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.

Method

  • Peel the ginger and roughly chop. Use a spool to peel it. Seriously.
  • Peel the garlic.
  • Remove the stem bits from the chilis.
  • 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.
  • 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.
  • Chop that onion you crazy fucker.
  • Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.
  • Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?
  • Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.
  • Keep stirring and add the tomato puree.
  • Add the tinned tomato slop.
  • Stir some more.
  • 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.
  • Turn the heat off and let that nonsense chili out for a while.
  • 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.

Use

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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