How To Make Curry Sauce

Hi, I am Matt Kemp, and I am from the Underground Cookery School. I am going to show you how to make a series of sauces, hope you enjoy it. Hello, cookery lovers! Today, I am going to show you how to make the perfect curry sauce.

It's actually classic curry sauce and over here, I got a number of raw ingredients. So, we got some cumin, some fennegreek, some cardomom pods and some mustard seeds. I am doing a combination, and here I got some coriander powder which looks very similar to cumin.

I have also got some turmeric and I have got some chili powder. All we need to do is we need to dry fry all the herbs, spices rather. So, in they go.

Now, the reality is that with the ones that have already been pounded out, the same process would have been applied to these. I wanted to show you a mixture of the two. You know when the ingredients are ready because an aroma will start to come up from the pan and they will be lightly toasted.

At that point, you are going to get them out. Those have been in for a minute, the minute they start popping, get them out and I am going to put them straight into this pestle. I am not sure which is the pestle, which is the mortar, just get them a good out pounding.

Now, what you will find is with the cardomom pods. Once you give them a good out pounding, you will find them the big shells of the cardomoms will come away. So you can get those out as we just want the powder.

And then just to finish off the perfect curry sauce, what I am going to do is add a pinch of chili, not much. You can add as much coriander as you like actually because it isn't that strong. You obviously are going to think I am crazy and I am going to put some turmeric in, the masala, and the crimson powder that determines the curry sauce.

So I am going to give that a really good old mix like that and here I do that. Now, that's all our spices and we need to get that into the dish. The best way of doing that is by using the onion because they are very cold.

Because this is what I will refer to as a wet dish. So what's going to happen is we are going to fry the onions off, a little bit of garlic. We are then going to add the curry powder to the onions.

The onions are going to absorb all of that. What I will then do is put this tomato sauce on top. You can also use curry powder depending on what sort of curry that you are doing.

I kept talking for a little bit because I won't be, pans would be nice and hot. So that the onions will fry off nicely, those are really in good old mix. Now, if you want to do this the slow way, you can turn the gas right down and put the lid on and just lightly steam the onions for 15 minutes.

But I am doing it really quickly and always add the garlic in after the onion because garlic is much smaller and will obviously burn if you add the two together. Right, I am going to give those a really good old mix like that. Then I am going to add a large, well that was a small tablespoon.

So I am going to add a bit more of our curry powder. Keep that really good old mix in, like that. Now, I am going to add the wet parts of the dish which in this case, turns quite hot that as if you didn't notice.

I am going to give that a little bit of turn. What will now happen is we will cook that curry sauce down in the next seven or eight minutes. But timing doesn't matter because it's all in proportion to the volume of the liquid.

Right, that's been cooking away on the hot now for a while. I am not going to tell you how long because timing doesn't matter. What's important is that you get the right texture and consistency.

Okay, I will tell you, I mean that was on for about 12 minutes because some people will want to know. You have a look at that, I think that is the perfect texture for curry sauce. And there you have the perfect curry sauce.