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Basic Curry Sauce 6 With Pre-fried Onions (Quick)
Basic Curry Sauce 6 With Pre-fried Onions (Quick)

Mamta Gupta

I always keep a packet of pre-fried onions in my freezer. It is kept in the freezer, because I don't use it often and it has a limited life, can go off quickly once opened. It takes minutes to make this delicious curry sauce. This is a basic recipe, you can alter what you add to the sauce according to your recipe/choice. The last picture here shows a salmon curry made with this sauce, but you can use the sauce for anything you like. You can use tinned beans for a quick vegetarian curry. Or steam a couple of potatoes in the microwave while you are assembling the ingredients and making the sauce and make a potato or potato and peas curry. Make a spinach and peas curry. Basically, it is a tasty curry sauce, you use it with whatever will give you a quick result. Serves 2

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1 tbsp. oil of choice. Coconut oil is good. Pre-fried onions release oil too, so dont use too much here.
1 tsp. black mustard/cumin/nigella seeds or Panch Pooran
1 tsp. grated ginger
1 tsp. grated garlic (optional)
A few curry leaves
1 tsp. turmeric powder
1 1/2 tsp. ground coriander seeds
Chilli powder to taste.


1.Heat oil in a pan.
2.Add cumin/mustard seeds or any other seeds you want to temper your curry with. Wait for seeds to crackle.
3.Add ginger, garlic, curry leaves.
4.Add tinned or chopped tomatoes (tinned are faster to cook), pre- fried onions, spices and salt.
5.Stir fry for a couple of minutes. Your sauce is now ready.
6.Here, I have added a spoonful of grainy, made mustard to it, because I was making a Salmon fish curry. Because it was for a fish can overcook easily, I turned the heat off once the sauce was ready, added salmon pieces to it and put the pan in my freezing cold conservatory. Just before serving, I added a cup of hot water and simmered for 4-5 minutes, done! Served with pea rice, cooked in coconut oil.

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