Base sauce

About these base sauce recipes…

These are my favourite base sauce recipes. You’ve got to try them.

Base sauces are used at curry houses to make all of the most popular curries on the menu.

Here you will find some of my favourite ways to make the curry house style base sauce/gravy.

There are so many base gravy recipes out there but these will get you results like you find at the best UK curry houses.

The base sauce is rather bland just like a chicken stock or vegetable stock is bland.

The magic happens when it hits the pan with all those other ingredients.

What does the finished base gravy/sauce look/taste like.

The finished product is quite thin like full fat milk.

When it hits the hot curry pan, it reduces down quickly because of all the vegetables that are in it.

When you try it, you will probably think this doesn’t taste like much. The base sauce needs to be bland as it is used in all the curry house favourites from mild korma to the spiciest phall.

How important is the curry base sauce?

Very! Unlike more traditional methods of cooking a curry, the base sauce was developed for speed, texture, economy and flavour.

Once made, you can whip up a delicious BIR style curry in less than 10 minutes!

When you cook a curry the authentic way, you have to finely chop onion, tomatoes, garlic, ginger… All of this takes a lot of time.

With this special sauce, all that work is done ahead of time. Just add it to your curry pan and let it help you to produce your favourite BIR curries.