Makes enough to serve up to 8 in a main course
It is always a good idea to have a portion of this delicious sauce tucked away in the freezer, ready to make a quick and easy supper dish.
This curry sauce has a mild-to-medium heat. Tamarind gives it a wonderful sourness and coconut milk provides a touch of sweetness – a match made in heaven. It is ideal with vegetables, fish or chicken. It can be made ahead of time and reheated as needed.
This curry sauce is vegetarian and also vegan, as long as the tamarind paste and coconut milk are themselves vegan.
2 tablespoons vegetable oil
2 tablespoons mustard seeds
6 dried red chillies
10 garlic cloves, peeled but left whole
2 onions, finely diced
Dry spice mix made with 2 tsp each of mild Madras curry powder, ground coriander, ground turmeric, paprika and ground ginger
1 x 400g tin chopped tomatoes, blitzed to a puree (or use Passata)
1 tablespoon concentrated tamarind paste
1 x 400ml tin coconut milk
135 ml water
Salt to taste
Heat the oil in a large saucepan. Add the mustard seeds and when they start to pop add the dried chillies and stir fry briefly. Add the garlic cloves and stir fry over a medium heat. Once the garlic starts to brown add the onions and sauté until they have softened, approx 5 to 10 minutes.
Add the dry spice mix and stir fry for 45 seconds to cook off but don’t let the spice mix catch or burn. Add the tomatoes, bring to a simmer and cook for 2 minutes. Stir in the tamarind and bring back to a simmer. Add the coconut milk and water and season with salt. Bring to a gentle simmer, part-cover the pan and simmer for 30 minutes, stirring occasionally.
After 30 minutes check the seasoning, adding a little more salt if needs be. Sieve the sauce into a clean pan and reheat when needed.