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Barbecued Lobster with
New Potatoes, Watercress
and Chives
Candied Seville Orange
Peel in Syrup
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with
Star Anise and Orange
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Steak and Kidney Pie
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Warm Salad of Partridge,
Pears and Walnuts
Learn to cook Curry Kerala
Curry sauce onions recipe
Curry spices recipes
Easy curry recipe development
 

Easy Curry

This is flavour-packed all-purpose curry sauce that can be stored in the fridge or freezer ready to add the main ingredient. I have used large prawns here, but you can substitute mixed seafood or an equivalent amount of boneless cubed meat, poultry, tofu, or lightly cooked dense-fleshed vegetables.
Serves 4

medium onions 4
green chillies 1–4
garlic cloves 4 large
ginger root 3-cm chunk
coriander seeds 2 tbsp
cumin seeds ½ tbsp
black peppercorns 1 tsp
fenugreek powder (optional) ½ tsp
turmeric powder ½ tsp
garam masala 1 tsp
vegetable oil 6 tbsp
curry leaves (optional) 20p
chopped tomatoes 400g can
chicken stock or water 300ml
salt 1 tsp
raw headless tiger prawns without shells (fresh or frozen) 400g
lime juice of 1
coarsely ground black pepper
curry leaves or fresh coriander to garnish

1) First prepare the vegetables: Cut the onions in half and slice crossways into thin crescents.
Quarter the chillies lengthways and scrape out the seeds. Slice the garlic thinly. Peel the ginger and chop finely.

2) Prepare the spices. Crush the coriander seeds and set aside. Crush the cumin seeds and peppercorns. Mix the cumin and pepper with the fenugreek (if using), turmeric and garam masala.

3) Heat the oil in a large high-sided frying pan or wide casserole over medium heat. Add the onions, chillies and curry leaves (if using). Cook for 15-20 minutes, stirring often, until the onions are golden and soft.

4) Stir in the coriander seeds and cook for 3 minutes.

5) Reduce the heat to medium-low, then add the garlic and ginger. Cook for 1 minute, stirring often.

6) Next add the cumin seed mixture. Cook for 30 seconds, stirring constantly.

7) Stir in the tomatoes, stock and salt. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 15 minutes or until thickened.

8) The sauce is now ready. Either cool, chill and freeze for later use, or add the prawns or other main ingredient.

9) Cover, bring to the boil, then reduce the heat to low, and simmer for 5–15 minutes (frozen prawns take longer) or until cooked through.

10) Stir in the lime juice. Garnish with the curry leaves and serve at once.

 

Recipe © Christine McFadden 2018

    Photography: Christine McFadden    
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