This is a generic onion / tomato curry sauce. Goes well with chicken or lamb or pretty much whetever you like.

Serves 6 mofos or 4 fomos.

Ingredients

  • 80g ginger
  • 4 to 6 fat green or red chilis
  • 0 to 3 bird-eye chilis
  • 4 fat cloves of garlic
  • A tin of peeled plum or chopped tomatoes
  • A fat onion
  • 5 tbsp ground nut oil
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tbsp tomato puree

Adjust the number and type of chilis depending on how hot you like it. 4/0 is what most people would call hot. 6/3 is up in the endorphin seats, which is highly recommended.

Method

  1. Peel the ginger and roughly chop. Use a spool to peel it. Cool, huh?
  2. Peel the garlic.
  3. Remove the stem bits from the chilis.
  4. Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.
  5. Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.
  6. Chop that onion you crazy bastard.
  7. Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.
  8. Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?
  9. Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.
  10. Keep stirring and add the tomato puree.
  11. Add the tinned tomato slop.
  12. Stir some more.
  13. Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.
  14. Turn the heat off and let that nonsense chili out for a while.
  15. Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.

Deploy

To unleash the tasty terror, defrost the sauce and chuck in some chunks of wok-seared chicken breast. Simmer for 15 minutes or so. If you're feeling particularly hardcore, finely slice another couple of bird-eye chilis and throw those bad boys in there.

Serve with rice and a well rehearsed safety briefing.

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