1 1/2 teaspoons (5 g) ground cumin 1 teaspoon (3 g) ground turmeric 1/2 teaspoon (1 1/2 g) ground coriander 1 teaspoon (3 g) paprika 1/2 teaspoon hot curry powder (such as Madras) 1 pinch of red pepper flakes
One batch of British curry sauce will make about 1 1/2 cups (355 ml) of sauce. Store leftover curry sauce in an airtight container in the refrigerator for up to one week.
The onion should soften and become clear.
Keep the lid off of the pan so the liquid can evaporate and the sauce can thicken a little.
One batch of Spicy Thai coconut curry sauce will make about 1 1/2 cups (355 ml) of sauce. You could use it to make a small serving of curry or double it to make a large serving. Store leftover curry sauce in an airtight container in the refrigerator for up to one week.
The mixture (masala) should become dark or golden in color as it cooks.
The tomatoes should break down as they cook.
You should see oil start to glisten on the surface of the curry sauce once it’s finished cooking.
Portion the leftover curry sauce into 1/2 cup (120 ml) portions so you can defrost and use them easily. Freeze the curry sauce for up to two months or place it in the fridge to use within three or four days.
