Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the end. I used canned tomatoes and prepared ginger and garlic to save chopping time. The tip about cooking the onions for a LONG time is right on target; the first time I made this recipe I didn't brown them enough, and the sauce tasted like raw onions. The second time I browned the onions VERY well and was rewarded with a very mellow flavor. As for additional seasoning, while there IS a curry plant with leaves that are used in Asian cooking, "curry powder" is simply a mixture of many of the spices already used in this recipe (cumin, coriander, turmeric, etc.) I didn't add any salt to the sauce, but I served the meal with the salt shaker so everyone could salt to taste. - 07 Dec 2002 (Review from Allrecipes US | Canada)
Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is what others sense is 'missing'. I have toyed around with this recipe several times & I have always added about 1T of curry powder (as well as salt) with a very good result, it's even better the next day. - 11 Nov 2002 (Review from Allrecipes US | Canada)
This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy. - 07 Jun 2001 (Review from Allrecipes US | Canada)