by Eleanor C.

Created on: June 04, 2009

There are many ways that a curry sauce can be made; from mild to hot, accenting on just one spice or a mixture of many.

All different spices can be added to achieve the perfect flavour for your taste. Many spices can be found easily in the supermarket and are readily available. Experiment with the different spices yourself. The over all flavour can vary, depending on the amounts of each spice that is added to the sauce.

The recipe for the sauce below has come out of experimenting with the wide array of spices that I have accumulated in my quest to prove to myself, that it is not necessary to buy a ready made sauce or paste from the supermarket, although they are delicious.

I consider this recipe to be not only delicious, but healthy too.

Ingredients:

1/2 Teaspoon Ground Coriander

1/2 Teaspoon Cinnamon

1/2 Teaspoon Turmeric

1/2 Teaspoon Fenugreek

1 Teaspoon Cumin Seeds

2 Tablespoons Sunflower Oil

1 Inch Root Ginger - Finely Chopped

2 Medium Onions - Finely Chopped

3 Garlic Cloves - Finely Chopped

2-5 small chilli peppers - De seeded and Finely Chopped( if you require less heat, then use less chilli peppers)

1 Tin Chopped Tomatoes

2 Tablespoons Tomato Puree

Method:

Place the Coriander, cinnamon, turmeric, fenugreek and cumin seeds in a saucepan without any oil and heat gently.

After a few minutes, add the sunflower oil, chopped onion, garlic, ginger and chilli peppers. Stir gently until the onions soften.

Add the chopped tomatoes and tomato puree. Make sure that all the ingredients are mixed well together. Simmer on a low heat for 10 minutes.

You can add any kind of meat, vegetables or fish to the sauce. Grilling the meat/fish beforehand adds an extra dimension to the texture of the meat. Adding 2 tablespoons of natural yoghurt and a small handful of fresh coriander leaves, compliments the sauce perfectly.

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