Passanda

Perhaps my favorite curry base. Very creamy & mild with superb flavour.

Ingredients

800g Diced meat or vegetables as you prefer
1 Cup/300ml Water or Chicken Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
Quarter (optional) Teaspoons Chilli Powder
3 Teaspoons Garam Masala Powder
1 Glass white wine Mixed with 200ml Coconut Cream
200ml Single Cream
100ml Natural Yogurt
1 Tablespoon Tomato Puree
Toasted Almond Slices to garnish

Method

Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced meat/veg and stir in well.

Add the Coconut Cream and wine mixture.

Mix the Cream, Yogurt, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Toasted Almond Slices and serve.

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