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Curry Base Recipe

Curry Base Recipe

Curry Base Recipe

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Cuisine Pakistani
Calories 206 kcal


  • 8 Onions
  • 8 cloves  Garlic
  • tbsp Chopped Ginger
  • tbsp Cumin Powder
  • tbsp Coriander Powder
  • tsp Turmeric Powder
  • Salt To Taste
  • ½ bunch Fresh Cilantro Leaves
  • 1 cup Oil
  • 12 cups Boiling Water
  • Tomatoes


  • Bring the water to a boil (a kettle works well for this).
  • Quarter the onions and then break them apart into petals (roughly – two or three petals per quarter)
  • Combine all ingredients except tomatoes, bring to a gentle boil and simmer, loosely covered, for one hour. Use a big pot!
  • Add tomatoes, stir and simmer an additional 20 minutes
  • Let cool slightly. Blend to smooth consistency. Make sure you remove the centre cap from the blender lid and cover the hole with a cloth or you will be cleaning the ceiling. Alternately you can use an immersion blender.
  • Wipe out the pot and return pureed curry base and simmer, loosely covered, until the oil separates out – this can take an hour or more. Stir the oil back into the base. At this point you can portion out the base into 2 cup portions and freeze if desired.


  • This recipe makes enough for 10-12 curries 
  • Use within a week or freeze in 2 cup portions 

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