Brown Masala Sauce
When I run my cookery classes one of my disclaimers is that the food probably won't taste like the dishes and the sauces the client is used to eating from their local takeaway. When I cook at home each dish is created from scratch so each sauce starts and ends differently - take away cooking doesn't have this luxury as dishes need to be cooked and out the door as quickly as possible.
The sauces that form the basis of the dishes from the curry house have been something that has intrigued me for many years and I have spent a lot of time looking through books and speaking to restaurants about this. So for all you curry house fans out there I have created this base sauce recipe that you can make at home, freeze and pull out as and when the craving for curry hits you. You can add meat, veg, prawns or soya to this and create any dish you want.
This base sauce can be used for any basic tomato based dish, such as chicken, lamb or veg - it's your choice.
|Typical values*||per Serving|
|of which saturates (g)||0.2|
|of which sugars (g)||2.1|