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Curry sauce 1

Curry sauce 1

I make this curry sauce regularly because it’s tasty and I usually have most of the ingredients to hand it makes a particularly great egg curry.


  • Onion, 3 large, minced
  • Whole tomatoes, 400g tin, broken up
  • Coriander, good handful, chopped fine
  • Yoghurt, 125g
  • Cloves, 4
  • Black peppercorns, 8
  • Cardamom pods, 5
  • Cinnamon bark, 1 stick
  • Garlic paste, 2 tsp
  • Ginger paste, 2 tsp
  • Ground chilli, 2 tsp
  • Ground coriander, 2 tbsp
  • Ground turmeric, ½ tsp
  • Garam masala, 1 tsp
  • Olive oil, a glug
  • Water, 300ml
  • Salt + pepper


  1. Add a glug of olive oil to a good-sized pan on a medium heat followed by the cloves, peppercorns, cardamom pods and cinnamon bark and toast for a couple of minutes until fragrant.
  2. Add the onion and a good pinch of salt and cook until the onions are starting to turn.
  3. Add the garlic and ginger paste, stir well and cook for a couple of minutes.
  4. Add the ground chilli, ground coriander and ground turmeric, stir well and cook for a couple of minutes.
  5. Stir in the broken up tomatoes and cook for 5 minutes.
  6. Stir in the yoghurt and cook for 5 minutes.
  7. Stir in the water and season with salt and pepper.
  8. Add the chopped coriander followed by the garam masala then stir well.
  9. Pop a lid on and cook on low for at least 1½ hours.
  10. Take the lid off and reduce to desired consistency.