Curry Base

4 large onions, finely chopped
6 tbsp. oil (sunflower or grapeseed works best)
1 cup crushed or ground unsalted tomatoes, canned
6 tbsp. Curry Masala, to taste (use 4 tbsp. for mild curries; 7 tbsp. for hot)
2 tsp. sea salt

In a large heavy bottom pan, heat oil on medium high.

Add onions and cook on medium low heat, stirring occasionally. This process is to caramelize the onions until they are golden brown. This will take approximately 20-30 minutes. Take care not to burn onions.

Add tomatoes, stir and cook for 2-3 minutes. Add Curry Masala and sea salt and mix for 2-3 minutes until masala paste is thick.

Store in the refrigerator and it will keep for two weeks.

Makes 4 curries.

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