Ingredients

  Serves 4

    * 2lb/900g Large Onions sliced into thick chunks
    * 1 Large tin Chopped tomatoes (400g)
    * 1 Tablespoon Tomato Puree
    * 10 Cloves of garlic, crushed
    * 4 inch piece of root ginger, skin removed
    * 1 Teaspoon Curry Powder
    * 1 Teaspoon Garam Massalla
    * 1 Tablespoon Turmeric
    * Juice of 1 whole lemon
    * 3 Pints chicken stock
    * 1 Teaspoon salt
    * 10 Tablespoons vegetable oil

  Method

Bring the water to boil in a large saucepan with the salt. Add the sliced onions
,garlic and ginger into the pan and bring back to the boil. When it has boiled,
reduce the heat to allow the contents to simmer, cover and leave for 30 minutes.
Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice
and tomato puree to create a thick paste (add a little water if necessary). Pour
the tinned tomatoes into a food processor and puree for 3 minutes to a smooth
sauce. Empty into a container and wash and dry the food processor. When the
onions have simmered for 30 minutes drain off the liquid using a sieve into a
container for use later. Place the remaining onions, garlic and ginger mixture
into a food processor and puree for 2 minutes (You may need to do this in
batches depending on the size of the food processor). Wash and dry the pan that
the onions were cooked in and put in the oil and bring up to a medium high heat.
Once the oil is hot stir fry the thick paste for 1 minute and then a dd the
pureed tomatoes and bring to the boil. Once boiling add the pureed onions and
mix the contents well together. Bring back to the boil and then simmer on low
for 30 minutes skimming off any froth on the surface every couple of minutes.
You can now use the curry sauce immediately or freeze or refrigerate it.