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Florence Seale's basic curry sauce by Florence Seale

11 September 2006

INGREDIENTS

110g ghee
5tbs balti paste
2tbs madras paste
1kg peeled onions
150g trimmed garlic cloves
110g trimmed turmeric root
110g trimmed fresh ginger
2 x 400g tins of tomatoes
2 pints of water

METHOD

Fry the ghee and curry pastes for about five minutes, adding a little water as the mixture dries.

Put the onions, garlic, turmeric and ginger into a blender and pureé. Add to the spice mix. Zap the tomatoes in a blender and add. Pour in water and simmer for one hour.

Florence Seale

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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