Basic Curry Sauce - cooking recipe

Ingredients

3 tablespoons vegetable oil
500 g onions, finely chopped
6 garlic cloves, peeled and chopped
1 inch gingerroot, peeled and finely chopped
2 tablespoons madras curry paste
400 g canned chopped tomatoes

Preparation

Heat oil in a large shallow pan.
Throw in onions and cook for 10 mins, or until soft.
Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
Stir in curry paste and cook for another minute.
Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
Give it a good stir and bring to the boil.
Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
Will keep for 1 week in the fridge or freeze for up to 2 months.