Curry Base

From my experiences with cooking for different cuisines, I have identified that the foundation technique and ingredients in a set of dishes are the same/similar.  In preparing for my Indian Affair Dinner.  I have prepared both the vindaloo beef and the chicken kurma with the same sauce base using the same technique.  After I had the sauce base I split them and specialised them by adding more spices and flavours that makes the curry unique.


Base Curry sauce:



Ingredients:
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 kg - 1kg finely chopped onion
4 - 6 large tomatoes chopped
1tbsp garam masala
4 - 6 curry leaves
3 tbsp oil






Tools:
food processor
knife
sauce pan/wok
wooden spoon


cooking technique:  
Sauteing (a technique of browning food over high heat in a small amount of fat)

Procedure:
1)  Place oil in a hot sauce pan
2)  Add garlic and ginger
3)  Add onion
4)  Allow onion to caramelise (brown the onions)
5)  Add Tomatoes
6)  Allow Tomatoes to cook (till becomes saucy)
7)  Add Garam Masala
8)  Add Curry Leaves
9)  Simmer