Curry-onion base sauce

Preparation

1. Top, tail, halve and peel all the onions
2. chop each half onion once or twice more to make them a bit smaller
3. Peel the ginger and garlic
4. chop the coriander stalks into shorter lengths - around 7cm
5. Grind the cumin and coriander
6. Pre-boil (in a kettle) as much of the water as you can
7. Put all of the ingredients (except the tomatoes) into a large pan
8. Bring to a gentle boil and then simmer for at least 1 hour
9. Add the tin of tomatoes and cook for another 20-30 mins
10. Turn off the heat and leave to cool for 30-40 mins
11. Blend the whole mix until smooth. Unless you have a very large blender you will need to do this in stages so I got a second pan and did it in 3 batches, pouring the blended mix into the new pan after
12. Cook the puréed mix again for around an hour - the oil should separate on the surface
13. Turn off the heat and stir the oil back in. Leave to cool a little (to warm, but not cold)
14. This is enough for around 10-12 people so freeze any you don't need immediately in batches

Notes

• This can be made in bulk (i.. these quantities) in advance and will keep for months in a freezer
• Do NOT skimp on the oil, it will not work with less. More would be better!
• This makes enough for around 16 individual curries

Ingredients

• 8 large onions
• 3tbsp garlic-ginger paste
• 1.5tbsp cumin powder
• 1.5tbsp coriander powder
• 1.5tsp turmeric
• 1.5tsp salt
• 12-15 stalks fresh coriander
• 2800ml water
• 1 tin tomatoes
• 250ml oil

Equipment

Nutritional Facts

• Serving size: 338.6g
• (8% / 10%)   Calories: 194kcal
• (29%)Total fat: 16g
• (12%)   Saturated fat: 2.3g
• (33%)   Unsaturated fat: 11.6g
•     Mono: 10g
•     Poly: 1.6g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (4%)Total carbohydrates: 13g
•   Starch: 0g
• (2%)   Sugars: 0.7g
•     Sucrose: 1.9g
•     Glucose: 2.8g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 2.3g
•     Galactose: 0g
• (12%)   Fibre: 3g
• (3%)Protein: 1.5g
• Salts
• (11%)   Sodium: 225mg
• (9%)   Potassium: 317mg