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Basic Tumeric Curry Recipe

This document provides a recipe for a basic turmeric curry. It lists ingredients like vegetable oil, onion, garlic, ginger, green chilies, turmeric powder, cumin, coriander, and passata or tomato puree. The instructions are to sauté the onions and spices, then blend the mixture with water before simmering the sauce for 20-30 minutes to allow the flavors to develop and deepen in color. The final texture should resemble tomato ketchup.

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Paul Vargas
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60 views

Basic Tumeric Curry Recipe

This document provides a recipe for a basic turmeric curry. It lists ingredients like vegetable oil, onion, garlic, ginger, green chilies, turmeric powder, cumin, coriander, and passata or tomato puree. The instructions are to sauté the onions and spices, then blend the mixture with water before simmering the sauce for 20-30 minutes to allow the flavors to develop and deepen in color. The final texture should resemble tomato ketchup.

Uploaded by

Paul Vargas
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Recipe: Basic Turmeric Curry

Ingredients 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion - finely chopped 4 cloves garlic - peeled and sliced 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic) (Optional) 2 mild fleshy green chilies - de-seeded and veined then chopped Half teaspoon turmeric powder Half teaspoon ground cumin seed Half teaspoon ground coriander seed 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = pure) or 1 tablespoon concentrated tomato pure (US = paste) mixed with 4 tablespoons water Method 1. 2. 3. 4. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chili (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the pured mixture back into the pan and cook for 20 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter

5. 6.

over your cooker, it's the price you have to pay!

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