local, seasonal and sustainable ingredients of that region.

Equipment Focus

F900 G9084

• models have one piece hob with deeper sealed burner wells
• contain spillages and much easier to clean and maintain.
• tough individual pan supports for easier cleaning and health and safety
• improved burners – flame is improved with more vertical projection – less heat loss
• individually protected pilot lights
• the work horse of the kitchen, two flame settings enables good heat control

Ingredients

1.5kg Onion Diced
30g Chopped Garlic
1 x Red Chilli
2 x Bay Leaf
2 x Cloves
1tsp Turmeric
1tsp Korma Spice
1tsp Madras Curry Powder Mild
½ tsp Ground Coriander
4 x White Peppercorns
3 x Lime Leaf
½ x Lemon Grass
30g Butter
½ Cup Tomato Paste
50ml Sunflower Oil
1tsp Sea Salt

Method

• Sweat onions in saucepan that’s been pre-heated with oil
• When soft, add garlic and all the spices
• Then add butter and tomato paste
• When butter has melted, add 3 litres hot water
• Season
• Cover with lid and simmer at low heat for 1 to 1 and ½ hours
• Remove and blend
• Chill and vacuum pack
• Store refrigerated until ready to use up to 10 days
• Or freeze – no longer than 3 months

Tips

• For milder curry base, omit chilli
• This base can be used for every curry dish
• Add coconut cream for a milder flavour

Enjoy!