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Indian Curry Sauce

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  Onion 1 , finely chopped
  Shortening 3 Tablespoon
  Curry powder 3 Tablespoon
  Salt 1 Teaspoon
  Coriander 1⁄8 Teaspoon
  Cumin seed 1⁄8 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Ginger 1⁄8 Teaspoon
  Mace 1⁄8 Teaspoon
  Cloves 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Water 1⁄4 Cup (4 tbs)
  Tomato sauce 1 Ounce, can
  Water 1 1⁄2 Cup (24 tbs)

Brown onion in shortening in heavy skillet.
Mix all spices except salt; add 1/4 cup water to make a thin paste.
Add spices to skillet.
Stir constantly to prevent burning but allow mixture to become good and brown.
Add the tomato sauce, 11/2 cup water and salt to the skillet mixture.
Blend until smooth; cover and simmer for about 3/4 hour.
Add a little water occasionally as you will probably be serving the curry with rice.
This is a good recipe to double as it freezes beautifully.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 455

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 12.4 g61.9%

Trans Fat 5.9 g

Cholesterol 0 mg

Sodium 1975.1 mg82.3%

Total Carbohydrates 44 g14.6%

Dietary Fiber 18.1 g72.2%

Sugars 8.6 g

Protein 8 g16.3%

Vitamin A 13.1% Vitamin C 35%

Calcium 27% Iron 80.5%

*Based on a 2000 Calorie diet

Indian Curry Sauce Recipe