I developed this recipe from my Curry Base Sauce recipe in the hopes that members of my family who are keeping an eye on their weight would be able to join in. It just so happens that this version is also quicker to make without any obvious reduction in flavour, though I would think it’s a bit less rich.
Initially, I tried making a low fat curry base just by ditching the fat, and I made a couple of batches which got thrown away because they were bitter. In the original recipe, quite a lot of oil is used, and as the tomatoes cook the oil rises to the surface along with some bitter flavors which get skimmed off towards the end (yes, I did taste the froth – it was not good). Nothing rises to the top in this recipe, as there’s very little oil used, and the bitter flavor stayed in the tomatoes. It took a bit of detective work to figure out that the problem was with the fresh ginger, and once I’d substituted dried ginger for the fresh, I was in business again with making curries.
Coconut cooking oil spray or 1 tsp coconut oil
1 lb (1-1.5 large) onions, skinned and thickly sliced
1/2 tsp turmeric
1/2 tsp paprika
1/8 tsp fennel
1/16 tsp cloves
1/4 tsp powdered ginger (not fresh!)
1 oz (just less than 1 bulb) fresh garlic, skinned and chopped
8 fl oz (1 cup) tinned tomatoes in juice
Heat the cooking spray in a medium sized saucepan.
Fry the onions over medium heat until starting to brown, stirring frequently.
Add the spices and garlic, and allow to heat through for a minute.
Add the tomatoes to the onions, add two cups of water, and cook for 10-15 minutes until everything has softened.
Scrape all the ingredients into a blender, and process until smooth. Adjust consistency with water to make 40-48 fl oz (5-6 cups) of sauce, if necessary.