Basic Curry Sauce

3 tbsp vegetable oil or ghee
1 medium onion, finely chopped
4 cloves garlic, peeled and sliced
1.5 inch piece root ginger, thinly sliced
2 mild green chillies, chopped
half tsp turmeric powder
half tsp ground cumin
half tsp ground coriander
5 tbsp plain tomatoe purée
4 tbsp water

Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

Add the ginger, garlic and green chilli.

Stir for 30 seconds then put the heat down to very low.

Cook for 15 minutes stirring from time to time making sure nothing browns or burns.

Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.

Remove from the heat and allow it to cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and blend until very smooth. Add the tomato puree and water and stir.

Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally.

This Curry sauce is the basis for many curries and can be kept in the freezer for several weeks