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How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes

This is an easy and delicious restaurant style curry sauce!

Indian restaurant style curry sauce

Making curry sauce on a larger scale.

Almost every British Indian curry house has it’s own curry sauce recipe. These curry sauces are made in large batches and used as a base ingredient for many different curries. For best results at home, you will want to make a large batch of the sauce just as they do in curry houses. There is simply no substitute for the large batch that has been slowly cooked to perfection.

So I highly recommend taking a peak at my authentic large scale curry house sauce. It freezes well too so you can make an amazing BIR (British Indian Restaurant) style curry in minutes whenever you want one.

This is a scaled down version which will work perfectly well for those of you who want to make an Indian takeaway style curry for four people.

Think of the curry sauce as you would a vegetable stock. It is quite bland but when you add different spices to it you can make your favourite curries very fast. All of the most popular curry house recipes are in my ebook though you will find a nice selection here on the site too.

Over the years I have tried many different recipes for curry sauce and most of them are quite similar.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

 

4.8 from 5 reviews

How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes
Author: 
Recipe Type: Base sauce
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 3 tennis ball sized cooking onions – finely sliced
  • 50ml vegetable oil or ghee
  • 3 cloves of garlic – smashed in their skins
  • 1 inch piece of ginger – finely sliced
  • 1 inch carrot – peeled and chopped
  • ¼ cup shredded cabbage (optional)
  • ¼ red bell pepper – diced
  • water
  • 2 tomatoes – finely chopped
  • 1 tablespoon ghee
  • 1 pinch turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ground fenugreek seeds
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)

Instructions
  1. Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.
  2. Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.
  3. Throw in the sliced onions, bell pepper, carrot and cabbage and cook slowly over a medium heat in the oil.
  4. Allow the vegetables to fry – stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
  5. When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
  6. Finally, add the tomatoes and just enough water to cover the vegetables.
  7. Bring to a boil and then place the lid on the pan and turn the temperature down to low.
  8. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
  9. After 15 minutes, remove the mixture from the heat and allow to cool slightly.
  10. For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though.
  11. Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
  12. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.
  13. Use immediately or store in the fridge for up to four days.

This curry sauce recipe makes enough for use with any of my restaurant style curries for four.




105 Responses to “How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes”

  1. John says:

    I made this restaurant style curry and it looks exactly like the picture.

    Now I’m wondering what Herbs spices to add to it to make it suitable for what other dishes, as It’s only a base.

    Cheers,
    John.

    • Dan Toombs says:

      Hi John – I have posted a couple of lamb and chicken restaurant style curries which you will find in those sections. They use the restaurant style curry base. In the coming weeks I will be posting a lot of new restaurant curries from vindaloo to Rogan josh. I just posted a restaurant style chicken korma. Be sure to stop back by and give them all a try. Thanks for your interest. Dan

  2. Dean says:

    Hi Dan

    Please could you add a Chicken Jalfrezi & Chicken Masala receipe for this base sauce?

    Regards

    Dean

    • Dan Toombs says:

      Hi Dean

      Thanks for your request. I have a really good Jalfrezi recipe for you which you will find here. It is a traditional Jalfrezi like what would have been served during the days of the Raj. I’m still working on a restaurant style jalfrezi which I will be publishing in the next couple of weeks.

      I also have a restaurant style chicken tikka masala recipe which is really nice. You will find it here.

      Let me know what you think. Hope you like them!
      Dan

  3. Ally says:

    Hello Dan,

    Ive been looking for a good base curry for a while.
    Great website you have.
    I’m going to try your prawn madras, vindaloo currys.
    As they’re my favourites.

    I was wondering though.If you have any advice or
    recipe on how taking the base to a Jaipuri sauce.

    Thanks again

    Ally.

  4. Martin Potter says:

    Hi Dan,

    I’ve been on the BIR trail for more years than I care to remember – it’s become an obsession, but still eludes me. That’s part of the obsession I guess?!

    I will try your base and onion paste but I have a couple of questions…will the addition of cinnamon powder work in your base? It seems to crop up in lots of BIR bases as one of the taste ‘secrets’. Also, you don’t use Dhania leaves/stalks – I always assumed this was essential?!

    The final mystery surrounds Jaggery Goor. Used normally in Asian sweets, but seems to have that toffee/caramel smell and flavour my local Punjabi restaurant produces in their savoury dishes. Any thoughts please?

    Thanks!

    Martin

  5. steve says:

    Hi, i have made the curry listed and find it very peppery. Is it tablespoons or tea spoons that should be used?

    • Dan Toombs says:

      Hi Steve

      Thanks for stopping by.

      I do use tablespoons but please don’t think of my recipes as being carved in stone! You should amend them to your own tastes. Use teaspoons or even omit the chilli powder all together.

      The most important thing is that you use the freshest ingredients you can find.

      Thanks
      Dan

  6. Keithj says:

    Hi

    Are the water quantities correct for this? I seem to have around 750ml left over? Otherwise some great recipes, keep up the good work!

    • Dan Toombs says:

      Hi Keith

      I always have some left over which I either put in the fridge or freeze for another time. The sauce freezes very well.

      Dan

      • Keithj says:

        I meant the water to add during cooking – it says 3 pts but you only describe adding half a pint to the gingr/garlic paste and then about 2 cups/ 500ml to the cooking onion/veg mix?

        • Dan Toombs says:

          I see now.

          You’re right thanks. It really doesn’t make much difference though I will go fix it. To be honest, I don’t work to exact measures. Instead I go by look and taste but this needs to be fixed.

          Thank you Keith for bringing this to my attention.

          Dan

  7. JD says:

    Used this as a base and added my own touch! Great inspiration!

  8. Yvonne Poole says:

    I’ve been looking for this recipe and now I’ve found it! I made it last night and WOW everyone loved it. My hubby is delighted I’ve finally found a recipe that actually tastes like the restaurant sauce. The only change I made was adding some fried chilli powder and garam masala (I’d fried them in a tbsp of ghee) and added at the end. I’ve managed to keep half it back and now wonder how long it will stay in the freezer before everyone is begging me to make another!

    Thank you for this, I’m going to have a go at your tandoori chicken and naan and pilau rice tomorrow.

    Good luck with your healthy eating too x

    • Dan Toombs says:

      Thank you very much Yvonne for your nice words. Feedback like this makes it all worthwhile.

      I’m really glad you liked the recipe. Please keep in touch. I hope you’re trying my stovetop naans. My son makes them all the time and loves them. I’ve got a video on my site to show you how they look when finished.

      Dan

  9. andy says:

    Hi followed steps until it says add rest of spices, added all spices but then you say add turmeric with the ghee as well as the tablespoon thats been added in ad all spices cheers

    • Dan Toombs says:

      Hi Andy

      Thank you for bringing that to my attention. All fixed now. To be honest, I’ve been leaving the last step (The ghee/turmeric step) out lately. I hope it still all went well for you. :)

  10. Jo H says:

    Hi Dan, I’m going to make this sauce over the weekend. I was wondering if I have to use Ghee? Will oil be ok? If so, would you suggest vegetable oil? Thanks, Jo

    • Dan Toombs says:

      Hi Jo

      You don’t have to use ghee. Vegetable oil will do the job just fine. In fact I often make the sauce without ghee. Good luck with it. Hope you like the recipe.

      Dan

  11. Rose says:

    Hi, i really like the recipe
    You said that this would be enough to make 8 curries
    So you use 400ml in one curry?

    • Dan Toombs says:

      Hi Rose

      I usually use 400 to 700ml of sauce per curry. It really depends on how many curries you are making. I you look at the restaurant recipes section of my blog, you’ll see how much I use when making just one.

      There really is no rule. The sauce is so good that you should just add it as you like. Then just adjust your seasoning and you’ve got a great BIR curry at home.

      Please let me know if you have any further questions. Thank you.

      Dan

  12. Wow,that is an interesting take on Indian curries.I love the texture and the color!:-)
    Making the curry sauce in advance is so much better.Once you have done it,the actual cooking of a dish is almost a joke!

    • Dan Toombs says:

      Hi Fahad

      Thank you very much for stopping by. I really like the sauce and it does make everything a lot easier. I have cooked ten different curries for ten different people using it. Did it all in minutes.

      Thanks
      Dan

  13. kit says:

    Made restaurant style curry base and hubby said, “tastes just like restaurant curry sauce”, which means – excellent. Thanks so much for posting. I’m a brit. living in Minnesota and they so do not make curries like back home. Really loving your website.
    Is it okay to mix restaurant rogan josh with some of the other spices from your recipe for rogan josh to impress? I wanat to add the cardamom and curry leaves to your restaurant recipe, what do you think?

    • Dan Toombs says:

      Hi Kit

      Thank you very much for that. I’m really glad you like my recipes.

      To be honest, you can’t really go wrong if you are using top quality fresh ingredients. If you were to add curry leaves and cardamom to the recipe, I think it would taste really good and probably better. I love curry leaves.

      Thanks for stopping by and commenting and please let me know if you ever have questions about my recipes.

      Dan

  14. A couple questions. How long do you think these would stay good in the freezer. Also, what is the sie of those tins. I want to make this and am quite excited to give it a try. Thanks Dan!

    • Dan Toombs says:

      Hi Steve – Thanks for stopping by. I have never kept the sauces in the freezer for more than a month because I’m always using them. I see no reason why they would last for much longer – up to six months. The tins all hold 3 cups (750ml) of sauce. That is the perfect amount for most of my restaurant style curries.

      Good luck with it all and be sure to ask if you have any questions. I’ve made this recipes hundreds of times now.

      Dan

  15. Jon says:

    Made this to the letter and it turned out great. Made Tikka Masala to start with. In France at the moment so can’t get Ghee but substituted with Vegetable Oil.

    Have enough left for another 6 curries.

    Amazing change of texture and colour from pre-blend to blended. Looked like vegetable soup, now looks like curry (using 300W hand blender only). Thanks for the tip of scooping out and doing this in batches. I’m sure that’s the most efficient way and didn’t make a mess either ;)

    Cheers!

    J

  16. Andi says:

    Only made half the quantity as wanted to try it first…wish I’d done the whole lot! Made your chicken jalfrezi using it and it was absolutely delicious, my son took the rest and made your korma for his girlfriend which they raved about. Gonna make a full batch this week and have a bash at your tikka masala, mmm so looking forward to it!

    • Dan Toombs says:

      Hi Andi

      I’m really glad you like the recipes. Thanks for letting me know. The tikka masala is a real favourite around my house. Good luck with it.

      Dan

  17. daz says:

    Can you please confirm quantity and how many final dishes this will make? Have made bir a long time ago following bruce edwards I think(?)

    Also, can your recipes be double up as I would like to make a madras for 12 people!

    Thanks

    • Dan Toombs says:

      Hi Daz

      My recipe should make enough for about six curries for four people. It depends on how many you are making and how much sauce you prefer in each. You can double up the recipes for more people. I generally recommend using my recipes as a guide and add less or more sauce until you have the perfect curry for your tastes. Good luck with it.

  18. Mick says:

    Hi Dan
    Going to try this at the weekend. Do you use any particular type of cabbage?

    • Dan Toombs says:

      Hi Mick

      I use savoy cabbage but any cabbage will do. I even used marrow instead once as it was fresh. It worked perfectly. This is really an onion sauce with some fresh veg thrown in. Good luck with it. :)

  19. Neil says:

    Really impressed with the sauce,i have been trying for years with no joy!! One problem i have is that the ghee i have used has made it too buttery and sweet,do you have any remedies for this,thanks again!!!!

    • Dan Toombs says:

      Hi Neil

      Really glad you like the sauce. I think if it is too butter and sweet, you could make a bit more with out the ghee. Then blend the two together. The problem could also go away when you go to make the different curries. Remember, this is just a base sauce. Adding other spices and ingredients could solve the problem. Thanks for letting me know.

  20. Tulip says:

    Made a half batch of this today as there were only two of us for dinner – so glad we have leftovers… it was AMAZING as part of the chicken chilli garlic dish!!!
    Thanks for sharing this…off to look at more recipes I can use it in!

  21. Simon says:

    Just made this and would like to say that after many years of cooking different curry sauces this one is the best I have found so far. Now looking forward to trying more of your recipes on this site.
    Cheers Dan

    • Dan Toombs says:

      Thank you very much Simon! I’m really glad you liked the recipe. Please be sure to let me know if you have any questions about my recipes.

  22. paul says:

    hi dan,wondered is this base just used on its own,eg,
    just add prefered meat or is this just a part of the
    process.
    all best paul

    • Dan Toombs says:

      Thinks of the curry sauce as you would a stock. It has a nice flavour but it’s also quite boring. You just use it to make different curries by adding ingredients and the vegetables/meats of your choice.

  23. stewart says:

    Hi just seen your site looks good can’t wait to try hope to hear from you soon thanks.

  24. Linda Baird says:

    Hi Dan, I’ve been using this base of yours for a while, adding whatever veg I have that will blend smoothly and adding more (or less) spices as fenugreek is not my favourite flavour.

    I added radishes to the last batch and gave some to my daughter to try. (I’m normally not fond of radish but it works here) She emailed last night to say that she’d made a lush chicken curry!!! Now she’s going to make some base for her family with the help of my granddaughters (aged 3 and 5) . Who follow in the family footsteps of being very keen cooks.

    Just thought it would be nice to let you know that your lovely recipes will be going forward a few more generations!!! That’s got to be a well deserved credit to you.

    Linda

  25. Gillian says:

    Im having trouble sourcing- fenugreek seeds here in Canada (in my area anyway) is there another name for it, or a substitute I can use? and any variation for a Balti?

  26. Scott says:

    Hi Dan-
    Just made the chicken tikka. It was very good.
    Grilled the chicken first over a hot mesquite grill. Seasoned with salt and pepper. Left it juicy. That’s the way to go.
    Simmered with the sauce then for about an hour. Excellent.
    Made enough for left overs. Can’t wait to try the second day!
    Thanks Dan,
    Scott

  27. Ken says:

    I made a batch of your curry gravy this morning and I am pleased to say that it turned out very well. I used one portion for a chicken dhansak this evening and the rest I am going to freeze.

    How long will they last in the freezer ?

    Also took the plunge and bought your ebook for my Ipad. Its great to be able to refer to the recipes whilst in the kitchen.

    • Dan Toombs says:

      Hi Ken

      Thank you very much for buying my ebook. I hope you like it. Great to hear the sauce was a success for you. I’ve kept sauce in the freezer for up to 3 months with very little loss of flavour. I tend to make and freeze a lot for easy dinners. Have fun.

      Dan

  28. gary says:

    Spot on , the best base sauce ever.
    Will be trying all of your recipes.

  29. Joe says:

    Thanks Dan, this is truley the first time I’ve found anywhere that truly appreciates the BIR curry! The Chicken Saagwala is absolutely perfect. Great work, much appreciated

  30. Keith says:

    I’ve been trying to replicate the restaurant taste for the last 30 years, with little success (although the curries have been delicious). I just cooked up this base, had a taste and it’s perfect. I am truly in your debt.

    I will now be looking at this site for recipes.

    Many thanks.

  31. Richard says:

    Hi,

    I have looked at a few of curry recipes but non of them seem to include your base sauce. Am I missing something? How can you intergrate the base sauce into the curry recipes provided. Sorry if this is a stupid question.

  32. Richard says:

    THANKS!

  33. This base gravy sounds great Dan and quite a few differences from mine.I will be trying this one out.

  34. I would like to know which all dishes can you make using the above described base gravy?

    • Dan Toombs says:

      This curry base is used with most of my restaurant style curries which you’ll see listed on the right hand side of my site. Thank you very much.

      Dan

  35. Chris says:

    Hi

    I’m planning on making your recipe this weekend, just got a quick question, you mean white cabbage or green like a Savoy? And how big is a cup :)

    Thanks

    Chris

    • Dan Toombs says:

      Sorry Chris if I’m answering a bit late. Any cabbage will do. A cup 250ml. I never work from exact measures though. One large handful of shredded cabbage should do the trick.

      Thanks
      Dan

  36. Elaine says:

    Excellent recipe!! Made this and garlic chilli chicken. Everyone loved it :)

    Thanks so much!

  37. RC says:

    Amazing site you got going on here. Great job.

  38. Sarah says:

    Hi Dan,

    Just been reading through your website and reviews (well done on all the positive comments!) and looking to try to make your base curry sauce and then your chicken saagwala recipe.

    The only problem is I’m allergic to onions – is there a substitute for onion that you could recommend or should I just try the recipes without onion?

    Thanks in advance!

    Sarah

    • Dan Toombs says:

      Hi Sarah

      I think you should try them without the onions. It’s one of the nice things about cooking for yourself. Can you replace the onions with leeks?

      Dan

  39. Sarah says:

    Hi Dan,

    I tried the curry sauce without onion or leek (allergic to both :-( ) and am surprised how tasty it was. I am going to make it again today for a chicken saagwala (also a lovely recipe from your site – but I will be careful to use less lemon this time!), thank you for the great recipes, will be trying more soon!

    Sarah

    • Dan Toombs says:

      Hi Sarah

      Nice to hear the recipe worked for you even without the onion. Thank you for trying my recipes. Be sure to keep in touch!

      Dan

  40. Cameron says:

    So will this sauce work for korma,madras,masala ect. ???

    • Dan Toombs says:

      Hi Cameron

      Yes! You just make the sauce and then add whatever is needed to make the different curries. Check out the ‘restaurant style curries’ on my site for the for the different curries you can make.

      Good luck and be sure to let me know if you have any recipe questions.

      Dan

  41. Dave says:

    Dan, I just discovered your website and I am so excited to get cracking on these recipes – I’ve been looking for an Indian cooking site like this for ages. I’m hoping to give your base sauce and your saag a try next week and I’ll let you know how I get on!

    • Dan Toombs says:

      Hi Dave. I’m happy you found my site too. Please let me know how you get on with the recipes and be sure to let me know if you have any recipe questions.

      Thanks
      Dan

      • Dave says:

        So I finally got around to making this sauce and one of your recipes (I chose the Chicken Saagwala) and, despite me making a couple of silly mistakes during the cooking process, the curry came out beautifully! To fit me and my partner’s tastes I’ll probably up the garlic quotient next time around, but this was a definite success.

        Thanks Dan – I look forward to trying more of your recipes.

  42. Darren says:

    So glad I found this website! looking forward to cooking your chicken tikka masala at the weekend. Can I half or quarter the ingredients to this curry sauce recipe to make a smaller portion? not a fan of freezing etc
    Thanks

    • Dan Toombs says:

      Yes. not problem. I do this often. Just be careful with the chilli powder if you aren’t a big fan of spicy food. Good luck and thanks.

      Dan

  43. Stephen says:

    Absolutely amazing, by far the easiest and best tasting base I’ve ever made! I’m only leaving 5 stars because I can’t leave 6 ;)

  44. Chris Kelly says:

    Dan I have a question about the garlic and ginger paste.

    Following your directions: 500ml water, 10 cloves of garlic, 2 inches of finely sliced ginger, and pulverise in a blender.

    There was far too much liquid. It was like a drink. I made a second batch with much less water again very liquidy.

    -Instructions state garlic smashed in skins I take it I should remove the skins??
    -I also peeled the ginger I take it I should have done that also.

    I’ve just watched the video of your Lamb Madras in which I saw your ginger and garlic paste and that was pastey. I’m not sure how you get that result following the above recipe.

    Many thanks,

    Chris.

    • Dan Toombs says:

      Hi Chris

      Sorry – I think you must have seen an in-between version of this recipe. The original was taken off and is now only available in my book. If you check back, a downsized online version is in its place.

      You do used the skins of the garlic. It adds flavour. You really only want to add enough water (a couple drops) to make a think paste with the garlic and ginger.

      The sauce is thick and not watery though it doesn’t have much flavour. I like to think of it as a stock. You add spices to it to make the curries of your choice.

      Hope this helps. Please let me know if you have any further questions.

  45. sabine says:

    is it 1″ of carrot or a 1″ thick carrot?
    thanks

    • Dan Toombs says:

      Try doing it to taste. I use one carrot. Sometimes it’s a bit carrot other times I settle for a small carrot.
      Just have fun and experiment.

      Dan

  46. Ian Vardy says:

    Hi Dan,
    After reading through the ingredients of the curry gravy base sauce, i would like to ask a quick question..
    What exactly does the carrot and cabbage do? Ive never heard of either of these two ingredients in any base sauce ever before. Is it a textural reason, colour, or taste?
    Thanks
    Ian

    • Dan Toombs says:

      Hi Ian

      The carrot and cabbage just add more flavour. It’s a secret I learned from my local tandoori. Try it! I think you’ll like the result. :-)

      Dan

  47. Ian Vardy says:

    Hi again Dan

    I will be making a batch of this sauce ready for a big family get together next week, and i`ve decided to use the carrot and cabbage, but which type of cabbage would you recommend??
    Thanks again
    Ian

    • Dan Toombs says:

      Hi Ian – Any cabbage will do. Just use the freshest you can find. :-)

      • Ian says:

        Hi Again Dan,
        Ive made the base sauce a couple of times with excellent results, but on both occasions ive omitted the cabbage. Im just a bit apprehensive as to which one to use. White cabbage is much firmer and milder than the stronger leafy dark green variety like Savoy, and then there’s the firm red cabbage. Do you have your own preference of cabbage variety or does it really not matter 1 bit. And what is the appx weight of the quarter of cabbage in grammes-ish..Thanks

        • Dan Toombs says:

          It’s not really that technical Ian. Just a bit of cabbage will do and I’ve never weighed it. Usually I use the light green hard cabbage.

          Cabbage is used in the curry sauce at most Bangladeshi curry houses. Pakistani curry houses tend to leave it out. Go on and give it a go. Would like to hear what you think.

          Dan

  48. Brian says:

    Hi Dan, I put this on my facebook because it is so good,(the sauce I mean) and gave you a little plug because you helped me a lot with recipes,” this is the basic sauce for any curry sauce” I just finished making it, to make it go to http://WWW.Thecurryguycom site or google curry guy this is the secret to making Indian restaurant style curry.I tried to paste a pic of the sauce but could not.Brian

    • Dan Toombs says:

      Hi Brian

      I received the picture by email. Thanks for trying the recipe and for putting it on Facebook! I really appreciate it. Keep in touch!

      Dan

  49. SP says:

    Hi Dan, just bought your book from Amazon to add to my collection (Kris Dhillon, Julian Voigt, Dave Loyden etc). Just a quick question – when you refer to ghee in the preperation of the base do you mean vegetable ghee or butter ghee?

  50. NM says:

    Hi Dan,

    I tried the curry sauce recipe & I was surprised at the way it turned out! It was delicious! I plan to make this a staple in all my cooking. Are there any other variations to this sauce? Like something that would alter the taste & colour, just to provide a change from the routine?

    • Dan Toombs says:

      There sure is. Thank you. I’m writing a book right now which will show several. Nothing typed to day or I would send you the recipes. :-) Watch my blog and there will be a few soon. Dan

  51. alex says:

    Why does the base have to be bland..if it suppose to be curry sauce why can’t it taste like a curry sauce..then you would have a really tasting base without the need for any further spice…ok add some t/puree,coriander some methi,chill..but thats all you should use

    • Dan Toombs says:

      I think you’ve missed the point of making the curry sauce Alex. It is a base that can be applied to many different curries from mild korma to phal.

  52. Chris says:

    Hi.
    Is it alright to freeze sauce?

  53. ruth says:

    hi dan ,i made the curry gravy yesterday but didnt add the fenugreek, would it be ok to add it to the gravy today or add it whilst im making the rest of the dish later on tonight?

    • Dan Toombs says:

      A lot of people can’t find fenugreek. You can add it or leave it out. I prefer it and adding it at a later stage is fine.

      Thanks
      Dan

  54. Annie says:

    I had low expectations – it seemed too simple. But this recipe really worked, even though I didn’t have fenugreek or ginger. They will add another layer of flavour on my next attempt. Really good recipe. I’m totally impressed.

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