{"id":772,"date":"2022-06-16T14:34:56","date_gmt":"2022-06-16T13:34:56","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=772"},"modified":"2022-06-16T14:34:56","modified_gmt":"2022-06-16T13:34:56","slug":"curry-sauce-base","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/772","title":{"rendered":"Curry Sauce Base"},"content":{"rendered":"\n<p>Standard base curry sauce &#8211; freezes well to then turn into any other curry sauce.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the onion tomato paste<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd\u00a0cup\u00a0oil<\/li><li>1\u00a0inch\u00a0cinnamon<\/li><li>1\u00a0tsp\u00a0cardamom<\/li><li>1\u00a0tsp\u00a0clove<\/li><li>2\u00a0bay leaf<\/li><li>1\u00a0tsp\u00a0cumin<\/li><li>500\u00a0grams\u00a0onion\u00a0(sliced)<\/li><li>30\u00a0grams\u00a0garlic<\/li><li>30\u00a0grams\u00a0ginger<\/li><li>1\u00a0tsp\u00a0salt<\/li><li>1\u00a0kg\u00a0tomato\u00a0(sliced)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For cashew melon paste<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bc\u00a0cup\u00a0cashew<\/li><li>\u00bc\u00a0cup\u00a0melon seeds<\/li><li>\u00bd\u00a0cup\u00a0hot water<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the base sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bc\u00a0cup\u00a0oil<\/li><li>1\u00a0tsp\u00a0turmeric<\/li><li>3\u00a0tbsp\u00a0kashmiri red chilli powder<\/li><li>3\u00a0tbsp\u00a0coriander powder<\/li><li>1\u00a0tsp\u00a0cumin powder<\/li><li>1\u00a0tsp\u00a0garam masala<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Onion tomato paste preparation<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>firstly, in a large kadai heat&nbsp;\u00bd cup oil and add 1 inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaf and 1 tsp cumin.<\/li><li>saute on low flame until it turns aromatic.<\/li><li>now add&nbsp;500 grams onion,&nbsp;30 grams garlic, 30 grams ginger, 1 tsp salt and saute well.<\/li><li>further, add 1 kg tomato, cover and cook for 15 minutes or until it turns soft and mushy.<\/li><li>cool completely and transfer to the blender.<\/li><li>blend to smooth paste without adding any water. keep aside.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cashew melon paste preparation<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>firstly, in a bowl take \u00bc cup cashew, \u00bc cup melon seeds and soak in \u00bd cup hot water for 15 minutes.<\/li><li>blend to smooth paste. keep aside.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Multipurpose base preparation<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>firstly, in a large kadai heat&nbsp;\u00bc cup oil and add 1 tsp turmeric, 3 tbsp kashmiri red chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala.<\/li><li>saute on low flame until the spices turn aromatic.<\/li><li>now add in prepared onion tomato masala paste and mix well.<\/li><li>cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.<\/li><li>further add in prepared cashew melon paste and cook well.<\/li><li>cook until the mixture separates the oil.<\/li><li>finally, curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Standard base curry sauce &#8211; freezes well to then turn into any other curry sauce.<\/p>\n","protected":false},"author":2,"featured_media":773,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,28,43,56,108,42,11,14,34],"class_list":["post-772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-chicken","tag-curry","tag-curry-paste","tag-indian","tag-lamb","tag-main","tag-pork","tag-sauce"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=772"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/772\/revisions"}],"predecessor-version":[{"id":774,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/772\/revisions\/774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/773"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}