Saturday Beef and Pea Curry
a.k.a. Curry Sauce from scratch
This is based on a recipe by Manju Mali from her website relating to “Homemade Karahi Curry Sauce”.
The name comes from the fact that I often make it on a Saturday.
I am not a fan of onions, so I generally leave them out. I usually substitute garlic.
This makes a medium/hot curry sauce for use with anything really.
I use about 650g of meat with this but you can use what you like. Baked potatoes are great.
6 tbsp vegetable oil
2 bulbs of garlic, finely chopped or crushed
(This seems like a lot but it is cooked for a while and looses a lot of its pungency.
The result is a very full rounded taste.
You can use less but you will be sorry.)
4 green chillies, chopped or 2 heaped teaspoons of chilli powder
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
½ tsp salt
1 tsp garam masala
2 tsp peeled and grated root ginger
200g tinned tomatoes, blended (you can use 2 and ignore adding the water later)
650g of minced meat
650g of frozen garden peas
Heat the oil and fry the garlic and chillies on a medium heat for 9-10 minutes
till they are caramelised.
Add the cumin, coriander, turmeric, salt and garam masala and stir.
Then mix in the ginger and tip in the tomatoes.
Cook for a minute and add 100ml of water.
Cook for 5 minutes until the oil surfaces.
The sauce is ready.
Prepare your meat or vegetables the way you want.
I often fry the meat and drain off any nasty fat or oil.
Pop in the peas and defrost/cook them.
Add the sauce and bring back to a simmer.
You will need to add some water as the mixture will be very dry.
Adjust the amount of water to the consistency you require.
I like it to be not too wet,
with the sauce coming up about half way.
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