eating
Indian Curry Base
Indian curry base
We call Indian curry base “masala” which means the gravy or sauce element in the dish. It’s also the generic term for spices. This is my go to easy recipe for a versatile tomato base that you can use for chicken, prawns, lamb or chick peas! It’s made using the minimum of spices but still packs a great flavour. Anyone can make it. So read on and have a go.
Ingredients
How to Make
Equipment Required
NOTE really great to store in containers and freeze so you can use when you need to.
Add coconut milk with water to make a South Indian base for prawn curry. Saute some curry leaves and mustard seeds to add at the end.
Quick Shopping List
- Onions
- Garlic
- Ginger
- Tomatoes
- Oil to fry – not olive oil
- Salt
- Turmeric
- Red chilli powder
CLICK the picture to see the steps
WE WANT TO SEE WHAT YOU MADE!
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MOTIVATION
Cook something from scratch and eat fresh today. Establish a routine for every day that incorporates cooking, connecting and chilling!
Quick Question...?
Which spices do you add to your curries, what makes the flavour special to you ?
Chat with me about your curry making by leaving a comment below please.
Much appreciated, Monica.
I always go for turmeric and chilli!
When I make a curry I have a selection of spices before me and using the sense of smell play with different combinations which always seems to work…but when I’m complimented on the curry I couldn’t give an answer as to what I’ve put in it. Do you create in a similar way knowing instinctively what spice supports another or just like me play with different combinations and wait to see what happens
I love to use Star Anise along with cardamom in making the accompanying rice.