Quick Basic Curry Sauce with Pre-fried Onions
Basic Curry Gravy with Pre-fried Pyaz
I always keep a packet of pre-fried onions in my freezer. It is kept in the freezer, because I don't use it often and it has a limited life, can go off quickly once opened. It takes minutes to make this delicious curry sauce. This is a basic recipe, you can alter it by what else you add to the sauce according to your recipe/choice. The last picture here shows a salmon curry made with this recipe, but you can use the sauce for anything you like, meat, vegetables, poultry, fish etc. etc. You can use tinned chickpeas or beans for a quick vegetarian curry. Or steam a couple of potatoes in the microwave while you are assembling the ingredients and making the sauce and make a potato or potato and peas curry. Make a spinach and peas curry. Basically, it is a tasty curry sauce, you use it with whatever will give you a quick result.
Serves 2
Ingredients
- 1 tbsp. oil of choice. Pre-fried onions release oil too, so don't use too much here.
- 1 tsp. black mustard/cumin/nigella seeds/Panch Pooran, Indian Five Spice Mix
- 1 tsp. grated ginger
- 1 tsp. grated garlic (optional)
- A few curry leaves (optional)
- 1 tin chopped tomatoes, 300-400 gm or 1 level teacup approximately
- 3/4 cup pre-fried or ready fried onions
- 1 tsp. turmeric powder
- 1 1/2 tsp. ground coriander seeds
- Chilli powder to taste.
Instructions
- Heat oil in a pan.
- Add cumin/mustard seeds or any other seeds you want to temper your curry with. Wait for seeds to crackle.
- Add ginger, garlic, curry leaves.
- Add tinned or chopped tomatoes (tinned are faster to cook), pre-fried onions, spices and salt.
- Stir fry for a couple of minutes. Your sauce is now ready as soon as oil seperates/shines at the edges of the mass.
- In the photos here, I have added a spoonful of grainy, made mustard sauce to it, because I was making a Salmon fish curry.
- Turn the heat off once the sauce is ready.
- Add whatever you need to make a curry out of.