Most restaurants prepare what is known as the basic curry sauce in big
vegetarian 4 servings
3 tbsp Canola Oil
1 Onion (finely chopped)
4 cloves Garlic (chopped)
1½" piece of Ginger (chopped)
2 Green Chillies (chopped)
½ tsp Turmeric Powder
½ tsp Cumin Seeds (ground)
½ tsp Coriander Seeds (ground)
5 tbsp Tomato extract
The recipe here can be used for one main course curry but you can use double or triple the proportions while increasing the cooking time a bit for more sauce. You can also store (freeze) the sauce for later use.
Heat oil in a heavy pan and add chopped onions, garlic, ginger and green chillies. Fry on high heat for 5 minutes.
Bring the heat down to low. Cook for about 15 minutes, stirring in between to ensure nothing burns.
Add turmeric, cumin and coriander and continue to cook for another 5 minutes. Add tomato extract.
It's very important that you don't burn any spices or the sauce will taste awful.
Take off the heat. Put ½ cup cold water in the blender and add the contents of pan into it.
Puree the sauce until very smooth.
Bring back the pureed mixture back to pan, and cook for about half hour on very low heat, stirring occasionaly.
The idea is to gently darken the sauce to orange brown without burning it.
Now you can use this sauce as basis for most kind of curries.