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Homemade Karahi Curry Sauce

 Homemade Karahi Curry Sauce

Time and time again, I am often asked whether there is a difference between a curry sauce and a curry paste and the short answer is yes.

bar Homemade Karahi Curry Sauce
In essence curry pastes are more concentrated so one would use less. They are different blends of spices and herbs which are preserved in oil.

Picture by Werner Van Peppen

Serving – makes sauce for a curry dish for 4 people

3 tbsp sunflower oil
2 medium onions, finely chopped
6 garlic cloves, finely chopped
2 green chillies, chopped
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
¼ tsp salt
¼ tsp garam masala
1 tsp peeled and grated root ginger
200g tinned tomatoes, blended


Heat the oil and fry the onions, 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. Store in the refrigerator for up to 3 days covered.
The sauce can also be cooled and frozen in a plastic container for 3 months.


The sauce can be used in Manju's Karahi chicken recipe.

(c) 2012

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